Dave Parker
The BBQ Pitmasters held their Christmas BBQ feast at the home of David and Susan Parker. It was a BBQ gourmet get-together, as always. As an appetizer, David served up smoked pork nachos. The nachos were covered in a Colby Jack cheese, and then a lime crème and raspberry chipotle BBQ sauce was drizzled over the nachos. David also made smoked pork birria tacos. Corn tortillas were dipped in birria sauce and placed on a skillet. Smoked pork was added, along with Mexican chihuahua cheese and cilantro.
Dr. Larry Lewis (doctorate in education and Texas BBQ) smoked up two dishes. Larry smoked coleslaw (yes, coleslaw) to go with the birria tacos. The homemade coleslaw was a perfect complement to the tacos. Larry also added his world-famous smoked baked beans.
John McNemar smoked up some Mexican street corn with Traeger Signature Pellets. The street corn included fire-roasted Rotel and Mexican seasoning. John also smoked up a batch of Mexican rice with sautéed sweet onions, Anaheim peppers, and garlic. The two were a perfect complement to the meal!
Bob Riley loaded up his Big Green Egg with an iron skillet to make smoked BBQ gooey layer cake. The cake had a crust of graham crackers and “only” four sticks of butter! Bob also smoked up his famous mac and cheese with two cheeses and seasoned with Holy Gospel.
Guest Bob Morrison (master brewer) brought over his recently brewed Christmas lager beer. Bob added smoked pork belly burnt ends and smoked pineapple. The burnt ends were seasoned with a rub and Four Roses Bourbon!
Guest Paul Groszkiewicz smoked a batch of pork party ribs seasoned with two rubs and apple juice and then soaked in BBQ sauce and butter.
Guest Lee Riback added smoked chicken breasts smoked over lump oak charcoal and hickory chips. Lee added famous Jack Stack BBQ sauce for dipping.
It was indeed another great gourmet BBQ get-together in celebration of Christmas. “BBQ you can’t find or buy anywhere!”