Grilling Session – Brisket Enchilada


Leftover brisket is blasphemy, but it makes for a hell of an enchilada. I warmed the smoked beef in a skillet with chopped green chiles, stuffed it into a few flour tortillas. I topped it with red chile sauce, cheddar/Monterrey jack cheese, scallions and black olives.


Recent Grilling Session


Without question, my favorite cut of steak is the ribeye. I picked this mammoth 1 inch thick, 16oz steak up from Jeremy’s Meat Market in O’Fallon. The steak was dusted with some onion & garlic Grill Mates seasoning and that’s it!. The rest of the flavor came from the steak.

Cooked the steak on full blast high heat until it reached medium rare, only a few minutes on each side. It’s so simple a caveman can do it….and this caveman was hungry. Paired up with broc florets, grilled potato and a glass a red wine…delicioso!