Barbecue season is here -- but you don't need to have a grill to enjoy those bold, smoky flavors! Sadler's Smokehouse products are now available in select Albertsons stores and will satisfy your BBQ cravings without spending hours grilling. Their brand-new, ready-to-eat beef brisket, pulled pork, pulled chicken and St. Louis Ribs are pit-smoked low and slow, using butcher-quality cuts of meat and no artificial ingredients.
Chef Lamar Moore, who has been featured on the Food Network's "Chopped", "Beat Bobby Flay" and more, joins New Day NW to demonstrate how to make a yummy hash using Sadler Smokehouse' sliced beef brisket. Check out the recipe below! Keep scrolling to find another Sadler Smokehouse recipe that makes for an ideal summertime appetizer: the pulled chicken pimento cheese dip!
For more information, visit Hormel Foods' website.
SADLER’S SMOKEHOUSE® Sliced Beef Brisket Hash
Servings: 5
Prep time: 10 minutes
Total time: 40 minutes
INGREDIENTS:
- 2 tablespoons olive oil
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 small tomatoes, diced
- 1 jalapeño pepper, diced
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 pinch crushed red pepper flakes
- 1 (16-ounce) package SADLER’S SMOKEHOUSE® Sliced Beef Brisket
- ½ cup chicken stock
- 1 teaspoon honey
- 1 teaspoon minced chipotle en adobo
- 1 tablespoon cold unsalted butter
- Salt and pepper, to taste
- Fried eggs, sliced avocado and fresh cilantro for serving
DIRECTIONS:
In large skillet over medium-high heat, heat oil. Add potatoes. Cook 5 minutes or until potatoes begin to brown. Add onion, tomatoes, jalapeño pepper, garlic, cumin and red pepper flakes. Cook 12 to 15 minutes or until vegetables are caramelized and potatoes are softened and browned. Add brisket, stock, honey, and chipotle pepper. Cook 5 to 6 minutes or until warmed through. Add cold butter. Season with salt and pepper to taste. Serve with eggs, sliced avocado and cilantro.
SADLER’S SMOKEHOUSE® Pulled Chicken Pimento Cheese Dip
Servings: 8
Prep time: 15 minutes
Total time: 30 minutes
INGREDIENTS:
- ¼ cup pale ale
- 3 ears fresh corn, shucked
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 8 small pretzel buns
- 1 (8- ounce) package cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- ½ cup diced pimentos, drained
- ¼ cup chopped pickled jalapeño peppers
- 1 chipotle en adobo, minced
- ¼ cup chopped cilantro
- 1 (16-ounce) package SADLER’S SMOKEHOUSE® Pulled Chicken
- 1 cup chopped green onion
DIRECTIONS:
- In medium saucepan over medium-high heat, bring beer to a boil. Reduce heat. Simmer 1 minute. Remove pan from heat.
- Prepare grill for medium-high heat. Rub corn with 1 tablespoon olive oil; season to taste with salt and pepper. Grill corn 8 to 12 minutes or until well charred. Let cool. Cut kernels off cobs. Reserve.
- Slice pretzel buns into ½-inch thick slices. Brush with remaining olive oil. In a large skillet over medium-high heat toast pretzel bun slices. Reserve.
- In saucepan with beer, add cream cheese, mayonnaise, cheddar cheese, pimentos, jalapeno peppers, chipotle pepper, and cilantro. Stir in reserved corn. Stir to combine over medium-low heat. Stir in chicken. Heat mixture 3 to 5 minutes or until warmed through.
- Serve dip warm garnished with green onions and reserved pretzel bun crostini.
Sponsored by Sadler's Smokehouse. Segment Producer Suzie Wiley. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day.