ScottyDaQ
Master of All
I had just a tad bit of brisket left. So I did this...
reheated the brisket (mostly flat and a little point) in some of the reserved drippings. Sauted up a little asparagus with some fresh garlic, toasted some buttered buns with a little "Johnny's Garlic Spread & Seasoning" (if you don't have this...get some!) and warmed up some Swiss slices to room temp. I put the brisket on the toasted buns, the asparagus went on, then the swiss, I added a little Blairs Original Death sauce to mine, then some fresh romaine, and topped with a little sauce. The wife opted for some "doctored up" Blues Hog BBQ, I went with just horseradish.
It went a little something like this:
http://community.webshots.com/album/360001568QNQqki?651
reheated the brisket (mostly flat and a little point) in some of the reserved drippings. Sauted up a little asparagus with some fresh garlic, toasted some buttered buns with a little "Johnny's Garlic Spread & Seasoning" (if you don't have this...get some!) and warmed up some Swiss slices to room temp. I put the brisket on the toasted buns, the asparagus went on, then the swiss, I added a little Blairs Original Death sauce to mine, then some fresh romaine, and topped with a little sauce. The wife opted for some "doctored up" Blues Hog BBQ, I went with just horseradish.
It went a little something like this:
http://community.webshots.com/album/360001568QNQqki?651