The Texas BBQ Forum

Doing a demo cook at Outside and In in Houma, LA on May 5th. The demo cook will feature Sucklebuster rubs and sauces on TwO BGEs and a Green Miuntain Pellet pooper. Their inaugural order from S/B includes:

1836
competition
hog Waller
SPG
Texas Pecan
Original BBQ Sauce
Honey BBQ Glaze

They open at 9:00 - I’ll probably get the pits started around 8:00 then shut down around 3:00. So don’t have time for a long smoke. Will be handing out small bites as samples. Certainly will have a little smoke rolling the whole time - smoke sells

So far I’m planning on doing pulled pork and pulled beef ahead and warm on the pellet pooper. Will use Hog Waller on the pork and SPG on the chuckie for the pulled beef. Will use Hawaiian rolls and cut them in half to hand out samples. Original BBQ Sauce on the pulled beef and Honey BBQ sauce on the pulled pork.

Chicken - some boneless skinless chicken thighs dusted with 1836 grilled and stabbed with pretzel sticks

Pork Tenderloin with Texas Pecan rub will be nice

Competition, 1836, etc will be used on other small items like stuffed and bacon wrapped dates, ABTs (tooth picked and cut into thirds, moink balls, bacon wrapped tater tots, pig candy, etc.

Since it’s Cinco de Mayo, might do some pulled pork quesadillas. Actually in South Louisiana it’s Cinceaux de Mayeaux.

Some fish grilled hot chicken and fast in a large cast iron skillet is always a winner.

A lot of prep the day before goes a long way to a smooth demo cook.

Any further ideas will be appreciated - remember it’s grilling instead of smoking and it’s bite sized hand outs.

I looked that place up and it looks like it is real close to the piano bar over there, and just down the road from Peppers pizza.

Yes - real close to Peppers Pizza.

Man, that all looks great.

WOW Sir EGG, just WOW Louisiana Larapins fo sho

Egg said; "Any further ideas will be appreciated - remember it’s grilling instead of smoking and it’s bite sized hand outs."

How about some bacon wrapped/stuffed Shrimp?

Thanks Rambo - perfect for South Louisiana and can prep ahead of time.

Might throw in some stuffed Fritos as well

Those Fritos look great. ever piled any Fritos up in a pile and stuck a match to them?

egghead wrote:Yes - real close to Peppers Pizza.

Love me some peppers, and West Main pizza as well. And a roast beef poor boy from the french loaf, and all the good seafood places. Best of luck on your cook over there EH. I suspect it may be family or friends that own that business over there.

Bacon wrapped taters look good, and i like the stuffed fritos. Can you share the recipe?

Ric G.

Here you go TGB

South of the Border Stuffed Fritos

1 lb 93% lean ground beef

1 cup shredded cheddar cheese

1 packet of taco seasoning

¼ cup of onions chopped fine

4-5 Tbs. of salsa or ¼ cup of taco sauce



Mix the above together

Stuff Frito scoops

Cook indirect at 350 until they reach an internal temp of 150
(Alternatively cook the taco meat before stuffing the frito - these are a hit at demo cooks and eggfest)

Squeeze some sour cream and guacamole on the Stuffed Fritos after they come off the Egg

Hint1: Fill a ziplock bag with the sour cream or guacamole and cut a small hole in the corner to use it as a squeeze bag.

Hint2: Load up your grid off the egg (pit) while it is cold and put the whole grid on at one. Then take it off in one piece but watch the crumb snatchers – they may get burned.

Caution: I once got busy doing other things and the fritos went above 165. They were alright but dry.

Option: Cut up a couple jalapenos and mix in, or top with jalapeno slices

For the demo cook, I think I’ll change to ground pork with completion rub top with a little crushed pineapple and a squeeze of Honey BBQ Glaze.

Thanks for the recipe, EH. Those stuffed Fritos look great (along with all of your other finger food).
Good luck with the demo!