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Say you were going to make a brisket calzone.....

MrsJonesey Jul 10, 2012 12:24 PM

What kind of cheese and sauce would you use? I'm going to make a swiss chard and ricotta calzone for myself. DH would be happier with meat and I would be happier not to have to go to the trouble of preparing said meat, so brisket it is. Hit me with your suggestions, please!

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  1. b
    BananasFoster Jul 10, 2012 12:43 PM

    Since you're going with a barbecued meat already, why not your favorite barbecue sauce (I like Gates' mild sauce) and some nice melting cheese, like Monterey or pepper Jack? I like the chard idea, though!

    3 Replies
    1. re: BananasFoster
      travelerjjm Jul 10, 2012 12:53 PM

      I love the pepper jack idea, but would go with a horseradish sauce, personally.

      1. re: travelerjjm
        MrsJonesey Jul 10, 2012 01:01 PM

        Thanks to you both. I was thinking barbecue sauce or horseradish sauce. The pepper jack sounds good. Now if only I have some. If not, I do have jalapenos and a selection of other cheeses.

      2. re: BananasFoster
        1POINT21GW Jul 10, 2012 06:41 PM

        I'm not sure the brisket is going to be smoked (barbecued). She didn't say. My guess is she's probably going to roast or braise it, not smoke it.

      3. 1POINT21GW Jul 10, 2012 06:38 PM

        White American
        Smoked Gouda

        1. meatn3 Jul 10, 2012 07:04 PM

          Red Dragon Cheese! For the sauce I'd just go au jus (or use Better Than Bouillon).

          1. m
            MrsJonesey Jul 10, 2012 07:17 PM

            Thank you all for your replies. I chose brisket because I had some already prepared in the freezer. Ended up running suggestions by DH and he chose no sauce, provolone, roasted red peppers, onions and jalapenos. He said it was good. My swiss chard and ricotta was quite good.

            3 Replies
            1. re: MrsJonesey
              1POINT21GW Jul 10, 2012 07:58 PM

              Spicy Philly cheese calzone . . . I like it.

              What about Cheez Whiz?

              1. re: 1POINT21GW
                MrsJonesey Jul 11, 2012 06:27 PM

                Cheez Who? Any kin to Chuckie Cheese?

                1. re: 1POINT21GW
                  1POINT21GW Jul 12, 2012 10:10 AM

                  You know, Cheez Whiz!

              2. pdxgastro Jul 10, 2012 08:18 PM

                Brisket has the same fall apart tender texture of braciole meat. So I would make it a braciole calzone: brisket, tomato sauce, parmesan, pine nuts, and parsley OR whatever you normally put into your version of braciole.

                2 Replies
                1. re: pdxgastro
                  MrsJonesey Jul 11, 2012 06:19 PM

                  That sounds really good.

                  1. re: MrsJonesey
                    Soop Jul 12, 2012 08:41 AM

                    Wow, these all sound good.

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