Recipe Wednesday: Dickey’s Barbecue Pit

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Beef Brisket and Pork Shoulder

Lightly coat either beef or pork with cooking oil

Apply dry rub (store bought or make at home)

Cook at 225 degrees.  14 hrs. for beef, 12 hrs. for pork

The Westerner

Toasted sub bun

3 oz. cooked chopped beef brisket

3 oz. cooked chopped pork (some people prefer all beef or pork – double portion)

Sliced cheddar cheese

Barbecue sauce (any good brand)

Pickles (optional)

Onions (optional)

Slice sandwich in half and serve with portion of baked beans

Beef Brisket Shepherd’s Pie

1-2 lbs. chopped beef brisket

1 can whole kernel corn drained

2 pints Dickey’s baked potato casserole

2 tbs. steak sauce

2 cups grated cheddar cheese

Green onions

12 oz jar of beef gravy

Mix brisket, steak sauce, beef gravy and corn and layer in the bottom of a 9x 13 buttered casserole dish. Next layer baked potato casserole on top of the brisket mixture. Top with grated cheese and sprinkle with green onions if desired.

Bake at 350 degrees approx. 30 minutes or until bubbly and cheese is melted.

Serves 4-6

Barbecue Tacos

1 lb. Beef Brisket or Pulled Pork

2-3 tablespoons salsa

1 onion, chopped

1 head lettuce, chopped

2 tomatoes, chopped

10 hard taco shells

1 cup grated cheddar cheese

Paco’s Potato

1 large baked potato

1/4 cup grated cheddar cheese

1/5 lb. chopped chicken breast (can use chopped brisket or pulled pork)

Ranch dressing to taste

Dickey’s foo foo powder sprinkled on top