Pork Street Tacos with Grilled Pineapple Salsa
Courtesy of Steve “T-Bone” Tanck, Waseda Farms Meat Manager
EDIBLE BITES
‘Let’s Get Tanck’d’ Scores Well at ‘Masters’
YOU’D HAVE TO SAY the Tanck family BBQ team is off to a hot start. The team, which consists of Steve, his wife Kelly, son Joey and brother Scott recently enjoyed quite a haul at the recent Steak Cookoff Association-sanctioned Masters in May in Bancroft, Wisconsin.
Named “Let’s Get Tanck’d BBQ,” the Door County team was established in 2018 but Steve, affectionately nicknamed T-Bone, has been competing for about five years.
Steve explained the team had to turn in six boxes (entries) throughout the afternoon.
“For the pork we received one whole pork loin and two pork tenderloins,” said Steve. “Smithfield was the major sponsor and supplied the pork. We were allowed to do whatever we wanted to with the pork. It just needed to be the star of the box and must fit inside a 9 by 9 box. You had to be creative and made sure it tasted good, too.”
There were over 40 combined teams competing in steaks and pork for this competition, and entries were judged on appearance, creativity, taste and execution.
Highlighting the team’s performance was a first-place finish for its Philly Cheese Pork Steak. It scored the highest score of the day and earned the team a golden ticket to the World Championships in Dallas next March. Steve and his team posted three other finishes in the top four to claim Overall Grand Championship honors. Their Port Tenderloin Taco with Grilled Pineapple Salsa placed second, and the Tancks graciously shared the recipe for our readers.
“This competition was harder than I thought but a lot of fun,” said Steve. “Ever watch Top Chef where you are watching the clock to get your box turned in?” “I am a native of Door County and a foodie at heart,” he said. “I love to find the best product and be creative as possible and make the best food possible. I love to create that wow factor when someone eats my cooking.”
Steve is meat manager at Waseda Farms, where he picked up his nickname. “It is appropriate since I am the meat manager.”
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