If you’re from Texas, you most likely have a brisket problem.
This is just a fact and something we all need to deal with accordingly.
“Conveniently”, we’ve placed ourselves in the (non-debatable) heavy-weight class triangle of World Class BBQ. I’m not saying we 100% made our decision to settle in this area because of BBQ, but I AM saying that it may have swayed our decision one way or another…
Not only do we take our BBQ seriously, it is considered a form of art and brisket is the Mona Lisa.
A good brisket is everything and worth every clogged artery you earn along the way.
Instead, we DIY our brisket more often than not.
Neil makes a religion out of it and mentally prepares himself for the big smoke on the weekend throughout the week, it’s worth it every time.
EVERY TIME, no matter how much we give away to friends and neighbors, there’s always more than enough to make a bevy of leftovers.
To date, we’ve made over 20 unique brisket leftover dishes for breakfast, lunch and dinner. It’s amazing how many scrumptious dishes can come from this one smoke.
There was a time not long ago that we had to live on brisket leftovers day in and day out for TWO WEEKS…every meal. We’re thankful for it because it fed us when we had nothing else, but the experience also forced us to become a bit creative.
Here’s one of our creations that is rather tame in comparison, but still a bit on the side of ridiculous.
Warning: This is NOT a recipe to stay, become or ever have the dream to be skinny with. Use sparingly and pad with a salad the day before and probably the day after too.
Ridiculous Brisket Nachos
1lb trimmed brisket-cubed small
Bacon Drippings or Brisket Fat Reserve (we save ours- if you don’t have either, butter or a TBSP of some sort of fat)
1 bag tortilla chips (or make your own!)
1 can refried beans (or make your own…we do!)
1 white onion, diced and seperated
1 large jalapeno, seeded/veined and diced
1 bunch cilantro, chopped
4 green onions, chopped
1 avocado, cubed
Mexican Blend Cheese…just the bag, you’re going to eye it
1 Roma Tomato (optional)
1/2 cup Romaine Lettuce, shredded (optional)
Serrano Salsa or store bought to top
Sour Cream or Greek Yogurt to top
1. Melt the Bacon Dripping in a skillet over medium heat. Add half of the diced onions and all of the cubed brisket. Stir regularly to avoid sticking, add more fat if needed (I SAID it wasn’t healthy!)
2. On a separate burner (obviously), heat the refried beans and pre-heat the oven to 350.
3. While the brisket and onions are going, arrange the tortilla chips on your baking contraption. We use a pizza stone but cookie sheets work here too! Don’t be afraid to “layer” those chips.
4. Add beans on chips. Once the brisket is heated through and the onions are translucent, add them (carefully…the dogs LOVE this part) to the bean and chips
5. Add the rest of the onion, jalapeno, cilantro, green onions and avocado
6. Add cheese…I will not tell you how far to go here. That’s a private matter.
7. Place in oven and cook for 15 minutes (or until the cheese is melted to your satisfaction)
8. You can stop here and enjoy or come along with me!
9. Add chopped tomatoes, shredded lettuce and ever so slightly more cheese (you know…to bind it). Pop it back in the oven for 5 minutes and release!
10. Top with salsa and sour cream and you’ve got yourself a meal!
Enjoy! We always make WAY WAY WAY too much and it reheats surprisingly well for us the next day! Not a bad idea for a Super Bowl appetizer.
Let me know what you think and if you’d tweak it or eat it in the comments!