BBQ Steak Nachos, Will it BBQ?!


  • Walton's Employee

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    BBQ Nachos

    In this new segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Nachos and letting you know if it will BBQ or not!!

    BBQ Nachos

    Prep Time

    30 Minutes

    Cook Time

    15-20 Minutes

    Ingredients

    1 16oz Ribeye Steak
    Tortilla chips
    Shredded Mexican Cheese
    1 jar Salsa con Queso
    4 oz Excalibur Sizzlin’ Green Chili Sauce
    Pickled Jalapenos
    Ranch Beans 15 oz can
    Salsa
    Green Onions
    Sour Cream
    Salsa Verde

    Utensils Needed

    Foil Pan
    8" Chef Knife
    BBQ Utensil Set

    Instructions

    We will be cooking on a Black Olive Wood Pellet Grill. We'll start it at about 500 degrees and throw on a ribeye steak to start cooking. For the best flavor and best tasting steak, make sure to rub on some Excalibur Ultimate Steak & Roast Rub. Our ribeye steak we will stay on the grill until we hit a 140 degree internal temperature, then we pull it off and slice it up to top our nachos.

    Next let’s pick some topping, so we are going to pile on ranch beans, cheeses, tomatoes, and finally our sliced up ribeye steak.

    Then everything goes back on the grill in the foil pan for 15-20 minutes to let it melt that cheese and to let the smoke flavor sink in.

    So, Will it BBQ?

    With the steak, cheese and the chips all picking up lots of smoke this one will definitely BBQ! There was almost a riot in the Walton’s breakroom when we put these out for people to eat!

    Shop waltonsinc.com for Excalibur Ultimate Steak and Roast Rub

    Shop waltonsinc.com for Excalibur Sizzlin’ Green Chili Sauce


    Steak Nachos

    BBQ Nachos

    BBQ Nachos


  • Interesting? A neat idea …


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  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

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  • P

    @stan
    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

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    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

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  • T

    Thank You Sir:
    Tarp

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