Tuesday, July 7, 2015

Brisket Sliders with Fried Avocado Stuffed Hatch Chile and a Giveaway

Here's another idea for using leftover BBQ brisket - a brisket slider topped with a deep fried Hatch chile that has been stuffed avocado and cheese.

pub food, leftover brisket, smoked brisket


While the brisket alone makes great sliders, this topping creates a slider that has mild heat, crispiness, and then a smooth cooling effect from the avocado and cheese.  Don't have any leftover brisket around?  Your local BBQ joint would probably be glad to sell you an extra pound or two!

But when we do BBQ competitions, I like to cook an extra Certified Angus Beef (CAB) brisket flat as a back up.  Sometimes I'll use the exact same recipe, other times I'll tweak the back up flat recipe and choose between the better versions.  This was my back up at the BBQ Bash in Maryville - an 8.4 pound flat.

bbq brisket, competition brisket
Getting ready to go onto the smoker.


After building our brisket turn in box and passing out samples to friends...

competition brisket
Sorry about the "potato quality" mobile phone picture.  I didn't take my camera to the contest.


We still had an entire flat to bring home, about 4 pounds worth.  Even after sitting in the fridge and reheating, it was still tender, smoky, and moist.  Here's a confession - I like brisket better after it has been reheated and becomes fall apart tender.  I know that's over done and I don't like my ribs that way but crumbled up brisket on a taco or slider?  I'm all in.

bbq brisket, kamado brisket, big green egg brisket
Tasty even when reheated a few days later...


I wanted something a little different, something that you might get at your favorite watering hole.  I surfed the freezer and found a package of Hatch chiles from last season, inspiring these pub style sliders.

Cut the chiles in half and de-seeded them. Typical triple dip of seasoned flour, eggwash, bread crumbs.

Hatch chile for deep frying
I used a quarter chile, a half slice of avocado, a small piece of cream cheese, and a few pinches of fajita seasoning for each topper.

hatch chile for deep frying
The chiles can be tender so I double secured them with toothpicks.

hatch chiles
As soon as they come out of the fryer, hit them with some fine sea salt.

pub food, sliders, bar food, tailgaiting ideas
Served each with a slice of brisket, one topper, and a bit of au jus. 

These sliders were crazy good.  I'll admit it was a little bit of a pain making the toppers but they were worth it.

Certified Angus Beef - Steak Giveaway
Speaking of brisket, a few weeks ago I attended #GrillTalk at the Certified Angus Beef headquarters in Wooster, Ohio.  We learned about how beef is graded, why the CAB program yields better beef, we practiced breaking down primal cuts (shoulder, sirloin, etc), and discussed different cuts of beef for the grill.

Ashley Pado, CAB brisket
Chef Ashley Pado seasoning a CAB brisket as we discuss low and slow BBQ.

I am working on a post to share a good bit of what I learned at the Certified Angus Beef facilities but first I want to share this....

steak, giveaway,
Steak Giveaway!

The folks at Certified Angus Beef are generously giving away one of their Cattlemen's Premium Collection packs to one lucky reader, shipped to their door.  That collection includes:
  • four 12 oz CAB strip steaks, 
  • four 8 oz CAB filet mignon, and 
  • four 10 oz CAB ribeye steaks. 
How To Enter and Rules - CONTEST PERIOD CLOSED
  1. To enter, just leave a comment about your favorite cut of steak.  You can have a second entry for a tweet about this giveaway including my twitter handle @nibblemethis so I can find it.  NOTE:  If you are using the anonymous comment option, please make sure to leave a way to reach you (email,  forum user name, twitter etc) in case you win. 
  2. Giveaway entry period begins as soon as this is posted and ends July 19, 2015 at 11:59pm. Drawing will be held July 20, 2015 at noon (All times are Eastern Time zone).  Winner will be announced in an update to this post. 
  3. Comments & tweets will be numbered and random.org will generate a random number for the winner.
  4. Limited to residents of the continental United States unless you wish to pay the extra shipping charges.
  5. Certified Angus Beef is only sponsoring the prize package. I am hosting the giveaway and I am the final judge regarding any discrepancies, interpretations, grievances, etc about this drawing.
  6. Winner must respond to claim the prize within one week of the winning announcement and/or email contact. I do attempt to contact the winner directly if contact information is provided.  If a winner does not claim the prize during the specified time, a reserve winner will be drawn from the original entries.
In the mean time, check out Certified Angus Beef's website for recipes and inspiration for what you want to do if you win this amazing package of premium steaks!

