BBQ Brisket Loaded Baked Potatoes

A friend recently told me about a local bbq place where you can order a baked potato stuffed with bbq brisket. I have been thinking  about it ever since! Yesterday I picked up a small brisket and cooked it using my mother-in-law's recipe...you must try this...it NEVER fails!

Next I baked "the perfect baked potatoes" in the oven.

Perfect Baked Potatoes:
Large baking potatoes, as many as you need
Canola oil
Kosher salt

Preheat oven to 350*.

Scrub potatoes well.

Peirce each potato several times with a fork.

Place potatoes is bowl and drizzle with canola oil, a little goes a long way!

Using your hands, rub the oil all over the potatoes.

Sprinkle kosher salt over potatoes.

Place on a rack in the middle of oven.

Place a pan or piece of foil under the potatoes on a lower rack to catch any drippings.

Bake anywhere from an hour, to and hour and a half, depending on the size of your potatoes and how many you are cooking.

Potatoes are done when they feel crisp on the outside but soft on the inside. Stick a fork in them if you aren't sure.

Split potato lengthwise along the top and using both thumbs and forefingers, squeeze to open it up.

Place a dollop of butter in potato and fluff it together with the potato flesh, salt and pepper to taste.

Now you're ready to top your potato with the brisket.

I sliced several slices across the grain, then took those slices and chopped them into small bits. Honestly this brisket is so tender, it practically falls apart on it's own.

Add as much or as little bbq sauce as you would like.  I added enough to make it moist, then added some of the juice drippings from cooking the brisket to make it really moist. (hint: I did place the drippings in the freezer for a few minutes to separate the fat and skim it off...every little bit helps, right?)

Place a big heaping mound of meat on top of your hot and ready baked potato. Load it up good so you'll have a bite of meat with each bite of potato.

Sprinkle a little cheddar on top if that floats your boat...it floats mine!

Doug added extra sauce....he can drink that stuff!!

Dig in!

We all enjoyed this dinner. Jonah was home right after school to eat since he had a game later, so I just baked his potato in the microwave and topped it like ours.  He loved it! So if you are short on time, or don't want to go to extra effort to make "perfect baked potatoes" you can still enjoy this meal. And there is enough brisket left for another meal, can't beat that! Hope you try it and like it!

MAKE SOMEONE HAPPY!

Just for fun today I was cleaning out the refigerator, (ok, it wasn't for fun, it really needed cleaned out), and I came across a partially used tube of chocolate chip cookie dough from a few days ago. Thinking that I needed to "use it or lose it" I turned on the oven, then looked over and saw a package of mini M&M's that I bought for a different dessert. Hmmm......here's what I ended up with:

Big and beautiful Chocolate Chip/M&M Cookies! J will love them when he comes home from football practice, but before he leaves for Knights of Our Lady and the bonfire tonight. I'm telling you the kid is rarely home. Last night it was 10:20pm before he ever got home from SCHOOL!!

A tall glass of milk and he will be HAPPY! 

All I did was roll the dough in large balls (1 1/12 inches), place them on a cookie sheet sprayed with nonstick spray, strategically place a few M&M's on each one, and bake them at 350* for 10-11 minutes. So easy, but a little more special that simply baking them straight out of the tube.

Spaghetti Sauce from PW

Not PW picture quality...but trust me it was yummy!

After all these years my husband has requested spaghetti and meatballs and now I finally find a recipe that will make him request spaghetti and MEAT SAUCE! Of course it would be Pioneer Woman's since many of our favorites do originate from her. This one is a keeper...meaty and lots of flavor. It makes a lot, so you can freeze it or share it with another family...they will love you for it!! And it's versatile and can be used in different dishes. The sky's the limit with this one!! I altered her recipe a little based on what I had on hand. Below is PW"s recipe with my changes.

Ingredients

• 5 pounds Ground Beef (I Used Ground Round) I used ground chuck
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer) I used the white wine
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty) I used a can of Hunt's Garlic and Herb
• 1 teaspoon Ground Oregano Was totally out, so I substituted dried basil
• 1 teaspoon Ground Thyme
• 4 whole Bay Leaves
• 2 Tablespoons Sugar
• 2 teaspoons Kosher Salt
• ½ teaspoons Crushed Red Pepper (optional) Left this out
• ¼ cups Finely Minced Fresh Parsley (or 3 T. Parsley Flakes), More To Taste Left this out
• 1 whole Rind From One Wedge Parmesan (optional) Left this out
• ½ cups Grated Parmesan Cheese (optional)
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
• Extra Minced Parsley, For Serving Left this out
• Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

This got rave reviews from my dad, my brother, my husband, my 15 yr old & ME!

Try it soon!!!

Source: Pioneer Woman