Smokealicious Catering, Classes and Culinary Events
Brie and Wee Heavy Rib Tip Quesadillas with Mamma's Best BBQ Sauce
Leftover Wee Heavy BBQ’d Rib Tips (chopped into small pieces)*
Double Cream Brie
Flour Tortillas
Olive Oil
Spicy BBQ Sauce
Cilantro leaves
Nothing fancy or tricky here folks and feel free to adapt this to your favorite cheese, although gouda, brie and swiss work really well with flavor from the Wee Heavy.
Warm a bit of olive oil in a skillet or pan, then add the chopped meat and sauté until warm, set aside.
Slice the brie, length wise, leave the “rind” on. (it just makes a mess to cut it off and slows you down)
Heat a bit of olive oil in a pan, add a flour tortilla and about 4 to 6 slices of brie (depending on how “cheesy” you like your quesadillas). Add a spoonful or two of the warmed rib meat, fold the tortilla in half over the filling then carefully flip it over. (I say carefully because you don’t want the filing to come out and more importantly you don’t want any olive oil to splatter).
Cook until GBD (golden brown and delicious) or until the cheese starts to ooze out
(whichever comes first or to your personal preference)
Remove from the pan, place on a cutting board, cut into triangles.
Place it on a plate, drizzle with some spicy BBQ sauce, toss on some cilantro and enjoy.
* These are ribs that have been slow cooked in a BBQ and then braised for a short time in a small amount of Wee Heavy. The flavors of the beer infuse adding a smokey complexity to the spices and sugars in the dry rub.
Your Friendly neighborhood "Still wondering what Duck Ribs are" Smokealicious Pitmaster
Dave
BTW: The BBQ sauce I used is "Mamma's Best" a company that I am starting to work with to help them get their sauce into your hands. It's available in select markets. Let me know if you want some and I will bring a few bottles to my next class for you to purchase.
Double Cream Brie
Flour Tortillas
Olive Oil
Spicy BBQ Sauce
Cilantro leaves
Nothing fancy or tricky here folks and feel free to adapt this to your favorite cheese, although gouda, brie and swiss work really well with flavor from the Wee Heavy.
Warm a bit of olive oil in a skillet or pan, then add the chopped meat and sauté until warm, set aside.
Slice the brie, length wise, leave the “rind” on. (it just makes a mess to cut it off and slows you down)
Heat a bit of olive oil in a pan, add a flour tortilla and about 4 to 6 slices of brie (depending on how “cheesy” you like your quesadillas). Add a spoonful or two of the warmed rib meat, fold the tortilla in half over the filling then carefully flip it over. (I say carefully because you don’t want the filing to come out and more importantly you don’t want any olive oil to splatter).
Cook until GBD (golden brown and delicious) or until the cheese starts to ooze out
(whichever comes first or to your personal preference)
Remove from the pan, place on a cutting board, cut into triangles.
Place it on a plate, drizzle with some spicy BBQ sauce, toss on some cilantro and enjoy.
* These are ribs that have been slow cooked in a BBQ and then braised for a short time in a small amount of Wee Heavy. The flavors of the beer infuse adding a smokey complexity to the spices and sugars in the dry rub.
Your Friendly neighborhood "Still wondering what Duck Ribs are" Smokealicious Pitmaster
Dave
BTW: The BBQ sauce I used is "Mamma's Best" a company that I am starting to work with to help them get their sauce into your hands. It's available in select markets. Let me know if you want some and I will bring a few bottles to my next class for you to purchase.
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