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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Brisket Shooters

Pick up brisket and sauce from your favorite barbecue joint.

Southern Living DECEMBER 2012

  • Yield: Makes 12 servings
  • Hands-on:30 Minutes
  • Total:40 Minutes

Ingredients

  • 2 cups milk
  • 1 cup uncooked regular grits
  • 1/2 teaspoon salt
  • 1 cup (4 oz.) shredded smoked Gouda cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 1/2 pounds shredded smoked beef brisket
  • Coleslaw
  • Barbecue sauce

Preparation

1. Bring milk and 2 cups water to a boil in a saucepan over medium heat, stirring occasionally. Gradually whisk in grits and salt; return to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until thickened. Remove from heat; stir in cheeses until blended.

2. Layer brisket, grits, and Coleslaw in 12 (8-oz.) glasses; drizzle with barbecue sauce. Serve immediately.

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