Ed and Ginny Roach of Fire Down Below have made a big hit on the competition circuit, winning 1st place in pulled pork at the Jack Daniel’s World Championship Invitational Barbecue contest. This nacho dish mixes their award-winning pulled pork with their chile con queso sauce atop tortilla chips. Add in their sweet and spicy barbecue sauce and you will have your friends and family begging for more!
YIELD: 10 SERVINGS • COOK TIME: 30 MINUTES
FIRE DOWN BELOW’S BBQ SAUCE
1½ cups (368 g) ketchup
¼ cup (60 ml) molasses
¼ cup (55 g) dark brown sugar
3 tbsp (44 ml) maple syrup
2 tbsp (31 g) prepared yellow mustard
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Heinz 57 Sauce
1 tbsp (15 ml) liquid smoke
1 tsp onion powder
1 tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
½ tsp cayenne pepper
NACHOS
1 (10-oz [284-g]) bag your favorite tortilla chips, such as Tostitos scoops
2 cups (400 g) prepared BBQ pulled pork (here)
2 cups (500 g) Fire Down Below Amped-Up Chile Con Queso, heated, or your favorite cheese sauce
1 cup (90 g) sliced pickled jalapeños
Build a two-zone fire in a charcoal grill by situating the coals on one side, leaving the other side empty. Preheat the grill to 350°F (177°C).
To make the sauce, combine all the ingredients in a pan and heat over medium heat until blended, about 15 to 20 minutes. Store in the refrigerator until ready to use.
To make the nachos, spread the chips out in a cast-iron skillet or a baking sheet lined with foil. Place the pulled pork over the chips, pour on the chile con queso and then drizzle with the Fire Down Below BBQ sauce (or your favorite BBQ sauce). Top with the jalapeños.
Cook the nachos over indirect heat, away from the coals, for about 8 to 10 minutes, and serve.