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Pulled pork nachos
texaswig
Posts: 2,682
From leftovers. With some homemade refried black beans. And a xl rum and coke.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
scott
Greenville Tx
Comments
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This is one of my very favorites. And yours look especially delicious!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Nice, looks tasty! Nachos with leftover smoked meat is a go to.XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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I love it! I posted earlier today with some leftover smoked pork for an omlet.
I mi have found that the egg makes for a full fridge of leftovers! -
Great pic. Looks awesome. You just talked me into pouring a rum and coke for myself.L, S, MM, Mini
Washington, IL -
Wow...damn fine looking 'chos and that pic belongs on a magazine.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@texaswig Those look great. I agree with @SmokeyPitton the magazine worthiness of your picture.
Phoenix -
Most excellent sir! Nice looking plate.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
That looks awesome! I've never made pulled pork nachos, but I will now?
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
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Pulled pork nachos are a favorite at my house. We have thwm oftenHamilton, IN****1LBGE and a MiniMax
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Holy sh!t, dude! I almost ate my screen!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Beautiful tasty repurpose there brother wig! Really strong!Sandy Springs & Dawsonville Ga
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looks delicious....very nice photography too
______________________________________________I love lamp.. -
Thanks guys.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Awesome looking grub. The pic looks great as well.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Killer!!!!! Left over pulled pork also makes killer pork tacos and quesadillas at my house!
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Damn!!! Those look good. I want that for lunch.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Damn Scott, nicely done.
When do you want to come over to cook, I mean look at the outdoor deep fryer?
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Oh mamacita....
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@Hotch soon bro. I'll talk with the boss lady and see what she has planned for me.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Now that is a money shot...WOW!
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I want some of that NOW!! AwesomeCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Do you ups? Red label me the sucker.Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
If we eat with our eyes, that makes those nachos the best I've seen. Superb.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Did a smoked peach butt, awesome! My beautiful wife made breakfast burritos with our left overs, scrambled some cheesy eggs, added black bean salsa to the pork, rolled and served.
Awesome, and these will be done again!!!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@YukonRon I was gonna. I even bought the peach preserves. At the last minute I though it's been so long since I did a super low and slow I would wait and do it next. I was planning on not wrapping it. But ended up wrapping it close to the end to hurry it up a little. I'm thinking when I do a peach one. I'm gonna wrap it fast. Maybe at the 2 hour mark.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
texaswig said:@YukonRon I was gonna. I even bought the peach preserves. At the last minute I though it's been so long since I did a super low and slow I would wait and do it next. I was planning on not wrapping it. But ended up wrapping it close to the end to hurry it up a little. I'm thinking when I do a peach one. I'm gonna wrap it fast. Maybe at the 2 hour mark.
Let me know if you don't mind."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:I have not wrapped yet, and I am curious whether I should start?
In my wrapped vs. unwrapped comparison (didn't post) I much preferred unwrapped.
This weekend I'm gonna do that Lily injection vs. brine comparison and will do a post on it.
Phoenix -
I was just thinking more caramelized instead of hard bark.the faster you wrap it the less bark.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
texaswig said:I was just thinking more caramelized instead of hard bark.the faster you wrap it the less bark.
Fyi, your nachos is now my desktop background to remind me to make them soon!Phoenix
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