BBQ Short Rib Sliders with Coleslaw

Hey, y'all, I have my friend Shay here with me

She's the mix-and-match mama. She's a friend of our family. She's a great girl

She has two kids at the house. She's a super busy mom. She's real fashionable. And I'm so happy that she's here with us today

And this is a leftover do-over. And you know, as well as I do, you got a hungry husband at the house

You got two kids. So we go through the leftovers. And just like you mix and match a lot of your dessert stuff

we can mix and match our leftovers. So today we've got short ribs

I love short ribs. I love them. So Mama made some the other day

She does them in her crock pot, and they are delicious. But we've got some leftovers, so we pulled this off the bone

and we've saved some of the juice, and I've got four pieces of bacon. So, Shay, if you will, get those going in our pan, and let's heat that up, okay

And now we're going to make a coleslaw. What kind of coleslaw do y'all like in Texas? Do you like it sweet

Oh, I like it sweet. Do you use vinegar? Do you like mayonnaise and vinegar and a little bit? I like a little combination with a little bit of sugar

Yes, that's what I like. That's what I like, too. And so that's what we're going to do today. I'm going to do it in the food processor

We're going to start with some cabbage. And I love to, if you can hold on to some of these, the greener leaves on the outside

don't throw all those away because the inside is all kind of the same color

But if you use the outside leaves, that really gives you pretty color to your coleslaw

So I'm going to take the tip off. And I don't want to use this part right here, the stalk

It's kind of too hard, so I'm going to take the bottom off, and we'll get this into workable-sized pieces

because I like to eat coleslaw on my barbecue sandwich. Me too, yes, absolutely

I've quartered all this down. This is going to be kind of tight. Let's pulse it first. I'll save all this stuff

Okay y we going to put bell peppers in here And bell peppers is kind of my mama thing I like red and yellow peppers better than the green Isn that funny how green peppers It tastes a little different Yeah Yeah

They're not as sweet, but mama likes bell peppers in her coleslaw

and she's going to be coming around here later today, and I don't want to have to answer any questions as to where her bell peppers are

So it's just easier to be agreeable, which is, I hope, the attitude that my sons take with me one day

Oh, that smells so good. Bell peppers. It is good. And I'm going to put some carrots in, too, because you've got to have carrots in your coleslaw

Give it a little sweetness. Shay, what's some kind of leftover, do-over things that you go to

Do you have a... Brisket and pulled pork. You know, you do it in a slow cooker, and then the next day you do nachos, or you put it on a pizza, burritos, you know

and then it's not just the same sandwich you had the night before. Yeah. Yeah. I love to make a big batch of that

Beef is really a way that you can spread it around. Yeah. You can do it for breakfast

You can have omelets. You can do a frittata. Oh, yeah. Omelets. We do sandwiches. Pizza's a great idea

I used to cook pizzas when I lived at Yellowstone National Park for a summer. I worked in the employee pub, so I hand-tossed pizzas for a summer

So we buy our dough from the market. We bring it home and let it rise, and we make homemade pizzas better than any pizza I've ever had anywhere else

And you can sneak veggies on there, put it under the cheese, your kids will never see them

Yep. I love to mix and match my pizzas. I love pesto and all different kinds of proteins and chicken

and we like to make Thai pizzas. So I've got my green onions that I put in here, y'all

I'm gonna add a little bit of parsley. This mama would like this

because it looks like there's a restaurant, a fast food restaurant chain

that makes coleslaw that we grew up eating. And mama always loved their coleslaw

and it looked kind of just like this. And that's where we got the sweet coleslaw from too

Shay, is that warming up good? Oh, it's perfect. Look, now do me a favor. It smells delicious

If you would. Absolutely. Let's dump this in there. OK So in our bowl here y I got sugar some silly salt and some lemon pepper So if you would let dump that in there Yep absolutely This is the green onions the carrots the bell pepper

and our cabbage. And I'm going to cut some of this just to make it

here, you need a... Spatula, please. Thank you. I'm going to hand cut some of this so it looks a little bit different

And when you get done with that, let's add a little bit of mayonnaise and let's put a little bit of vinegar in there

Oh, I love that. Now, you can find the recipe for this on the network

but for me, I always kind of do a pinch and dash. Like, I could never tell you how much mayonnaise has to go in here

because I always just add a little bit until it gets the right consistency for me

So, but I'd say maybe you can start with, you want to put in, like, a quarter of a cup

Yep, absolutely. I'm going to snatch that from you. Sure. Yum. And I'm going to leave this a little bit bigger

just to give a different kind of texture to our slaw. Start with a quarter cup

And let's put in some vinegar. This will give it a really kind of bitey, back-end flavor that I like a lot

And we'll add a little bit of salt, because cabbage is going to need it. And a little bit of pepper

Oh, yum. Perfect. I don't know. Let's go a little bit more. What do you think

Try that. Oh, she'll love it. These are going to be delicious

I love it with the protein. So our short ribs and bacon and the leftover juice that we have

this has just made a perfect, this is going to be an awesome sandwich. Yum

Okay, coleslaw looks like it's about done. Perfect. Look at that. Awesome

Well, let's make this a salmon. All right, let's go. We'll make a bunch of them. You want one? Okay, yeah. Because Andrew's here

He'll eat seven. Oh, absolutely. And then you and I can have one

Okay, I'll put the protein on and you can slap the slaw. Yum All right look at that Ooh

How good that looks. Looks awesome. Perfect. Those are pretty. There's no reason in the world

why your leftovers can't look as good as the first time you eat them

and you can mix and match your flavors and make it so good. Now, who doesn't want a short rib slider with homemade coleslaw

And a little bit of bacon just because the short rib's not beefy enough

And it's got the little bit of fat in it, you know, where we cut it off the bone

so it's got so much flavor in it. I'm afraid the only thing I might change is I might add a little bit of mayonnaise

to that top piece of bread. So, y'all want to put a pickle on there

Oh, yeah, you have to put a pickle on there. So, we'll keep our teamwork going

I'll pickle it, and you can top bun it. All right. How about that? Because a barbecue sandwich isn't a barbecue sandwich

without a couple of slices of pickle on it. Look what you and I have done

Delicious. We have done the leftover do-over, and it looks fantastic. And it only took us a couple minutes

Yep. Perfect. Beautiful. Isn't it funny how your kids, you can take something and miniaturize it

and they're all about it. And they're all about it. It's perfect for them. Let's taste one. You want to? Yes

Ooh-wee, y'all. You ready? I'm ready. Cheers, dear. Oh, God. This is delicious, y'all

It's as good this time as it was yesterday. It's a leftover do-over with my friend Shay, y'all. Woo! Woo! Woo! Woo! Woo! Woo

you