Chris Grove of NibbleMeThis, is an all star griller and when I saw these bbq nachos, I new they’d be perfect for “tailgating 2.0”. Here are Chris’ directions:

“I smoked a pork butt this weekend (click here to find why this cut from the shoulder is called a “butt”). The cook went pretty much as expected. Here is the cooking log from that cook. It took right on the nose of 1 1/2 hours per pound. (Double click the pic and zoom in to see detail)

I like my bbq nachos “built from the floor up” as follows:


BBQ Nachos

  • Author: Robyn


  • White tortilla chips
  • iceburg lettuce (save the fancy stuff for salads!)
  • Colby jack cheese mix shredded
  • pulled pork
  • a blend of diced red, green, and white onions
  • black olives
  • jalapenos
  • BBQ sauce (something sweet like Smoky Mountain Smokers or Blues Hog)
  • homemade queso sauce with red peppers, cilantro, and BBQ rub (something hot like Dizzy Pig Jamaican Firewalk)

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