Smoked Brisket Stuffed Mac and Cheese

Recipe of the Month - Smoked Brisket Stuffed Mac and Cheese


  • 1 lb. Brookwood Pulled Brisket, Item# 11141
  • ¼ C Texas Western Barbeque Sauce, Item# 19008
  • Jumbo Pasta shells, cooked al dente, drained
  • ¼ C Panko Bread Crumbs, toasted
  • Chives, chopped
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour
  • 2 C Milk
  • 2 tsp. Dijon Mustard
  • 2 tsp. Worcestershire sauce
  • 1 C Sweet peppers, cleaned and diced, divided
  • ½ lb. Cheddar cheese, shredded
  • ½ lb. Pepper Jack cheese, shredded
  • Salt and Pepper to taste
  1. Stuff brisket into cooked pasta shells. Place into a holding pan until ready to serve.
  2. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for at least 2 minutes. Slowly whisk in milk and cook for about five minutes. When sauce has thickened, remove from heat and whisk in mustard, Worcestershire sauce, peppers and cheese. Stir until cheese has melted. Keep warm, stirring often until ready to serve.
  3. When serving, place stuffed shell on plate, dress with Texas Western Barbeque Sauce and desired amount of cheese sauce over brisket shells. Garnish with peppers, chives and panko breadcrumbs.
  4. Serve hot.

January 2017 - Sweet Purple Pig BBQ Sandwich

Sweet Purple Pig BBQ Sandwich
Ingredients Instructions
  • 4 Oz. Brookwood Farms BBQ: 12105 Semi Dry Pork BBQ
  • 2 glazed doughnuts, warmed in a Panini Press
  • 2 Oz. Spicy Purple Slaw (see below)
  • 2-3 pickled Jalapeño Slices
    Spicy Purple Slaw:
  • 1/2 head purple cabbage, shredded
  • 1/2 yellow onion, chopped
  • 1 C mayonnaise
  • 1/4 C brown mustard
  • 1/2 lemon juiced, or 1 Tbsp. lemon juice
  • 1/2 tsp. celery seed
  • Several dashes hot sauce
  • 1/2 tsp. salt and pepper, to taste
  1. Mix all slaw ingredients in bowl and set in fridge for minimum 1 hour.
  2. When slaw is ready, heat BBQ Pork in a pan until warm.
  3. Lightly press two donuts in a preheated Panini Press, or a flat top grill with press.
  4. To assemble the sandwich, place warmed doughnut on serving dish, top with pork BBQ, slaw, jalapenos and second doughnut.
  5. Serve hot.

December 2016 - Pig Pickin' Pizza

Pig Pickin' Pizza
Ingredients Instructions
  • 14- to 16-inch parbaked or fresh pizza crust
  • 4 oz. Brookwood Farms Texas Western BBQ Sauce
  • 1 C 70/20/10 blend of cheddar/mozzarella/provolone
  • 6 oz. Brookwood Farms Pork BBQ (12105)
  • 4-5 oz. coleslaw
  • 8-10 fried pickle chips
  • Chives and Parmesan for garnish
  1. Place pizza crust on pizza stone or baking sheet.
  2. Top with BBQ sauce and spread evenly over pizza, leaving 1 inch around the edge of the crust. Top with cheese and pork BBQ.
  3. Cook in oven at 400°F for 12-15 minutes or until cheese is melted and crust becomes golden brown.
  4. Let pizza cool slightly, and cut into 8-10 slices.
  5. Add a 1/2 oz. scoop of coleslaw to the center of each slice, and top with a fried pickle chip, chives and a dusting of Parmesan.

