Pulled Pork Nachos!!

Pulled Pork Nachos, just the name alone causes saliva in the mouth to become eager with anticipation! This has become a family tradition in my home, to the point where I think we only smoke pork butt just so the next day we can have Pulled Pork Nachos!!

           

                                                  

 

So what is needed to make this delicious pile of pork and cheese appear on your table! You will need the following:

Disposable aluminum pan (why make a lot of dishes for yourself…)

Tortilla chips/strips (I use Mission Tortilla Strips)

1lb pulled pork (more if you want)

Refried Beans (32 ounce can)

BBQ Sauce

Salsa

1 large Tomato

1-2lbs of Cheese

Sour Cream

 

Spay the bottom of the pan with a light coating of “Pam” to help keep food for sticking. Next place the Tortilla strips on the bottom of the pan, covering the entire bottom. Spread the refried beans on top of the tortillas evenly. Then place a layer of cheese on top of the beans. I then spread a thick layer of pulled pork on top of the cheese and complete this masterpiece with a light layer of bbq sauce topped with more Cheese!

 

Place the pan in a pre-heated oven at 325 degrees for 10-15 minutes or until the cheese begins to bubble and brown. Remove the nachos from the oven and add diced tomatoes and onions on top. Serve with a dollop of sour cream on top and more BBQ sauce or salsa if desired.

 

 

This is such a simple dish, but one that EVERYONE remembers and requests especially with Football and Hockey season being here! Hope you enjoy this family favorite. Let me know of any spins or a twist you add to this that just makes the dish even more irresistible! Smoke On!

Posted by Chuck Posted in: Recipes No Comments » September 2008

Buffalo’s BBQ Competition Cooking School

            When you get involved in competitive barbeque contests you learn quickly that there are many individuals in this sport who are incredibly talented at what they do. These are men and women who take this sport seriously, doing their best to produce barbeque so close to perfection that it becomes a barbeque enthusiasts dream come true to eat their barbeque.

So when you find out who these individuals are, you try and watch what they do, ask questions and hope to gain some knowledge and insight, teaching what they do that’s different then yourself, hoping to come up with the next barbeque nirvana.

I began looking for Barbeque cooking classes that probably many of you have looked at as well. In the process I put together my own criteria in selecting a competition cooking class to attend.

 First, I wanted to learn from someone who has won the awards that we all wish to win ourselves. Second, this individual(s) also needed to still be competing on the circuit. In my opinion this was the most important choice because the class would be centered on what is going on NOW and not what used to be the case when they competited on the circuit.

Third, I wanted to have the opportunity to go and not be in an overcrowded class getting lost in the numbers. I wanted to have the ability to watch up close, take notes and ask those questions I’ve had for years but just haven’t found the individual(s) who could answer them. In order to accomplish this, the class would be pricey; I knew this and so prepared to pay the price.

Bottom line I found a class that met the criteria and surpassed my expectations in the process! My wife and I attended Buffalo’s BBQ Competition Cooking Class put on by Donny Teel and his wife Cindy and their daughter Whitney. The class I attended was held in Pueblo Colorado.

If you have never heard of Donny Teel, allow me to give you a short biography of this man and his accomplishments that was included with the class registration:

 

 

Donny has won over 40 GRAND CHAMPIONS!

 

Scored 717.1430 out of 720 possible!

Won Jack Daniels in 2005

Won American Royal 2004

Res. Grand American Royal 2005-2006

Champions of Rocky Mountain Cup 2006

Team of the Year in Pork 2006

2nd Overall Team of the Year Ribs 2006

16 Perfect Scores  (180)

5 Perfect- Perfect   (180).

 

Students that have taken this class in the past have taken many years off the learning curve of competition barbeque not counting all the money and miles it would take to get to this level of contest cooking. It was because of Donny’s records and reputation within the Barbeque society that my wife and I chose to attend this class. In our opinion it was the best investment we have made to date!

