Brisket Stuffed Poblano Peppers

Discussion in 'Beef' started by pperkins, Jun 21, 2011.

  1. pperkins

    pperkins Fire Starter

    Hey all,

    Here’s one of my favorite side-dishes to grill over the coals while my whole pig, briskets, or pork shoulders are roasting inside my La Caja China (or to just grill over coals, if I don't feel like cookin' a whole anthing, lol.)

    I'll try not to wrench my shoulder while patting myself on the back, but these are friggin' GOOD.

    Brisket Stuffed Poblano Peppers


    4 Poblano peppers, wh[​IMG]ole
    1 cup smoked brisket, diced or shredded
    1lb ground sirloin
    1 Tbs favorite dry rub for beef
    1 tsp red pepper flakes (optional)
    ½ lb mushrooms, diced
    ½ cup brisket broth* (optional)
    1 sm onion, diced
    1 cup Mexican cheese blend, shredded

    Pan fry ground sirloin over medium heat with Bandiola Barbecue Spice, pepper flakes, and onion, until beef is crumbled. If you have brisket broth, add it to the burger and onions and allow to moisture to cook off.

    Add mushrooms and shredded/diced brisket just before beef is done. Cook until mushrooms soften.

    Drain and allow to cool slightly.[​IMG]

    Grill peppers over high heat 2-3 minutes on each side until charred. Cool slightly. Place peppers in a large  resealable plastic bag; seal and let stand 5 minutes to loosen skin.

    Remove charred skin from peppers. For pure awesomeness, toss a couple of oak chunks on the coals when you fire them up.

    Cut the tops off each pepper, reserve, and gently scrape seeds and ribs out with a teaspoon (leave sides intact.)  Set peppers aside.

    Stir together burger/veggie mixture with cheese. Spoon evenly into peppers, slightly over stuffing (be [​IMG]careful, if the sides are too soft, they can burst), place caps on top, and pin in place with 3 toothpicks. 

    Toothpicks should be soaked in water 10-15 minutes.

    Grill over medium coals, 8-10 minutes or until filling is thoroughly heated and cheese is melted. If the peppers start getting too dark, move to a cooler spot on the grill and cover.

    [​IMG]

    Serve, topped with a dollop of crema (Mexican sour cream), if  desired.

    Great with brisket, steaks, chops, old boots…whatever. If you have leftover filling, it makes a killer omelet the next morning! Oh, and that brisket broth is the freakin’ elixir of the gods. Save it, freeze it, and use it in this recipe, or to make amazing burgers, meatloaf, soups, and stews. It’s awesome!

    -Perry

    Author
    La Caja China Cooking
    La Caja China World
    MEAT FIRE GOOD
    www.burninloveblog.com
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    great post.  thanks!!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great recipe! Thanks for sharing!
     
  4. arnie

    arnie Smoking Fanatic

    Allow me to give your arm a break.

    I’ll pat you on the back for a bit.

    This looks awesome.                        [​IMG]

    I gotta try this when my Poblanos come in
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks great, thanks for sharing the recipe...
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Perrry that is one amazing recipe. Congrats on posting a great recipe 
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great yummy and a nice Qivew thanks
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks for sharing your recipe Perry,

    It looks yummy! [​IMG]
     

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