Brined and then smoked some duck breast on my 14"WSM.
Smoked to around 138 with a bit of Hickory.
On my 22" kettle. Fried some corn tortillas a few at a time.
Then some seasoned and floured red onion strips.
Wiped the pan and put in the chips and smoked cheddar.
Thin sliced one of the duck hunks and put some on the chips.
Then fermented jalapenos, garden tomatoes, and the fried onions.
When it was all warmed I brought it in to eat. Looked like this...
It is absolutely one of the best nachos I have ever eaten.
Thanks for checking it out.