Difficulty: Beginner
Sandwiches
Smoked Buffalo Chicken Subs
John
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Beginner
A party favorite that just doesn't get old, this Smoked Buffalo Chicken Subs recipe is the perfect time to use your recteq!
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, set your recteq to 375°F and allow it to come up to temp.
- Step 2: In a large mixing bowl add, chicken, eggs, carrots, celery, green onion stalks, panko, Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, pepper, cayenne, and .5 cup of buffalo sauce.
- Step 3: Using your hands, mix well until all the ingredients are well incorporated.
- Step 4: Using your hands form the chicken mixture into meatballs, with 1.5 tablespoon per ball. Place them onto Mesh Cooking Mat and place mat inside grill.
- Step 5: Smoke for 20 - 25 minutes or until center of meatball reaches 165°F internal temp.
- Step 6: Remove from recteq and place in a large mixing bowl. Add the rest of the buffalo sauce to bowl and mix chicken balls.
- Step 7: Remove and place inside hoagie rolls. Top hoagie rolls with blue cheese, green onion, parsley and ranch. Serve.
Ingredients
Serving Sizes
Ingredients
- 2 pounds Ground Chicken
- 2 Carrots, shredded
- 2 Celery Ribs, chopped
- 3 Green Onion Stalks, chopped fine
- 1 cup(s) Panko Bread Crumbs
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 tablespoon(s) Colden's Freakin' Greek Rub
- 1/2 teaspoon(s) Black Pepper
- 1/2 teaspoon(s) Cayenne Pepper
- 1 1/2 cup(s) Buffalo Sauce
- 4 Small Hoagie Rolls
- 1 cup(s) Bleu Cheese Crumbles
- 1/2 teaspoon(s) Black Pepper
- 1/2 cup(s) Green Onions, sliced
- 1/4 cup(s) Parsley, chopped
- 1 cup(s) Ranch Dressing
Tools Needed
- Mesh Cooking Mat
- Large Mixing Bowl
- Knife
- Cutting Board
- nitrile Gloves
- Step 1: Burning the recteq Ultimate Blend Pellets, set your recteq to 375°F and allow it to come up to temp.
- Step 2: In a large mixing bowl add, chicken, eggs, carrots, celery, green onion stalks, panko, Chef Greg's 4 Letter Rub, Colden's Freakin' Greek Rub, pepper, cayenne, and .5 cup of buffalo sauce.
- Step 3: Using your hands, mix well until all the ingredients are well incorporated.
- Step 4: Using your hands form the chicken mixture into meatballs, with 1.5 tablespoon per ball. Place them onto Mesh Cooking Mat and place mat inside grill.
- Step 5: Smoke for 20 - 25 minutes or until center of meatball reaches 165°F internal temp.
- Step 6: Remove from recteq and place in a large mixing bowl. Add the rest of the buffalo sauce to bowl and mix chicken balls.
- Step 7: Remove and place inside hoagie rolls. Top hoagie rolls with blue cheese, green onion, parsley and ranch. Serve.
Chef Pairings
After these epic Subs, you probably won't have time for more. A great addition would be fresh fruit salad for a lighter side!