Chopped Brisket Sandwich With House Made Pickles And Summer Corn Salad With Fresh Vegetables And Herbs
“This chopped smoked brisket is a great alternative to pulled pork in the summer. The flavor of the sandwich comes straight from the meat and the smoke – no sauce needed, just a little jus from the brisket. The sweetness here comes from the grilled corn salad and summer vegetable salad. I like to change up this recipe depending on whatever is available in the market,” says Charles Grund Jr., Corporate Chef and Pitmaster at Hill Country Hospitality.
- 8 ears of corn (grilled/charred then shucked)
- ¼ cup fava beans
- ¼ cup grape tomatoes (halved)
- ¼ cup zucchini (diced)
- ¼ cup red onion (diced)
- ¾ cup jalapeno lime vinaigrette
- 3T herbs, chopped
Optional: cotija cheese
Corn: Drizzled in a touch of olive, dusted with salt and pepper, put on the grill at low to medium temp. Grill until a portion is a nice golden brown, turning about 5 times until all has gained color. When cool, cut kernels off cob.
Salad: Toss all ingredients into a bowl until well incorporated. Add ¼-1/2 cup of cotija cheese if desired.
- 2 jalapenos, stemmed, seeded then finely chopped
- ¼ cup lime juice
- 2 tbsp. cilantro, chopped
- 1 cup olive oil
- Place all ingredients whisk together, add a touch of salt if needed.
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