Well today was a brisket day. I got up and lit the smoker at 5:00am and put the brisket on. Planning on a crowd so I decided to do my jalapeno poppers again for an appetizer, just more of them. The shrimp stuffed ones are good, but I have a nephew who doesn't eat anything that doesn't walk on at least two legs. SO, I decided to do the shrimp ones that I posted about in another thread and some stuffed with steak. I was wanting to do something a little different and I had an extra grilled ribeye from another cook so guess what the guest of honor was?
Here they are. Cream cheese with homemade rub mixed in, stuffed in the peppers. Then the steak in some and shrimp in some.
Here's what I think is the "different" part. I took some of the fat from trimming the brisket and rendered it down in my "expensive" Copper Chef sauté pan.
Onions added for a few minutes just until starting to soften and some coarse salt and fresh ground pepper added..
Placed a couple of slices on the steak, but none on the shrimp..
All bacon wrapped and ready for the smoker. The steak poppers were seasoned with a standard rub and the shrimp were dusted with J.O.'s #1 this time (not pictured)..
On the smoker after I had pulled the brisket. Still some more time before pulling and broiling for a couple of minutes. Three toothpicks are the steak ones.
Here's a picture of the brisket and the burnt ends just because. They were the stars of the show today along with burnt ends. The burnt ends were fairly standard, seasoned with a Kansas City rub and Stubbs Sweet Heat sauce....
Clean plates, no leftovers, and smiling faces all around. Might just try this again as they say practice makes perfect.....
Here they are. Cream cheese with homemade rub mixed in, stuffed in the peppers. Then the steak in some and shrimp in some.
Here's what I think is the "different" part. I took some of the fat from trimming the brisket and rendered it down in my "expensive" Copper Chef sauté pan.
Onions added for a few minutes just until starting to soften and some coarse salt and fresh ground pepper added..
Placed a couple of slices on the steak, but none on the shrimp..
All bacon wrapped and ready for the smoker. The steak poppers were seasoned with a standard rub and the shrimp were dusted with J.O.'s #1 this time (not pictured)..
On the smoker after I had pulled the brisket. Still some more time before pulling and broiling for a couple of minutes. Three toothpicks are the steak ones.
Here's a picture of the brisket and the burnt ends just because. They were the stars of the show today along with burnt ends. The burnt ends were fairly standard, seasoned with a Kansas City rub and Stubbs Sweet Heat sauce....
Clean plates, no leftovers, and smiling faces all around. Might just try this again as they say practice makes perfect.....
