Over at SB Nation, college football fanatic Dan Rubenstein sure does love a good game, but he might love food even more. Watch as he joins Kevin Bludso and Noah Galuten of LA restaurant Bludso's BBQ to make the ultimate tailgate feast using the duo's famous barbecue. And don't forget to check out Easy Call for Dan's Week 1 picks before the Saturday games begin.
Makes 8 tacos
Ingredients:2 lbs. smoked brisket, both fatty and lean (You can substitute braised brisket, roasted brisket, or really any meat you would like — pulled pork, pollo asado, or carnitas would work well too.)Tortillas of choice
Directions:Season whole brisket with fat cap entirely with salt and pepper and smoke with whole wood logs for 12-15 hours at 240 degrees, until tender.
Warm tortillas on the grill or smoker, then wrap in a warm towel to steam and hold until it's time to eat.
Chop brisket, including all of the fat, and mix well to combine. Taste for seasoning and adjust if necessary.
Place about 1/4 lb. brisket (or less, depending on the size of the tortillas) on a tortilla.Top with smoked salsa
Makes about 2 cups of salsa
Note: If you don't have access to a smoker, you can just throw the ingredients on your grill instead. Just don't cook them for too long — grills are much hotter than smokers — as you still want a little of that bright raw flavor. So just let it get a touch of color on a hot grill and then pull it off.
8 oz. ripe tomatoes, halved, salted, and cored (ends up as around 1 1/2 cups chopped)
Half of a white onion, peeled (should end up being about 2/3 cup chopped)2 serrano chiles (adjust based on desired heat)1/2 cup roughly chopped cilantro leaves2 limes, cut in halfKosher salt
Place tomato (skin-side down), onion, serrano and limes into the smoker. Let smoke for about 20 minutes.
Roughly chop tomato and onion. Finely chop serrano.Toss tomato, onion, serrano, and cilantro in a bowl. Season with salt and smoked lime juice to taste.