November 2016 - Shepard's "Q"T Pie

Shepard's 'Q' T Pie
Ingredients Instructions
  • 1 lb. Brookwood Farms Pulled Beef Brisket (11141)
  • 1 can cream of mushroom soup
  • 1/2 can beef broth
  • 1 cup frozen peas/carrots mix
  • 4 cups mashed potatoes
  • 4 Tbsp. butter
  1. Preheat oven to 350°F.
  2. Butter a 13x9-inch baking dish.
  3. Place brisket in a large mixing bowl.
  4. In a small bowl, mix together soup and beef broth. Pour mixture over brisket and toss until evenly distributed.
  5. Fold in peas and carrots and pour mixture into baking dish. Top with mashed potatoes; add a couple of tabs of butter on top.
  6. Bake 35-40 minutes, let rest for 10-15 minutes and serve.

October 2016 - Pork Belly Ice Cream

Pork Belly Ice Cream
Ingredients Instructions
    Ingredients: Ice Cream
  • 3 egg Yolks
  • ¼ cup sugar
  • ¼ tsp salt
  • 1 cup whole milk
  • 1 cup maple syrup
  • 2 cups heavy cream
    Ingredients: Pork Belly Candy
  • 2 tbsp unsalted butter
  • 1 cup Brookwood Farms Pork Belly diced (15016)
  • 2 cup sugar
  • 1 tsp baking soda
  1. In a large saucepan, whisk egg yolks, sugar and salt in a bowl until blended well. Then whisk in milk. Cook over low - medium heat, stirring, until almost simmering and mixture thickens. Remove from heat and stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
  2. Butter a rimmed baking sheet and set a side.
  3. In a medium skillet cook diced pork belly over med-high heat until the outsides begin to crisp, about 5-8 minutes; transfer to paper towels to drain. Let the pork belly cool.
  4. In a medium saucepan over medium-high heat cook the sugar, stirring constantly, until it melts and turns golden, about 4-6 minutes. Remove from heat and immediately stir in the butter. Stir in the baking soda, then the Pork belly.
  5. Working quickly, pour onto prepared baking sheet and let cool until set, about 15 minutes. Break into small pieces.
  6. Stir the cream into chilled custard and pour into the ice cream maker. As an option, stir in the Pork Belly Candy pieces and transfer to an airtight container. Let freeze until firm, at least 2 hours or use candy pieces as a topping.

September 2016 - The Stephen

The Stephen
Ingredients Instructions
  • 1 tbps melted butter
  • 4 oz Ground beef
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp parsley, cleaned and chopped
  • 1 slice Velveeta cheese
  • 4 oz Brookwood Farms Beef Brisket sliced (11090, 11091)
  • 2 tbsp Brookwood Farms Texas Western BBQ Sauce
  • 2 onion rings, fried according to directions
  • 1 egg, cooked over easy
  • 3-4 pickle chips
  1. Butter the inside of the Kiser roll and toast both sides on flattop, set aside.
  2. Mix ground beef, salt, pepper, and parsley together and patty into a 1” patty.
  3. Cook beef patty on flat top 3-5 minutes on each side.
  4. Add Velveeta cheese before removing patty from flattop.
  5. Fry onion rings according to directions and fry egg.
  6. Bring Brisket to temperature on flattop with a little water or in oven.
  7. Assemble sandwich with the bun heel, burger with cheese, brisket, BBQ sauce, egg, onion rings, pickles then the bun crown.
  8. Serve immediately.

August 2016 - Sunrise Pork Tacos

Sunrise Pork Tacos
Ingredients Instructions
  • 1 lb. Brookwood Farms Pork Style Carnitas (MFG # 15005)
  • 6 Large or Extra Large Eggs
  • 2 Tbsp. oil
  • 1 cup diced green chilies
  • 1/4 cup diced onions
  • Salt and Pepper to taste
  • Use Cotija Cheese, cilantro, lime or your favorite condiment for garnish
  1. Pre heat large frying pan to medium heat with oil.
  2. Lightly sauté onions to an almost clear color, then add 1 cup diced green chilies, cooked for 5 minutes.
  3. Add 1 lb. Brookwood Farms Pork Style Carnitas, mixing and continue to cook until thoroughly heated. Cover to keep warm on low heat.
  4. In a mixing bowl, crack 6 extra larges eggs and whisk.
  5. In a medium frying pan, add eggs cooking until done.
  6. Place 6-8 corn tortillas in a paper towel and place in the microwave for 45 seconds
  7. Plate and serve with your favorite condiment.

