Smokehouse Nacho Kit for 6-8
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaTex-Mex and BBQ collide! Indulge in the ultimate Pecan Lodge Smokehouse Nacho Kit. Crispy house-made chips, generously smothered in a velvety blanket of queso and topped with smoked pork barbacoa, expertly seasoned and piled high, infusing each nacho with mouthwatering smokiness. They also include all of the fixin’s that will elevate the dish with bursts of freshness and flavor.
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits, cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
This package serves 6-8 people and includes:
- 1 bag Homemade Tortilla Chips (1.5 lbs.)
- 1 pack Pulled Pork Barbacoa (½ lb.)
- 2 containers Tex-Mex Queso (16 oz.)
- Pico de Gallo (8 oz.)
- Salsa Verde (4 oz.)
- Queso Fresco (3 oz.)
- Chipotle Cream (4 oz.)
- Choose to add more!
Add On Options Include
- 1 Pecan Lodge Koozie
- 1 Brisket & Pork Rub 2 Pack
- Brisket ships frozen with ice packs, may thaw in transit.
- All other items ship chilled with ice packs, may thaw in transit.
- Upon arrival, store all items excluding the chips in the refrigerator.
- Chips may be stored at room temperature.
- Heat and serve within 3 days of arrival.
To Serve
- Heat the Barbacoa and Quesos in separate containers.
- Tex-Mex Queso: Heat in a small sauce pan on the stove at medium heat. Be sure to continue stirring so it doesn’t burn. Warm for about 5-10 minutes until heated through.
- Queso: In a microwave-safe bowl, heat for 1 ½ minutes on high. Stir and keep heating in 20-second increments until heated through. Stir in between each increment.
- Barbacoa (Microwave): Heat for 1 minute on high. Mix and stir, then continue to heat in 20-second increments until headed through.
- Barbacoa (Oven): Place barbacoa in a small baking dish with ¼ inch water in the bottom. Cover with foil and heat at 250℉ until heated through.
- Scatter chips on a sheet pan or casserole dish.
- Ladle the queso sauce onto the chips, top evenly with barbacoa.
- Drizzle with chipotle cream and salsa verde.
- Scatter pico de gallo over the top and sprinkle with crumbled queso fresco.
- Serve and enjoy!
- Homemade Tortilla Chips – Corn Tortillas, Canola Oil, Salt
- Pulled Pork Barbacoa – Pork Butt, Salt, Pepper, Guajillo Chiles, Apple Cider, Garlic, Oregano, Onion, Lime Juice, Cumin, Chili Powder, Water
- Tex-Mex Queso – White Velveeta, Mexican Velveeta, Onion, Jalapeño, Garlic, Tomato, Heavy Cream, Cumin, Cilantro, Rotel
- Chipotle Cream – Sour Cream, Chipotle Puree, Salt
- Salsa Verde – Tomatillo, Poblano Pepper, Jalapeno, Cilantro, Onion, Lime, Salt, Cumin
- Pico De Gallo – Cilantro, Tomato, Onion, Jalapeno, Lime, Salt, Cumin, Coarse Black Pepper
- Queso Fresco – Cotija Cheese
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later.
Word quickly spread that this barbecue was truly something special. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits (named Lurlene, Virgil, and Rick), cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
Named after Justin’s grandfather’s ranch, Pecan Lodge has become a Dallas icon for its Prime, Certified Angus Beef briskets, which are simply seasoned with salt, plenty of pepper, and a secret spice blend before being slowly smoked for 18 hours over a mix of post oak, mesquite, and hickory woods to juicy, tender perfection. Pecan Lodge was named the #2 best barbecue joint in the world by Texas Monthly, who added that it’s “hands-down the best smoked meat in North Texas.” This is as good as Texas-style BBQ gets, and at long last it’s shipping nationwide!
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