We have a killer BBQ place in Dallas called Pecan Lodge. It’s the number two place in the state after Franklin’s down in Austin, but man is it close! Pecan Lodge is famous for a dish called The Hot Mess. Jumbo sea salt-crusted sweet potato, South Texas barbacoa (shredded brisket with southwestern seasoning), chipotle cream, cheese, butter & green onions. I like to do an at home version. Hope you love it!
Jen’s Hot Mess
This is for 1 person. Adjust up as much as you’d like!
Sweet potato – scrubbed down so the peel is edible
Prick the potato all over with a fork, rub it with olive oil, sprinkle with salt, and place in a 425 degrees F oven til it’s nice and roasted and squishy, about 45-55 minutes depending on the size of your sweet potato. Slit the potato and push on the two ends so it opens right up in the middle.
A little cheese (optional) Slide back into the oven for a few minutes to melt if you’d like
¼ pound leftover BBQ (I’m using pulled pork this time. Brisket’s the best. Don’t have smoked meat? No problem! The next time you make pot roast, rope vieja, carnitas, etc., save a little of that!)
Chipotle cream (about 2 Tablespoons Greek yogurt or sour cream mixed with a teaspoon of chipotle (the jarred stuff, not powdered) and a drizzle of buttermilk to make it drizzly) – pop into a Ziploc bag, cut the corner, and pipe on.
Easy peasy and flippin’ delicious!
Here’s my BBQ rub https://jenniferguerrero.com/2020/06/09/jens-smoked-salmon/
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I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.