Jacked Up Bison Sliders

The combination of tender bison steak, caramelized onions and montery jack cheese make these sliders irresistible! Dipped into a homemade horseradish sauce and grilled on the Classic II, these are sure to be a hit!

Instructions

1. 01

   Preheat the grill to 400°F.

2. 02

   Set up the Kamado Joe Classic 2 for 2-zone cooking (direct and indirect).

3. 03

   Season the bison strip loin steaks with the BBQ rub.

4. 04

   Grill the steaks over direct heat, flipping every 3 minutes until the internal temperature reaches 130°F.

5. 05

   Let the steak rest for 10 minutes, then slice thinly.

6. 06

   Slice the Hawaiian sweet rolls in half, keeping the top and bottom together.

7. 07

   Place the bottom halves of the rolls down and add 6 slices of Monterey Jack cheese.

8. 08

   Evenly distribute the slices of steak on top.

9. 09

   Add the caramelized onions evenly over the steak.

10. 10

    Top with another 6 slices of Monterey Jack cheese.

11. 11

    Place the top halves of the buns on.

12. 12

    Mix butter and garlic, then warm until melted.

13. 13

    Brush the melted garlic butter on top of the buns and sprinkle with sesame seeds.

14. 14

    Place the assembled sliders on the Kamado Joe over indirect heat for 15 minutes.

15. 15

    Cover with foil to prevent the buns from over-browning.

16. 16

    Remove the foil and allow the buns to brown up for an additional 5-10 minutes.

17. 17

    Mix together the mayonnaise, sour cream, horseradish, Dijon mustard, hot sauce, and lemon juice.

18. 18

    Serve the sliders warm with the homemade horseradish sauce on the side for dipping. Enjoy!

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