One of the challenges of barbecuing large pieces of meat is that there is always leftover meat. If you are looking for a recipe to use up some extra brisket, try this recipe. It showed up in my Facebook feed and I thought I’d give it a try. It makes 16 servings.
Here’s what you’ll need:
- 1 pound smoked brisket, shredded
- 1 cup beer cheese dip
- 2 cans refrigerated biscuit dough
- 1/4 cup baking soda
- 2 cups warm water
- Coarse salt
- Melted butter
Preheat the oven to 375 degrees.
Dice the brisket.
Combine the the brisket and beer cheese dip.
Roll out each biscuit dough out on a floured surface and put a spoonful of the brisket cheese mix in the center.
Wrap the dough around the mixture and pinch together to seal and form into a ball. Dissolve the baking soda into the warm water. Dip the filled dough balls into the baking soda water and place on a parchment lined baking sheet. Sprinkle some coarse sea salt over the top, then into the oven for 12-15 minutes.
When they are golden brown, remove them from the oven and brush them with melted butter before serving.
Here’s a cross section of one of the “bombs”.
The Shotgun’s Q Club blog is sponsored by Salmons Meat Products and Kimps Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
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