Smoked Tomato Sliders

Smoked Plum Tomatoes, Pimento Cheese, Toasted Bun

Chef Ed Davis of Durk’s BBQ | Providence, RI

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Adapted by StarChefs | August 2023

INGREDIENTS

Rib Rub:
1.6 kilograms turbinado sugar
1 kilogram Lawry's seasoning
500 grams MSG
500 grams ground paprika
500 grams celery salt
300 grams kosher salt
200 grams ground celery seeds
100 grams ground fennel seeds

Pimento Cheese:
2 kilograms mayonnaise
2.4 kilograms grated cheddar cheese
1 kilogram cream cheese, softened
1 kilogram diced roasted red peppers
80 grams ground smoked paprika
40 grams ground black pepper
30 grams kosher salt
1 teaspoon ground cayenne

Smoked Tomatoes:
12 plum or San Marzano tomatoes, cored and halved lengthwise

To Assemble and Serve:
Slider buns of your choice, toasted

METHOD

For the Rib Rub:
In a mixing bowl, combine all ingredients. Set aside.

For the Pimento Cheese:
In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix on medium speed until well combined. Transfer to an airtight container and refrigerate.

For the Smoked Tomatoes:
Prepare and heat a smoker to 275°F. Place tomatoes on a wire rack cut side up. Evenly season with 1 cup Rib Rub, making sure not to overseason or the tomatoes will become too cakey. Smoke tomatoes 3 hours, or until they have reduced in size by fifty percent and have developed a dark, red color. Once smoked, peel off skins and let cool.

To Assemble and Serve:
To the bottom half of the slider bun, spread a thin amount of Pimento Cheese followed by 3 Smoked Tomatoes. Set aside. Add a more generous spread of Pimento Cheese to the top bun and close sandwich.

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