So Summer time in Central Texas can be a bit hard to deal with at times....like when the temps hot 110 for a couple weeks straight :) We tend to eat a large number of cool meals in an attempt to survive the heat and here is one I came up with that was absolutely outstanding!! A couple weeks ago we hosted our second annual Block Party for the community, both done at our house. Last year we ran out of brisket and that was REALLY embarrassing as I've never run out before. This time I made sure to smoke enough and we actually had leftovers. Looking through the fridge for what to make for dinner one night shortly after the party, the cogs started turning and I got inspired. Here is the result: a huge platter of nachos with the leftover brisket.
A plate full of chopped up brisket, a can of Ro*Tel tomatoes with Habaneros, diced Jalapenos, and some sliced green onions
Large bowl full of tortilla chips
Pile on the brisket (chopped and served cold)
I chilled the Ro*Tel tomatoes and they went on next
Green onions
Jalapenos
A whole bunch of 3-cheese Mexican blend
Top it off with a bucket full of our favorite fire roasted salsa
Money shot: my first (of several) large platefuls....and my wife's and in the background getting her first helping :)
This was quick and easy to make, bright and colorful, cool and refreshing, and an absolute plethora of flavors and textures. I gotta say, this was a home run and it will become a staple around here. Side note: I have also done this with pulled pork, which was very good but the depth of flavor in the brisket takes top honors. Either way, you won't be disappointed!!
The Nacho King of Lago :) (maybe not)
Robert
A plate full of chopped up brisket, a can of Ro*Tel tomatoes with Habaneros, diced Jalapenos, and some sliced green onions
Large bowl full of tortilla chips
Pile on the brisket (chopped and served cold)
I chilled the Ro*Tel tomatoes and they went on next
Green onions
Jalapenos
A whole bunch of 3-cheese Mexican blend
Top it off with a bucket full of our favorite fire roasted salsa
Money shot: my first (of several) large platefuls....and my wife's and in the background getting her first helping :)
This was quick and easy to make, bright and colorful, cool and refreshing, and an absolute plethora of flavors and textures. I gotta say, this was a home run and it will become a staple around here. Side note: I have also done this with pulled pork, which was very good but the depth of flavor in the brisket takes top honors. Either way, you won't be disappointed!!
The Nacho King of Lago :) (maybe not)
Robert
