Croix Valley Surf & Turf BBQ Brisket Burritos

A Grilled Burrito, stuffed with smoked brisket, grilled shrimp and all the goodies makes for a tasty treat with a crusty exterior that'll have everyone flocking to the dinner table.

 

This Surf & Turf dish relies upon the smoky flavors of the grill to kiss the meats, the veggies and to turn the tortilla into a tender, flaky exterior that gets a zing like no other when brushed with our Pitmaster's Bold Competition Barbecue Sauce.  One assumption we make with this burrito is that you have smoked beef brisket on hand.  In the world of competitive BBQ, we always have some on hand or readily accessible from the freezer.  If you do not have smoked brisket available, use any tender cut of beef you like, such as slices of grilled flank steak.  If you want to go the whole 9 yards and smoke a brisket ahead of time, you may find some useful information in my videos on the blog post: Competition-Style Smoked Beef Brisket.

For this dish, gather up the following items.  As the amount will vary upon the number of burritos being made, utilize this as a guide and stuff the burritos accordingly.  You'll need:

12" Flour Tortillas

Smoked Beef Brisket

Raw, peeled and deveined shrimp

Bell Peppers

Sweet Yellow Onion

Pinto Beans

Shredded Cheese

Croix Valley Spicy Barbecue Booster

Croix Valley Pitmaster's Bold Competition Barbecue Sauce

The basics are pretty straight-forward, as outlined in the video below.  To begin with, heat your grill to 350°F and begin by grilling bell peppers and onion.  Cutting the peppers into slabs (with seeds and stems removed of course) and the onions in to 1/2" thick slices will work very well.  Simply coat them with a thin layer of vegetable oil (or spray cooking oil) to help prevent them from sticking to the grates and grill until they become tender.

Grill the shrimp with a generous coat of the Spicy Barbecue Booster.  As outlined in the video, placing the shrimp on bamboo skewers and applying a light coat of oil to both sides will make this task a breeze.  The peppers and onions should take about 15-20 minutes, while the shrimp may take only about 5 minutes per side.  Remove all items from the grill and reduce heat to 300°F.  

Dice the veggies and assemble the burritos.  You can place anything you like inside the burritos - again, my dish here is only a guide.  Load the tortillas with brisket, shrimp, beans, cheese, grilled onion and pepper and roll them up.  Before transferring the burritos to the grill, brush or spray them with a light coat of oil.  The oil will not only prevent the tortillas from sticking to the grill and tearing when you move them, but it will promote a golden, crispy crust on the outside.

Place your burritos on the grill for approximately 10 minutes, covered. Utilize the cover of the grill to bake the tortilla, but be watchful of your heat source.  Bread-like items such as tortillas can burn easily if the heat source is too near the food.  Be sure you are cooking over indirect heat or simply move the burritos as needed to prevent burning.  After about 10 minutes and the bottoms becoming crisp, flip the burrito, baste with Pitmaster's Bold BBQ sauce, close the lid and bake for an additional 10 minutes.

This is one amazing burrito you'll want to make a part of your repertoire around the grill!

 

 

Damon Holter

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