Best Chipotle Brisket Sandwich On A Cheddar Biscuit Recipes

BRISKET SANDWICH

Steps:

• Mix all of the dry rub ingredients together in a small bowl. Dab the brisket dry with paper towels. Coat the brisket all over with the dry rub. Make a mesquite fire inside the oven of a smoker. A combination of charcoal and mesquite chips (wet) is fine. Put the brisket on the right side of the grates in the main oven of the smoker. Damp down the fire. Leave the brisket to smoke until the fire burns out.
• In the meantime, In a large skillet, saute the bacon and vegetables until they are moist. Put them into a 6-inch deep, full-sized, hotel pan. Add the brisket, beer, vinegar, Worcestershire and garlic. Cover the pan with a sheet of parchment paper and tightly cover with a sheet of heavy foil. Cook overnight in a 250 degree F oven.
• Cut the brisket into chunks and serve on a whole-wheat buns with the BBQ sauce, sliced red onion and pickles.
• Heat some oil (about 1/4 cup or less) in a heavy-bottomed pan over medium heat. Add the shallots and saute for a couple of minutes. Add the remaining ingredients and bring to slow boil - be careful not to burn. Cook on ultra low heat for about 8 hours (1.5 in prep room hot plate). Cool. Add the sauce to a food processor and blend to combine. Dilute with brisket pan juice before using.

SMOKEHOUSE BRISKET SANDWICH

Steps:

• Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
• For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
• For the brisket: Preheat oven to 350 degrees F.
• Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
• To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.

THE DISCO BISCUIT

Steps:

• For the disco chicken marinade: Put on your best disco clothes and shoes. Lay chicken breasts flat on a cutting board. Carefully slice each breast in half, horizontally. Take cut chicken and place flat in a resealable plastic bag, then close bag. Now it's time for Poundtown. Put bag back on cutting board and use a meat hammer, large pot or rolling pin and pound out chicken without breaking bag to 1/4- to 1/2-inch-thick. Remove chicken from bag and place in a large deep container. Repeat with remaining chicken breasts.
• Add buttermilk, salt, pepper and jalapenos to a food processor or blender. Process until jalapenos are pulverized, 2 to 3 minutes. Pour buttermilk mixture from processor into the container on top of chicken and return to refrigerator. Let chicken marinate in mixture for at least 8 hours.
• For the disco flour: Mix flour, salt, pepper, paprika, cumin and garlic powder in a bowl until combined. Take a break and put on some disco music. Set disco flour aside until ready to dredge disco chicken.
• For the spicy honey butter: Add butter, honey and cayenne pepper to a large pot. Bring mixture to a simmer and whisk vigorously. Cook until all butter is melted, then remove pot from stovetop and let mixture cool completely. Pour cooled spicy honey butter into a squirt bottle. Again, take a break and ponder if disco was the best music of the 70's. Maybe so, maybe not. Do not refrigerate spicy honey butter; store at room temp!
• For the Cheddar biscuits: Preheat oven to 350 degrees F.
• Combine flour, butter, cheese, baking powder, granulated sugar, salt and brown sugar in a mixer fitted with a paddle attachment. Turn on mixer and mix until slightly grainy, not doughy, then turn off mixer. Add buttermilk, milk and cream and mix until doughy and well-mixed, then turn off mixer and remove dough from mixer bowl.
• Grease a muffin tin and form 5-ounce dough balls with your hands. Add dough balls to muffin tin and press down in muffin slots. Bake until tops are golden brown, 40 to 45 minutes. Now dim the lights and turn on the disco ball.
• For the assembly: If pan-frying, add oil to a pan and heat up to 350 degrees F. If using a deep-fryer, add oil and set fryer temperature to 350 degrees F.
• Remove chicken breasts one at a time from disco marinade and dredge in disco flour, pressing down on chicken to ensure a good coating on both sides. Remove chicken from disco flour and place into hot oil. Fry until chicken is golden brown and a meat thermometer inserted in the center registers an internal temperature of 165 degrees F, 5 to 7 minutes. Grab a regular thermometer and place it under your tongue-it should read above 98.6 because you're on fire!
• Grab a plate and make a design on it with the spicy honey butter. Cut a biscuit in half and put on plate. Add a little more spicy honey butter on biscuit halves. Place disco chicken on top of biscuits and cover chicken in spicy honey butter. Grab finely chopped green onions and sprinkle on top of disco chicken. Give yourself a high five! If you're not dancing, then start! With a knife (optional) and fork, cut into disco biscuit and savor the flavor(town). You have just made and now eaten a Guyutes Disco Biscuit. You are special, and don't let anyone tell you differently. (Make 7 more sandwiches in same manner.)