Cowboy Camp Burger
Crafting the perfect burger starts with the best seasoning. This blend of red, green bell, chili and jalapeno peppers adds a kick that can't be denied.
Salt, Dried Onion, Spices, Dried Garlic, Brown Sugar, Dried Jalapeño Peppers, Dried Green Bell Pepper, Dried Cayenne Pepper, Paprika Extractives (Color), Natural Flavor.
3.2 OZ
About 101 servings per container
Serving Size 1/4 tsp (0.9 g)
Calories 0
Total Fat 0 g 0%
Sodium 100 mg 4%
Total Carbohydrate 0g 0%
Protein 0 g
5.75 OZ
About 181 servings per container
Serving Size 1/4 tsp (0.9 g)
Calories 0
Total Fat 0 g 0%
Sodium 100 mg 4%
Total Carbohydrate 0g 0%
Protein 0 g
Smoked Chuck Roast
Delight in tender, slow-braised chuck roast, richly flavored with 6666 Ranch Cowboy Camp Burger Seasoning. Served on toasted slider buns and topped with a vibrant, spicy coleslaw, these sliders offer a satisfying burst of flavors, perfect for any gathering.
- 2.5 lbs boneless chuck roast
- 3 tablespoons olive oil
- ½ cup 6666 Ranch Cowboy Camp Burger
- 3 cups beef broth
- 3 cups Grit and Glory Lager Beer
- 2 onions, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 12 slider buns. toasted
Cowboy Coleslaw
- 2 lbs shredded cabbage, purple and green
- 1 pound colorful carrots, shredded
- 1 bunch cilantro, leaves chopped
- 2-3 stalks green onion, thinly sliced
- 2 jalapenos, minced
- 1 cups duke’s mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- Cumin, salt, and pepper, to taste
- Season, sear, then braise the chuck roast in a cast iron dutch oven, with stock, beer, and mirepoix, all over low heat, simmering until the beef shreds easily with a fork. Fold the beef, liquids and veg together, then set aside to rest.
- Meanwhile, quickly whip together the coleslaw, using all ingredients above. Chill in the refrigerator for an hour, drain, then serve.
- To plate your sliders, load with shredded chuck roast, top with 6666 Ranch Straight Sixes Spicy BBQ Sauce, dress with coleslaw, then top with a toasted bun and serve!
