Neelys Bbq Nachos Food

NEELY'S BBQ SAUCE

Steps:

• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELY'S BBQ NACHOS

Steps:

• Pile chips on a platter.
• Cover chips with heated chopped meat, heated barbecue sauce and hot melted nacho cheese sauce.
• Sprinkle with spicy bbq seasoning or sliced chilies or jalapenos if you like.

NEELYS BBQ PIZZA

Steps:

• For the dough:
• Place the yeast, warm water and honey in a small bowl and stir to dissolve. Add the olive oil and salt, stir to combine.
• Add the flour to the bowl of a standing mixer with a dough hook. Add the water, olive oil, salt and honey mixture. Mix on low for roughly three minutes, then increase to a medium speed and knead until the dough is elastic and starts to come away from the sides of the bowl, roughly 3 minutes. The dough should be smooth and firm. Ball up the dough and place in a large lightly oiled glass bowl. Flip to cover both sides of the dough with oil. Cover with a towel and let rise in a warm draft free area for 2 hours, until roughly doubled in bulk.
• Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking.
• For the pizza:
• Preheat grill to high heat. Preheat oven to 400 degrees F.
• Heat a saute pan over medium heat. Add olive oil and saute onion, green bell pepper, garlic, salt and pepper until tender; about 3 minutes. Remove to a glass bowl.
• Flour work surface and roll out pizza dough into 4 (6-inch) circles, and 1/8 to 1/4-inch thick. Brush with olive oil and place on grill. Grill for about 3 minutes on the first side. Flip and cook for 1 more minute. Remove to a sheet tray and grill off the other dough balls, if using. Spread 1/4 cup of BBQ sauce evenly on each pizza. Add 1/2 cup of chopped pork and top with a quarter of the sauteed vegetables. Sprinkle with the cheeses. Repeat. Bake the pizzas in the oven for 10 minutes until the cheese is melted. Serve immediately.
• Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELYS BBQ NACHOS

Steps:

• Mound tortilla chips in a pile on a platter. Sprinkle with Neelys Seasoning.
• Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neelys Barbeque Sauce onto meat. Top with the melted nacho cheese.
• Lightly sprinkle more Neely's Barbeque Seasoning onto cheese. Top with jalapenos for additional spice.
• Mix all ingredients together.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.
• 3 1/2 cups

NEELY'S BBQ SPAGHETTI

Steps:

• For the BBQ sauce:
• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.
• For the spaghetti:
• Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.
• Mix all the ingredients and set aside.

THE ORIGINAL BBQ NACHOS

Steps:

• Arrange chips on a large serving platter. Cover with BBQ Pork Shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.
• Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.
• Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.
• Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.
• Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.
• Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.
• Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

NEELYS' BARBEQUE NACHOS

Steps:

• Mound tortilla chips in a pile on a platter. Sprinkle with Neely's Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neely's Barbecue Sauce onto meat. Top with the melted nacho cheese.
• Lightly sprinkle more Neely's Barbecue Seasoning onto cheese. Top with jalapenos for additional spice.
• Mix all ingredients together.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

COPYCAT NEELY'S BBQ SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.
• Cooked uncovered, stirring frequently, for 2 hours.

NEELY'S BBQ SAUCE

Steps:

• In a medium saucepan, combine all ingredients.
• Bring mixture to a boil, reduce heat to simmer.
• Cook uncovered, stirring frequently, for 1 hour 15 minutes.