Danny G's BBQ Flips

[bigwheel]

Danny Gaulden said all this one time. Have made em and they were a big hit at my house.

bigwheel


>BBQ Flips

Gang,
Since I am not too tied down this week, now is the time to tell you how
to make a "Flip", as promised before the Christmas holidays. This little
addition to your bbq cooking menu , I think, will be a great change of pace
for you and your guest, and give, I guarantee it, you something really
"different and exciting" from the ol' regular bbq dinner. You will be a
hero. It is a Southwest flavor that Bobby Flay would kill for. We
invented this creation in 1975. Here goes:

Standard Flip:
1 - 10 inch flour tortilla
4 oz. or more of thin sliced smoked brisket, pork, chicken, sausage,
etc.
1- small hand full of canned, frozen, or fresh roasted green chilies
1-small hand full of diced onion.
Several thin slices of a sharp longhorn cheese...or the chez of your choice
A good medium hot salsa or bbq sauce
Diced jalapenos (optional)

Procedure:
Heat large heavy cast iron skillet, or other heavy pan, to medium hot.
Warm flour tortilla about 10 seconds on each side and remove from
skillet....this makes it flexible and pliable so you can fold it over.
Place slices of cheese (one layer deep) on one half of flour tortilla. Now
place meat on top of cheese ( you can layer it). Spread out a generous
portion of green chilies and diced onion on top of meat. Now shoot a
medium dose of bbq sauce or salsa across the top of the concoction. I use
a squirt bottle. Add jalapenos if desired.
At this point, you have a flour tortilla that is "full" on one half of
the circle and empty on the other. Fold empty side over to make a half
circle ( will look like a large fried pie) . Butter both sides of folded
over tortilla. Place one side down in medium hot skillet, and let cook
till nice and golden brown (kinda like a pan-cake), then "flip" over and
brown the other side. Make sure both sides are buttered before browning.
Eat and enjoy.

Variation:
One can put only the meat and cheese in the flip, and cook on both
sides till done. At this point, you can open it (even though the cheese
will be melted and make it hard to open up...it will open), place a layer
of shredded lettuce, slices of tomatoes, thin slices of bell peppers, and
a spread of mayo. Close up and serve. You don't want to put in the
lettuce, etc. till flip is done, for it will wilt and change flavor. This
is especially good on a smoked cured ham flip, or chicken, turkey flip.
Cut in half before serving. Good. Once you get this down, you can do a
million variations on "Flips". Only your imagination will control the out
come. Have fun and enjoy. Great with a side order of spanish rice and
re-fried beans, or just by itself. A very hearty meal.

[DJ]

Sounds good!! Cooked up a haf dozen briskets last night, one of which along with some BB's will be tonights supper. Gonna try this with some of the leftovers.
Thanks for the recipe!
dj

[bigwheel]

You betcha hope yall enjoy it and thanks to Danny G. for providing the recipe.

bigwheel

[hotpocket]

Wow. I've been doing this for years and I call it a BBQ Quesadia! Now I have another name for it. I didn't think anyone knew about this.

[bigwheel]

Yeah I think really if it aint a quesidiila (sic) it would skeer the caca outta one:) Just a matter of terminology I guess. Danny lives out in a furrin country called New Mexico.

bigwheel

[DJ]

Forgot to update, but tried these and definitly found a new way to finish off brisket. Good Stuff, used a hot salsa and japs on them instead of the bbq sauce. Thanks again!
dj