Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Leftover Brisket Potstickers

A friend of ours is coming over for her birthday dinner tomorrow night and I needed an appetizer.   My wife and I were at the store when I saw some gyoza wrappers next to the wonton wrappers.  She and I crafted this recipe within the next minute.  I just did a test run and they were perfect. 

I just used the potsticker technique, not the flavor profiles.

image

Last night I cooked a 5lb brisket flat, hot and fast, using Adam Perry Lang's technique in BBQ25.  The rub was one I made up, spicy.  Fuel was hickory/cherry/lump.  3 hours at 325f, 2 hours foiled at 325, then sauced and cooked another 30 min or so until tender.

image

Sauced after foiling and reading to finish

image

Tonight, I chopped up 1/2 cup of the brisket and mixed it with 2 Tbsp au jus, 2 Tbsp corn, 1 Tbsp cilantro, 1 Tbsp roasted red pepper and 1/4 tsp of beef rub. 

Put a heaping tsp of the filling on each wrapper and sealed it up.

image

The pleating part took a minute to learn.  I just looked it up in Jaden Hair's Steamy Kitchen cookbook.

image

Then fry them in a pan in 2 Tbsp of oil for 2-3 minutes.  Add 1/4 c water, immediately cover and steam 3-4 minutes.  Then uncover and cook until the water is all gone (another minute or so).

I served them with some more au jus on the plate.  This would make about a dozen of these.

image

They look like regular potstickers but taste like BBQ brisket, delicious!   These are definitely going to be a repeat item at our house and I'll be proud to serve them to our guest of honor tomorrow night.
·

Comments

  • cazzycazzy Posts: 7,522
    edited April 2013
    Looks flipping awesome! Great pictures!!
    Just a hack that makes some $hitty BBQ...
    ·
  • Man oh man...those look like they would be frigging incredible.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
    ·
  • Austin  EggheadAustin Egghead Posts: 3,315
    =D> that just shot up to the top of the to do cook. I don't have brisket in the freezer, but pulled pork should work too.
    Eggin in SW "Keep it Weird" TX
    ·
  • Solson005Solson005 Posts: 1,906
    I have some brisket in a food saver bag in the freezer and will definitely give this a try when it get thawed!  =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
    ·
  • CPARKTXCPARKTX Posts: 988
    Beautiful photos
    LBGE & SBGE.  Central Texas.  
    ·
  • Wow! Great pictures, fantastic cook!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
    ·
Sign In or Register to comment.