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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

Yum

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:

http://smokingmeatforums.com/forums/...760#post375760

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 better...at 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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