My hubby is obsessed with BBQ. Literally obsessed. Like gotta have it every week. LOL. So it wasn’t a big surprise when he purchased his very own gravity feed smoker. Before that we would order brisket and pulled pork by the lbs and keep it in the fridge for quick on-the-go meals. The only unhealthy thing about BBQ can be in the injections, rubs, and sauces. Salt, brown sugar, butter in a squirt bottle, and apple juice with high fructose corn syrup are some of the main “go-to’s” with the flavor profiles. When buying BBQ from your local restaurant, it’s important to be mindful of that. You can always try to ask the pit-master, but typically it’s hard to get every single ingredient out of them. Recipe protection and all that. I can’t help but think of that Bush’s baked beans commercial with Jake the golden retriever always trying to spill the beans on their secret ingredients and he is always silenced before getting the first word out. Any way, my point is simply this: since you may not know everything that is in the meat, be careful how much extra sauce you use. If you have your own smoker—even better. That way you can control what goes in the meat during the smoking process.
In addition to loving brisket, I also love salads. They’re my staple for lunch most days. After playing around with different combos, this salad recipe has quickly become one of my faves.
What you’ll need:
– 1 TBSP Gorgonzola Cheese
– 1-2 Compari Tomatoes
– 1 TBSP Low Fat/Low or No Sugar Light Caesar Vinaigrette (be careful there aren’t a lot of fillers listed in the ingredients)
– 2-3 Strips of Brisket (depending on size of strip) Women should have about 5-6oz and men 10-12oz.
Warm a Skillet over Medium Heat
Once warmed, add about 1/4+ cup of water and 1 TBSP of your favorite BBQ sauce. Try to choose one that is low in sugar as some BBQ sauces can be loaded with it. Then add the brisket strips and braise for about 5 minutes. Sprinkle the field peas in beside and/or around the brisket, then flip the strips. Continue braising until all liquid has evaporated. Turn off heat and set aside.
Chop the lettuce and tomato and throw it in a mixing bowl. Sprinkle in the Gorgonzola and dressing and do a light toss. On one side of the plate, pour the lettuce mixture. On the other, lay out the strips of brisket. Then scoop the peas over the salad part.
The water and BBQ sauce braising mixture adds so much juicy goodness back into the brisket. I find that it can dry out in the fridge and this little trick definitely brings back all the moisture it lost. Plus just a touch of sauce to give it a little more flavor. The salad mixture compliments it perfectly, especially by adding that little bit of Gorgonzola. Enjoy! 🙂
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