Donny starts off the class explaining what his goals are in teaching and covering all aspects of the competition cook from selecting the meat and trimming to smoking the meat on the pit. You’re present from start to finish, asking questions taking notes and later tasting the finished product.

The cost for the class in Pueblo was $500. I know this is a lot of money, but how often do you have the opportunity to sit, talk and learn from someone who is walking the walk and talking the talk? After attending this class, learning why Donny Teel is the best I can honestly say I would happily pay MORE to attend again, no questions asked!

If you have a desire to improve your competition cooking or just want to learn the difference between good Barbeque and the sublime, I would encourage you to contact Donny Teel at: Phone: 918-633-0673 and visit http://www.tbazone.com/alley/  for the next cooking class being held on 10/17/2008 in Sperry, OK .

 I highly recommend registering early to avoid missing out due the class filling to capacity. If your unable to attend this class, but are interested in attending a future class email Donny your information and let him know your interest in attending his class!

 

Consider this quote from Donny:

 

“ It just takes a few walks to the stage to offset the cost of this class. Even if you don’t cook exactly the way I do, just some of the techniques that you will pickup could be what gets your BBQ team to be the last one said for the day and those words: THE GRAND CHAMPION IS: insert your team name here”

 

Let Donny know you read this article and that the Bossman sent you! This is one investment you will not regret ,and one where you will use the skills, techniques and knowledge for many years to come. Smoke On!

 

 

Posted by Chuck Posted in: Cooking Schools No Comments » September 2008

Smoked Buffalo Meatloaf !

 

One of the challenging things of barbeque is trying new things. The challenge for me is to try new things and in the process make them not only edible but something both family and friends would want to eat again.

 

I recently had the opportunity to try my hand at smoking buffalo(Thanks Ben for the Buffalo Meat!). For me this was very challenging in that Buffalo in and of itself is a very lean meat and if not smoked correctly is prone to drying out. I decided to try making a Buffalo meat loaf and see what would happen.

 

With the chance of the meat drying out, I decided to add some ground pork sausage to the meatloaf mixture to help baste the meat and keep it moist. The recipe we used was the same we use for beef meatloaf.

Bossman Meatloaf-  2 lbs of ground Buffalo meat, 1lb Jimmy Deans Breakfast Sausage,, 5 strips of bacon crumbled, ¼ cup Worcestershire sauce,1 small onion/ diced, 1 small green bell pepper /diced, 1 ½ cup bread crumbs, 4 large eggs lightly beaten, 2 tsp Kosher Salt, 2 tsp granulated garlic

Mix the above ingredients in a large mixing bowl. Place contents into disposable aluminum bread pans or a regular disposable aluminum pan; pierce the bottom of the pan in several places such as the corners to allow the grease to escape during cooking.

Pack the meatloaf into the disposable pan, packing the meatloaf into the pan tightly paying attention to the corners of the pan. Prepare the smoker for indirect smoking with a 50/50 mix of Oak and Sugar Maple or your favorite wood, reaching a temperature of 250-275. Place the meatloaf directly on the smoker grate and allow smoking for 1 hour. Check for firmness, if needed allow cooking longer until firming begins.

Once the loaf begins to firm and pull away from the corners and edge of the pan, place a sheet of aluminum foil over the top of the disposable pan, covering the top of the pan. This next step can be tricky, turn the pan over with the aluminum foil allowing the foil to be on the bottom grate and remove the pan exposing the meatloaf on the aluminum sheet. Smoke for another hour checking for an internal temperature of 155.

Once the internal of 155 is reached, remove the loaf from the smoker placing it back into the disposable pan using the same method as before. Glaze the loaf with barbeque sauce if desired and tent with aluminum foil allowing the loaf to rest for 10 minutes. Slice and serve on sandwiches or a main dish.

