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Triple-Meat Smoky BBQ Salad Extravaganza
Indulge in layers of smoky BBQ meats, crispy greens, and rich toppings. A flavor explosion in every bite. Dive into this crazy good salad indulgence!
Welcome to the ultimate indulgence with our Triple-Meat Smoky BBQ Salad Extravaganza, where layers of tender meats meet crisp, fresh greens for a flavor-packed journey you won't forget. This isn't your typical salad; it's a celebration of rich, smoky BBQ flavors combined with the satisfying textures of crispy bacon, juicy beef brisket, and succulent pulled pork. Topped with a tangy, creamy dressing, every bite is a testament to culinary decadence.
If you're seeking a salad that satisfies your meat cravings while offering the freshness of a beautifully curated garden, look no further. This recipe combines the best of both worlds: the hearty comfort of slow-cooked meats and the vibrant crunch of seasonal veggies. Perfect for a summer gathering or anytime you want to impress guests with something truly unique, this salad is all about indulgence and satisfaction.
Recipe Overview
Prep Time
25 mins
Cook Time
2 mins
Total Time
27 mins
Servings
4
Calories
920 kcal
per serving
Cuisine
Mexican
Indulge in layers of smoky BBQ meats, crispy greens, and rich toppings. A flavor explosion in every bite. Dive into this crazy good salad indulgence!
Ingredients
- • Beef brisket: 1 lb
- • Boneless pork shoulder: 1 lb
- • Thick-cut bacon: 8 slices
- • BBQ sauce: 1 cup
- • Smoked paprika: 2 tsp
- • Olive oil: 2 tbsp
- • Mixed salad greens (e.g., arugula, romaine, spinach): 8 cups
- • Cherry tomatoes, halved: 1 cup
- • Red onion, thinly sliced: 1
- • Avocado, diced: 1
- • Cheddar cheese, shredded: 1 cup
- • Ranch dressing: 1/2 cup
- • Fresh cilantro, chopped: 1/4 cup
- • Lime wedges, for serving
- • Salt and pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Season the beef brisket and pork shoulder generously with salt, pepper, and smoked paprika. In a large oven-proof skillet, heat olive oil over medium heat. Sear the meats on all sides until browned, about 4-5 minutes per side.
- 3 Pour half of the BBQ sauce over the meats, cover the skillet with a tight-fitting lid or aluminum foil, and transfer to the oven. Slow-cook for about 2 hours, or until the meats are tender and easily shredded with a fork.
- 4 While the meats are in the oven, cook the bacon in a separate skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, crumble into bite-sized pieces.
- 5 Prepare the salad base by combining mixed greens, cherry tomatoes, red onion, avocado, and cheddar cheese in a large salad bowl.
- 6 Once the meats are done, shred the beef brisket and pork shoulder using two forks. Toss with the remaining BBQ sauce and let cool slightly.
- 7 Assemble the salad by layering the shredded meats over the greens, adding the crispy bacon pieces, and drizzling with ranch dressing. Sprinkle with chopped cilantro for a burst of freshness.
- 8 Serve with lime wedges on the side for an extra tangy kick. Enjoy this indulgent salad as a standalone meal or alongside your favorite sides.
Serving Suggestions
- • This Triple-Meat Smoky BBQ Salad Extravaganza pairs beautifully with a side of cornbread or crispy potato wedges, enhancing the Southern BBQ theme. For a refreshing beverage, consider serving with a cold, crisp lager or a tangy lemonade to balance the richness of the meats and dressing. For a more festive occasion, a smoky bourbon cocktail would complement the flavors splendidly. Consider adding a vibrant fruit salad as a contrasting side, featuring slices of juicy watermelon, ripe peaches, and a hint of mint. This adds a sweet note to the meal and keeps the palate refreshed.
Storage Tips
To store leftovers, separate the meat from the greens to maintain freshness. Keep the shredded meats in an airtight container in the refrigerator for up to 3 days. The salad greens should be stored in a separate container lined with a paper towel to absorb excess moisture, lasting up to 2 days. When reheating the meats, gently warm them in a skillet over low heat with a splash of water to prevent drying out, or use a microwave on a low setting, stirring occasionally.
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