Brisket Stuffed Mushrooms Wednesday, December 18, 2013
Chef Chris Moore Knoxville Convention Center Executive Chef
1 pound smoked beef brisket
½ cup blended oil
1 tsp salt
1 tsp pepper
32 crimini mushroom caps
1 Tbl fried onions
1 cup barbeque sauce
Remove Stems from Crimini mushrooms and toss in oil and seasoning. Roast caps at 350 degrees until tender for approximately 15 minutes
Shred brisket and place 1-2 Tbl in mushroom cap. Apply BBQ Sauce with a Squeeze bottle and garnish with Crispy Fried Onions and fresh parsley.
Cornmeal Fried Onions
1 large onion
1 cup buttermilk
Kosher salt and freshly ground black pepper
½ cups all-purpose flour
½ cup yellow cornmeal
1. Peel sliced into thin rings.
2. Combine buttermilk, salt and pepper (Tsp each) and toss onions.
3. Combine the flour, cornmeal, salt and pepper (Tsp each).
4. Take onions out of buttermilk and fry until golden brown at 350 degrees.
5. Remove from oil and season.
2 pounds wood chips (Big and bold. Preferably Hickory)
10 pounds choice beef brisket
4 cups barbeque dry rub
Remove large pieces of fat from brisket (leaving some about 1-2 inches) and liberally coat with dry rub.
Wrap in plastic and refrigerate for at least 4 hours. Bring to room temp before cooking. Mop and place brisket fat side up in a smoker at a preheated to 220 degrees. Add some pre-soaked hickory chips to charcoal every 2 hours and mop until internal temp of 180 degrees is reached.