 

            So how did the Buffalo meatloaf turn out? AWESOME!  As you can see from the photos that were taken during this cook the meatloaf stayed moist, but you can also see that adding the sausage to the meatloaf caused it to have some discoloration in the meat itself. My family enjoyed this lot and actually told me that they prefer the Buffalo meatloaf over the regular meatloaf we make on the smoker.

Moral of this story; don’t be afraid to try new things or to think outside the box when cooking on the smoker this goes for side dishes, main dishes and of course desserts. I think you will find that almost everything on the smoker tastes a little better when mixed with wood smoke!

 

 

 

Posted by Chuck Posted in: Recipes 1 Comment » September 2008

2008 Barbeque Season in Review

This year Bossman Bar-B-Que had a great year of competition in Colorado State KCBS sanctioned contests! The following are the results of the contests we competed in:

 

Pueblo Colorado-Boats, Blues and BBQ-

5^th Place Pork

6^th Place Brisket

 

Frisco Colorado-Frisco BBQ Challenge-

 

 Kids Q 11 and under 1^st Place Kaylee Marting

Kids Q 12-15 – 2^nd Place Ryan Marting

 

Loveland Colorado-Loveland loves BBQ 

2^nd place Side Dish (Pit smoked beans)

10^th Place Pork

 

Dilion Colorado- BBQ at the Summitt-

20^th Ribs

 

We also had the extreme opportunity to attend BUFFALO’S BBQ COOKING CLASS ( Donny and Cindy Teel  2-day BBQ school ) and learn from the master’s themselves. I’m currently working on an article to be posted here detailing our experience from this class which was top notch!

 

Thanks to our sponsors for this 2008 season Country Hardware of Wiggins and Fraternal Order of Police Lodge 16!

 

Also all our Family (Lydia, Aunt Vicki, Tony, Sarrah, Abe, Uncle Don, Joyce, Lacey, Mike and of course Mom and Dad- You ALL ROCK!) and Friends ( Denny, Susie, Bill, Kahuna and the TPD Youth Service Unit for being the willing Genie Pigs of TasteJ), without your Faith in us and help this would have been a VERY LONG SUMMER!!

 

Now is the time for us to reflect and experience new flavor combo’s products and challenges to prepare for the 2009 Season. If any of our readers have product reviews or suggestions for us please email us at : bossmanbbq@gmail.com. Were always looking to improve what we have and look forward to creating the best BBQ ANYWHERE! Thanks again and SMOKE ON!!

 

 

 

 

 

Posted by Chuck Posted in: Uncategorized No Comments » August 2008

Product Review-Tassleberry Farms Marinade and BBQ Sauce

Every now and then I have the opportunity to review new products and share my opinion of them with you here.

Today I have the opportunity to review Tassleberry Farms Strawberry Marinade and Strawberry BBQ Sauce. As you can see from the below picture, the product is attractive and well labeled.

 

Now when I picture strawberries in any type of product I envision sweet, fragrant strawberries that will add to the overall product and accommodate the end product that is used on.

 

 

Unfortunately that was not my experience with the Tassleberry BBQ products. In preparation for this experience I purchased some fresh pork chops and used the above marinade on them. The marinade is very pungent and had a very vinegar and pickled strawberry taste. I decided to go ahead with the review to see if this marinade would have a different taste with the end product..

 

 Later the pork chops were smoked and I added the Strawberry BBQ sauce in the last 30 minutes of smoking. I found the BBQ Sauce to be very bitter and had the consistency of a tomato paste rather then a BBQ Sauce. I continued with the test to see what the pork chops would taste like in the end.

 

When I brought the pork chops to the table the aroma was incredible. But that’s where it ended. The marinade and sauce both caused the pork chops to be un-edible. No one in my family was able to get over the first bite. $23 in pork chops ruined.

 

Due to this experience I would NOT recommend this product for use. I don’t make this recommendation lightly. I know the passion and desire that goes into creating a product and then wanting to share it with the world, I guess that’s why my BBQ Sauce has been 7-years in the making and will continue to be until I’m satisfied with the end product. I think this is an acquired taste product, just not one I would use on any barbeque I would prepare.

