Lots of people ask me "What do you do with all of that BBQ?" It's a reasonable question, because you can't really fire up my massive BBQ rig without being in for something on the order of 10 pounds of meat. Maybe more.
One of my favorite ways of using left over brisket it to make what I (and my co-workers) call a "meat salad." The day before, I slice 1/3-1/2 pound of brisket to take to work. For example, today.
At lunch, I combine it with lettuce from the salad bar (and anything else that looks good). Tomatoes when in season. Cheese. Maybe some croutons. We pay by weight and lettuce is really light. Even when piling it on, I'm usually under $5. Even better, our salad bar/cafe has an excellent selection of condiments to select from. So I usually combine:
- catsup
- red wine vinegar
- olive oil
- mustard
- wochestershire sauce
- pepper
- hot sauce
- honey
in order to make a very loose BBQ sauce. I use this to dress the salad. Recently, they've even added a house made BBQ sauce of their own -- I still usually at least thin it out with some of the above.
When I make extra BBQ sausages, they also make a great addition to this salad. And no, I'm not on Atkins. Why do you ask?
Posted by dowdy at September 16, 2004 06:48 PM