BBQ Brisket Bombs
Brisket Bombs are the perfect party food! They’re easy to make at camp, at home, while tailgating, or at the park. Each brisket bomb is a full meal- brisket, cheese, jalapenos – all battered and fried into a crispy ball of goodness!
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Prepare the Brisket Bomb Filling
The best way you can do this is to grab some leftover meat from the freezer. You can use brisket, pulled pork, even taco meat. The point of this is to be an easy, fun meal.
Chop one lb of meat and warm it up to room temperature. Add just enough bbq sauce to keep it moist, but not so much that you can’t form the mixture into a ball. Add some bread crumps until you get a consistency that won’t fall off of a spoon. Roll it up and make it into a ball. It’s that easy!
Let the cheese come to room temperature. Dice up some pickled jalapenos. Whisk up the eggs for the egg wash and put some panko breadcrumbs in a bowl.
Stuff the Brisket Bombs with Cheese
Poke a hole in the center of each brisket bomb. Fill the hole with mozzarella and the diced jalapenos. Seal up the brisket bomb, and it’s ready to batter and fry.
Batter & Fry
Dip each brisket bomb in the egg wash, then roll it in the breadcrumbs. Repeat – to get that crispy crunch you want to batter it twice.
Preheat your fryer to 345 degrees. I usually fry at 350 but we want this to go a little longer so it can crisp up the outside and melt all of that goodness in the center. Use a high smoke point oil.
Used in this Recipe
Start to add the bombs to the hot oil. Don’t put too many in the oil because you don’t want them to touch. Don’t overcrowd the boat! Flip and roll them around in the oil so they’re golden and crispy all around. When they’re done, eat ’em!
Serve them hot with BBQ Sauce, ranch, mustard – whatever you want. I think they’d also go well with queso!
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Latest Recipes from Cowboy Kent Rollins
BBQ Brisket Bombs – Cowboy Kent Rollins
Ingredients
- 1 lb BBQ brisket or pulled pork shredded see note
- ¼- ½ cup bread crumbs
- 1 cup shredded mozzarella cheese at room temperature
- ½ cup diced pickled jalapenos
- 3 eggs beaten
- 1 ½ cups Panko bread crumbs
- Oil for frying
Instructions
- Heat the meat up in the microwave or in a saucepan over medium heat, until it is warm, but not too hot to handle.
- In a medium bowl, add the meat and stir in the bread crumbs, slowly until the mixture holds together.
- Using a ¼ cup, measure out the mixture and roll into a ball. Repeat with the remaining meat to form 6 to 8 balls.
- With your finger, poke a large hole in the center and stuff with jalapenos and cheese. Pinch at the top to close. Repeat with all the balls.
- in a small bowl, whisk the eggs well. Add the Panko crumbs to a small bowl. Dip a ball in the eggs to coat well. Dredge in the Panko, to generously coat. For an extra crispy coating, repeat in the egg and Panko. Place on a wire rack and repeat with the reaminging balls.
- Preheat the fry oil in a Dutch oven or deep frying to 340 degrees F. Add a few balls at a time to the oil and fry for about 3 minutes, rolling around, or until golden brown and crispy. Strain from the oil and place on a wire rack. Serve warm.