July 2016 - Pork Belly Balsamic Blaze Appetizer

Pork Belly Balsamic Blaze Appetizer
Ingredients Instructions
    Ingredients: Slaw
  • 4 oz Brookwood Farms Pork Belly cut into 1” cubes
  • ½ cucumber peeled, seeded, julienned
  • ½ carrot peeled, julienned (“matchstick” cut can be used)
  • ½ mango peeled, peeled, julienned
  • 3 oz Jamaica peeled, julienned
  • Mango Chutney, purchased at your local supplier
  • Red pepper flakes
  • Balsamic glaze
  • Oil
  • Won Ton Wrappers, fresh
  • Season salt, (we used Mango Chili Salt Seasoning)
  1. Combine julienned vegetables in a bowl and refrigerate until serving.
  2. In a small bowl, take ½ cup Mango Chutney and 1 tablespoon red pepper flakes. Mix thoroughly. Set a side until serving.
  3. Pre heat oil in a medium skillet, place Won Tons evenly around and fry until slightly brown. Drain on cooling rack and sprinkle with season salt. Set aside.
  4. In same skillet, on medium heat, place pork belly cubes and fry until edges look crisp.
  5. To plate: take two to three seasoned Won Tons and spread chutney evenly on top. Place seasoned Won Ton on plate, then spoon about a tablespoon of vegetable mixture in center, then finish with 4-5 pork belly cubes, drizzle with about 1 tsp balsamic glaze.
  6. Serve immediately

June 2016 - Banh Mi

Banh Mi
Ingredients Instructions
    Ingredients: Slaw
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup distilled white vinegar
  • 1/2 cup julienned carrot
  • 1/4 cup julienned yellow onion
  • 1/2 cup julienned cucumber
  • 1/2 Tsp Sea salt
  • 1 (10-inch) baguette
  • 2 Tbsp Mayonnaise
  • 8 oz Pork Carnitas (15006)
  • 1 teaspoons soy sauce
  • Fresh cilantro sprigs
  • Freshly ground black pepper
  • Asian-style chili oil
  1. Make the slaw: combine water, sugar and vinegar in a bowl. Add the carrot, onion and cucumber, mix well, and season with salt. Set aside to marinate for 30 minutes.
  2. Meanwhile, Heat the the pork carnitas on the stove top with moisture.
  3. Make the sandwich: Preheat oven to 400 degrees F. Slice the baguette open lengthwise, and spread mayonnaise on inside of baguette. Arrange the baguette on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguette from the oven and immediately fill with 8 oz of pork carnitas; top Carnitas with 1 teaspoon soy sauce, 1/2 tablespoon cilantro, ground pepper, chili oil, and slaw. Serve immediately.

May 2016 - Spring Pork Tacos

Spring Pork Tacos
Ingredients Instructions
  • 2 6” White Corn Tortillas
  • 6 oz. Brookwood Pork BBQ (12105,15015)
  • ¼ cup cabbage, shredded, angel hair style
  • ¼ cup feta cheese
    Watermelon Salsa:
  • ½ cup watermelon, diced small
  • ½ cup tomatoes, yellow, diced small
  • 1 jalapeno, seeded, minced
  • 1 red onion, small, finely chopped
  • Juice of 1 lime
  • ¼ tsp. salt
  • ½ tsp. pepper
  • 1 Tbsp. cilantro, cleaned, chopped
  1. In medium bowl, combine ingredients for Watermelon Salsa and set aside.
  2. Heat pork BBQ on flattop with moisture.
  3. Warm tortillas according to package directions.
  4. Take each tortilla and layer Brookwood BBQ, cabbage, salsa and feta cheese.
  5. Serve hot.

