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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-07-2004, 07:38 PM | #1 |
Full Fledged Farker
Join Date: 11-14-03
Location: KENTUCKY
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what else have you done with chopped brisket..
you know.. what else have you done with the chopped point of your briskets.. besides the usual bean/sandwich/q mods..
i just stuck two brisket quiches in the oven.. (brisket point cubes, cheddar, and egg mixture..) so i'll know in about an hour if they're any dang good or not.. what about your odder-than-usual uses for smoked brisket? ya cant eat sandwiches EVERY day CAN you??? |
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08-07-2004, 07:57 PM | #2 | |
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Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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But, I am sure someone is more creative than me! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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08-07-2004, 08:27 PM | #3 |
Full Fledged Farker
Join Date: 10-17-03
Location: small town South Dakota
Name/Nickname : Todd
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I sometimes throw mine in a tortilla and slop on some sauce, a little cheese and some sour cream. Roll up and heat in the microwave for about 45 seconds.
My favorite thing to do is put all those yummy pieces in a zip lock baggie and throw them in the freezer. Make sure they are way in back and hard to get to. Then over the course of about 3 or 4 weeks start to pile other frozen food on top of them. After about 6 months dig down through the layers of frozen food to look for the brisket that your wife knows you put in the freezer but you don't remember ever having left overs. Find the ice crystal encrusted package with the nicely freezer burned meat and open it up and carefully dump it in the trash! I seem to do a lot of brisket this way. Too lazy to use my vac sealer mod.
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Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera. |
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08-07-2004, 09:43 PM | #4 |
is one Smokin' Farker
Join Date: 07-28-04
Location: Elizabeth CO
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I stuff it baked potatoes, as Midnight said, wrap it up in a nice flour tortilla, use to make a variation of beef stew (make the broth ahead of time with the veggies then add the meat at the very end), wrap it up in some pastry dough with some saute' mushrooms and some pan gravy to make a barbecue rendition Beef Wellington...
The list can go on, and on, and on...
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08-07-2004, 09:58 PM | #5 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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I put some in some green beans tonight.......hmmmmmmmm.good!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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08-07-2004, 11:44 PM | #6 |
Full Fledged Farker
Join Date: 11-14-03
Location: KENTUCKY
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the quiche was actually decent.. forgot to mention that i tossed in some blanched spinach.
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08-08-2004, 08:05 AM | #7 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Use leftover brisket instead of hamburger or italian sausage in your next batch of pasta, freaking awesome.
When I cook a whole packer, we eat the flat and freeze the points and when I have 3 or 4 saved up I thaw them out trim off any bark or fat, apply rub and resmoke them for "burnt ends". Cubes of beefy heaven!
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Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
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08-08-2004, 08:40 AM | #8 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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shredded beef tacos or nachos
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08-08-2004, 08:46 AM | #9 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Quote:
__________________
Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
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04-23-2005, 10:18 AM | #10 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I tried this last night.
Rachel Ray did a "Cuban Stir Fry" kinda thing with flank steak. For me, it morphed into: Chopped up Brisket, Onions, Scallions, Red and Green Bell Peppers, and a tiny bit of Yellow Squash. Splash of Olive Oil in a medium hot skillet. Did it like a stir fry. Cook till it is done to your preference. Dusted with Essence. Served with white rice on side. YUMMY :D While eating, I decided that it would work with almost any leftover Que--even a combo of meats. Bacon would have kicked it off a lot Also, chop everything up fine, add some egg, and it would make a "killer" fried rice dish! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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04-23-2005, 11:59 AM | #11 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Great thread from way back. It's not bad in enchiladas. Make a Chile Colorado sauce and roll the meat and some roasted Sandia peppers in a tortilla. Cover with cheese and sauce then bake.
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04-23-2005, 12:35 PM | #12 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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04-23-2005, 12:37 PM | #13 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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04-23-2005, 12:38 PM | #14 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Nobody mentioned Brsiket Chili?
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04-23-2005, 12:39 PM | #15 | ||
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