This weekend we made some nachos. Kept it simple. Boneless pork butt seasoned with salt,pepper,garlic and onion powder. Smoked at 275 with kingsford charcoal only. Took about 6 hours. It was a little 6lb pork butt. Used the 14.5 WSM
(http://i1264.photobucket.com/albums/jj495/tonybel1/bbq%20and%20grilling/TVWBB/79B87EE2-6963-4A87-8FA8-E85ABC32E4DE.jpg) (http://s1264.photobucket.com/user/tonybel1/media/bbq%20and%20grilling/TVWBB/79B87EE2-6963-4A87-8FA8-E85ABC32E4DE.jpg.html)
(http://i1264.photobucket.com/albums/jj495/tonybel1/bbq%20and%20grilling/TVWBB/45C5DA1C-8B33-481E-9048-424707745261.jpg) (http://s1264.photobucket.com/user/tonybel1/media/bbq%20and%20grilling/TVWBB/45C5DA1C-8B33-481E-9048-424707745261.jpg.html)
(http://i1264.photobucket.com/albums/jj495/tonybel1/bbq%20and%20grilling/TVWBB/E9899BDB-691B-44C7-A553-EC2D0E1D7E34.jpg) (http://s1264.photobucket.com/user/tonybel1/media/bbq%20and%20grilling/TVWBB/E9899BDB-691B-44C7-A553-EC2D0E1D7E34.jpg.html)
(http://i1264.photobucket.com/albums/jj495/tonybel1/bbq%20and%20grilling/TVWBB/1C6D1DBF-65C1-4086-82CB-E4786FBE8509.jpg) (http://s1264.photobucket.com/user/tonybel1/media/bbq%20and%20grilling/TVWBB/1C6D1DBF-65C1-4086-82CB-E4786FBE8509.jpg.html)
(http://i1264.photobucket.com/albums/jj495/tonybel1/bbq%20and%20grilling/TVWBB/C8B5CC97-F755-4B2F-8170-A7608EFB42FB.jpg) (http://s1264.photobucket.com/user/tonybel1/media/bbq%20and%20grilling/TVWBB/C8B5CC97-F755-4B2F-8170-A7608EFB42FB.jpg.html)
Thanks for stopping by.
WOW!!!
That nacho shot is gorgeous!!
Looks awesome!
That looks amazing.
Jonathan
Sent from my iPhone using Tapatalk
Now that is finger licking good
Never again have to question what I'll do if found w/ excess pulled pork...
Looks perfect. Great shot of the finished plate and killer looking pulled pork
Oh yeah!!! That looks real good. Gonna have to try some PP Nachos soon.
Quote from: Troy on September 29, 2015, 08:33:36 PM
WOW!!!
That nacho shot is gorgeous!!
+1
Love the 6 hour smoke for "simple" nachos!
Another great cook guys!
We had pulled pork nachos at a restaurant one time, and now make them every time we do some pulled pork. It's great!