Ridgecrest® Chopped Brisket Southern Grit Bowl

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Prepare the collard greens in advance according to the separate recipe below and allow to hold hot for service.
Heat prepared cheddar grits to 165 F. and mix with jalapeno pimento cheese. Stir until pimento cheese melts and incorporates thoroughly in the grits. Hold mixture warm.
Heat brisket to 165 F. and toss with smokey bbq sauce.
Deep fry tobacco onions at 350 F. for 1-2 minutes until crispy and golden brown. Drain well in a pan with a wire rack or on a bed of paper towels to absorb excess grease. See the recipe below for the method.
Heat a nonstick skillet over medium-low heat and add liquid butter. Crack in egg and season with 1/8 tsp. of sea salt. Turn heat to low if edges of white start to brown. Continue to cook until white is fully set. Remove from heat once set to prevent over-cooking and browning.
Prepare hollandaise according to the separate recipe below and hold warm over a water bath to prevent breaking.
Place pimento grit mixture into the center of a bowl or plate as the base of the dish. Like a clock, place the warm prepared collard greens at 3:00, the sunny side egg at 6:00, the BBQ chopped brisket at 9:00, and the crispy tobacco onions at 12:00. Ladle center of mixture with BBQ hollandaise and dust with a pinch of BBQ rub for garnish. Serve and enjoy.

Tobacco Onions

Using a mandolin, shave the yellow onion into rings. Gently separate the rings being careful not to tear them into strips.
In a nonreactive container, marinate shaved onion rings in the hot sauce giving a gentle toss to coat thoroughly. Let marinate 5-10 minutes before breading.
Place chicken breading in a container. Lightly drain the marinated onions and toss or shake in the chicken breading. Remove as much excess flour as possible before deep frying at 350 F. for 1-2 minutes until golden brown.
Drain excess grease from fried onions by placing them on a draining rack or on a bed of paper towels.

Heat butter in a large rondeau or pot. Over medium heat. Cut bacon into a rough 1/2-inch dice and add to the rondeau. Thinly julienne the yellow onion and add to the bacon and butter. Continue to cook until onions are soft and bacon starts to get crispy. Add the garlic and stir continuously for 1-2 minutes to prevent burning.
Add Worcestershire, hot sauce, brown sugar, apple cider vinegar, and chicken base and stir well until mixture is well incorporated.
Add the cleaned and chopped collards and toss well. Sauté this mixture for 2-3 minutes until the greens start to wilt.
Add the water and bring to a boil. Reduce heat to low and allow to simmer for 1 hour. Cut off the heat and add 1 tsp. sea salt. Stir well and taste. Adjust with additional tsp of sea salt if needed.
Remove from heat and place in container. Serve immediately or store refrigerated for up to 4 days.

Prepare hollandaise sauce mix as instructed in packaging.
Whisk in BBQ sauce, BBQ Memphis style dry rub, and lemon juice to the prepared hollandaise sauce and hold warm for service.
Whisk in the juice of one lemon ensuring not to get any seeds in your mixture.
If your mixture is too thick, whisk in a small amount of warm water to loosen.