GETTING READY

1. Preheat the grill with wood brandy chips.

2. Prepare marinade by mixing together apple juice and apple cider vinegar. 

3. Inject beef with the marinade and then sprinkle barbecue rub over the beef.

MAKING

For beef

3. Place the beef on the grill. Cover the dome lid and let the beef cook low and slow all night.

4. Next morning or when the internal meat temperature comes to 60 C, transfer the beef to the aluminum foil and baste the meat generously with barbecue sauce.  Place it back on the grill and cook until internal meat temperature comes upto 98 C. 

5. Take it off the grill and pull the meat in a dish.

For buns

6. Mix together warm milk, active yeast, salt and pepper together. Set the milk mix aside.

7. In a separate bowl, try to blend in egg, butter and all purpose flour. Drop in the milk mix and knead with a hand blender together to form a dough.

8. Bake dough balls to form the bun.

For dressing

9. Mix together mustard, sugar beet syrup, apple cider vinegar, extra virgin olive oil and salt and pepper to make the dressing.

10. Add sliced purple cabbage to the dressing. Mix it well ans set this aside.

FINALISING

11. On one half of the bun, place some pulled beef, followed by purple cabbage dressing. Cover with the other bun half. Repeat with other buns.

SERVING

12. Arrange sliders on a platter and serve.