Jim Nicholas of Wildwood Sports Bar and Grill and Christy Buchan of Destination BBQ showcased their skills on Midwest Tailgate at Byron High School. A weekly feature, Midwest Tailgate takes its viewers on a gastronomical journey to local high schools, presenting mouth-watering tailgate ideas.
Pulled Pork Pancakes with Maple BBQ & Sweet Potato Steak Fries
for the smoked maple pork:
- 3 lbs pork shoulder, butt, or picnic
- 1 cup maple syrup
- ¼ cup ribriffic seasoning
- Smoke at 250°F for roughly 90 minutes per pound until it reaches an internal temperature of 200°F.
- Alternatively, cook in a crockpot for 8-10 hours on low. Add a tablespoon of Liquid smoke, a shot of whiskey, and a cup of water to the bottom of the Crockpot.
- Once cooked, pull the pork apart, cool, and store in a container until ready to use.
for the pancake batter:
- 2 cups flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1.5 cups milk
- 1 tsp vanilla extract
- 1 tsp salt
- 2 eggs
- ¼ stick melted butter
- Mix all the ingredients together and refrigerate until required.
- Preheat a grill to medium-high heat.
- Spray with pan spray.
- Pour a strip of pancake batter and top it with the smoked pork.
- After a minute, cover the pork with more batter and flip.
for the sweet potato fries:
- Sweet Potatoes
- Salt and Pepper to taste
- Peel and slice the sweet potato lengthwise. Cut each slice into five equal strips.
- Spray the grill with a bit of oil and cook the strips for about 3 minutes on each side or until tender.
- Season with salt and pepper.
avocado dippin sauce:
- 1 avocado (seeded, skinned, and mashed)
- ⅓ cup fat-free plain Greek yogurt
- 1 tsp granulated garlic
- Juice of 1 lime
- 2 tbsp cilantro paste
- 2 tbsp water
- ½ tsp salt
- ¼ tsp ground pepper
- Mix all the ingredients together and transfer to a serving bowl.
- Pit boss flatgrill & smoker (pellet grill)
- Sharp knife
- Cutting board
- Pancake dropper
Whip up this delightful dish for your next tailgate and watch it disappear in no time!