Ingredients:
Baked Idaho® Potatoes:
- 12 Idaho® potatoes
- 24 fluid ounces ghee
- 12 tablespoons kosher salt
Roasted Pepper Cheese Sauce:
- 1½ cup milk
- 1 cup heavy cream
- 3 cups cheese, shredded (sharp cheddar, pepper jack, mozzarella, nacho cheese mix)
- 1 teaspoon salt
- 1 teaspoon salt
- ½ teaspoon granulated garlic
- ½ teaspoon cayenne pepper
- 2 poblano peppers, roasted, rough chopped
- 1 red pepper, roasted, rough chopped
Slow Smoked Brisket:
- 20 pounds whole brisket, trimmed
- 1 cup kosher salt
- 1 cup coarse black pepper
- ½ cup granulated garlic
Crispy Onions:
- 1 yellow onion
- 1 cup seasoned flour
- 2 fluid ounces buttermilk
Whiskey BBQ Ranch:
- 16 fluid ounces BBQ sauce base
- 3 tablespoons brown sugar
- 1½ teaspoons black pepper
- ½ teaspoon salt
- 3 fluid ounces whiskey
- 16 fluid ounces Litehouse® Homestyle Ranch Dressing
To Assemble (per serving):
- 1 baked Idaho® Potato
- 2 fluid ounces roasted pepper cheese sauce
- 6 ounces brisket, chopped
- 2 fluid ounces whiskey BBQ ranch
- 1 ounce crispy onions
- 1 teaspoon parsley, chopped
Directions:
Baked Idaho® Potatoes:
- Coat washed potatoes with ghee and season with salt.
- Bake at 350°F for 1 hour or until the potatoes are fork-tender.
- Hold warm for no more than 2 hours.
Roasted Pepper Cheese Sauce:
- Pour the milk and heavy cream into a nonstick saucepan over medium heat.
- Once the mixture is warm add the cheese and seasonings. Stirring continuously as the cheese starts to melt.
- Add the roasted peppers and continue to stir.
- Once the cheese is melted, use an immersion blender to mince the peppers into the sauce.
- Hold until ready to serve.
Slow Smoked Brisket
- Place brisket in a large hotel pan and cover with salt, pepper, and granulated garlic, making sure all surfaces are covered.
- Cover and place in the cooler for a minimum of 10 hours, or overnight.
- Place in the smoker and cook at 275°F for 8 hours.
- After 8 hours, wrap in butcher paper and foil and return to the smoker for 6-8 hours more, or until the brisket had reached 205°F.
- Remove from the smoker and let rest for one hour. Chop.
Whiskey BBQ Ranch:
- Place the BBQ sauce in the pot and lightly simmer over medium heat.
- Reduce the heat and whisk in the brown sugar, black pepper, and salt.
- Whisk in the whiskey and simmer for 10 minutes, continuing to stir so the sauce doesn't scorch.
- Once the sauce has slightly thickened place in a container and refrigerate.
- Once cooled, whisk in the ranch dressing and adjust seasoning if needed.
Crispy Onions:
- Cut the ends of the onions off and remove the skin.
- Make ⅛˝ slices to create thin rings.
- Dip slices in the seasoned flour then the buttermilk, then back in the flour.
- Place in a fryer at 350°F for 2½ minutes, or until crisp and golden brown.
To Assemble:
- Slit the top of each potato and pinch the ends to open up the potato.
- Ladle 2 fluid ounces hot cheese sauce down the center of the potato, drizzling slightly over the edges.
- Top with 6 ounces chopped hot brisket.
- Drizzle with 2 fluid ounces whiskey bbq ranch sauce.
- Top with 1 ounce crispy onions, mounding as high as possible.
- Sprinkle with 1 teaspoon chopped parsley and serve.