Winner Announcement 
The random draw winner is Bailey Landreth.  Bailey, I have messaged you through a hangout on your Google+ account.  Please get back with me on your mailing address and I will get Certified Angus Beef to ship you your prize package.

[FTC Standard Disclaimer]  I received the same package of steaks and an expenses paid trip to the Certified Angus Beef headquarters; however, I have been using CAB long before and any opinions given are strictly my own.

73 comments:

  1. Filet Mignon is my favorite. I love it when a steak melts in your mouth. This package would provide a few fun dinner parties! Thanks for the opportunity to win.

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  2. Ribeyes for the win! Had an 18oz dry aged rib chop a couple months ago - best birthday ever.

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  3. Ribeye Steak grilled over lump charcoal.
    Practically Primal enjoyment!!

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  4. Kansas City strip cooked at 600 over lump charcoal served with Brussels sprouts and Breckenridge bourbon is pure pleasure

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  5. Never too many ways to put leftover brisket to work, and as always - you've delivered a winner here!

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  6. Strip steaks over an oak wood fire. Nice blog, glad I found it.

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  7. New York Strip steaks are my favorite cut of steak! LOVE them.
    Digicats {at} Sbcglobal {dot} Net

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  8. The favorite cut at our house is a porterhouse with the filet side going to Bev and the strip to me. Really like the stuffed pepper idea.

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  9. Current favorite steak; 1-1/2" thick slabs cut from a CAB rib roast.
    malibu1{@}att{dot}net

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  10. Porterhouse, 2 steaks in one, gotta love that!!

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  11. I love ribeyes! My family seems to love them too when I make them on my kamado.

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  12. We love T-bone steaks here, oh, my when and if we get some $$ for them! I love my medium and my hubs well done, rubbed with a little chili flakes on mine nothing on my hubs! If I win please send to maryjanesampson@outlook, com or mary Sampson, 1208 S.E. 147th Avenue, Vancouver WA (USA) 98683..and thanks for the giveaway and your expertise on this blog, it is a pleasure to read your blog~!

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  13. Prime strip steak. Good flavor and internal marbling w/o being fatty.

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  14. Prime strip steak. Great flavor/internal marbling w/o an abundance of external fat.

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  15. I love my ribeye the most it so good!

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  16. I tweeted
    https://twitter.com/my4boysand1/status/618879334846218241

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  17. I love a medium grilled ribeye!

    Thanks for the giveaway!
    eswright18 at gmail dot com

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  18. tweeted
    https://twitter.com/eswright18/status/618879935487213568

    eswright18 at gmail dot com

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  19. I love strips, my husband loves the filets!

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  20. Triptip is the best reversed seared

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  21. Tweeted https://twitter.com/cjsorel/status/618884071951876096

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  22. Ribeyes are the best.
    wkthi@hotmail{dot}com

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  23. Ribeyes have to be my favorite, but your manhatten filet recipe is off the charts too.

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  24. Flat Iron takes tops for me.
    blueantarctica (at) gmail (dot) com

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  25. I have always enjoyed a good solid ribeye. Stephenalexshapiro (at) gmail (dot) com.

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  26. My favorite cut of steak would have to be Ribeye for sure. The best I say! Making my mouth water thinking about it.

