So yesterday we did a brisket and home made Mac & Cheese dinner:
https://www.smokingmeatforums.com/threads/butter-knife-brisket.314282/
And last weekend pizza:
https://www.smokingmeatforums.com/threads/balsamic-glazed-flatbread.314206/
So today we had all the things to put this together! Been wanting to do this for well over a year now.....
Started by just luke warming the Mac from yesterday.....
then sliced up some of the cold brisket flat & diced an end slice....
next took some brisket butter (that’s what I call it), it is the reserve juices from the wrap, with some beef stock and some Demi and then reduced a bit with a slice of butter added when the flavor is just right..... so a little bit of brisket butter in a fry pan...
Next the sliced brisket was added to the brisket butter and then just warmed so the flavor would be infused....
Made up a nice serving size of the GR flat bread dough.......
The pie was flashed on the pellet @ 500 for about 3 minutes
now the build.....first a layer of warm Mac...
next a little bit of fresh mozzarella, brisket, and diced red onions....
then on the RT right on the grate...
about 6 mins in...looking good!
just a snap of my kids pies tonight....
Bingo.....ready for the final touches.....
Now the finishing touch.....a BBQ glaze drizzle (brisket butter (2/3rds) & Kinders BBQ sauce (1/3), then a little bit of starch slurry to get the glaze thickness.... the glaze was followed by some fresh chopped herbs (thyme, rosemary, sage, red pepper, black pepper, salt).....
oh man......
this is simply pure flavor!
I’m not just saying this but this is the best pizza bite I have ever had in my life!!! The creamy cheesy Mac, seared brisket, acidic drizzle, and fresh herb.....just perfect!
Just absolutely drunk with euphoria!!!
Last edited: