Barbecue spaghetti, pizza and nachos are all Memphis born and praised originals:
The Original BBQ Nachos
2 lbs. flour tortilla chips, recipe follows, or corn tortilla chips
2 lbs. pulled pork shoulder, recipe follows
1 pint barbecue sauce
1 quart nacho cheese/queso sauce, recipe follows
3 tbsp. your favorite dry rub
Arrange chips on a large serving platter. Cover with pork shoulder. Top with barbecue sauce and then smother with the nacho cheese/queso sauce. Sprinkle generously with rub and then serve immediately. Makes 8 to 10 servings.
Flour Tortilla Chips
1 gallon vegetable or canola oil
2 tbsp. kosher salt
2 tbsp. your favorite dry rub
24 (10-inch) flour tortillas
Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees. Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
Real Memphis BBQ-pulled Pork Shoulder
1 (8-lb.) Boston butt pork roast
16 oz. your favorite wash
5 oz your favorite dry rub
Preheat charcoal grill for indirect cooking to 225 to 250 degrees. Inject the meat with wash. Alternatively, you can also marinate the pork in wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes. Pull the meat with your hands and remove any fat or gristle. Sprinkle meat with dry rub and toss like a salad.
Nacho Cheese/Queso Sauce
1 lb. pasteurized cheese (recommended: Velveeta)
8 oz. shredded Cheddar
8 oz. shredded Monterey jack cheese
1 (14-oz.) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 tsp. freshly ground black pepper
1 tbsp. ancho or chipotle (or other) ground chile pepper
Kosher salt
Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
Barbecue Pizza: Elvis Pizza (Coletta's Italian Restaurant)
Dough:
1 (1/4 -oz.) package active dry yeast
1/4 cup warm water (110 degrees )
3 1/2 cups all-purpose flour
1 tsp. salt
1/4 cup olive oil
3/4 cup warm water
Coletta's Barbecue Sauce:
1 cup ketchup
1/3 cup tomato puree
1/2 cup tomato paste
1 tbsp. Worcestershire sauce
1 tsp. white vinegar
3 whole cloves
1/3 cup sliced onions
1/6 tsp. granulated garlic
2 tsp. sugar
1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. black pepper
6 oz. water
Toppings:
2 cups barbecue sauce
12 oz. low-moisture, part skim shredded mozzarella
2 oz. pasteurized process shredded Cheddar
1 1/4 lbs. barbecue meat (cooked and chopped pork shoulder), heated
To make dough, dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4 -inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
To make barbecue sauce, combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
To assemble pizza: Preheat the oven to 500 degrees.
Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once. Serves 4 to 6.
Barbecue Spaghetti
1/4 cup oil, divided use
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
3 tbsp. dry barbecue seasoning
16 oz. homemade or good quality store-bought marinara sauce
1/2 (18-oz.) bottle barbecue sauce
1/4 cup sugar
1 lb. chopped pork shoulder, divided use
Dash of Liquid Smoke
1 lb. spaghetti, prepared according to box directions.
In large saute pan over medium heat, heat 2 tbsp. oil and add onion and bell pepper, sauteing until soft. Add garlic and saute another minute or two. Add dry barbecue sauce and remaining oil and saute 1 minute.
Add marinara, barbecue sauce, sugar, liquid smoke and half of the pork. Bring to a boil and reduce heat.
Simmer about 30 minutes. Meanwhile, get your grill going. When coals are hot, quarter an onion and throw it on the coals.
Take your pot of sauce to the grill and let it cook for about an hour. In the last 10 minutes, stir in the rest of the pork.
Cook your spaghetti and drain it. Either cut spaghetti and toss in the sauce, or serve it with the sauce on top. Serves 4.
http://www.commercialappeal.com/news/2009/may/13/bbq-time/
The Original BBQ Nachos
2 lbs. flour tortilla chips, recipe follows, or corn tortilla chips
2 lbs. pulled pork shoulder, recipe follows
1 pint barbecue sauce
1 quart nacho cheese/queso sauce, recipe follows
3 tbsp. your favorite dry rub
Arrange chips on a large serving platter. Cover with pork shoulder. Top with barbecue sauce and then smother with the nacho cheese/queso sauce. Sprinkle generously with rub and then serve immediately. Makes 8 to 10 servings.
Flour Tortilla Chips
1 gallon vegetable or canola oil
2 tbsp. kosher salt
2 tbsp. your favorite dry rub
24 (10-inch) flour tortillas
Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees. Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
Real Memphis BBQ-pulled Pork Shoulder
1 (8-lb.) Boston butt pork roast
16 oz. your favorite wash
5 oz your favorite dry rub
Preheat charcoal grill for indirect cooking to 225 to 250 degrees. Inject the meat with wash. Alternatively, you can also marinate the pork in wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes. Pull the meat with your hands and remove any fat or gristle. Sprinkle meat with dry rub and toss like a salad.
Nacho Cheese/Queso Sauce
1 lb. pasteurized cheese (recommended: Velveeta)
8 oz. shredded Cheddar
8 oz. shredded Monterey jack cheese
1 (14-oz.) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 tsp. freshly ground black pepper
1 tbsp. ancho or chipotle (or other) ground chile pepper
Kosher salt
Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
Barbecue Pizza: Elvis Pizza (Coletta's Italian Restaurant)
Dough:
1 (1/4 -oz.) package active dry yeast
1/4 cup warm water (110 degrees )
3 1/2 cups all-purpose flour
1 tsp. salt
1/4 cup olive oil
3/4 cup warm water
Coletta's Barbecue Sauce:
1 cup ketchup
1/3 cup tomato puree
1/2 cup tomato paste
1 tbsp. Worcestershire sauce
1 tsp. white vinegar
3 whole cloves
1/3 cup sliced onions
1/6 tsp. granulated garlic
2 tsp. sugar
1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. black pepper
6 oz. water
Toppings:
2 cups barbecue sauce
12 oz. low-moisture, part skim shredded mozzarella
2 oz. pasteurized process shredded Cheddar
1 1/4 lbs. barbecue meat (cooked and chopped pork shoulder), heated
To make dough, dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4 -inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
To make barbecue sauce, combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
To assemble pizza: Preheat the oven to 500 degrees.
Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once. Serves 4 to 6.
Barbecue Spaghetti
1/4 cup oil, divided use
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
3 tbsp. dry barbecue seasoning
16 oz. homemade or good quality store-bought marinara sauce
1/2 (18-oz.) bottle barbecue sauce
1/4 cup sugar
1 lb. chopped pork shoulder, divided use
Dash of Liquid Smoke
1 lb. spaghetti, prepared according to box directions.
In large saute pan over medium heat, heat 2 tbsp. oil and add onion and bell pepper, sauteing until soft. Add garlic and saute another minute or two. Add dry barbecue sauce and remaining oil and saute 1 minute.
Add marinara, barbecue sauce, sugar, liquid smoke and half of the pork. Bring to a boil and reduce heat.
Simmer about 30 minutes. Meanwhile, get your grill going. When coals are hot, quarter an onion and throw it on the coals.
Take your pot of sauce to the grill and let it cook for about an hour. In the last 10 minutes, stir in the rest of the pork.
Cook your spaghetti and drain it. Either cut spaghetti and toss in the sauce, or serve it with the sauce on top. Serves 4.
http://www.commercialappeal.com/news/2009/may/13/bbq-time/
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