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BBQ Is Now: Recipes For Your Leftover Barbecue
Paul Kirk
BBQ Hall Of Famer
Certified Master Judge
Barbecue season is starting to wind down for most cookers, so let’s deal with some of our leftover from the freezer. I feel like a little Latino cuisine. On these recipes you can make them with leftovers or cook them from scratch.
SPICY BEEF EMPANADAS
Ingredients:
1 (14 1/2-ounce) can stewed tomatoes, drained and chopped
2 tablespoons chopped fresh jalapeño pepper
1 teaspoon ground cumin
1 cup chopped or shredded barbecued brisket, firmly packed
1 (14-ounce) package refrigerated pie-crust dough
1/2 cup shredded pepper Jack cheese
1 egg yolk
1 tablespoon water
Directions:
Preheat oven to 400º degrees F.
In a 3-quart saucepan, combine the tomatoes, jalapeño, cumin and cooked roast beef. Place over medium heat and bring to a simmer (or very low boil) to heat through. While the meat mixture is heating, spray a baking sheet with a nonstick cooking spray and set aside.
Roll the two pie crusts out on a lightly floured surface. With a pizza cutter, cut each pie-crust dough circle into quarters. In the center of each piece of dough, place 2 tablespoons of the meat mixture and 1 tablespoon of cheese. Fold the dough corners into the round edge and pinch with your fingers to seal. Seal the bottom of each empanada by pressing the tines of a fork along the edge. Transfer the empanadas to a prepared baking sheet. (Repeat with the remaining dough quarters, beef and cheese.)
Mix together the egg yolk and water. Brush lightly over the tops of the empanadas. Bake, uncovered, until the tops are golden brown, and the crust is flaky, about eight to 10 minutes. Remove from the oven, cool slightly (about five minutes) and serve.
Makes 8 pies
Chipotle Roast Chicken Tacos
Ingredients:
1/4 cup (1/2 stick) butter, softened
1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4 teaspoons minced canned chipotle chilis in adobo
1/2 teaspoon coriander seeds crushed in resealable plastic bag with mallet
1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
2 large onions, each cut into 8 wedges through root end, leaving root ends intact
12 garlic cloves peeled
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
8 warm corn tortillas
1 avocado, halved, pitted, peeled, thinly sliced
Directions:
Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD . Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin. Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170° degrees F, basting occasionally with pan juices and adding more broth by 1/4 cupful as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
Serves 4
Barbecued Beef Enchiladas
Ingredients:
1-pound brisket burnt ends, chopped fine
1 cup chunky salsa
1/2 cup barbecue sauce
1/4 cup can red enchilada sauce
8-8-inch flour tortillas (corn will work as well)
1-8-ounce package cheese: Thick Cut Shredded Four Cheese Mexican (about 2 cups)
Directions:
Preheat the oven to 350° degrees F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
In a large skillet, heat the brisket beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
Combine the barbecue and enchilada sauces. Pour about 1/2 of the sauce in the bottom of the prepared baking dish.
Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining sauce over them and sprinkle the remaining cheese over.
Tightly wrap the dish with aluminum foil and place on grill or pit for 30 to 35 minutes.
Serves 8
Have fun and enjoy!
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