April 2016 - Oyster Hoister

Oyster Hoister
Ingredients Instructions
  • 12 oysters- cleaned
  • 1 lb. Brookwood Farms Sliced Brisket (MFG # 11011)
    Peach Mignonette Sauce:
  • 1 cup chopped peaches
  • 1/2 cup minced shallots (about 2 1/2 ounces)
  • 1/4 cup white vinegar
  • 1/4 cup clear, unseasoned rice vinegar*
  • 1/8 teaspoon of sugar
  • 1/8 teaspoon of salt
  • 1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)
  1. Construct the Peach Mignonette Sauce: Add all ingredients to a bowl and mix together.
  2. Let Sauce marinate in the refrigerator covered for a minimum 4 hours.
  3. Once sauce is set, chop sliced brisket into small cubes.
  4. Heat Brisket on flat top with moisture for 2 minutes or until warm
  5. While the brisket is heating, Steam oysters.
  6. Construct oyster: Top steamed oyster with chopped brisket, then top with peach Mignonette sauce. Serve immediately.

March 2016 - Redneck Reuben

Redneck Reuben
Ingredients Instructions
  • 4 oz. Brookwood Farms Beef Brisket - sliced (11090, 11091)
  • 2 oz. slaw
  • 2 slices cheddar cheese
  • Texas Toast
    BBQ Thousand Island dressing:
  • 1 cup mayonnaise
  • 1⁄4 cup Ketchup
  • 3 tablespoons Brookwood Farms Texas Western BBQ Sauce
  • 2 tablespoon sweet pickle relish
  • Mix all ingredients in a small bowl
  1. Make BBQ Thousand Island dressing
  2. Heat Panini press or pan
  3. Butter outside of Texas Toast and apply BBQ Thousand Island Dressing to the inner side
  4. Assemble Sandwich: Texas Toast, Brisket, Cheese, Slaw,
  5. Press Sandwich using a Panini press or pan fry until cheese begins to melt
  6. Cut in half and serve immediately

February 2016 - Pork Belly Hash Lettuce Wrap

Pork Belly Hash Lettuce Wrap
Ingredients Instructions
    6-8 butter lettuce cups
  • 4 oz Brookwood Farms Pork Belly, Chopped
  • 1 sweet potato, peeled and chopped
  • ½ yellow onion chopped
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ cup brown sugar
  1. Peal apart stock of butter lettuce until you have 6-8 cups (cut stock off ends)
  2. Heat oil in a medium saucepan on medium-high heat
  3. Add onions sweet potatoes and salt, cook for 4-5 minutes, until beginning to brown
  4. Add pork belly and continue to cook along belly to sear
  5. Add brown sugar and continue to cook stirring constantly (about 3 minutes)
  6. Remove from heat and transfer into a bowl
  7. Serve alongside lettuce cups

January 2016 - Hillbilly Cheesesteak Eggroll

Hillbilly Eggroll
Ingredients Instructions
  • 12-14 egg roll wrappers
  • 1 egg whisked with 1 tablespoon water
  • 1 quart oil for frying (vegetable or canola oil)
  • 6 oz Mushrooms- sliced
  • 1 green pepper- sliced
  • 4-5 pickled jalapeño sliced
  • 1 pound Brookwood Farms chopped Beef BBQ (MFG item #11011)
  • 2 cups Cheese of choice (we used pepper jack)
  1. Heat a skillet over medium high heat add 1 tablespoon olive oil, add mushrooms. Sauté for 2-3 minutes. Add green pepper and jalapenos. Sauté for 1 minute. Remove from skillet.
  2. Add green peppers, jalapenos, and mushrooms to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
  3. Place chopped vegetable mix in a bowl and toss with 1 pound of beef BBQ until mixed.
  4. Position an egg roll wrapper with one point towards you. Line the center with 2 tablespoons cheese and top with ¼ cup BBQ mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. Repeat with remaining wrappers and filling.
  5. To fry: Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
  6. Serve with Brookwood Farms Texas BBQ sauce, ranch dressing, or BBQ Ranch (1 part BBQ sauce to 1 parts ranch)