Walking BBQ

There are a few food shows on TV that I cannot miss. Even though it’s not a cooking show, I just love Carnival Eats. The host, Noah Cappe, is quite funny and entertaining. I think he may have the perfect job: travelling around and enjoying the crazy foods he finds at fairs and carnivals. Like this Walking BBQ. This is a take on the classic Walking Tacos, which are bags of Fritos topped with taco meat. Walking BBQ consists of Fritos topped with… yep… you guessed it… BBQ.
Walking BBQThere aren’t any laws for what you can and cannot put in your Walking BBQ. I kept mine traditional, with just some leftover smoked pulled pork, homemade BBQ sauce, canned baked beans, and homemade slaw. It’s fun to eat and tasty at the same time. Win!

Also try my fantastic chili-in-a-bag!

Walking BBQ

This is a take on the classic Walking Tacos, which are bags of Fritos topped with taco meat. Walking BBQ consists of Fritos topped with… yep… you guessed it… BBQ.
Course Main
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • Fritos chips bags tops of bags cut off
  • Pulled pork BBQ
  • Your favorite BBQ sauce warmed
  • Baked beans warmed
  • Your favorite slaw

Instructions

  • Open the bags.
  • Spoon in the pork, sauce, beans and slaw.
  • Grab a fork and walk around enjoying your grub!

Notes

I like to turn the Fritos bag on it's side and cut off the top side. It gives you more of an opening to get to the deliciousness inside.

Carolina Dogs

I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
Carolina DogsThe idea for these Carolina dogs came from watching the show Eat Street, where the host does what I want to do every day: eat from food trucks. In this case, it was the Evil Weiner truck in Austin, Texas, that caught my eye. What a fantastic hot dog menu!

Don’t use a creamy slaw on these dogs. You want that vinegar hit from a good ole Carolina slaw. It’s easy to make or just pick up some pre-made slaw at the grocery store. Same goes for the pulled pork. I found some pulled pork in the freezer leftover from a recent smoke session, but if you don’t have any on hand, grab some from your local BBQ joint. They’d love to sell you a pound or two.

Carolina Dogs

I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 229kcal

Ingredients

  • 8 hot dogs
  • 8 hot dog buns
  • 1 cup Pulled pork BBQ
  • Your favorite Carolina-style BBQ sauce I prefer Lillie's Q
  • Carolina slaw

Instructions

  • Cook the dogs as desired.
  • Toast the buns, if desired.
  • Warm the pulled pork in a saucepan. Add just enough of the BBQ sauce to get the meat moist, but don't over-sauce it.
  • Serve hot dogs on buns topped with warmed BBQ pork and plenty of cold slaw.

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

Nutritional values are approximate.

Chipotle Pulled Pork Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
chipotle-pulled-pork-grilled-potato-skinsThere’s no such thing as a bad bite when you dig into these potato skins. You can also substitute pulled BBQ chicken or chopped smoked brisket, but make sure you keep that chipotle theme going by using a chipotle-infused BBQ sauce.

Also try my more traditional potato skins.

Chipotle Pulled Pork Grilled Potato Skins

These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 422kcal
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 1/2 cup pulled pork BBQ warmed
  • 1/4 cup chipotle BBQ sauce don't have any? Add chipotles in adobi, to taste, to your favorite BBQ sauce and mix, or make my strawberry chipotle BBQ sauce, leaving out the strawberries (or leave them in, they're actually quite good!)
  • 3 strips bacon cooked, crumbled
  • 2 green onions chopped
  • sour cream

Instructions

  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Combine the pulled pork and BBQ sauce.
  • Serve topped with the warmed pulled pork, bacon, green onions, and sour cream as desired.

Nutrition

Calories: 422kcal | Carbohydrates: 48g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 671mg | Potassium: 908mg | Fiber: 3g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 12mg | Calcium: 264mg | Iron: 2mg

Nutritional values are approximate.

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BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
BBQ Pulled Pork PoutineThere’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds, but I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

As an aside, on the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes and top them with the meat and cheese. You won’t be sorry.

BBQ Pulled Pork Poutine

I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6 servings
Calories 698kcal
Author Mike

Ingredients

  • 1 1/2 pounds French fries frozen, cooked per package instructions (or use fresh-made)
  • 1 cup pulled pork warmed (I used my Cherry Dr. Pepper pulled pork)
  • 1 cup cheese curds I used hot pepper curds
  • 1/4 cup your favorite BBQ sauce warmed
  • 1 cup bread-and-butter pickles diced

Instructions

  • Spread the fries out onto a large platter.
  • Add pulled pork and cheese curds.
  • Drizzle with the BBQ sauce and garnish with the pickles.
  • Devour.

