Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Sunday, June 24, 2018
Super Brisket Poppers
Since our recent smoke produced some overcooked brisket we decided to turn part of it into jalapeno poppers. My Mrs rounded up some huge jalapenos, up to 4 inches long. We sliced and seeded each pepper, then added some finely chopped onions. On top of the onions we put a thin layer of refried beans. The beans provide a slightly sticky substrate so the chopped onions and crumbled brisket don't fall out when you eat them. The brisket came next, shredded sharp cheddar cheese, and thick sliced bacon over all. We cut the bacon to size using kitchen shears rather than wrapping it. We've found that to be the easiest method.
We covered them with an upturned cake pan (to keep bacon from spattering in the oven) and baked for 30 minutes at 350 degrees.
We enjoyed them so much we plan to have them again this week!
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.