Fire Grilled/Smoked Carne Asada NACHOS!

Discussion in 'Beef' started by mooseman, Mar 29, 2010.

  1. mooseman

    mooseman Fire Starter

    Topped with:

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

    northern greenhorn Master of the Pit SMF Premier Member

    Now those are some top shelf nachos
  3. hdsmoke

    hdsmoke Smoking Fanatic

    Please...tell me more! What kind of meat, how did you cook it? Whats the Pico recipe? Im always trying new pico recipes.
  4. Hats off... looks yummy!!!
  5. mooseman

    mooseman Fire 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!
  6. fire it up

    fire it up Smoking Guru OTBS Member

    looks mighty good!
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Now thats some nachos!
  8. smokingriley

    smokingriley Smoke Blower

    Those are some good looking nachos! [​IMG]
  9. beerbelly

    beerbelly Smoke Blower SMF Premier Member

    Those are my kind of Nachos, nice plate!!![​IMG]
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats, that is some great game food.
  11. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    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!
  12. desertrat

    desertrat Newbie

    Boy that looks yummy
  13. walle

    walle Smoking Fanatic OTBS Member

    Way to Get'er Done, MOOSE!

    Carne Asada would be good on ice cream[​IMG].

    good looking nachos.
  14. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I'm on my way. Those could not have lasted very long.
  15. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent looking nachos! Breakfast of champions![​IMG]
  16. mooseman

    mooseman Fire 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...
  17. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    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.
  18. mooseman

    mooseman Fire Starter

    This works great on Webers or other kettle type charcoal grills.
  19. caveman

    caveman Master of the Pit SMF Premier Member

    Thanks for the reverse sear method. It makes sense to me. Also, those nachos were on point. The avocado's did it for me. [​IMG]

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