Mile High Memphis Style Barbecue Nachos Recipes

MILE HIGH MEMPHIS STYLE BARBECUE NACHOS

Steps:

• preheat oven to 400 degrees.
• spread a single layer of tortilla chips on a baking sheet
• drizzle with cheese and barbecue sauce and top with a few spoonfuls of meat.
• make two more layers the same way.
• bake about ten minutes until cheese is bubbly and nachos are heated through.
• top with jalepeno slices.

MEMPHIS-STYLE BBQ NACHOS

Steps:

• Heat a large skillet over medium. Add pork, water, and 1/2 cup of the Memphis BBQ Sauce; cook, tossing occasionally, until mixture is thoroughly heated, about 5 minutes. Remove from heat; cover to keep warm.
• Melt butter in a medium saucepan over medium-high. Whisk in flour; cook, stirring constantly, until golden brown and beginning to smell nutty, about 2 minutes. Whisk in milk; bring to a simmer over medium-high, stirring occasionally. Remove from heat. Gradually add cheese, stirring until completely melted. Stir in salt and cayenne.
• Arrange chips on a platter; top evenly with pork. Drizzle with cheese sauce and remaining 1/2 cup Memphis BBQ Sauce; top with jalapeño chiles. Serve immediately.

MEMPHIS-STYLE PULLED PORK NACHOS

Steps:

• Preheat the oven to 450 degrees F.
• For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through.
• For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick.
• For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions.
• Season the ribs well on all sides with salt and pepper.
• In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine.
• Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours.
• Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork.

MEMPHIS BARBECUE NACHOS

Steps:

• In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste.

MILE HIGH MEMPHIS STYLE BBQ NACHOS

Steps:

• Preheat oven to 400 F or fire up your grill for indirect cooking.
• I like to use cast iron fajita skillets for this recipe, but you can use a large cast iron skillet or a baking sheet.
• Spread out 1/3rd of the chips. Drizzle with 1/3rd of the cheese and sprinkle with 1/3 of the pork.
• Repeat the layers two more times.
• Transfer to the grill or oven and cook until the chips are warmed and the cheese is nice and gooey hot.
• Sprinkle with jalapenos and serve.

BBQ NACHOS A LA "FAMOUS DAVE'S"

Steps:

• 1.) Heat up BBQ meat and baked beans in separate containers til hot (microwave is fine).
• 2.) Place chips in a single layer on large serving platter or baking sheet.
• 3.) Place on the chips (in this order): beans, meat, lettuce, tomatoes, sour cream, BBQ sauce, jalapenos, cheese (for the sour cream and BBQ sauce, if you want a bit more precision than just plopping it on top, I'd suggest putting each into separate sandwich bags, cutting of one of the corners and piping it on top of the platter).
• 4.) Serve and enjoy!