Ok, they look great. I am now subscribing. You can't be subscribed to too many bbq channels. Also, I love that you had no music playing while you were talking. Music playing over narration is a pet peeve of mine, so good to hear just you talking.
Glad to see someone other than myself use pineapple juice with pork. pineapple juice and jack is a great spritz/braise. Top these with a pineapple habanero BBQ sauce and call it a day. This has been on my list to make for a while.
Great weekend idea, i've smoked pork shoulder once but didn't really do any trimming that was good to see. I'll prob stick to my queso recipe for now lol but hey good to know there's a cheese water sauce recipe out there that apparently works.
Love pulled pork nachos! I might be biased living up here in Michigan, but Cherry Republic has some killer salsa from mild to hot. Cherries on Fire is sooo good. Hot yes but I can’t stop eating it!!!
I didn't realize you were an ICT native. Representing the home town! I made a big platter of pulled pork nachos for the Superbowl. Always a big hit. Your recipe looks great, looking forward to giving it a try!
This is my new pork shoulder technique, you're right, just open it up and clean out the silverskin or whatever right at the start, why didn't i think of that sooner
These look so good. One thing I like to do is butterfly the pork butt so you get double the bark. Your videos are awesome thanks for all the great content.
If you are just doing the portion where you melt the cheese, I would turn on the broiler at 550 and keep an eye on it. You're not trying to cook anything at this point, just melt the cheese.
The canned pineapple at that point is only a flavor & moisture aspect. Because the bromelain enzymes in the pineapple has been processed and really don't assist in tenderizing the meat, needs to be fresh pineapple to assist in that area. Pineapple is a quick 1 or 2 hr. marinade, or in a very lean or tough cut (oxtail, beef shank, even brisket) 6 plus hours.
I also prefer my stick burner, but for parents who might not have the time to manage a fire for 12+ hours, a set it and forget it option is what they can do. It’s still bbq technically, since it is low and slow with smoke, it just won’t be as good as with a properly managed wood fire.
Same. Offset is superior. Stick has more flavour from the smoke and compliments the seasoning very well. I was trying to fathom why the other post says that letting a pellet bbq to cook something all night isn’t bbq. Then they follow up with “use offset” to cook all night.
Been watching you guys for years. This channel is one of my staples. Keep plugging away!
Ok, they look great. I am now subscribing. You can't be subscribed to too many bbq channels. Also, I love that you had no music playing while you were talking. Music playing over narration is a pet peeve of mine, so good to hear just you talking.
Glad to hear that✌ Thanks for the support!
I started using the sodium citrate method about a year ago, and I don't think I can every do a cheese sauce any other way now. Great video.
You should start a separate channel where you combine recipes for new dishes... I'd watch!
Definitely
Glad to see someone other than myself use pineapple juice with pork. pineapple juice and jack is a great spritz/braise. Top these with a pineapple habanero BBQ sauce and call it a day. This has been on my list to make for a while.
Couldn't agree more!
Those look delicious Tom. I think I'll make them when the Chiefs are in the Super Bowl next year.
You should🔥
Does that cheese sauce stay in the liquid form after it cools or does it go back to a solid state when you use that method?
I need to know this too
Yes, the sodium citrate forms a stable emulsion and it can be cooled and reheated without falling apart.
Great weekend idea, i've smoked pork shoulder once but didn't really do any trimming that was good to see. I'll prob stick to my queso recipe for now lol but hey good to know there's a cheese water sauce recipe out there that apparently works.
Best looking nachos I’ve ever seen 😋😍 They look really, really good❤
Love pulled pork nachos! I might be biased living up here in Michigan, but Cherry Republic has some killer salsa from mild to hot. Cherries on Fire is sooo good. Hot yes but I can’t stop eating it!!!
I didn't realize you were an ICT native. Representing the home town!
I made a big platter of pulled pork nachos for the Superbowl. Always a big hit. Your recipe looks great, looking forward to giving it a try!
Let us know how it goes!🔥
An awesome looking pan of nachos. So much good flavours on there, and the pulled pork and cheese sauce takes it to the next level. Cheers, Tom! 👍🏻👍🏻✌️
Cheers!
Tom and that nacho need some time together. No cameras, no smokers, just the 2 of them alone. 🤣
"Man, freakin love nachos." Well said Chef Tom - you and me both.
🤝😎
I was thinking about making this and this video pops up, great timing
It's meant to be!
Grea video
This is my new pork shoulder technique, you're right, just open it up and clean out the silverskin or whatever right at the start, why didn't i think of that sooner
That would have been nice for the Super Bowl. ‘Next time
Thank You master chef Tom.
✌😁
Very nice sir!
Looks so good
you can say that again🤤
These look so good. One thing I like to do is butterfly the pork butt so you get double the bark. Your videos are awesome thanks for all the great content.
✌Thank you
That would be awesome for left over pulled pork
Totally!
YAY back to low and slow :D
Hell yes!!
💯💯💯
Pulled pork mac n cheese nachos. Im just putting it out there.
I need nachos now man looks delicious
They're delicious 🤔
CT! - Masterpiece, my man!
Thank you✌
Awesome, Tom! If baking in a conventional oven, what temp would you recommend?
If you are just doing the portion where you melt the cheese, I would turn on the broiler at 550 and keep an eye on it. You're not trying to cook anything at this point, just melt the cheese.
Thanks!@@allthingsbbq
That’s just beautiful
😍
Damn, now i want nachos!
They're tempting🧐😋
That looks fantastic! I'm just a little confused by the term "leftover pulled-pork." What is this "leftover" thing of which you speak? 😆
Could I use beer instead of water for the cheese sauce?
The canned pineapple at that point is only a flavor & moisture aspect. Because the bromelain enzymes in the pineapple has been processed and really don't assist in tenderizing the meat, needs to be fresh pineapple to assist in that area. Pineapple is a quick 1 or 2 hr. marinade, or in a very lean or tough cut (oxtail, beef shank, even brisket) 6 plus hours.
The old "melted cheese over melted cheese" trick
Wow...invite me to your next party.
Will do😎
Mmmm nachos
🤤
Try some Ira’s salsa on those nachos!
Love Nachos. Just wish the chips were just a little smaller. They are so messes that they need to be eaten in one bite.
should wrap the pan in foil. easy clean up.
How bout those CHIIIIIEEEFFFFFS
Hell yeah!!
❤
i really tired but i gotta say thunmbs down on your process
Yes! NO olives on nachos
Leftover pulled pork? What's that? I've never heard of it.
Beard Wipe….lets BE good!!!
That is Fat Kid Food AMPED up!
Sorry , letting a pellet grill run all night while you are sleeping is not BBQ. Needless to say I am not a fan. Use stick burner.
? Everyone is entitled to their opinions
I also prefer my stick burner, but for parents who might not have the time to manage a fire for 12+ hours, a set it and forget it option is what they can do. It’s still bbq technically, since it is low and slow with smoke, it just won’t be as good as with a properly managed wood fire.
Same. Offset is superior. Stick has more flavour from the smoke and compliments the seasoning very well. I was trying to fathom why the other post says that letting a pellet bbq to cook something all night isn’t bbq. Then they follow up with “use offset” to cook all night.
Come on. Relax. BBQ is different to different people. Go ask people from other countries. Just enjoy good food cooked different ways. All tastes good.