Notes

The amounts below can be changed to suit your tastes. I didn't measure anything very closely, I just went for it. You can't mess this up so don't worry about amounts so much.

Nutrition

Calories: 698kcal | Carbohydrates: 70g | Protein: 20g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 1864mg | Potassium: 806mg | Fiber: 8g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 12mg | Calcium: 268mg | Iron: 3mg

Nutritional values are approximate.

Pulled Pork Mac-and-Cheese

Whenever I fire up my smoker to make pulled pork I make sure to make plenty extra. Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles, but pulled pork is also great in mac-and-cheese. It adds such a wonderful smokiness to the dish. I didn’t go overboard on the pork. You want enough so that you get a bit in each bite, but you don’t want to have so much that you think you’re eating a pulled pork casserole.
Pulled Pork Mac-and-CheeseI think you could probably get away with making this same recipe using smoked brisket or chicken. Just make sure the meats are chopped small. And if you prefer more heat, don’t be afraid to add in some chopped seeded jalapenos or more hot sauce.

Pulled Pork Mac-and-Cheese

Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles, but pulled pork is also great in mac-and-cheese.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 708kcal

Ingredients

  • 1 pound elbow pasta
  • 1/4 pound unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 2 cups whole milk
  • 2 cups heavy cream
  • hot sauce to taste (I used a tablespoon or so)
  • 4 cups sharp cheddar cheese shredded
  • 1 cup smoked pulled pork chopped
  • 1 cup Cheez-It crackers crushed

Instructions

  • Preheat your oven to 400F.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Cook the pasta until al dente, normally 6 minutes for dried pasta. Rinse with cold water and rain.
  • Melt the butter in large sauce pan over medium heat.
  • Combine the flour and salt and slowly whisk into the melted butter. Keep whisking until the butter begins to bubble.
  • While whisking, add the milk and cream. Bring to a simmer and reduce heat to low. Keep whisking for 10 minutes. The mixture should be nice and creamy thick.
  • Stir in the hot sauce.
  • Add the cheese and stir until melted.
  • Remove from heat and stir in the macaroni and pulled pork.
  • Transfer the mixture to the baking dish and spread out evenly.
  • Sprinkle with the crushed crackers and bake for 25 minutes or until hot and bubbly and the topping has turned golden.

Nutrition

Calories: 708kcal | Carbohydrates: 47g | Protein: 25g | Fat: 47g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 624mg | Potassium: 340mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1513IU | Vitamin C: 1mg | Calcium: 436mg | Iron: 2mg

Nutritional values are approximate.

Pulled Pork Hot Pockets

Looking for the best way (well, one of the best ways) to use leftover BBQ pulled pork? Make hot pockets! They’re crazy easy. Just about as easy as making a pulled pork sandwich. Light crispy dough. Hot oozing filling. You can even pick these pulled pork hot pockets up and devour them like little meat pies if you want.
Pulled Pork Hot PocketsJust about any dough can be used, from homemade to pizza to even crescent roll dough (pinch two triangles of the dough together to form one ‘pocket’). These also freeze well, making them great for a quick lunch. Just pop in the microwave until hot (beware of the hot filling!) and it’s time to eat!

Also check out my really delicious broccoli cheddar pockets. They’re just as easy to make as pulled pork hot pockets.

Pulled Pork Hot Pockets

Looking for the best way (well, one of the best ways) to use leftover BBQ pulled pork? Make hot pockets! They’re crazy easy. 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 130kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Spray a baking sheet with non-stick spray.
  • Lightly flour a flat surface.
  • Divide the dough into 4 equally sized pieces and roll out into 6" x 8" rectangles.
  • Divide the pork, onion and cheese between each piece of dough, placing the ingredients in the center.
  • Fold the 2 shorter sides of the dough over the filling, stretching to cover.
  • Fold the 2 long sides over like a burrito and pinch the edges to seal.
  • Place the pockets seam-side down on the baking sheet.
  • Beat the egg and 1 tablespoon warm water in a small bowl or glass. Brush the pockets with the egg wash.
  • Bake until golden brown, about 15 minutes.

Nutrition

Calories: 130kcal | Carbohydrates: 12g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 370mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.