Firehouse Hot Smoked Pork Steaks

Five Alarm Loaded Nachos

Smoked meat, melted cheese, fresh jalapeños, and Smith & Son’s Firehouse Hot Five Alarm BBQ Sauce make these nachos a serious heat challenge.

Prep Time	20 minutes
Cook Time	30 minutes
Rest Time	5 minutes
Servings	6–8
Smoker Temperature	250°F
Target Temperature	Heated through

Recommended Wood: Cherry or Pecan

Ingredients

• Restaurant-style tortilla chips
• 2 cups smoked pulled pork or brisket
• 2 cups shredded cheddar and Monterey Jack
• 1 cup sliced jalapeños
• ¾ cup Smith & Son’s Firehouse Hot Five Alarm BBQ Sauce
• Sour cream
• Green onions

Directions

Layer chips, smoked meat, and cheese in a cast-iron skillet or foil pan. Smoke at 250°F until the cheese is melted. Finish with Five Alarm BBQ Sauce, jalapeños, sour cream, and green onions. Serve immediately.

Perfect Pairings

Coleslaw, pickle spears, cold drinks.

Leftover Ideas

Breakfast skillet or taco filling.

1SG Gary’s Pitmaster Tip

Warm the sauce before drizzling so it spreads evenly without cooling the nachos.

Five Alarm Queso

A rich smoked queso with Smith & Son’s Firehouse Hot Five Alarm BBQ Sauce that’s built for those who enjoy serious heat.

Prep Time	15 minutes
Cook Time	1½–2 hours
Rest Time	Serve immediately
Servings	10–12
Smoker Temperature	225°F
Target Temperature	Hot and bubbly

Recommended Wood: Pecan or Cherry

Ingredients

• 1 pound processed cheese, cubed
• 1 pound pepper jack cheese, cubed
• 1 can diced tomatoes with green chilies
• 1 pound cooked smoked sausage
• ½ cup Smith & Son’s Firehouse Hot Five Alarm BBQ Sauce

Directions

Combine all ingredients in a cast-iron Dutch oven. Smoke at 225°F, stirring every 30 minutes until smooth and creamy. Serve hot with tortilla chips or soft pretzels.

Perfect Pairings

Tortilla chips, pretzels, grilled vegetables.

Leftover Ideas

Top burgers, baked potatoes, or nachos.

1SG Gary’s Pitmaster Tip

Stir often to keep the cheese silky and evenly infused with smoke.