Bbq Jackfruit Brisket Recipes
JACK FRUIT BARBECUE SANDWICHES
Jack Fruit BBQ is a great dish for plant based diets, Vegetarians, or anyone who just wants to try something new and off the beaten path!
Provided by The SouthernPlate Staff
Categories Snack
Time 15m
Number Of Ingredients 2
Steps:
- Drain jackfruit in a colander. Place in large skillet over medium high heat. Chop up with spatula or chopper* and stir often for 5-10 minutes until more water is evaporated.
- Add in enough bbq sauce to taste- I usually add about a cup. Stir and continue cooking until heated through. Serve on buns and enjoy!
Nutrition Facts : Calories 307 kcal, ServingSize 1 serving
BBQ JACKFRUIT BRISKET
Provided by Katie Lee Biegel
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the jackfruit brisket: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Place the vital wheat gluten in a large mixing bowl. Whisk in the paprika, salt, chili powder, granulated garlic, ground mustard, onion powder, black pepper and sage. Add in the jackfruit and mushrooms. Stir until incorporated. Use your hands to break up any large clumps and make sure the mixture is thoroughly mixed; it will resemble a dark streusel with pea-size pieces.
- Whisk together the stock and aminos in a small bowl. Pour this liquid into the jackfruit mixture. Use your hands to aggressively knead the mixture until it feels/looks like seasoned ground meat.
- Place the mixture onto the prepared baking sheet. Use your hands to press it into the shape of a brisket, about 1-inch thick. Cover the baking sheet with aluminum foil and bake until firm to the touch, about 1 1/2 hours.
- For the BBQ sauce: Meanwhile, combine the ketchup, beer, brown sugar, mushroom stock, vinegar, tomato paste, smoked paprika, onion powder, chili powder and salt in a saucepot. Place over medium-high heat and whisk until simmering. Reduce the heat to low and cook until thick, 15 to 20 minutes more. Set aside.
- Remove the aluminum foil and spread the BBQ sauce over the top, reserving some for serving. Turn the oven to broil on high. Place the "brisket" back into the oven and broil until the sauce bubbles and caramelizes, 2 to 3 minutes more.
- Remove from the oven and allow to cool for 10 minutes. Slice into thin pieces and serve warm with more BBQ sauce.
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SMOKED AND PULLED BARBECUE JACKFRUIT RECIPE :: THE MEATWAVE
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- To make the slaw: Whisk together vinegar, 1/3 cup sugar, vinegar, mayonnaise, celery seeds, and black pepper in small bowl. Set aside. Place cabbage and carrot in a large bowl, sprinkle with remaining 2/3 cup sugar and salt, and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer cabbage to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl. Pour dressing over cabbage and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar. Transfer to an airtight container and store in refrigerator until ready to use.
- To make the rub: In a small bowl, mix together brown sugar, salt, paprika, chili powder, garlic powder, onion powder, and cayenne pepper. Set aside.
- To make the sauce: In a small saucepan set over medium-high heat, whisk together ketchup, brown sugar, vinegar, molasses, soy sauce, 2 tablespoons of the barbecue rub, yellow mustard, lemon juice, chopped chipotles, and adobo sauce. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and set aside.
- Place jackfruit in a large bowl and season liberally with barbecue rub, tossing to coat jackfruit evenly. Fire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, transfer jackfruit to smoker, cover, and smoke for 20-30 minutes.
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