The pork itself is seasoned with a chili-garlic rub, smoked to juicy perfection over 12 hours, then shredded and finished with apple juice for extra moisture and depth.

For the slaw. ¼ cup mayonnaise. 1 tablespoon chicken stock or milk. 2 teaspoons apple cider vinegar. 1 teaspoon sugar, or to taste. 2 generous cups thinly sliced green cabbage. ½ cup very finely ...

The secret is in the slaw: How bearnaise takes this burger to new heights Coleslaw is often the quiet companion of a burger — crunchy, refreshing, and mild. But not here.

Cook the burgers for 5 to 6 minutes on one side and 4 minutes on the other. During the last 2 minutes of cooking, brush with the teriyaki glaze on both sides. 3.

In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, sugar, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the coleslaw mix and grated apple, and toss to combine. Cover ...

1 pound ground bison 1 (1-ounce) package onion soup mix 3 tablespoons Worchestershire sauce Red hot pepper sauce to taste Preheat an outdoor grill or heat a grill pan on the stove over medium-high ...

Preheat grill. Remove pork from marinade and let excess marinade drip off before placing on well-oiled grill. Grill 3-5 minutes per side until pork reaches an internal temp of 145°F.

Preparation 1. In a medium bowl, combine the ground pork, apples, onion powder, garlic powder, chili flakes, sage, salt and pepper. Divide the mixture into 8 small balls.

Storage: Refrigerate leftover pork and slaw separately for up to 3 days. Where to buy: Napa cabbage kimchi can be found at well-stocked supermarkets and Asian markets. 1 tablespoon reduced-sodium ...

Ingredients. 1 12 oz. Beer-any favorite; ½ Cup soy sauce; ¼ Cup brown sugar; 2 Pork tenderloins - cleaned of any silverskin and fat; 2 Tbsp. vegetable oil ...