Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Tuesday, June 26, 2018
Super Brisket Poppers part 2
We enjoyed our brisket poppers on Sunday so much we decided to go for it again tonight. However we changed up the recipe a bit. First, I fried up the bacon in a pan and took the bacon out to drain. Next I added a little butter to the bacon grease and stirred in half an onion to caramelize. When the onions were good and greasy, I turned off the burner and added the chopped brisket to warm it up.
While the onions were cooking we sliced and seeded a few of those great big 3-4 inch jalapenos.
We added the mixture to the jalapeno shells as seen at the top photo. Then added a thin layer of refried beans to keep the mixture in place, and added shredded cheese across the top.
Finally, we added the fried bacon on the top and had a mighty feast. The crispy fresh jalapenos added a nice bite that was missing when we baked them on Sunday. I think we like both methods, almost equally. The big advantage is by not melting the cheese on a pan in the oven, you only have the bacon pan to clean up. Slightly less messy, but just as yummy.
I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ. A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer. If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT gmail DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW! I also have a separate bass fishing blog.