BBQ Nachos Kit
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Freezer Friendly
Our nachos are a longtime customer favorite. The pork shoulder is prepared in our downtown Memphis kitchen then frozen and packed on dry ice. You select the delivery date, and we ship to you priority overnight via FedEx. For questions about how the pork shoulder for our nachos is prepared, packed, and shipped, please visit our FAQs.
Our nachos typically feed between 6 to 8 adults.
Each box comes with:
- 2 lbs. of pork shoulder
- 12 oz. cheese sauce
- 18 oz. bottle of our Original Rendezvous BBQ Sauce
- 4.5 oz. bottle of our famous Rendezvous Seasoning
- 1 bag of corn chips
- 12 oz. pickled jalapeños
- Preparation tips from our kitchen
This package serves 14-16 people as an appetizer or 6-8 people as an entree and includes
- Pulled Pork Shoulder (2 lbs.)
- 1 bag Nacho Corn Chips (12 oz.)
- Cheese Sauce (12 oz.)
- Pickled Jalapeños (12 oz.)
- Rendezvous Mild Barbecue Sauce (approx. 18 oz.)
- Rendezvous Famous Seasoning (approx. 4.5 oz.)
- Preparation tips from our kitchen
- Each order arrives in a branded box
- Choose to add more!
Add On Options Include
- Cheese Sauce (12 oz.)
- Meats
- Sliced Sausage (2 lbs.)
- Chopped Chicken (2 lbs.)
- Pulled Pork (2 lbs.)
- 1 Slab of Ribs (1.5 lbs.)
- Sides
- BBQ Baked Beans (1 pt.)
- Mustard Based Cole Slaw (1 pt.)
- BBQ Baked Beans + Mustard Based Cole Slaw (each 1 pt.)
- Sauces
- Original BBQ (18 oz.)
- Hot BBQ (18 oz.)
- Charlie’s Select BBQ Sauce (12 oz.)
- Marinade (32 oz.)
- Seasonings
- Rendezvous Original (4.5 oz.)
- Greek (9 oz.)
- Nick’s Salt & Pepper Blend (7.4 oz.)
- BBQ Nacho Kit ships frozen with ice packs, which may thaw in transit.
- Pulled pork is fully cooked and frozen and may arrive partially thawed.
- Upon arrival, refrigerate and use within 7 days, or freeze for up to 3 months.
To Serve
- Pulled Pork
- Thaw pulled pork in the refrigerator.
- Empty meat into an oven-safe container.
- Preheat oven to 325°F and heat for 30–45 minutes.
- Alternatively, heat in the microwave in 2-minute intervals until warm.
- Cheese Dip
- Cheese dip is best served at room temperature.
- If partially frozen, remove the top and plastic film and microwave in 20-second increments, stirring between each, until smooth.
- Assembly
- Lay out a bed of chips — one bag makes about 6 full nacho portions.
- Add desired amount of pulled pork.
- Drizzle cheese dip generously over the top.
- Pour Rendezvous BBQ Sauce over the nachos.
- Sprinkle with Rendezvous Seasoning.
- Add Jalapeños to taste.
- Dig in and enjoy!
- Pulled Pork Shoulder – Pork, Barbecue Sauce (Tomato Puree (Water, Tomato Paste), Sugar, Vinegar, Water, Mustard (Vinegar, Water, Mustard Seed, Salt, Turmeric, Extractives Of Paprika), Salt, Corn Oil, Modified Corn Starch, Spices (Including Celery Seed), Hot Sauce (Red Peppers, Vinegar, Salt), Garlic Powder, Onion Powder, Paprika, Guar Gum, Extractives Of Annatto, Xanthan Gum, Mustard Seed), Seasoning (Spices, Paprika (Color), Garlic, Monosodium Glutamate, Salt, Calcium Stearate). Contains: Mustard.
- Cheese Sauce – Pasteurized Process American Cheese (Cultured Milk, Water, Cream, Salt, Sodium Phosphate, Sodium Citrate, Lactic Acid, Sorbic Acid, Apo-Carotenal (Color), Enzymes), Water, Tomato Puree (Tomato Concentrate (Water, Tomato Paste), Citric Acid), Green Chiles (Green Chile Peppers, Water, Salt, Citric Acid, Calcium Chloride), Black Pepper, Cultured Dextrose, Cumin, Garlic Powder, Salt, Vegetable Oil (Soybean Oil), Xanthan Gum. Contains: Milk, Soy.
- Original Barbecue Sauce – Tomato Puree (Water, Tomato Paste), Sugar, Vinegar, Water, Mustard (Vinegar, Water, Mustard Seed, Salt, Turmeric, Extractives Of Paprika), Salt, Corn Oil, Modified Corn Starch, Spices (Including Celery Seed), Hot Sauce (Red Peppers, Vinegar, Salt), Garlic Powder, Onion Powder, Paprika, Guar Gum, Extractives Of Annatto, Xanthan Gum, Mustard Seed. Contains: Mustard.
- Rendezvous Famous Seasoning – Spices, Paprika (Color), Garlic, Monosodium Glutamate, Salt, Calcium Stearate.
Welcome to Memphis Dry Rub BBQ Heaven
Welcome to Memphis Dry Rub BBQ Heaven
In 1948, Charlie Vergos cleaned out the basement of his Memphis diner, discovered an old coal chute, and turned that stray vent into the charcoal pit that made Charlie Vergos' Rendezvous the birthplace of Memphis dry-rub ribs. More than 75 years later, thousands still pour down the alley into "The 'Vous" every week for ribs that are charcoal-broiled — not smoked — and finished with the Greek-spiced seasoning blend that set the Memphis dry-rub standard.
Charlie's is a downtown Memphis institution, the place that taught the country a rib didn't need sauce to be legendary. Those world-famous ribs, along with the rest of the Rendezvous pit, are shipped nationwide on Goldbelly. Dry rub, no apologies.
