Pulled Beef Brisket Sandwich, Pimento Cheese, Green Tomato Jalapeño Jam

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste...
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Pulled Beef Brisket Sandwich, Pimento Cheese, Green Tomato Jalapeño Jam

Kenny Gilbert

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Kenny Gilbert of Gilbert's Underground Kitchen in Jacksonville, Florida, shares his tailgate recipe for pulled beef brisket sandwich. To make sure this sandwich savors with Southern flavor, he tops it with pimento cheese and green tomato jalapeño jam. “After a long week of work,” says Gilbert, “there is nothing more that I love to do than sit on my couch and watch football. It takes me back to my days as a child hanging out with my dad getting ready to watch the game on TV. Growing up, my dad would always have a slab of ribs tucked away for me to enjoy on a few slices of white bread.” This sandwich is inspired by using leftover smoked brisket paired with pimento cheese and green tomato jalapeño jam on griddled toast with butter. Smoky, tangy cheesy goodness on crispy buttery bread. You can either make your own brisket, according to the recipe below, or use leftovers or takeout from your favorite local barbecue joint.

Notes

To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com

Social Media Handles:

TNFL on Instagram and Twitter: @TasteoftheNFL

TNFL on Facebook: https://www.facebook.com/TasteoftheNFL

Hashtag: #KickHungerChallenge

Gilbert’s Underground Kitchen on Instagram: @gilberts_uk

Gilbert’s Underground Kitchen on Twitter: @Gilberts_UK

Gilbert’s Underground Kitchen on Facebook: https://www.facebook.com/gilbertsundergroundkitchen

Chef Kenny Gilbert on Twitter: @chefkennyg37

Chef Kenny Gilbert on Instagram: @chefkennyg

Chef Kenny Gilbert on Facebook: https://www.facebook.com/chefkennyg

Ingredients

For the brine and the cinnamon coffee spice rub:

  • gallons water
  • 2  Cups  kosher salt
  • 2  Cups  brown sugar
  • fifteen pound beef brisket
  • 4  Tablespoons  ground cinnamon
  • 4  Tablespoons  coffee, finely grounded
  • 2  Tablespoons  coriander
  • 2  Tablespoons  cumin
  • 2  Tablespoons  dried thyme
  • 2  Tablespoons  dried parsley
  • 2  Tablespoons  brown sugar
  • 2  Tablespoons  kosher salt

For the smoked brisket:

  • fifteen brined beef brisket
  • Cinnamon coffee rub

For the pimento cheese:

  • 1/2  Cup  cottage cheese
  • 1/2  Cup  cream cheese
  • 1/2  Cup  Cheddar, grated
  • 1/4  Cup  pepper jack, grated
  • 1/4  Cup  monterey jack, grated
  • 1/4  Cup  cherry peppers, chopped
  • 1/4  Cup  SC mustard barbecue sauce
  • 1  Teaspoon  sambal chile paste
  • 1/4  Teaspoon  black pepper

For the green tomato jalapeño jam:

  • 3  Cups  green tomatoes, quartered
  • 2  Cups  apple cider vinegar
  • 1  Cup  sugar
  • 1  Cup  jalapeño pepper, sliced
  • 1  Teaspoon  cinnamon, ground
  • 1/4  Teaspoon  crushed red pepper flakes
  • 1  Tablespoon  agar agar

For the sandwich:

  • stick butter
  • 10  pieces white bread
  • fifteen smoked brisket, sliced

Directions

For the brine and the cinnamon coffee spice rub:

For the brine: Combine water, salt and sugar and mix well. Place brisket in large container and pour brine over brisket. Brine for 48 hours.

For the cinnamon coffee spice rub: In a bowl, thoroughly mix all spices together.

 

For the smoked brisket:

Preheat smoker with 1/4 bag of Kingsford charcoal, 1/2 pecan wood logs, and 1/2 black strap oak wood logs. Season brined brisket with spice rub. Place on smoker and cook for 10-12 hours or until an internal temperature of 195 degrees F. Remove and allow to rest prior to slicing. 

 

For the pimento cheese:

Combine all ingredients into a bowl and mix together well. 
 

For the green tomato jalapeño jam:

Combine all ingredients except the agar agar into a pot.

Bring to a simmer and cook until green tomatoes are soft and liquid has reduced by half.

Place tomato mixture and agar agar into a blender. Purée until smooth.

Place into fridge and chill until ready to serve.
 

For the sandwich:

Pre heat non-stick griddle on medium heat.

Take two pieces of bread and spread soft butter on 1 side of each slice of the bread. Place the buttered side on the preheated griddle.

Then spread 1 tablespoon of green tomato jam on each slice of bread. Now add 2 tablespoon of pimento cheese on each slice of bread. Add 4 pieces of smoked brisket or (as much as desired) to one piece of bread.

Then place the piece of bread on top of the slice containing the brisket. Place a sandwich press on top of the sandwich for approximately 20-30 seconds. Remove the press, cut in half and serve with additional Jam on the side. Repeat to make additional sandwiches with remaining bread and brisket.

 

 

Beef Brisket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Brisket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.