Nate O Taylor

Food, Fishing, and Outdoor Adventures

Pulled Pork Sliders

June 24, 2017 by n.taylor Leave a Comment

Sliders may be a time honored tradition for a variety of occasions but they don’t have to be hard and they certainly should be memorable, after all we’re all out to impress people. These are sure to blow your mind, make some and you will understand. Things you need:

Kings Hawaiian Rolls

Ranch Dressing Packet

Stick o’Butter

Grated Parmesan Cheese

Colby Jack or other cheese slices quartered

Pulled Pork/Brisket/Burger… etc

Oven at 350

 

Prepare your meat, preferably something more adventurous than grocery store ground round but whatever you want to do I suppose.

 

Rub Applied

For me its pork, rub applied and ready to cook.

May the Cook Begin

This usually takes over 12 hours to cook the way I want it to so plan accordingly. I put this on the night before with the idea that we would be eating by 3pm the next day.

Done

So over 12 hours later and this thing is done, temp brought up close to 200 and it will be foiled and set aside to rest for a few hours so that we can do the easy part.

The Frosting

So take that stick o’butter, a 1/4 cup or so of the parmesan, and then a tablespoon or two of the ranch dressing seasoning. Set this aside for the frosting later. When we need it just nuke it for a minute and get a brush out to drizzle it on, but we will get back to that.

Specialization of Labor

Now don’t do anything stupid here, just take the entire package of rolls and cut the top off of all of them at once. Lay them out on a baking sheet like you see above. Now take those slices of cheese and cut them into quarters, lay one each on the open faced rolls for now. If you want to get really creative you can add whatever else you want around this time.

The Meat on This Roll

Now take your meat choice and spread it over your genius creation. It is beginning to take form and create anxiety in the room.

Top with Frosting

Now reapply the top of your sliders that we previously cut off. Take your frosting and nuke that for a minute and brush on the super secret flavor boosting frosting material. You will get some clumpy parmesan cheese but it doesn’t matter, it will all bake in during the final step.

Take those sliders and put them in the oven at 350 for about 10 minutes so everything just congeals together into one bite sized portion of melted diabetic coma. Thats it, you’re now done and have become everyones best friend and the champion of the party. Relish in your glory.

Filed Under: Summer Tagged With: BBQ, Food, Sliders

Fishing & Ribs

April 26, 2014 by n.taylor 1 Comment

I was told there would be good fishing, that the seasons had changed and the small stream had open water.

Mosquito Mountains

Mosquito Mountains

My counterpart is even cheaper than I am. I’ve done lots of things to save time and money, but I would never think about keeping the plastic on the rod cork.

Wrapper on the Cork

Wrapper on the Cork

While the stretch would be better served with a few more weeks of warmer weather there are always holdovers. I just hope we can find more like him later in the summer.

Snake River Cutt

Snake River Cutt

I was also told that upon completion of our endeavor I would be rewarded with high country smoked meats. My partner informed me that they made the best ribs he had ever had. I took that as a personal challenge…

Salt & Pepper

Salt & Pepper

Ribs & Pulled Pork

Ribs & Pulled Pork

Tasting Complete

Tasting Complete

We will challenge his perspective on ribs tomorrow. I’ve got 3 racks ready to go, and I’m damn sure that I can convince him that there are better ribs on this planet than the ones you can find in Fairplay.

Filed Under: Spring Tagged With: BBQ, Mr. Nick, Ribs, South Platte

Green Chili Pulled Pork

March 29, 2014 by n.taylor Leave a Comment

Green Chili Pork Rub

(Mostly stolen from The Arcadian Experience)

1/2 cup light brown sugar

3 T black pepper

4 T kosher salt

3 T Coffee

1/4 cup Ground Green Chilis

2 T garlic powder

1 T cayenne powder

1 teaspoon coriander

1 teaspoon cumin

Washed, dried, and covered in mustard the shoulder is ready to receive the dry rub. I like to let it sit overnight with the rub but often times forget, it doesn’t make a huge difference.

Mustard Pork

Mustard Pork

Once you put on your rub it should look something like this. I put the shoulder on the smoker at about 180 degrees for a few hours, directly on the grate. After a few hours I’ll turn it up to 225 and let it cook for awhile. I won’t put it in a pan until its been on for about 5 hours, I’ve never had a problem of it drying out.

4 Hours In

4 Hours In

 

Pull it off the smoker when the internal temp gets between 180-190. I usually aim for the middle and call it good. Wrap it in foil and let it rest for awhile. If you put some towels around the foil you can let it sit for hours before your party and it will still be too hot to touch.

Finished Product

Finished Product

Filed Under: Spring Tagged With: BBQ, Cooking, Pork, Smoking

  • 1
  • 2
  • Next Page »

The Oracle

Seasons

  • Fall (32)
  • Spring (45)
  • Summer (68)
  • Winter (36)

Other Venues

  • nateotaylor@gmail.com