Cheesy brisket, corn and jalapeno croquettes

Croquettes are like the Nelson Mandela of the culinary world.

Croquettes are acceptant and kind. They are a food based United Nations. They just want all of your edible friends to get along.

They are the little bit of love we all need in our lives right now.

They are one of those foods that will happily let any ingredient come and play; fish and herbs, turkey and sausage, chopped cheese burger things, ham and corn, chorizo and potato, cauliflower and broccoli cheese and a host of other ingredient “friends” including just about any meat or vegetable you can find in the back of your fridge (that spot normally reserved as a graveyard for a host of quality ingredients and good ideas and/or intentions).

Needless to say, they love BBQ leftovers.

Sausage, pork, chicken, seafood, vegetables and especially brisket.

So, as fate would have it, I had acquired some leftover smoked brisket and discovered that when I combined it with corn kernels, jalapeno and a few other necessary ingredients, followed by a crumbing and then a stint in hot oil, I could sit back and enjoy the smack in the face of gooey, briskety good times that is the cheesy smoked brisket, corn and jalapeno croquette.

That should probably make you want to try this too.


Makes roughly 20 croquettes. You will probably eat them all.

4 cups chopped brisket
3 cups frozen corn
2 jalapenos, chopped
1 onion, diced
1 cup shredded jack or cheddar cheese
½ cup shredded mozzarella
1 batch of béchamel made from ½ cup butter, ½ cup flour and 2 cups milk
Salt and pepper to season
Panko breadcrumbs, flour and egg wash to crumb
Canola oil to deep fry

Combine first 6 ingredients in a mixing bowl big enough to fit it all plus some. Season with a little salt and pepper and mix.
Add béchamel and mix to combine.
Now form the mix into 20 large nuggets. Use a bowl of water to keep your hand wet as you go – this way you won’t get covered in cheesy, sticky stuff, unlike you at that party you went to last weekend.
Roll the nuggets through flour, egg wash and panko breadcrumbs (in that order please) and then chill so they may firm up a little.
Get some oil in a deep fryer up to temp. 180 C (360 F) is the go.
Deep fry croquettes in batches (4-5 at a time) for 2 ½ – 3 minutes or until golden brown.
Season with your favourite BBQ rub. Serve with your favourite BBQ sauce. Thank me later.
Video below if you like a watchy-listeny experience.

Smoky Beef Brisket and Potato Hash with the left overs from that BBQ Jennee cooked yesterday


When you have a bit of brisket left over from your barbecue, and maybe a few of those coal roasted potatoes and the garlic butter that accompanied them, and possibly a bit of chopped onion, tomato and capsicum left from that salad, I feel there is but one thing a young man can do… and that one thing is not to make a weird sex film for the inter web super highway starring one man and his dinner. No, there are plenty of those about already. That one possible scenario I can take from this is to make brisket and potato hash!

What a breakfast!

This is certainly not going to be the kind of thing you will consume for breakfast if you routinely start your day with a cup o’ tea, shredded apple, muesli and co-yo (coconut yoghurt. If you haven’t heard of it you will… you will) and a skim read of the local newspaper, saving your real reading time for the supermarket pamphlets in the middle.

This will very seriously appeal to you though, if you spent the night previous drinking your body weight in alcoholic beverages and, on this morn, you are the proud owner of a sore gut, throbbing head and very low IQ. This food was born for hang overs… also, it would probably suit you if you were just down right keen on a meaty slap up breaky!


On with the cooking.

Mis en place? Check. Did that last night. Damn, I love left overs
Mis en place? Check. Did that last night. Damn, I love left overs

Time to sort this out
Time to sort this out


2-3 cups shredded brisket (or what ever meat you want to use/have lying about)
3 medium potatoes, cooked and cut into large chunks (I had a bit of sweet potato left over so that went in there too)
½ onion (I don’t care what colour it is), diced
1 tomato, diced
1 capsicum (bell pepper), diced
1 jalapeño chilli, sliced
Fried eggs, rocket or spinach, toast and HP sauce to serve
• Sauté brisket and potatoes in a little oil
• Once starting to get some colour add all other ingredients and season to taste
• Cook for another 2 minutes
• Serve with toast and eggs and sauce and shit
• Straight in your face hole!!

