In this episode we chat with Nick Allen form Bootleg BBQ in Lemoore California. Nick has a big passion for bbq and started his catering company after friends at work requested him to cook bbq for them . He asked himself wow I wonder if I could charge for this and Bootleg BBQ was born.

Links and resources mentioned in today’s show:


Franklin Barbecue A Meat Smoking Manifesto

Myron Mixom’s BBQ Rules


BBQ Pit Boys

Black Hole BBQ

Nicks Facebook

Sherdded Brisket Tacos 

Ingredients: Smoked brisket (shredded/pulled) Corn or flour tortillas Fresh cilantro Red cabbage El Salvadoran crema (preffered, other crema work well also) Canned chipotle in Adobo Fresh minced garlic Olive oil The brisket taco part is simple enough. With this dish, the crema takes the taco to another level and brings in a whole new wave of flavors. Using a food processor add one cup of crema. Add one teaspoon of olive oil. Add two table spoons of the Adobo from the chipotle can (for a hot crema, add one or two whole peppers…it’ll pack a punch) Bland into a pinkish/light red sauce. I like to keep mine in a squeeze bottle for easy application.

Thanks for listening

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