Delaware

Scrapple BBQ Sliders

Scrapple is Delaware's beloved breakfast meat - a savory blend of pork and cornmeal that's been a Mid-Atlantic tradition since colonial times. These BBQ sliders take scrapple to the grill, creating crispy edges and smoky char that pairs perfectly with tangy BBQ sauce and sweet-hot slaw.

45 min Serves 8 Medium-high heat Mid-Atlantic

Equipment Needed

  • Gas or charcoal grill
  • Grill spatula (wide)
  • Cast iron griddle (optional)
  • Sharp knife for slicing
  • Mixing bowls
  • Basting brush

Instructions

  1. 1

    Make the BBQ Sauce

    Combine ketchup, vinegar, brown sugar, Worcestershire, paprika, garlic powder, salt, and pepper in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally. Set aside to cool slightly.

  2. 2

    Prepare the Slaw

    Toss shredded cabbage and carrots in a bowl. Whisk together mayonnaise, vinegar, honey, and cayenne. Pour dressing over slaw and toss to coat. Refrigerate until ready to use.

  3. 3

    Slice the Scrapple

    Remove scrapple from refrigerator - it should be cold and firm for clean slicing. Cut into 1/2-inch thick slices, then cut each slice to fit your slider buns (about 3-inch squares or rounds).

  4. 4

    Preheat the Grill

    Heat grill to medium-high. If using a cast iron griddle on the grill, preheat it as well. A griddle helps prevent the scrapple from sticking or falling through the grates.

  5. 5

    Grill the Scrapple

    Brush scrapple slices with oil. Place on the hot grill or griddle and cook for 3-4 minutes per side until deeply golden and crispy. The edges should be caramelized and the interior warm throughout.

  6. 6

    Apply BBQ Sauce

    During the last minute of cooking, brush the tops of scrapple slices generously with BBQ sauce. Let it caramelize slightly on the heat for extra flavor.

  7. 7

    Toast the Buns

    Spread butter on the cut sides of slider buns. Toast on the grill cut-side down for 1-2 minutes until golden. Watch carefully - they can burn quickly.

  8. 8

    Assemble the Sliders

    Place a scrapple slice on each bottom bun. Top with a generous spoonful of slaw, a few pickle chips, and an extra drizzle of BBQ sauce if desired. Crown with the top bun.

  9. 9

    Serve Immediately

    Serve sliders right away while the scrapple is hot and crispy. Pair with extra BBQ sauce for dipping and classic sides like baked beans or potato salad.

Tips & Variations

  • Keep it Cold: Scrapple is much easier to slice and handle when thoroughly chilled. Return to the fridge between batches if needed.
  • Cast Iron is Key: A cast iron griddle placed on the grill provides the best surface for crispy scrapple. Direct grill grates can cause sticking.
  • Thickness Matters: Slice scrapple at least 1/2-inch thick for grilling. Thinner slices will fall apart; thicker slices won't crisp properly.
  • Breakfast Version: Top sliders with a fried egg and skip the slaw for a breakfast-style BBQ scrapple slider.
  • Apple Butter Twist: Delaware apple butter makes a delicious addition - spread on the bun before adding scrapple.
  • Make Your Own: Traditional scrapple is made from pork scraps, cornmeal, and spices. Homemade allows you to control the texture and seasonings.