BBQ Steak Nachos, Will it BBQ?!
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!!
1 16oz Ribeye Steak
Shredded Mexican Cheese
1 jar Salsa con Queso
4 oz Excalibur Sizzlin’ Green Chili Sauce
Ranch Beans 15 oz can
InstructionsWe 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!
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Interesting? A neat idea …
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.