Jennee’s Sunday Spread… BBQ Brisket, Coleslaw and other delicious things


Jennee’s Sunday Spread

Unfortunate circumstances arose (or I guess fortunate really as these circumstances were a new job that would see me able to pay the bills and not yet need to pull out my sexiest red mini skirt and frilly bra to begin my new career in the darkened back alleys of “the meat packing district”) that would see me unable to attend the inaugural Bangalow BBQ and Bluegrass Festival this past weekend. Outwardly damning these circumstances that I had fallen victim to, I felt the calming hand of Jennee on my shoulder. “I will cook you a BBQ all of your very own”, she said. A warm fuzzy feeling enveloped all of my senses as a tear slowly welled in my left eye (surgeons had removed the tear ducts from my right eye after an almost tragic shaving incident in my early teens). “This is why I married that girl”, I said to myself. “She certainly is a top bitch,” self agreed.

That evening, cook a feast is what Jennee did.

The spread consisted of smoked wagyu beef sausages and beef brisket that had been basted with bourbon BBQ sauce, potatoes wrapped in alfoil and roasted in the coals and then served with a heap of garlic butter, chopped salad with blue cheese dressing, home made bread rolls, pickles and condiments and my all time favourite BBQ (or anytime) side dish; the coleslaw.

I could go on quite a rant about coleslaw and how much it means to me if I thought you might be interested. Or maybe I’ll just do it anyway. Self indulgence at it’s very finest right here.

It seems to me, via wiki-pedia and other inter web sites of factual repute, that the Dutch first penned a recipe for modern day coleslaw in the late 1700s (coleslaw derived from the Dutch koolsla; kool – cabbage and sla – salad). There is also reference to the Germans and Polish for their contribution (although I am still not entirely sure what that is), which actually came as a bit of a surprise to me as I was sure it would’ve been an All American barbecue recipe for sure, created by the Yankies just like the nuclear bomb or Coca-Cola except tastier and quite frankly a good thing, as apposed to a terrible weapon of mass destruction. Upon further thought though, I decided it makes lots of sense that this was not a product of the Coca-Cola company and possibly a product of a German-Polish coalition, as that is quite literally how I made my way into existence and hence would explain the love I have for this shredded cabbage salad. I don’t even think love is a strapping enough word. Love is the kind of word one would use when talking about their marital partner or possibly their children, their favourite animal porn web site or even their favourite flavoured ice cream cone at the local Baskin Robins. I think the word that I need to be using is addicted. I am addicted to the consumption of coleslaw with every part of my being. I don’t care what effing season it is, how cold it is or which Queen-of-effing-England is coming for dinner, there is always a place at my dinner table for coleslaw… there may not be enough space for you, but coleslaw can wander in anytime. There is a little plaque with “coleslaw” engraved on it, much like what you would see at the parking space of a company president and yes, it is a tow-away zone. There’s no way the potato salad or tabouleh is going to get to sit there, just on the off chance the coleslaw might show up!

Oh smoky brisket, how I love thee
Oh smoky brisket, how I love thee


Don't worry 'slaw. I love you too
Don’t worry ‘slaw. I love you too

Smoked wagyu sausages
Smoked wagyu sausages

Fresh from the oven
Fresh from the oven

Brisket and coleslaw roll with garlic butter potatoes from the coals
Brisket and coleslaw roll with garlic butter potatoes from the coals


½ a medium cabbage, finely shredded
1 carrot, grated
Enough good quality mayonnaise to coat ‘slaw to your liking
A splash of apple cider vinegar
• Combine all ingredients in a large bowl and mix well. Check and adjust seasoning if necessary

BOURBON BBQ SAUCE (inspired by Al Brown)

¼ cup oil
2 brown onions, diced
5 cloves garlic, chopped
1 tablespoons salt
1 teaspoon ground pepper
A pinch chilli flakes
2 tablespoons cumin seed, roasted and ground
1 tablespoon smoked paprika
½ cup bourbon
½ cup brown sugar
1x 400g tin crushed tomatoes
2 tablespoons tomato paste
1 cup apple juice
¼ cup Worcestershire sauce
1 teaspoon Tabasco sauce
• Sauté onion and spices in the oil until soft
• Add all other ingredients and cook out over low heat for 45 minutes or so, until thick, stirring regularly to avoid burning and fusing to the base of the pot
• Blitz and check seasoning
• Baste that over your next piece of barbecued meat or your girlfriend’s thighs for some cracking results!!
• Whatever you have left over will last for a couple of months in the fridge

So that’s me done. Jennee’s BBQ was a hit. The smoky BBQ brisket was off the hook, the coleslaw made me weak at the knees, the potatoes, the blue cheese dressing, the rolls… damn, this was a fucking impressive feed.