 

I hope Tassleberry Farm re-evaluates this product and makes some major changes, otherwise, in my opinion; this product will not make it on the market for long. I for one was very disappointed.

Posted by Chuck Posted in: Product Review No Comments » August 2008

Product Review: Home Depot Brinkmann Smoke-N-Grill

I consistently receive email asking which smoker I would recommend for a beginner. The answers varies ranging from your experience in BBQ, to where you live and how much you plan on preparing and sharing with family and friends.

With this in mind, I had the privilege of testing a smoker that could be used by the beginner or season veteran. The Brinkmann Smoke-N-Grill is sold at Home Depot, and is where I got mine for $49.95. I wanted to test this smoker to see how user friendly it was and what type of results it would produce for the beginner wanting to make the best BBQ possible.

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Posted by Chuck Posted in: Uncategorized No Comments » June 2008

BBQ Review- Capital Q- Washington D.C.

This last week I spent in Washington D.C. at the National Police Officers Memorial. While in Washington, I was able to take in the sights see some of our Nations national treasures and take in some of the local cuisine.

One of the things I do when I go to a different state is try the local BBQ joints trying some of the different tastes and preferences from one place to another. So while in D.C. I was directed by several locals to a joint called “Capital Q-Texas Style BBQ” located in the Chinatown district. ( www.capitalqbbq.com)

I was pretty excited at first because Texas style BBQ is my favorite style of BBQ and the style I love to cook, and second because I was receiving a lot of positive recommendations for this restaurant.

 

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Posted by Chuck Posted in: Uncategorized 1 Comment » May 2008

Bossman’s Smoked Meatloaf Video for Food Network’s “Grill It” Contest!

With this being National Barbeque Month, I went ahead and did something I have wanted to do for awhile. Put my knowledge and skill on tape and put it out their for the world to see!

 

This summer Food Network will be airing a new show with Chef Bobby Flay called “Grill It”. What Food Network is asking is for all those grill masters out there to upload 2-minute videos displaying their skills and explaining why they love to grill and should be selected to appear on an episode of “Grill It” with Chef Flay.

So 4 weeks ago my wife with her trusted video camera in hand filmed yours truly smoking some Barbeque for the world to see!

Anyone can cook the normal everyday selections for the grill such as chicken, steaks, burgers and so on. What I did was try and think outside the box and do something easy and yet something most people wouldn’t think to grill or smoke. I ended up doing two items. First was Smoked Meatloaf and the other, Smoked Hog Apple Beans!

FoodNetwork.com -> GRILL IT! with Bobby Flay -> BOSS-MAN BAR-B-QUE Video

Please feel free to rate the video after watching it and add comments if you wish. The more people who view the video and rate it highly, the better our chances of being selected to cook with Chef Flay! Thank you for your support and please let me know what you all think of the video!

Bossman

Posted by Chuck Posted in: Uncategorized No Comments » May 2008

Bite Through Smoked Chicken Skin

With the Colorado Avalanche playing in the NHL Stanley Cup Playoffs, life in my home is crazy to say the least! Food at anytime is a priority, but during NHL playoff time Smoking and Grilling are a priority! One of the things we love and eat a lot of around the homestead is Smoked Chicken. I’ve written about smoked chicken before, but what we haven’t shared is the secret of getting the bite through skin that we desire, instead of the gummy nasty chicken skin a lot of people associate with smoked chicken.

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Posted by Chuck Posted in: Recipes 2 Comments » April 2008

Smoked Meatloaf

One of the things I have always loved eating was homemade meat loaf! I have always looked forward to a nice thick slice of meatloaf on bread with BBQ sauce and all the fixings! To make meatloaf go to the next level in taste texture, my family and I smoke our meatloaf with a mix of oak and sugar maple wood.

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Posted by Chuck Posted in: Recipes 4 Comments » April 2008

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