How much? [Archive]

Pitmaster

09-06-2009, 04:17 PM

Doing a wedding next weekend, people want brisket there will be 25+-. How much brisket to cook up?
Thanks,
Z

1 large full brisket would be close depending upon kids, women, male appetites and sides. But you are way better off having too much so I would do 2 briskets between 10-12 lbs each.

If you have the opportunity to take the leftovers home. Reheat to make tacos, burritos, etc. or use in chili, toss in baked beans, etc.

Sandwiches of warm brisket in a sub type bun, bbq sauce, cheddar cheese, and broil till cheese melts are good use for leftovers too.

Danny's Flips

Gang, Since I am not too tied down this week, now is the time to tell you how to make a "Flip", as promised before the Christmas holidays. This little addition to your bbq cooking menu , I think, will be a great change of pace for you and your guest, and give, I guarantee it, you something really "different and exciting" from the ol' regular bbq dinner. You will be a hero. It is a Southwest flavor that Bobby Flay would kill for. We invented this creation in 1975. Here goes:

Standard Flip:
1 - 10 inch flour tortilla
4 oz. or more of thin sliced smoked brisket, pork, chicken, sausage, etc.
1- small hand full of canned, frozen, or fresh roasted green chilies
1-small hand full of diced onion.
Several thin slices of a sharp longhorn cheese...or the chez of your choice A good medium hot salsa or bbq sauce Diced jalapenos (optional)

Procedure:
Heat large heavy cast iron skillet, or other heavy pan, to medium hot.
Warm flour tortilla about 10 seconds on each side and remove from skillet....this makes it flexible and pliable so you can fold it over.
Place slices of cheese (one layer deep) on one half of flour tortilla. Now place meat on top of cheese ( you can layer it). Spread out a generous portion of green chilies and diced onion on top of meat. Now shoot a medium dose of bbq sauce or salsa across the top of the concoction. I use a squirt bottle. Add jalapenos if desired. At this point, you have a flour tortilla that is "full" on one half of the circle and empty on the other. Fold empty side over to make a half circle ( will look like a large fried pie) . Butter both sides of folded over tortilla. Place one side down in medium hot skillet, and let cook till nice and golden brown (kinda like a pan-cake), then "flip" over and brown the other side. Make sure both sides are buttered before browning.
Eat and enjoy.

Variation:
One can put only the meat and cheese in the flip, and cook on both sides till done. At this point, you can open it (even though the cheese will be melted and make it hard to open up...it will open), place a layer of shredded lettuce, slices of tomatoes, thin slices of bell peppers, and a spread of mayo. Close up and serve. You don't want to put in the lettuce, etc. till flip is done, for it will wilt and change flavor. This is especially good on a smoked cured ham flip, or chicken, turkey flip.
Cut in half before serving. Good. Once you get this down, you can do a million variations on "Flips". Only your imagination will control the out come. Have fun and enjoy. Great with a side order of spanish rice and re-fried beans, or just by itself. A very hearty meal. Danny www.dannysbbq.com
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nitesite

09-06-2009, 08:39 PM

Mind you, I'm not nearly as accomplished as many of you when it comes to feeding que to the masses. But I hardwood smoke (or offset grill) lots of meat for many family gatherings.

My basic rule is to plan for at least 3/4-lb of finished product per person and really I strive for 1-lb for each person as my target even if there are a lot of sides available.

That's because people for whom I cook usually want some leftovers on a plate to take home, which means usually keeping to the "one-pound per person" rule in my family. If they don't take it all that means some for me!

Of course, family gatherings are different from weddings, because wedding guests aren't going to scarf up leftovers as family can be known to do!