I’ve been making these things a lot lately, not really sure what to call them. Or, I should say, what someone who knows what they are calls them. Burritos may be the closest even though the ends aren’t folded shut. I could live with tacos, but tacos usually aren’t rolled closed and grilled in a skillet. Anyway, these are filled with more of the brisket, and green bell peppers, jalapenos, onions, cabbage, cheddar cheese, and a smear of ancho sauce.
I was puttering about in the kitchen and found a packet of corn tortillas in the fridge. I fried them in some oil in a skillet, thinking not much farther ahead than making nacho chips, maybe. After sprinkling on some cheese I remembered a little brisket and smoked pork that was leftover so I added a dab to each and set them under a broiler, on a baking tray, while I rummaged for some toppings.Didn’t find a whole lot. I chopped a tomato and some onion and a jalapeno and added a daub of ancho sauce and went with that. They were pretty good despite, or because of, the sparse trimmings. I’ve always been a pile it all on kind of fellow but there is another school. My pizzas are always thick with cheeses and toppings but there are those who believe less is more.
I had so much going on with the grill I decided to do a crockpot recipe for a beef brisket that I needed to either cook or freeze.. I’m a big fan of Smitten Kitchen so when a search brought me her recipe for tangy spiced brisket I didn’t look any farther. I didn’t use her list of herbs and spices in favor of using up some dry rub I had laying around but there was considerable overlap. Also on the plate today is a simple slaw with a sweetened and spiced rice vinegar dressing, and a sour cream, bacon, and dill potato salad.
I am fast becoming a big fan of smoked brisket. The last few times I’ve gone on to braise the slab until it pulls apart easily with two forks. The braising liquids, reduced, make excellent sauce that adds a nice flavor layer to the meat that doesn’t cover up the smokiness. Here the brisket was warmed with minced jalapeno and paired with the fried potatoes under a pair of sunny side up eggs. The hot sauce is Cholula’s regular style. It’s not a scorching hot sauce but it is full of flavor.Those potatoes that I cut with the fry cutter and then cooked once at a relatively low oil temperature (325) and then froze make excellent American fries with an additional chop.
I saw a beef brisket in the local market meat aisle that was marked down to cheap so I snagged it. I flirted with smoking it on the new grill but decided not to tie it up so the electric one eventually got the call. I made up a marinade and sealed the brisket with it overnight.
1 1/2 cups red wine
1/2 cup olive oil
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon horseradish
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
I reserved the marinade and smoked the brisket at 225 for about six hours, then brought it in and poured the remaining marinade over it inside the heavy foil pan I used for a drip pan while smoking the meat and placed it, covered with foil, into a 275 – 300 oven for another six hours or so. I admit that I didn’t keep the best track of the time as I was going by temperature, looking for 180 degrees. I turned it out to cool a bit into the bowl you see above. It shredded easily with two forks. I chopped the shredded meat some more and combined it with the cooking liquids after skimming the fat off. It made for some tasty tacos this afternoon:
I used the last of my homemade BBQ sauce yesterday on a roasted pork sandwich so I looked into the extensive W4D archives and turned up this old post that outlined a recipe that I haven’t used in a while. I whipped up a batch using Splenda instead of sugar, and fortified the recipe with about a 1/4 cup of sambal oelek. It’s very good but not for the faint of heart. I sauced this brisket sammich heavily with it today and had it for lunch.Here’s that pork BBQ from yesterday with the last of the sauce from a previous batch. This is the batch that I first used the sambal in. That ingredient is reflected in the red bits you see in the sauce, they are little bits of minced hot pepper.I suppose I should include a photo of the pork shoulder that spent a full 24 hours in my smoker. I used a rub that included brown sugar and a good dozen other ingredients. Kosher salt and cracked black peppercorns were also prominent in that recipe along with smoked paprika and cayenne pepper.