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Fire Grilled/Smoked Carne Asada NACHOS!

post #1 of 19
Thread Starter 
Topped with:

Chorizo Chili Beans
Colby Jack Cheese
Fresh Pico de Gallo
All on top of freshly fried tortilla strips!

post #2 of 19


Now those are some top shelf nachos
post #3 of 19
Please...tell me more! What kind of meat, how did you cook it? Whats the Pico recipe? Im always trying new pico recipes.
post #4 of 19
Hats off... looks yummy!!!
post #5 of 19
Thread Starter 
I used USDA Choice Skirt Steak from Costco. Marinated overnight in OJ, seasoned salt, cilantro, onion. The pico was very simple - roma tomatoes, cilantro, onion, and diced jalapenos, w/ lime juice and S&P. I never use a recipe, just balance out the ingredients and season to taste.

I cooked the meat using a reverse sear with oak for about 15mins, then finished it on the hot side for a few minutes.

Hope that helps!
post #6 of 19
looks mighty good!
post #7 of 19
Now thats some nachos!
post #8 of 19
Those are some good looking nachos! PDT_Armataz_01_37.gif
post #9 of 19
Those are my kind of Nachos, nice plate!!!PDT_Armataz_01_37.gif
post #10 of 19
Congrats, that is some great game food.
post #11 of 19
You read my mind. I was just thinking about Carne Asada last night. I don't know what "reverse sear" means, though, but I'll figure it out. Anyway, looks great!
post #12 of 19
Boy that looks yummy
post #13 of 19
Way to Get'er Done, MOOSE!

Carne Asada would be good on ice creamicon_mrgreen.gif.

good looking nachos.
post #14 of 19
I'm on my way. Those could not have lasted very long.
post #15 of 19
Excellent looking nachos! Breakfast of champions!biggrin.gif
post #16 of 19
Thread Starter 
Reverse sear:

Basically you start your meat on the cool side of the grill, with wood chunks and hot coals on the other side. The meat absorbs much more smoke this way. I then finish off on the hot side to seal the meat.

I guess it's called a "reverse sear" as most folks sear the meat first, then put it off to the cool side of the grill. I prefer the reverse sear as the flavor profile is least for me. I find it combines the best of smoking and grilling.

I use this method for chicken, steaks, pork tenderloin and tri-tip with excellent results. Bigger cuts of meat just go in the smoker.

Hope this helps...
post #17 of 19
Thank you, sir!

I can't do that in my MES, but I guess I could put it under the broiler for a couple mins or a grill if one is fired up.
post #18 of 19
Thread Starter 
This works great on Webers or other kettle type charcoal grills.
post #19 of 19
Thanks for the reverse sear method. It makes sense to me. Also, those nachos were on point. The avocado's did it for me. points.gif
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