Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
I love anything that you can pile, stack, stuff or roll in a tortilla. I have been thinking about some pulled pork we made. In talking with Patti for a week about this idea we came up with a Tostada Stack. A Tostada Stack is just that, a stack of meat, beans, cheese all piled high on tortillas. You will need an oven safe pan or dish for this one. We used our Lodge cast iron 10 inch griddle. This is another easy recipe that will impress your family and friends. Great for tailgating, too!
Ingredients: Tostada Stack
- 1 26oz. can red enchilada sauce
- 1 10oz. can diced tomatoes with green chilies, drained
- 1 can refried beans
- ¾ cup sliced jalapenos
- 3 cups pulled pork
- 2 cups cheddar (or your favorite) cheese, shredded
- Flour tortillas
- Sour cream, to taste
- Guacamole, to taste
- Salsa, to taste
- Green onions, sliced to taste
- Cilantro, rough chopped to taste
Directions: Tostada Stack
Spray your griddle with a cooking spray for easy clean up. Put a little enchilada sauce on the griddle then dip a tortilla in the enchilada sauce and place it flat on the griddle. Top with pork, cheese and peppers. Dip another tortilla and place it over the first one. Top with a layer of beans, tomatoes and cheese (the beans will spread easier if they are hot). You can go as high as you like but we only did 3 layers ourselves. This is the order we did it, you can play with the ingredients and layers to suit your taste.
Onto the grill for 30 minutes, serve with a topping of sour cream, guacamole, green onions, cilantro and salsa.
Ready for the Louisiana Wood Pellet Grill/Smoker
On the Louisiana Wood Pellet Grill/Smoker
Cooking Directions: Louisiana Wood Pellet Grill/Smoker
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
So after the grill comes up to temp and burns clean turn it back down to 350 degrees (177c).
Set your griddle with your Tostada Stack right onto the grill for 30 minutes. You’ll see as it gets hot the cheese melts nicely and the tortillas crisp up. It’s time to eat.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Cooking In the Oven:
We have been getting requests for recipe conversions for the Louisiana Grill/Smoker. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.
I did 30 minutes here at 350 (177c).
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
Our Thanks To:
Maverick Industries, Inc.
F.Dick Professional Knives and Tools.
A storage container & dispenser for wood pellets
Lodge Cast Iron
Lumberjack Wood Pellets
Louisiana Wood Pellet Grills
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