Last weekend we had a good get together with friends. My intent was to capture it, but time got the best of me and 15# Prime Packer went well. Definitely not my best, but Leftovers were a little zip lock sandwich bag so they enjoyed it!
For the bits of leftovers I decided to try a brisket egg role I’ve been wanting to have a go at.! Heated wagyu tallow in a medium heat pan and after it warmed a bit put a tablespoon of coffee jalapeño bbq sauce in the mix. Didn’t want to cook the brisket, only warm and coat with the tasty tallow and tiny bit of sauce to give some heat and additional spice.
Sliced some smoked Gouda and randomly decided to throw some velveeta on one too.
Then a bit of meat into the wrap, followed by some cheese, topped with some kaleslaw I mixed up with rice wine vinegar, celery seed, mayo, and sugar. Followed by ugly wrap job…
Into an ninja air-fryer at 400 for 8 minutes
They came out looking decent for leftover night and my first roll like this!
Maitake mushrooms leftover from the diner night (we ate 3 pounds that night!), cooked nicely in butter with tablespoon of maple syrup!
Plated, topped with Maple Butter Maitake mushrooms. Used the coffee jalapeño bbq sauce for dip, but wasn’t really needed!
These tasted great! Wish I wouldn’t have let the velveeta idea pop in, the smoked Gouda was perfect. The maple maitake on top was good eaten together, but I ended up eating it separate after a few bites. Maitake tastes awesome on its own and didn’t do anything special to the brisket egg roll. The brisket heated up in that extra tallow was incredible and would have been enough, but this was a blast and something new to try!
Thanks for your time!
For the bits of leftovers I decided to try a brisket egg role I’ve been wanting to have a go at.! Heated wagyu tallow in a medium heat pan and after it warmed a bit put a tablespoon of coffee jalapeño bbq sauce in the mix. Didn’t want to cook the brisket, only warm and coat with the tasty tallow and tiny bit of sauce to give some heat and additional spice.
Sliced some smoked Gouda and randomly decided to throw some velveeta on one too.
Then a bit of meat into the wrap, followed by some cheese, topped with some kaleslaw I mixed up with rice wine vinegar, celery seed, mayo, and sugar. Followed by ugly wrap job…
Into an ninja air-fryer at 400 for 8 minutes
They came out looking decent for leftover night and my first roll like this!
Maitake mushrooms leftover from the diner night (we ate 3 pounds that night!), cooked nicely in butter with tablespoon of maple syrup!
Plated, topped with Maple Butter Maitake mushrooms. Used the coffee jalapeño bbq sauce for dip, but wasn’t really needed!
These tasted great! Wish I wouldn’t have let the velveeta idea pop in, the smoked Gouda was perfect. The maple maitake on top was good eaten together, but I ended up eating it separate after a few bites. Maitake tastes awesome on its own and didn’t do anything special to the brisket egg roll. The brisket heated up in that extra tallow was incredible and would have been enough, but this was a blast and something new to try!
Thanks for your time!
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Great idea to make and freeze, I have a bunch leftover and planning on doing some PP Saturday. 
Thank you Ryan! They’d definitely do great on the blackstone! Maybe a good brisket burrito?! I’ll let you talk to my wife to give the upside!!!!
