Stuffed potato

landarc

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• Sep 10, 2013

• #1

A while back, I did a big brisket cook, and there was excess brisket. Some of it was given to me, including a hunk of Piedmontese flat. I did this...

Burnt End-style brisket chile, stuffed in a potato, with cheese

 

cirk

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• Sep 10, 2013

• #2

Looks good! I can't wait for chilli weather...

 

B

BMCSRET

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• Sep 10, 2013

• #3

Excellent use of the leftovers.

 

A

Arvin

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• Sep 10, 2013

• #4

Yum. Chili-cheese potatoes are one of my favorite meals, and that looks like a great one.

 

H

Hawg Father of Seoul

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• Sep 11, 2013

• #5

Really? $10 a pound brisket is now chili.......

You have some guts, I like it.

 

Diesel Dave

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• Sep 11, 2013

• #6

mmmmmmmm that looks great!!!

 

code3rrt

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• Sep 11, 2013

• #7

Looks fantastic!

KC

 

Garyclaw

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• Sep 11, 2013

• #8

That's one pretty Tato!

 

dwfisk

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• Sep 11, 2013

• #9

cirk said:

Looks good! I can't wait for chilli weather...

Click to expand...

^ Me too!

 

daninnewjersey

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• Sep 11, 2013

• #10

What's the process for making it? Would love to serve these at an Eagles game....

 

bluetang

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• Sep 11, 2013

• #11

Lookin dang good!

 

Garrett

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• Sep 11, 2013

• #12

Meat and taters!! Don't get any better!

 

deguerre

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• Sep 11, 2013

• #13

Oooooooooo...me want.
























But...Why didn't you grate your own cheese?

 

John Bowen

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• Sep 11, 2013

• #14

The only thing I could reccomend to make that better is to have it in front of me with a fork!

 

N

NoSwineLeftBehind

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• Sep 11, 2013

• #15

I'd hammer that!!!!!!

 

Big George's BBQ

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• Sep 11, 2013

• #16

YUM I really like that Will have to do this

 

fingerlickin'

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• Sep 11, 2013

• #17

Dude, you're killing me over here with that.

 

Phubar

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• Sep 11, 2013

• #18

Yummm!

 

boogiesnap

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• Sep 11, 2013

• #19

simple can be sooooo dayum good.

looks really, really, simple. :becky:

 

landarc

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• Sep 11, 2013

• #20

Brisket 'burnt ends' style Chili:

6 large Fire roasted Hatch Chiles, chopped
1small onion chopped fine
1 pound cooked brisket (I used a flat)
Chili powder to taste

Sauté onions to translucent, add chiles and heat through. Add brisket and chile powder and sauté until it builds a fond on the pan. Add water to cover meat, simmer covered for 20 minutes. Add 1/4 cup BBQ sauce and simmer uncovered until reduced and thickened.