    Nicole.ddziedzic at gmail dot com

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  27. I shared this giveaway on Twitter here:https://twitter.com/lil_lady_dz/status/618980890706751488

    Nicole.ddziedzic at gmail dot com

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  28. MY FAVORITE IS T-BONE. MY DAD GRILLED PERFECT T-BONE STEAK FOR OUR FAMILY. THE LAST TIME HE GRILLED T-BONE'S FOR US HE WASN'T ABLE TO EAT ANY BECAUSE HE HAD A FEEDING TUBE. IT JUST MADE HIM HAPPY TO SEE HIS WIFE AND CHILDREN ENJOYING THE MEAL. WE LOST HIM TO CANCER THREE MONTHS LATER.

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  29. Ribeyes are my favorite. sayoung at mousehut dot com

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  30. My favorite cut of beef is Rib Eye because it is so juicy and tender!!

    jewelwood55(at)gmail(dot)com

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  31. tweet entry-https://twitter.com/JewelWood/status/619124187999834112

    jewelwood55(at)gmail(dot)com

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  32. Nothing like a prime, 1 1/2' Sirloin Strip just cut from a whole strip perfectly grilled either with just large grain salt and pepper or with a light dusting of a mild coffee rub and served with unsalted parsley/garlic butter.

    burntbitsvw@yahoo.com

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  33. This comment has been removed by the author.

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  34. A nice ribeye cooked on a kamado grill can't be beat!

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  35. My favorite is the ribeye cut.

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  36. tweet- https://twitter.com/groogruxking40/status/619249121497513988

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  37. My first memories of steak as a kid was hamburger steak. Then occasionally Dad bought a Sirloin. Now I grill a ribeye for my wife and a NY strip for me.

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  38. "jet engine" ribeye cooked directly over the weber chimney starter

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  39. my favorite cut is strip steak and also flank!

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  40. Hard to beat a Porterhouse- best of both worlds

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  41. I love a thick porterhouse steak. Thanks for the giveaway Chris.

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  42. I tweeted about your giveaway too.

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  43. Ribeye marinated in Dr. Pepper.

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  44. Gotta have a ribeye !
    colkitt@sbcglobal.net

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  45. OMG Chris you are killing me with this recipe! I LOVE LOVE LOVE IT! Wow so creative. Scott and I are literally drooling from the computer. Very impressive and I Love Hatch chiles!

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  46. My favorite cut these days in the New York.

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  47. My favorite is T-bone. Grilled steak is one of the things I like best about summer. I shared on twitter .
    https://twitter.com/amylou61/status/620543251196411904

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  48. Tweet entry:
    https://twitter.com/amylou61/status/620543251196411904

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  49. I think a tri-tip Santa Maria style. Great give away and I'd love to win. Tweeting also. These sliders look amazing Chris. I'd love to try frying those stuffed peppers. And with a freezer full of Hatch I have no excuse.

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  50. Favorite is 2" thick Ribeye with salt and pepper
    hparet@yahoo.com

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  51. I grilled a nice rib-eye last night. It remains the top in my book. GREG

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  52. I think Ribeye Steaks are the most flavorful
    JenniferAnne
    Jenniferanne74@aol.com

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  53. my favorite cut of beef would be the whole cow

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  54. Rib eyes are my favorite cut. I think they taste the best.

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  55. I love a ribeye!
    sean_anderson77339@yahoo.com

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  56. Porterhouse , you get two great steaks. On the bone Rob.radtke@verizon.net

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  57. I love filet mignon
    POKERGRL8 at gmail.com

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  58. https://twitter.com/aes529/status/622425456462168064
    pokergrl8 at gmail.com

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  59. My favorite cut would have to be ribeye for sure. yarbr012@gmail.com

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  60. I like filet mignon.

    rounder9834 @yahoo.com

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  61. tweeted
    https://twitter.com/thomasmurphy40/status/622948865004670976

    rounder9834 @yahoo.com

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  62. Great giveaway! Those sliders have me drooling... honestly does it get any better than a fried avocado stuffed hatch chile? So awesome!

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  63. Be still my green chile loving heart. This looks phenomenal, Chris! CAB is one of my favorite groups of people too. I'm so glad you had fun there!

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