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Phil's Phamous Nachos Recipe

PICKLED RED ONIONS
2 small red onions
2 cloves garlic (optional)
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 tablespoons sea salt

PICO DE GALLO
1 pound (3 to 4 medium) Roma tomatoes, diced
1/2 medium onion, chopped (about 1 cup)
1 jalapeño pepper, seeded and finely minced (optional)
1/2 cup cilantro, chopped
2 tablespoons lime juice, from 1 lime
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper

CILANTRO SOUR CREAM
8 ounces sour cream
1 lime, juiced
1 clove garlic, minced
1/4 teaspoon salt
1½ tablespoons chopped cilantro

NACHOS
1-2 cups chopped barbecued brisket
1 tablespoon of your favorite barbecue rub
1/2 cup of your favorite barbecue sauce
fresh corn tortilla chips
2 cups shredded cheese, such as colby jack, cheddar, or any Mexican blend
1/3 cup roughly chopped Picked Red Onions (recipe above)
1/2 cup Pico de Gallo (recipe above)
1/4 cup chopped, seeded jalapeños
1/4 Cilantro Sour Cream (recipe above)
These cheesy nachos are great way to used leftover protein from a big dinner. The homemade cilantro sour cream, pickled red onions and pico de gallo really set the dish apart.

SWAP OPTION: You can use ground beef instead of brisket.

Preparation
FOR THE PICKLED RED ONIONS:

1.Sliced the onions and put them in Mason jars. Add in the garlic, if using.2.Heat the vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions.3.Set aside to cool to room temperature for 1 hour, then cap and store the onions in the fridge.
FOR THE PICO DE GALLO:

In a medium bowl, combine the diced tomatoes, onion, jalapeño and cilantro.

Stir in the lime juice and season with salt and black pepper. Enjoy right away or cover and refrigerate overnight.

FOR THE CILANTRO SOUR CREAM:

Add all ingredients to a bowl and mix to combine.

FOR THE NACHOS:

1.Preheat oven/smoker to 375 F.2.Toss the chopped brisket with the barbecue rub and sauce.3.Spread tortilla chips out on a baking sheet or cast-iron pan. Top with brisket and cheese. Place in oven until cheese is melted.4.To serve, top with pickled red onions, pico de gallo, jalapeños and cilantro sour cream.

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HERE I GO!!! last weekend was amazing!! Cookin 100 pounds on 100 pounds of Spanish Harlem Street Corn!! And thousands on thousands of smoked brisket empandas! If y’all are looking for your Boy Phil the Grill this weekend! He’s gone fishing 🤿🎣 lol thanks to and my big bro Thanks to for having us! Nice meeting everyone, seeing friends and family and for showing us love!!! I want to big up my team Kyle & Justin from also my bro from the cradle to the grave!! 11798 LETS GOO!! We are only getting started!! Love y’all

Betcha didn't know Phil was moonlighting as a smooth jazz and r&b dj huh?....LOL...We just kiddin. This is The Jay Z of BBQ's appearance at Denver, Colorado's own KUVO Jazz Radio Station!

Green Mountain Grills presents Trapp Haus BBQ by Phil the Grill
The Denver BBQ Fest
June 17th-19th

We will be serving Trapp Haus samples & doing
cooking demos!! Let’s go

“Some said ‘how’d you fly?’ I said from not being afraid of trying to fly”

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I'll be teaching the audience how to not dry out the most commonly barbecued foods for their Memorial Day weekend

Getting back into the groove of work get-togethers? Host yours at Phil the Grill! Learn more: https://spt.to/KGB6w

Trapp Haus BBQ is 4th in the WORLD in pork shoulder!!!🏆

Shoutout to Green Mountain Grills for carrying us through the weekend!!!🔥

Great weekend at Memphis in May International Festival

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Green Mountain Grills presents Trapp Haus BBQ by Phil the Grill with the help of Kyle Matuszewski of Your Behind BBQ and Sunny Moody of Moodswing BBQ

We will be competing in pork shoulder and all the ancillaries!! Let’s go 💪💪