If you are anything like me, at some point this spring or summer you are going to smoke a beef brisket. I am not going to go into the best method for smoking brisket in this post, but rather what to do with the leftovers. OK you eat the brisket with grilled veggies, then the next day you probably make sandwiches but then what and yes there is usually still some brisket left.

You make a dip! This recipe was originally created (at least as far as I know) by Ardie Davis of Kansas City.  It later inspired recipes in the Prairie Home Cooking cook book and yet later in Ted Reader’s King of the Q’s, Blue Plate BBQ. This recipe is a mash up of the best components of all three.

I once brought this dish to a friend’s Thanksgiving Day meal and it literally blew everyone away. It was all anyone could talk about, it is that good. Don’t feel like spending hours and hours to smoke a brisket just to make a dip? I don’t blame you. Do like I do and buy a pound of cooked brisket (without the sauce) from your local BBQ restaurant.

INGREDIENTS:

• 1 lb cooked beef brisket, chopped
• 1 cup yellow onion, grille and chopped
• 4 green onions sliced
• 2 cloves garlic, roasted and chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon Crystals® hot sauce
• 1/2 cup BBQ sauce (use your favorite but I prefer any of the Sweet Baby Ray’s® flavors)
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1 (8 oz) package cream cheese, softened
• 1 large egg
• 1/2 cup grated Pecorino cheese
• 1 cup shredded mozzarella cheese

PREPARATION:

1. In a large bowl, mix the brisket, green onions, yellow onions and fresh herbs. Then add the hot sauce and BBQ sauce and set aside.

2. In a separate bowl, mix the ranch dressing, sour cream, cream cheese and egg and whisk until smooth. Add the mozzarella and 1/4 cup of the Pecorino cheese and mix well.

3. Preheat oven to 350°F. Place brisket mixture in casserole dish. Spread cream cheese mixture even over top. Sprinkle on the remaining Pecorino. Bake for 10 -15 minutes until golden and bubbling. Serve with garlic toast or chunks of fresh sour dough bread.

Heat Factor

Photo courtesy of http://www.flickr.com/photos/anotherpintplease