This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

• 24 peeled Louisiana shrimp, medium size
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons coarsely ground black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 3 tablespoons water, or as needed
• ½ lemon, seeded
• 1 stick butter cut into 6 to 8 pieces
• 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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• 4 cups yellow corn meal
• 1 teaspoon crushed red-pepper flakes ½ teaspoon cayenne
• Coarse salt and freshly ground pepper
• 12 catfish fillets (about 8 ounces each).
• cut in half crosswise
• 24 slices white sandwich bread
• Mayonnaise, for serving (optional)
• Pickle relish, for serving (optional)
• 1 Vidalia or other sweet onion, sliced into ¼-inch rounds

Fried Catfish Sandwiches

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• 1 cup mayonnaise
• 1 tablespoon minced green onion, white and light green parts only
• 1 tablespoon finely chopped dill pickles
• 1 teaspoon chopped fresh mint
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped capers
• vegetable oil, for frying
• 1¼ cups all purpose flour, divided
• ½ cup cornstarch, divided
• 1 teaspoon baking powder
• 1 teaspoon seasoned slat
• 1½ to 2 cups club soda
• 4 (6-ounce) fresh grouper fillets
• 4 sandwich buns
• lettuce leaves, for garnish

Fried Grouper Sandwich

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• 1 large beef brisket* and a package of your favorite dry rub
• 2 large sweet onions, diced
• 6 to 8 cloves garlic, crushed and minced fine
• 2 tablespoons sweet paprika
• 2 tablespoons dark chili powder
• 1 teaspoon ground cumin
• 2 cups tomato paste
• 1 cup cola
• 1 cup brown ale
• ½ cup soy sauce
• 1 cup catsup
• 1 gallon beef stock
• salt and pepper to taste

*If you choose to use a brisket that is on the smaller side, cut the remaining recipe in half.

BRQ Burnt Ends Sloppy Joes

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• 1½ pounds boneless, skinless chicken breasts
• 1/4 cup salt
• 1/4 cup packed brown sugar
• 2 cups water
• Creole seasoning, salt, pepper, granulated garlic, granulated onion, and cayenne, to taste
• 2 eggs
  
  2 tablespoons milk
• 2 cups flour
• cooking oil, for frying
• 4 sandwich buns
• mayonnaise, mustard, ketchup, lettuce, dill pickle chips, thinly sliced onion and tomato, for garnish

Fried Chicken Sandwich

Photo Nitr

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• 4 4-ounce fish fillets, such as snapper, grouper, or redfish, about 1 inch thick
• Creole or Cajun seasoning
• 1 cup flour
• 2 eggs
• 1 cup panko bread crumbs
• 3 tablespoons cooking oil
• 2 tablespoons butter
• 4 burger buns, for serving
• Dill Pickle Tartar Sauce (click for recipe)
• lettuce, fresh dill, pickles, for garnish

Fish Burger

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• 2 pounds 85% lean ground beef
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• salt, pepper, and cayenne to taste
• 16 Slider Buns
• 16 slices sharp Cheddar cheese 
• lettuce, sliced tomatoes, dill pickles, prepared Thousand Island dressing, for garnish

Cheeseburger Sliders

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Roast Beef

• 1 top round or chuck roast, 3 to 4 pounds 
• Kosher salt and freshly ground black pepper 
• 3 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced 
• 1/2 bunch thyme
• 1/4 cup all-purpose flour 
• 1/2 cup water

Sandwiches

• 6 (6-inch) lengths soft French bread, cut open and toasted 
• Mayonnaise
• 3 large tomatoes, thinly sliced 
• Shredded iceberg lettuce 
• Dill pickle chips

Mario Batali's Roast Beef Po' Boy

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• 2 ripe tomatoes, preferably Creole
• salt and pepper, to taste
• ½ pound thick sliced bacon, cooked
• 8 (½-inch thick) slices sourdough bread
• 1 wedge brie, at room temperature
• 1 loose cup fresh basil leaves
• ⅓ cup mayonnaise
• butter, as needed

Bacon Cheese Basil Tomato Sandwich

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• 1 lb. ground sirloin
• 1 lb. ground chuck
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup mixed fresh herbs e.g. basil, mint, and oregano
• 6 hamburger buns, toasted
• toppings, pimiento cheese, bacon slices, lettuce and tomato slices.

Pimiento Cheese Bacon Burgers

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