Smoked Brisket Potato and Ranch Cheese Sauce
12 eaIdaho® Potato Baked
2 ozRoasted Pepper Cheese Sauce
6 ozChopped Brisket
2 ozChipotle Ranch
1 ozCrispy Onions
1 tspChopped Chives Slow Smoked Brisket
1 cupSalt & Pepper Each
1/2 cupGranulated Garlic Roasted Pepper Cheese Sauce
1 1/2 cupMilk
1 cupHeavy Cream
3 cupShredded Cheeses Sharp cheddar, pepperjack, mozzarella, nacho cheese mix
1 tspSalt & Pepper
1/2 tspGranulated Garlic
1/2 tspCayenne Pepper
2Roasted Poblano Peppers
1Roasted Red Pepper Crispy Onions
1 eaYellow Onion Sliced
1 cupSeasoned Flour
2 ozButtermilk Whiskey BBQ Ranch
3 tbspBrown Sugar
1½ tspBlack Pepper
Idaho® Potato Baked: Wash the potato under clean cold water.
Using foil sheets, place the potato in the foil and coat with the Ghee and season with salt.
Place into the oven at 350 degrees for 1 hour or until the potato is fork tender in the center of the potato.
Once cooked hold warm for no more than 2 hours.
Slow Smoked Brisket: Using trimmed whole brisket, place into large hotel pan and cover with salt, pepper, and granulated garlic.
Make sure that all surfaces of the brisket are covered with the seasoning.
Cover the pan and brisket and place into the cooler overnight minimum of 10 hours.
When smoking, place in smoker and cook at 275 degrees for 8 hours.
After 8 hours wrap in butcher paper and foil and place back into the smoker for 6-8 hours or until the brisket had reached 205 degrees.
Once that temperature has been reached remove from smoker and hold at ambient temperature for 1 hour.
After the hour rest the brisket can be sliced and ready for service.
Roasted Pepper Cheese Sauce: Using a nonstick sauce pot, place the milk and heavy cream into pot on medium heat.
Once these are warm add in the cheese and the seasonings. Let start to melt. Make sure that the sauce is being stirred continuously so it does not burn.
Add in the roasted peppers and continue to melt cheese.
Once the cheese is melted, using an immersion blender, blend cheese sauce and peppers until the peppers are minced throughout the sauce.
Stuffed Idaho ® with Smoked Brisket and Litehouse BBQ Ranch and Roasted Pepper Cheese Sauce: Using Cooked potato, slice 1” from each of the edges and pinch the ends and open the potato.
Ladle the hot cheese sauce down the center of the potato, acceptable to go over the edges.
Place chopped hot brisket in the center of the potato from edge to edge.
Top the brisket with the BBQ ranch crossing over the potato onto the plate.
Place cooked crispy onions in the center of the potato mounding as high as possible.
Top the onions with the chopped chive and serve.
Crispy Onions: Using knife or slicer, cut the ends of the onions off and remove the skin of the onion.
Shave the onions thinly on a mandolin so that they are almost see through.
Place the onions in storage container until ready to use.
When cooking, place the onions in the season flour then the buttermilk, then back into the flour.
Place in a fryer at 350 degrees for 2:30 until crisp and golden brown. Ready to serve.
Whiskey BBQ Ranch: In a sauce pot on medium heat place the BBQ sauce in the pot and let start to lightly simmer. Turn down the heat and add in the brown sugar, black pepper, and salt whisk together.
Add in the whiskey and whisk and bring to a simmer for 10 minutes making sure to continue to mix so the sauce does not scorch. Once sauce has slightly thickened, hold hot or place in a container under refrigeration to cool.
Once cooled whisk in the ranch dressing and adjust seasoning if needed. Place in storage container or serve.