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BBQ Brisket Melts INGREDIENTSBrisketMustard as a binderFavorite brisket rub preferably pepper-forwardHickory pellets for...
04/13/2024

BBQ Brisket Melts

INGREDIENTS
Brisket
Mustard as a binder
Favorite brisket rub preferably pepper-forward
Hickory pellets for smoking
Apple cider vinegar
Beef tallow 3-4 tablespoons
2 whole onions
Avocado oil 2 tablespoons
Kosher salt 1 tablespoon
Unsalted butter 2 tablespoons plus more for toasting
Sourdough bread
Fried crispy onions
Colby jack cheese 2 slices
Provolone cheese 2 slices
Favorite BBQ sauce

INSTRUCTIONS
Trim brisket of excess fat and apply mustard all over as a binder.
Season generously with a pepper-forward brisket rub and refrigerate for 1-2 hours.
Smoke on pellet smoker at 210 degrees with hickory pellets, water pan underneath, for 9-10 hours until 165-170 degrees.
Wrap in butcher's paper with apple cider vinegar and beef tallow, then smoke at 250 degrees until 204-206 degrees.
Rest wrapped brisket in cooler for 2-3 hours.
Sauté diced onions with avocado oil, kosher salt, and butter until caramelized.
Assemble melt with sourdough bread, fried onions, Colby jack cheese, brisket slices, caramelized onions, BBQ sauce, provolone cheese, and top bun.
Toast in cast iron skillet with butter for 3-4 minutes, flipping once.

Parmesan garlic roasted potatoes have a crispy edge and tender center. Their mouthwatering parmesan garlic flavor makes ...
04/07/2024

Parmesan garlic roasted potatoes have a crispy edge and tender center. Their mouthwatering parmesan garlic flavor makes them the perfect side!

Freshly sliced potatoes get a great treat with crunchy Parmesan cheese, aromatic garlic, a blend of spices, and a technique to make them extra crunchy, for a restaurant-worthy dish.

Ingredients

3 large russet potatoes

3 tbsp. olive oil

1 tsp. Italian seasoning

2 tsp. minced garlic

1 tbsp. parsley chips

¼ c grated Parmesan cheese

¼ c grated Parmesan cheese

Salt and pepper to taste



Instructions

Preheat oven to 400 degrees.
Cut the potatoes into long, thin French fries shapes.
Combine the diced potatoes, olive oil, minced garlic, Italian seasoning, plus salt and pepper to taste in a large bowl, tossing the potatoes well.
Spread the fries in an even layer on a baking sheet, and bake for 30 minutes, stopping to flip the fries halfway through.

Sprinkle the fries with the parsley flakes and 1/2 cup of the Parmesan cheese, toss to coat, and bake for another 10-15 minutes until no longer soggy.

Enjoy!

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Los Angeles, CA

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