WAGYU BRISKET PLATE
Steps:
- For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
- For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
- Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
- Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook's Note.) Serve with collards.
CHORIZO GARBAGE PLATE
Make and share this Chorizo Garbage Plate recipe from Food.com.
Provided by JustLauren
Categories One Dish Meal
Time 27m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat flat grill or a nonstick skillet over medium-high heat.
- Add the vegetable oil, potatoes, diced onion, green pepper, jalapeno pepper, if using, and.
- chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomato and eggs. Mix together and cook for another 2 to 3 minutes, flipping over once. Add cheese and cook until slightly melted. Mix hash together to distribute cheese and tomatoes throughout.
- Serve with toast or tortillas.
Nutrition Facts : Calories 377.1, Fat 23.8, SaturatedFat 7.8, Cholesterol 372.3, Sodium 242.7, Carbohydrate 23.4, Fiber 3.4, Sugar 4, Protein 17.9
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