Yard*Bird in Keego Harbor is now open for lunch on Saturdays and brunch on Sundays.
Chef Jeremy Grandon offers up some snack ideas for the Big game.
We serve these at the restaurant. What makes them special is our slow cooked brisket, which steeps in oak for 18 hours. You could substitute cooked ground beef or chorizo if smoked meat is not available. You can use whatever bbq sauce you like; we recommend a red one. We make a Mexican styled bbq sauce, which is very unique. It is made with dried Mexican chilis, tomatillos, ketchup and brown sugar. We also make our own salsa and pickled jalapenos. All of these items are available for sale at the restaurant.
½ pound corn tortilla chips
1 pound Yardbird smoked beef brisket, lightly chopped or shredded
½ cup jack cheese
½ cup cheddar cheese
½ cup tomato salsa
scant ½ cup bbq sauce
1 sliced jalapeno
2 tablespoons sour cream
Dice the brisket and warm over medium heat with the bbq sauce in a skillet. Scatter the chips over a sheet tray in an even layer. Scatter the brisket over the chips in an even layer. Scatter cheeses over the chips in an even layer. Bake at 400 degrees until cheese is melted and everything is hot, about 7-8 minutes. Garnish with the remaining ingredients, serve extra bbq sauce and sour cream on the side.