Chris Grove of NibbleMeThis, is an all star griller and when I saw these 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 mine with “built from the floor up” as follows:

• White tortilla chips
• iceburg lettuce (save the fancy stuff f
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  or 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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