Smoked BBQ Jackfruit Sliders (Tennessee Style) | Arteflame

Introduction

Imagine biting into a slider where sweet, tangy sauce drips down your fingers and the smoky aroma of charred wood fills the air. These Tennessee BBQ Jackfruit Sliders are the ultimate backyard surprise. The texture is so fibrous and tender, pulled straight from the searing heat of the grill, that you might just fool the staunchest carnivore at your cookout. It brings back memories of classic Southern smokehouses, but with a lighter, plant-based twist that leaves you feeling energized rather than weighed down.

Why This Recipe is a Summer Staple

I adore this recipe because it transforms a humble can of fruit into a showstopping main course. The high-heat sear on the Arteflame creates those crispy caramelized edges—the "bark"—that you usually only get from hours of smoking meat. Plus, it’s incredibly fast; you get deep, complex flavors in under 30 minutes, making it perfect for spontaneous gatherings.

Kitchen Wisdom for Perfect Texture

• Squeeze it dry: You must wring out the jackfruit in a kitchen towel until it’s almost bone-dry. Removing excess water is the only way to achieve that chewy, meaty texture.
• Let it char: Don't rush the sear. Let the fruit sit undisturbed on the hot cooktop to develop a crust before flipping to ensure maximum flavor.

Make It Your Own

If you don't have Tennessee-style sauce, any thick BBQ sauce works well. For a gluten-free option, simply swap the brioche buns for your favorite GF rolls or serve the mixture over a baked sweet potato for a healthy twist.

Ingredients

The Main Event

• 2 cans (20 oz each) young green jackfruit (in water or brine), drained and rinsed
• 2 tbsp avocado oil or vegetable oil (for the grill)
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional for heat)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup Tennessee-style BBQ sauce (store-bought or homemade)
• 1/4 cup vegetable broth or water

The Slaw & Assembly

• 1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)
• 1/2 cup creamy coleslaw dressing
• 12 slider buns (brioche or potato rolls work best)
• 2 tbsp melted butter (for toasting buns)
• Dill pickle chips

Instructions

Step 1: Prep the Jackfruit

1. Before heading to the grill, prepare the jackfruit. Rinse it thoroughly under cold water. Take the chunks and squeeze them tightly in a clean kitchen towel or sturdy paper towels to remove as much moisture as possible. This step is vital for a meaty texture. Cut off the tough core tips and shred the remaining fruit with your fingers or a fork until it looks like shredded pork. Toss the shredded fruit in a bowl with paprika, chili powder, cumin, salt, and pepper.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. Allow the logs to burn down to a bed of coals, heating the carbon steel flat top cooktop. You are looking for a medium-high heat zone (around 400°F) for sautéing and searing.

Step 3: Sear the Aromatics and Fruit

1. Drizzle the avocado oil onto the flat cooktop. Add the diced onions and cook until they are translucent and beginning to brown at the edges. Add the minced garlic and cook for 30 seconds until fragrant. Move the onions and garlic to a slightly cooler zone on the outer ring. Add the seasoned jackfruit to the hottest part of the oiled surface. Spread it out in a thin layer and let it sear undisturbed for 4-5 minutes to develop a crust. Flip and cook for another 5 minutes.

Step 4: Sauce and Simmer

1. Mix the onions and garlic back into the jackfruit. Pour the vegetable broth and BBQ sauce directly over the mixture on the cooktop. Stir everything together to combine. Move the mixture to a medium heat zone and let it simmer for 10-15 minutes. The goal is for the liquid to reduce and the sauce to become sticky and caramelized, clinging tightly to the jackfruit strands.

Step 5: Toast and Serve

1. While the BBQ jackfruit finishes reducing, brush the cut sides of your slider buns with melted butter. Place them cut-side down on a clean section of the grill ring. Toast for 1-2 minutes until golden brown and crisp. To assemble, place a generous scoop of the BBQ jackfruit on the bottom bun, top with cold coleslaw and a pickle chip, and secure with the top bun. Serve immediately.

Tips

The secret to convincing jackfruit barbecue lies entirely in the moisture management and the sear. Jackfruit comes canned in water, so if you don't squeeze it out thoroughly, your sliders will be mushy rather than meaty. Don't be afraid to be aggressive when wringing it out. Furthermore, the Arteflame is the perfect tool for this because of its massive surface area. Unlike a crowded skillet where food tends to steam, the large flat top allows you to spread the jackfruit out thinly. This ensures every strand makes contact with the hot steel, creating those crispy, chewy bits that provide the authentic mouthfeel of roasted pork.

Another pro tip for grilling on the Arteflame is to utilize the heat zones effectively. Keep your sauce warm in a small cast-iron pot on the edge of the grill while the jackfruit sears. If the sugary BBQ sauce starts to caramelize too quickly, simply slide the mixture toward the cooler outer edge of the cooktop to prevent burning while maintaining warmth. This temperature control is what makes the Arteflame superior for delicate sauces.

Variations

While the Tennessee-style BBQ sauce provides a classic, tangy, and slightly sweet profile, jackfruit is a culinary chameleon that adapts to almost any flavor profile you throw at it. You can easily modify this recipe to suit different palates or regional BBQ styles without changing the cooking method. The neutral base of the fruit means you can go as bold, spicy, or sweet as you like. Here are a few popular ways to remix these sliders:

• Spicy Texan: Add chopped jalapeños to the onion sauté and use a spicy, mesquite-based BBQ sauce.
• Hawaiian Style: Grill pineapple rings on the Arteflame alongside the buns and top the sliders with a slice of grilled fruit and teriyaki-infused BBQ sauce.
• Carolina Gold: Swap the red tomato-based sauce for a mustard-based Carolina gold sauce and use a vinegar-heavy slaw.
• Asian Fusion: Season with five-spice powder instead of paprika, and use Hoisin sauce mixed with Sriracha instead of traditional BBQ sauce.
• Cheesy Melts: Just before taking the jackfruit off the grill, top the pile with slices of smoked provolone or vegan pepper jack and let it melt.

Best pairings

To create a complete backyard feast, you need sides that complement the rich, smoky sweetness of the sliders. Since the sliders are soft and savory, you want pairings that offer crunch, freshness, or a salty contrast. Utilizing the Arteflame grill for your sides makes the process seamless, as you can cook everything simultaneously on the flat top. The goal is to balance the plate with textures and flavors that scream "summer barbecue."

• Grilled Corn on the Cob: Roast corn directly on the grill grate or flat top, then roll in lime butter and cotija cheese (Elote style).
• Sweet Potato Fries: Slice sweet potatoes into wedges, toss in oil, and grill on the flat top until crispy and charred.
• Cucumber Salad: A cold, vinegar-based cucumber and red onion salad cuts through the richness of the BBQ sauce.
• Craft Beer: A crisp amber ale or a smoky porter pairs beautifully with the Tennessee sauce flavors.

Conclusion

These Tennessee BBQ Jackfruit Sliders prove that plant-based cooking doesn't have to mean sacrificing flavor or the joy of grilling. The Arteflame grill elevates humble ingredients, turning simple canned fruit into a smoky, savory masterpiece that stands toe-to-toe with traditional meat dishes. The combination of the hot, charred jackfruit, the cool crunch of the coleslaw, and the buttery toasted bun creates a perfect bite every time.

Whether you are hosting a large summer party or just enjoying a casual family dinner, this recipe is a conversation starter. It highlights the versatility of the Arteflame and the endless possibilities of outdoor cooking. So, fire up the grill, gather your friends, and get ready to enjoy a sustainable, delicious twist on a Southern classic that will have everyone asking for seconds.