Charred BBQ Jackfruit Sliders (Missouri Style) | Arteflame

Introduction

Close your eyes and imagine the scent of hickory smoke mingling with tangy, sweet molasses; that is the essence of a classic Missouri summer backyard bash. These sliders capture that nostalgia perfectly. When you take that first bite, the contrast between the tender, spicy filling and the crisp crunch of cool coleslaw is absolute magic. It is smoky, savory, and shockingly satisfying—even for the die-hard meat-eaters at the table. Whether you are hosting a cookout or looking for a fun weekend dinner, this dish brings the fire-grilled flavor you crave.

Why You’ll Make This Again and Again

What makes this recipe a staple in my outdoor cooking rotation is how it transforms a humble can of fruit into a BBQ masterpiece using the Arteflame. It is a guilt-free comfort food that feels indulgent but is completely plant-based. Plus, the direct heat of the griddle top allows the sugars in the sauce to caramelize beautifully, creating sticky, crispy edges that you just cannot replicate in a slow cooker or on a standard stove. It is a crowd-pleaser that proves BBQ has no boundaries.

Kitchen Wisdom

• Rinse Thoroughly: Canned jackfruit is stored in brine. Rinse it well under cold water to wash away the salty, tinny taste before cooking.
• Dry it Out: Squeeze the excess moisture out of the fruit with a kitchen towel. The drier the jackfruit, the better the sear on the hot grill.
• Manage the Heat: Once you add the sugary BBQ sauce, move the mixture to the cooler outer ring of the Arteflame to prevent burning.

Make It Your Own

If you cannot find jackfruit, you can use this same method with King Oyster mushrooms shredded with a fork. For a gluten-free version, simply ensure your BBQ sauce is certified GF and swap the brioche for your favorite gluten-free buns or lettuce wraps.

Ingredients

The Jackfruit Filling

• 2 cans (20 oz each) young green jackfruit in brine (not syrup)
• 2 tablespoons olive oil or vegetable oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• Salt and black pepper to taste
• 1/2 cup vegetable broth or water
• 1 cup Missouri-style BBQ sauce (thick, sweet, and tangy)

Assembly and Serving

• 12 slider buns (brioche or potato rolls work best)
• 2 tablespoons butter, melted (for toasting buns)
• 1 cup creamy coleslaw (store-bought or homemade)
• Pickle chips (optional)

Instructions

Step 1: Prep the Jackfruit

1. Open the cans of jackfruit and drain the brine thoroughly. Rinse the jackfruit under cold water to remove the tinny, salty taste.
2. Squeeze out any excess water with your hands or a clean kitchen towel.
3. Cut off the tough triangular core pieces from the fruit chunks, then use your fingers or a fork to shred the remaining fibrous parts until it resembles pulled pork.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. Allow the wood to burn down slightly until the cooktop reaches a steady searing temperature.
2. Lightly oil the flat steel cooktop (plancha) to prevent sticking.

Step 3: Sauté Aromatics and Jackfruit

1. Place the diced onion on a medium-heat zone of the cooktop. Sauté for about 3-5 minutes until softened and translucent.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the shredded jackfruit to the grill, mixing it with the onions and garlic. Spread it out flat to increase surface contact with the hot steel.

Step 4: Season and Simmer

1. Sprinkle the smoked paprika, cumin, chili powder, brown sugar, salt, and pepper over the jackfruit mixture. Toss well to coat evenly.
2. Pour the vegetable broth over the mixture to help deglaze the cooktop and soften the jackfruit further. Let it cook until most of the liquid has evaporated.
3. Pour in the BBQ sauce, stirring constantly to coat the jackfruit. Move the mixture to a slightly cooler zone of the grill to let the sauce caramelize and thicken without burning, about 5-7 minutes.

Step 5: Toast Buns and Assemble

1. Brush the cut sides of the slider buns with melted butter. Place them face down on the outer edge of the grill ring for 1-2 minutes until golden brown and crispy.
2. To assemble, place a generous scoop of the BBQ jackfruit onto the bottom bun.
3. Top with a spoonful of creamy coleslaw and a pickle chip if desired. Cap with the top bun and serve immediately.

Tips

The secret to convincing jackfruit textures lies in the preparation. Don't skip the rinsing and drying step; removing the brine is crucial for eliminating the canned flavor, and drying the fruit allows it to sear rather than steam. When cooking on the Arteflame, utilize the different heat zones smartly. You want high heat initially to get a bit of char on the jackfruit edges—this mimics the "bark" found on traditional smoked pork. However, once you add the sugar-heavy BBQ sauce, move the food to the outer edges of the cooktop. This prevents the sauce from scorching while keeping the filling piping hot. If you prefer a smokier flavor, you can add a pinch of smoked salt or a dash of liquid smoke if you aren't using hickory or mesquite wood in the fire pit.

Variations

Jackfruit is an incredible flavor sponge, making it easy to adapt this recipe to suit different palates or dietary needs. While the Missouri style relies on a tomato-based, sweet sauce, you can easily travel the BBQ map with a few tweaks. Here are a few ways to mix it up:

• Carolina Style: Swap the thick red sauce for a mustard-based BBQ gold sauce and top with a vinegar slaw.
• Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper to the jackfruit while sautéing for extra heat.
• Asian Fusion: Replace BBQ sauce with Hoisin or Teriyaki sauce and top with kimchi instead of coleslaw.
• Cheesy Melts: Add a slice of pepper jack or cheddar cheese to the filling while it's still on the grill to melt it down before scooping.
• Gluten-Free: Use gluten-free buns and ensure your BBQ sauce brand is certified gluten-free.

Best pairings

A great BBQ slider deserves equally impressive sides to round out the meal. Since the sliders are rich and tangy, you want sides that offer texture and freshness. Grilled corn on the cob is a natural companion; you can cook it right alongside the jackfruit on the Arteflame, charring the kernels for sweetness. A classic potato salad or a light cucumber salad with dill can also help cut through the sweetness of the BBQ sauce. For beverages, the bold flavors of Missouri BBQ sauce pair beautifully with an ice-cold amber ale or a lager. If you prefer non-alcoholic options, a tall glass of sweet iced tea with lemon or a sparkling lemonade provides a refreshing contrast to the smoky, savory spices of the main dish.

Conclusion

These Missouri BBQ Jackfruit Sliders are more than just a meat alternative; they are a testament to the versatility of outdoor cooking on the Arteflame. By combining the rustic technique of open-fire grilling with plant-based ingredients, you create a dish that satisfies the primal craving for BBQ while offering something new and exciting. The contrast between the soft, toasted bun, the crunchy slaw, and the savory, tender jackfruit is a texture combination that wins over skeptics every time. Next time you light up the grill, throw these ingredients on the plancha. You'll not only impress your vegetarian guests but likely find yourself reaching for a second slider, forgetting entirely that it's fruit, not pork.