Crispy Loaded Potato Skins

SAVORY

Nov 16

Beef, Green Chile Queso, Monterey Jack, Pico de Gallo, and Scallion

Restaurateurs Emma & Travis Heim of Heim Barbecue | Fort Worth, TX

INGREDIENTS:

Brisket:
1 Niman Ranch prime brisket, trimmed
Yellow mustard
Pickle juice
Heim BBQ Brisket Rub
Smoked beef tallow

Green Chile Queso:
Butter
Onion, chopped
Roasted green chiles, chopped
American cheese
Sharp cheddar
Monterey Jack
Heavy cream
Sour cream
Salt
Black pepper

To Assemble and Serve:
Peeled potato skins, double-fried
Monterey Jack
Pico de gallo
Green onion, sliced

METHOD:

For the Brisket:
Slather brisket with mustard and pickle juice then rub thoroughly with Brisket Rub. Smoke brisket 6 to 8 hours. Wrap in smoked-beef-tallow-soaked butcher paper then continue to cook 4 to 6 more hours until internal temperature reaches 204°F. Let brisket rest at room temperature or in a warming cabinet until internal temperature drops to 145°F.

For the Green Chile Queso:
In a pot with butter, sauté onion and roasted chiles until soft. Add cheeses and heavy cream and stir often until melted and combined. Add sour cream and season with salt and black pepper.

To Assemble and Serve:
In a serving bowl, smother fried potato skins in Green Chile Queso. Top with shredded Brisket, Monterey Jack, pico de gallo, and green onion.

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