Something Really Different!!!

JSlot

Well, I was pretty much bored this afternoon and I was hankerin' for something really out of the ordinary. The local folk usually go, "Uh oh!!" when I'm in this kind of mood. I don't think I scared 'em too bad today, though!! [p]Here's what I did............[p]<image src = "http://mywebpages.comcast.net/jaslotterback/eggrolls1.jpg">[p]<image src = "http://mywebpages.comcast.net/jaslotterback/eggrolls2.jpg">[p]
Ordinary looking egg rolls you say? Well, cut them open and.........[p]<image src = "http://mywebpages.comcast.net/jaslotterback/eggrolls3.jpg">[p]Okay, so they still look like fairly ordinary egg rolls. But they're not!! These are BRISKET egg rolls! I had about a pound of leftover Cowlicked brisket, so I sauteed some mushrooms and onions, put the brisket and veggies in the food processor to chop up a little, added more Cowlick and some salt and pepper, and deep fried 'em up. They are outstanding!![p]The only thing I'd do differently next time is chop the brisket up a little more coarsely by hand for a better texture. Otherwise, the BBQ flavor was awesome! These would be great with pulled pork, too.[p]Jim[p]

Unknown

JSlot,[p]Sounds good! I can't believe I haven't thought of it myself...deep-fried and barbequed...my two favorite cooking methods all in one.

Ryan

JSlot,[p]Wow! What an awesome idea. I have some pulled pork left over from Sunday. I think I might make some "pork rolls" tomorrow...:)[p]Ryan

Banker John

JSlot,
Great looking stuff Jim. I can just imagine the conversations around the table when this was served and tasted.[p]One question, How do ya make them. What do you use for the wrapping/breading.[p]Banker John

JSlot

Thanks, John. There's really nothing to making them. I used regular Egg Roll wrappers that are usually found in the produce section near the tofu. I put the leftover brisket and some sauteed mushrooms and onions in the food processer and "pulsed" it until everything was chopped fine. I put the mixture in a bowl, added some more Cowlick rub and salt and pepper. Mixed it real well and spooned onto the Egg Roll wrappers. Wrapped per package instructions and deep fried at 360° for 3-3½ minutes. Served with Sweet Baby Ray's BBQ Sauce and some Mango Habanero Sauce I bought in Waldorf on the side. As I stated earlier, the only thing I would change would be to coarsely chop the brisket by hand instead of in the processor. The finished texture of the filling was a little too fine IMHO, although the smoked brisket flavor was awesome.[p]Jim