Diva Q Shredded BBQ Beef Nachos

Pulled pork nachos


Diva Q Shredded BBQ Beef Nachos

4 pounds Boneless Chuck Roast

  • 3 tablespoons worcestershire sauce
  • 2 cups low sodium Beef broth
  • ½  cup favourite BBQ sauce


Toppings for nachos

  • jalapenos seeded & cored
  • 2 cups shredded sharp cheddar or favourite type
  • 1 red onion, cut into thin slices
  • 1 cup sour cream
  • 3 green onions trimmed & sliced
  • 2 Chopped seeded tomatoes
  • ¼ cup sliced black olive

7-8 cups nacho chips (mix of blue corn and white corn)

Salt & pepper to taste

Season the chuck roast with salt ,pepper and oil set aside. Preheat the grill to medium high heat on one side. Prepare a smoke pouch using your favourite wood chips. Place the smoke pouch on the heat side of the grill and wait till it starts to smoulder. Place the chuck roast on the grill turning every couple of minutes to ensure all sides are grilled and charred.  Remove the roast and place in a disposable aluminum pan. Pour over the broth, the worcestershire sauce and the aromatics. Cover with heavy duty foil and place back on the indirect side of the grill approx 1 hour. Grill until the internal temperature of the roast is 180-190F using a digital thermometer or when the beef shreds easily when a fork is inserted.

Remove the pan from the grill. Shred with a couple of forks and add your favourite BBQ sauce.  Serve on top of nachos with your favourite toppings. You can return the nachos to the grill to melt the cheese if desired.

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