Created By Chef Maya
Instructions
Saratoga Chips: Combine two bags of Saratoga chips and distribute them between four fryer baskets. Fry them for around 8 minutes, then toss them in 3/4 cup of dry rub Dry Rub: In a 6qt container combine 1 cup kosher salt, 3 cups granulated sugar, 2 cups chili powder, 1/4 cup paprika, 1/2 box of corn starch, 1/2 bag of buttermilk ranch seasoning and mix all together until evenly combined. Beer Cheese: In a medium pot of water, heat 4 bags of the J.T.M. Beer Cheese Base. Once heated, empty the bags into an 18 qt container. Next, combine the 2 qt of Bud Lite and the 2 cups of Whirl and stick blend together until smooth. Pulled Pork: Start by scoring the pork fat caps and put 2 pork butts into a deep metal pan. Do the same for all 8 pork butts. Next in a large bowl combine 8 cups of brown sugar, 3 Tbsp cinnamon, 4 Tbsp kosher salt, 2 Tbsp chili powder, 2 Tbsp granulated garlic, 1 tsp cayenne, 1 tsp ground mustard, and 9 Yuengling Lager bottles. Mix and rub all over the pork butts. Heat the oven to 200ºF and once preheated, put the pork in and cook for 12 hours. Once it is done cooking, take out of the oven, let it rest then pull and shred the pork. Peach Pico: In a short 1/2 pan use a dicer to dice up the 4 cups of peaches, 4 cups of red pepper, and 1 serrano pepper. Next finely chop 1/2 cup of cilantro and toss that in. Add 4 Tbsp of lime juice, 1 Tbsp minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black coarse grind pepper. Mix all of the ingredients together. Whiskey Barbecue: In an 8 qt pan combine 1 can of ketchup, 7 cups brown sugar, 2 1/2 cups cider vinegar, 2 1/2 Cups whiskey, 1 3/4 Cup Dry Rub, 3 TBSP cayenne and simmer together for 30 min. Build: To build and create the actual nacho, start off by plating a heavy handful or 2-3 cups of Saratoga chips. Next, cover the chips in 4-5 ounces of beer cheese. Then distribute 4-5 ounces of pulled pork over the nachos. After that, garnish with 3 ounces of peach pico over the top of the nacho. Lastly, drizzle 3 ounces of whiskey barbecue on top of everything and you are ready to enjoy!
Ingredients
Saratoga Chips: • 2 bags -Saratoga Chips • 3/4 cup - Dry Rub Dry Rub: • 1 cup - Kosher Salt • 3 cups - Granulated Sugar • 2 cups - Chili Powder • 1/4 cup - Paprika • 1/2 Box - Corn Starch • 1/2 bag - Buttermilk Ranch Seasoning Beer Cheese: • 1 case - Beer Cheese Base • 2 qt - Bud Lite • 2 cups - Whirl • Salt and Pepper to taste • 3 Tbsp - Cinnamon • 4 Tbsp - Kosher Salt • 4 Tbsp - Chili Powder • 2 Tbsp - Granulated Garlic • 1 Tsp - Cayenne • 1 Tsp - Ground Mustard • 9 - Yuengling Lager Bottles Pulled Pork: • 8 - Pork Butts
Peach Pico: • 4 cups - Peaches, diced • 4 cups - Red Pepper, diced • 1/2 cup - Cilantro
• 4 Tbsp - Lime Juice • 1 ea - Serrano Pepper • 1 Tbsp - Garlic, minced • 1/2 tsp - Kosher Salt • 1/4 tsp - Black Coarse Grind Pepper
Whiskey Barbecue: • 1 can - Ketchup • 7 cups - Brown Sugar • 2 1/2 cups - Cider Vinegar • 2 1/2 cups - Whiskey • 1 3/4 cups - Dry Rub • 3 Tbsp - Cayenne
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