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Nachos tomorrow

ewillieewillie Posts: 155
edited 4:24AM in EggHead Forum
I cooked some chicken breasts tonight with Dizzy Dust (thanks for the order Scott!), let it cool, and pulled it to use for nachos tomorrow night in the Egg.

Next door neighbor's 40th, so I thought I'd give it a try.

Anybody have experience doing nachos in the Egg?

Almost the weekend, Cheers, Erik


  • BacchusBacchus Posts: 6,019
    Alot of the guys have made "stuffed Fritos" or "Stuffed Tostitos" (scoops), with Nacho type ingredients. Very Good.
    You can search archives and see pics I think.
  • CrimsongatorCrimsongator Posts: 5,795
    The folks from Rendezvous in Memphis say a blend of white and dark meat works best. I am thinking about doing this as one recipe at eggtoberfest.
  • GeoGeo Posts: 53
    Try the nachos with left over pulled pork and sauce. Delicious!
  • PdubPdub Posts: 234
    I've done them several times, mulberry wood goes well with them. If I recall properly I just did them indirect at 350. The key to good nachos is layering. If you can get them higher in the dome It will be more like broiling them, which should do more to crisp up the chips. Good luck, Pdub
  • you got that right. One of the best way to eat left over pulled pork.
  • Clay QClay Q Posts: 4,435
    Toasted in a cast iron pan lined with parchment. Easy as hot dogs.
    Sorry for the bad pic, musta been drinkin white tequila.
    Tip; Adobo seasoning goes good with chicken.
    Have fun!
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Hmm...nachos. Haven't tackled that one yet. Sounds like some research is in order for some recipes to try out :) Thanks for the idea!
  • MaciekMaciek Posts: 54
    I've done nachos. I usually do pulled chicken (this was in my pre-egg days).

    The only time I've done them in the egg was with pulled pork and they were amazing.

    I use a large 13x9 glass pyrex, do a layer of chips, cover that with refried beans, pulled pork, grilled onions, jalepenos, cheese, then another layer of chips and all the ingredients. Serve with salsa and sour cream (you can always use guacamole too).

    I did them indirect at 350 until the cheese was melted and slightly browned. I've been making nachos like this in the oven for years, but these were by far the best I've ever made. Super easy too!
  • ewillieewillie Posts: 155
    They were great, I did two batches with the chicken I cooked on the Egg the night before.

    Plenty of cheese, black beans, onion, and jalepenos. I did them on a disposable aluminum pan on the pizza stone.

    They tasted great and had a much better flavor than any I've ever done in the oven.

    The neighbors loved them. Thanks for the advice and comments, everybody is always helpful here. Cheers, Erik
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