Appetizers/Hors d'oeuvres

Brisket Burger Fries

Time: 1 hr


2 lb crinkle cut fries 

White Brisket Queso Dip(see recipe below) or your favorite cheese dip or cheese sauce like cheese wiz etc.

shredded lettuce

diced tomatoes

burger pickle slices

Potato slayer seasoning 

Vegetable oil

Siracha sauce

1 lb brisket

AP Flour

Franks Buffalo Sauce




Pickle Juice


Cut Brisket into 1x1 inch cubes and add to bowl with franks sauce to get them wet. Add brisket to 1 gallon bag with 2 cups AP flour and shake to coat them with flour. Get vegetable oil heating in deep pot to 350 degrees. In batches begin to fry brisket until golden brown and heated thoroughly. Set brisket to side and keep warm. Add 1/2 cup mayo and ketchup together with 1-2 tbsp. pickle juice into a bowl and mix thoroughly. Begin frying French fries in batches following instruction on the bag, immediately season with potato slayer when fries are done, set to side. To a large dish or aluminum pan add a layer of fries to coat them bottom. Add a layer of your cheese sauce to the fries followed by lettuce, tomato, onion and pickles. Drizzle with the mayo ketchup sauce followed by the siracha.(optional) Dig in and enjoy!


White Brisket Queso Dip

Time: 1.5 hrs.


1 pound white Velveeta cheese

1 can cream of celery soup

2 cups(8 oz.) shredded Monterey jack cheese 

1 cup Pico de Gallo 

1 pound of chipped beef or smoked brisket

1.5 cups whole milk

1-2 tbsp JT's Brisket seasoning

1-2 tbsp JT's BBQ seasoning


Add all ingredients to half size aluminum pan and set pellet smoker/oven to 300 degrees. Add pan to grill/oven and cook uncovered for 45 minutes. After 45 minutes stir and return to grill/oven to continue cooking at 300 degrees for 30 minutes. Remove dip and stir after 30 minutes. If necessary return to grill/oven for addition 10-15 minutes or until smooth and cohesive. Serve with tortilla chips and enjoy!



 Boudin Cheese Dip


Time: 2 hrs



1 lb queso blanco velveeta

1 can fire roasted rotel

1 can campbell cheddar cheese soup

2 diced jalapenos

1/2 cup sour cream

1 cup whole milk

8 oz(2 cups) shredded Mexican blend cheese

1 lb boudin

1-2 tbsp hot sauce

1 tbsp JT's BBQ Rub

 1 tbsp JT's GSP Rub


Add all ingredients to half size aluminum pan and place into pellet grill/oven at 250 degrees for 45 minutes. Stir after 45 minutes and place back into oven/pellet grill for 30 minutes. After 30 minutes stir again and add back to oven/pellet grill for an additional 15-20 minutes or until smooth and well incorporated. Serve with tortillas chips and enjoy!