Difficulty: Beginner
Beef
BBQ Buckeyes
Greg
Prep Time: 30 min
Cook Time: 5 hrs, 20 min
Difficulty: Beginner
Get ready for your next game night with these flavorful BBQ Buckeyes!
Instructions
- Step 1: Preheat recteq to 275ºF, season the brisket point with the Ben's Heffer Dust and Chef Greg's 4 Letter Rub.
- Step 2: Allow the brisket to cook for 2 hours until the bark has set and the color is dark, add to an aluminum pan with the Harry's Secret Sweet Sauce and the beef Au jus. Cover with aluminum foil and cook for an additional 1.5-2 hours until probe-tender.
- Step 3: Peel and boil the potatoes until tender and drain. Add the butter and mash until creamy. Add the milk and the Big Game Garlic Parmesan Wing Dust.
- Step 4: Shape the Mashed Potatoes into 2 ounce balls. In a medium bowl mix the bread crumbs and Big Game Garlic Parmesan Wing Dust together. Roll the mashed potatoes in the bread crumbs and place in a small baking dish.
- Step 5: Cube the brisket burnt ends in small cubes, add a cube on top of each mashed potato ball, pushing the burnt end into the mashed potatoes.
- Step 6: Increase the recteq to 400ºF and add the BBQ Buckeyes to the grill, cook for 25 minutes until the bread crumbs are crisp. Remove from the grill, drizzle with more Harry's Secret Sweet Sauce and enjoy!
Ingredients
Serving Sizes
Ingredients
- 1 (3 pound) Beef Brisket Point
- 2 tablespoon(s) Ben's Heffer Dust
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 3/4 cup(s) Harry's Secret Sweet Sauce
- 1/2 cup(s) Beef Au jus
- 2 pound(s) Idaho Potatoes
- 4 tablespoon(s) Butter
- 1/2 cup(s) Milk
- 3 tablespoon(s) Big Game Garlic Parm Wing Dust
- 2 cup(s) Panko Bread Crumbs
- 1 tablespoon(s) Big Game Garlic Parm Wing Dust
Tools Needed
- Mixing Bowl
- Aluminum Pan
- Small Baking Pan
- Step 1: Preheat recteq to 275ºF, season the brisket point with the Ben's Heffer Dust and Chef Greg's 4 Letter Rub.
- Step 2: Allow the brisket to cook for 2 hours until the bark has set and the color is dark, add to an aluminum pan with the Harry's Secret Sweet Sauce and the beef Au jus. Cover with aluminum foil and cook for an additional 1.5-2 hours until probe-tender.
- Step 3: Peel and boil the potatoes until tender and drain. Add the butter and mash until creamy. Add the milk and the Big Game Garlic Parmesan Wing Dust.
- Step 4: Shape the Mashed Potatoes into 2 ounce balls. In a medium bowl mix the bread crumbs and Big Game Garlic Parmesan Wing Dust together. Roll the mashed potatoes in the bread crumbs and place in a small baking dish.
- Step 5: Cube the brisket burnt ends in small cubes, add a cube on top of each mashed potato ball, pushing the burnt end into the mashed potatoes.
- Step 6: Increase the recteq to 400ºF and add the BBQ Buckeyes to the grill, cook for 25 minutes until the bread crumbs are crisp. Remove from the grill, drizzle with more Harry's Secret Sweet Sauce and enjoy!
Chef Pairings
Your Football Night party won't be complete without pairing these Buckeyes up with a rack of recteq ribs and a batch of Drunken Buffalo Chicken Dip!