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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Brisket Chimichanga (Leftover Brisket idea)

I smoked a small packer brisket for competition practice yesterday, 10 lbs before trimming. 

Injected with beef broth and Bragg's liquid aminos.  Rub was pepper/salt/garlic based.
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Did low/slow at 250f with hickory/cherry for the smoke.

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Tonight I needed a quick dinner after my son's football practice so I warmed up the burned ends in some au jus and then diced them.  Put it in a tortilla with Mexican rice, cheese, black olives, and green onion then deep fried it. 

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Topped it with some queso and we were in business!

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It was a lot better than just driving through Taco Bell ;)
Knoxville, TN
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Comments

  • ScottborasjrScottborasjr Posts: 2,730
    That looks and sounds fabulous, nice work.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Big RaguBig Ragu Posts: 146
    Nice use of leftovers. I will hv to post a pic of mrs ragu's leftover steak nachos. She Uses lime juice, garlic and onion to wake up the leftover steak. Seems Mexican food is well suited for making into leftovers
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  • ChubbsChubbs Posts: 5,222
    Delish Tell me about your queso @Nibble
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Beauty!

    GEAUX TIGERS!!!!!!!!!

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  • GriffinGriffin Posts: 6,920
    Hell yeah!! That looks liek some mighty fine eats. Way better than Toxic Hell.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • NibbleMeThisNibbleMeThis Posts: 2,254
    @Chubbs - I cheated this time.  We don't get home from football practice until 9pm, so I used a jarred queso this time.

    Normally I do a simple 1 1/2 Tbsp butter, saute some finely diced onions/peppers, add in 1 Tbsp AP flour until a roux forms.  Then pour in half and half or cream by sight, but about 1 to 1 1/2 cup and bring to a slow simmer.  Add in shredded monterey jack cheese.  Season with salt, pepper and a little taco seasoning.
    Knoxville, TN
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  • ChubbsChubbs Posts: 5,222
    edited August 2013
    @Chubbs - I cheated this time.  We don't get home from football practice until 9pm, so I used a jarred queso this time.

    Normally I do a simple 1 1/2 Tbsp butter, saute some finely diced onions/peppers, add in 1 Tbsp AP flour until a roux forms.  Then pour in half and half or cream by sight, but about 1 to 1 1/2 cup and bring to a slow simmer.  Add in shredded monterey jack cheese.  Season with salt, pepper and a little taco seasoning.
     
     
     
     
    Noted. Thank you sir.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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