I'm planning to make some nachos for the SB festivities. I have some leftover pulled pork which was in the freezer vac sealed. I'm looking for some suggestions on how to spice it up and/or flavorize it to put on the nachos. Should I sprinkle on some rub? Spice mix? Sauce of some kind? Leave it naked? I'm looking for the finished nachos to be a fairly traditional tex/mex flavor, not BBQ nachos. Other layers will be black olives, pickled jalapenos, Rotel hot diced tomatoes, cheddar and pepper jack cheese, scallion, guac on the side. . .
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Club Member
- Nov 2015
- 4688
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
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Thermoworks Smoke and Thermapen.
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Club Member
- Sep 2019
- 2540
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
I'd hit them with a heavy dose of chili powder and cumin in a hot skillet. Maybe add some sweet onion to carmelize in that mix.
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Club Member
- May 2019
- 1334
- San Clemente, CA
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Sam
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Kitchenaid Stand Mixer
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Cabella 15” Vacuum Sealer
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Grillmaster electric steam brush
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Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
And, cigars, wine and some good spirits!
If you can find it, Mexican Crema (it is a sweeter version of sour cream), mix in Topatio or Chula and siracha sauce. Drizzle over the other toppings, sprinkle with shredded 4 cheese (Kraft is fine for this) and then do the broil step. Nice kick with some extra creaminess to scoop up.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
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Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
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I heat up in a skillet with a bit of beer, some cumin, chile(s), garlic, and onion powders for pulled beef. I would recommend something similar for pulled pork. Let the salsa bring the tomato (and other veggie and chile flavors) to the party.
It needs the bit of moisture for quick and even heating through to 165° before loading onto the nachos with the other tasty goodies, IMO.
Kathryn
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
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& the PIT!
Good call on the American Chili Powder, which I was going to recommend. I'm doing ground beef Nachos today, but with pulled pork street tacos as the other afternoon menu item. Prime Rib 'ribs' al la cart tonight.
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Club Member
- May 2016
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- Huntington Beach, Ca. Surf City USA.
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Erik S.
Hit your creama/sour cream with a blended (vita mix/stick blender) fresh lime juice/seeded jalapeño and cilantro seasoned (SnP) mix.
Prior to mixing add the lime zest to you cream
When you use Rotel you kinda pigeon hole yourself as that’s bold. Rotel can dominate
if you back it out you can create your own.
salty Cotija will help. Ditch the pepper jack as that’s another Bold flavor that can dominate.
i want the flavors coming from me and not the packages.
This is just me though IMHO
Last edited by HouseHomey; February 2, 2020, 12:51 PM.
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Club Member
- Mar 2016
- 1626
- Sunny SoCal
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Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
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Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
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Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
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Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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BBQ's
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Santa Maria Grill
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Sierra Nevada IPA
Wood
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Almond
Oak
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Apple
I’m doing the same thing. I smoked the meat yesterday. I diced a red onion, two jalapeños, three cloves of garlic. I put a cup of orange juice in a crock pot, put the veggies in and laid the pork chunks on top. I sprinkled some oregano and cumin on the mix. It is on low right now. I will fry in butter just before serving with the nachos.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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