Wednesday, July 07, 2010

What's on the Grill #179: Brisket Twofer

Anytime I know I have an entire day to hang around the house, I know what it spells: brisket. It also usually spells lots-of-house-work-to-do, but here at Another Pint Please, I prefer to accentuate the positive.

Now I've gone over my true fire brisket process many times before, so I'm not going to repeat it. However, what I do want to point out is that anytime you plan an all day cook, you aren't just planning one meal. You are planning for several...unless of course your one meal is for ManNight, in which case you can stop reading now as there will only be one meal.

Sliced Brisket

Brisket and pulled pork are made for leftovers. Half the time I cook them, I'm not just salivating because they are on the grill or the heat from the grill is reacting with the metal plate in my head, I'm thinking about the pizza, salads, and wraps I'm making the next three days.

Case in point: Sunday's brisket turned into last night's brisket & grilled onion quesadillas on spinach tortillas. Heat up some brisket, grill some onions, add some mustard based bbq sauce, stuff into a spinach tortilla, and grill for about 3 minutes a side over direct medium heat. It is that easy, and that good.

Brisket & Grilled Onion Quesadillas on Spinach Tortillas

So, next time you plan a big BBQ, don't get hung up on the meal du jour, get excited about the great meals to come. Your freezer should never be without leftover frozen brisket or pulled pork, or even a fatty, because those go great with breakfast too!

Oozing Fatty