ORIGINAL STARTERS: BBQ WAGYU BRISKET HOT POCKETS Friday, January 18, 2013
And all you really need to “make” some is a microwave, which kinda says it all.
But that’s not how we do Hot Pockets.
Nope, ours are made fresh, from scratch, each day, starting with little squares of dough.
Into the center of each square goes the trimmings of our BBQ Wagyu Brisket (which we’ve smoked, in house, for 18 hours), our housemade barbecue sauce (“seasoned” with whiskey, bacon and chipotle peppers) and a few Cheese Curds from Beecher’s Handmade Cheese at Seattle’s Pike Street Market.
Then we roll each one up, seal ’em with a crimp, sprinkle ’em with Malden Salt, bake ’em until they’re golden brown and serve ’em with a ramekin of barbecue fondue.
So no. No zapping required. Which means ours are never frozen on the inside. Rather, they’re piping hot, as the name implies.
Not too hot in that it’s-so-hot-it-burns-your-mouth kinda way. But Goldilocks hot. They can be a little messy, though, so keep that napkin handy.