Yield: 1 Servings
|6 \N||Pieces sliced smoked sausage (1/4 to 1/2 inch sliced then quartered) (up to 10)|
|1 large||Heaping serving spoon sliced and chopped brisket|
|1 large||Serving spoon pinto beans mixed with chopped brisket and bbq sauce (seasoned slightly on the sweet side)|
|1 tablespoon||(heaping) grated cheese|
|1 tablespoon||Diced onion|
|5 \N||Jalepeno pepper slices (up to 6 or 20)|
|1 pack||(individual size) frito corn chips|
Pour fritos in large bowl. Add sausge and brisket. Pour pintos and extra sauce on top. Top with onions and jalepenos.
Here's a recipe to use if your lucky enough to have some trimmings or end pieces of several kinds of bbq meat left over. Its good enough to use first run stuff if you don't have leftovers, IMHO. Thought it might go ok for a super bowl party.
This is for one serving. You can make as many as you have meat for and need.
This recipe comes from observation and many trials of a menu item from a small, shopping center bbq joint located near Texas Instruments in Austin, Tx. The owner of the joint called it T-man because the first ones he made were for his 'regulars', just to clean up the bits and pieces leftover from a frantic lunch crowd. The T was for trash-man. Word of mouth about how good the concoction was caused him to make it a full fledged menu item.
Hope ya'll like it as much as I do.
Posted to bbq-digest V5 #073 by Rodney Leist <leistr@...> on Fri, 17 Jan 1997.