I have mentioned before that depending on the day’s temperature, you may have some issues keeping the smoker cool. If you’re smoking on a sunny and warm day (20°C+/68°F+) it will increase the temperature of the smoker itself. Try to work in the shade if you can. I had this very trouble. It was warm and sunny. The chocolate started melting after about 10 minutes on the smoker. I actually pulled mine off early. My bars were also a little thinner than 1-inch as well – not helpful. But I got what I was looking for. A smoky barbecue flavour embedded in the chocolate.
It’s not fantastic to just sit and eat. Kind of like placing a piece of chocolate on your tongue and then licking a grill. But when you melt it and use it IN things… look out! There is just a hint of smokiness and a whole lot of chocolate! It’s delicious! Amazing. Fantastic.
Now those are just the basic nachos. You can add pulled pork or chicken, steak, sausage, hotter peppers, pickles, tomatoes, and cilantro. You could grill the peppers and onion first, or you could use creamy salad dressings. You could top it with cole slaw, or make a bruschetta-tomato mix and top it with that. The options are endless!
What did you come up with? What is your favourite combination? Leave a reply in the comments below and let me know what you do with your Nachos! Better yet! Submit a recipe for your favourite nachos!
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