Using Smoked Beef in Nachos?

lhommedieu · 02-03-2013, 12:47 PM

I have a great recipe for nachos that calls for pork carnitas as the meat - and I saw on this forum a thread that utilized a slightly under-cooked pork butt as the basis for pork carnitas. The combination of heat and spices served to further soften the meat. I think the combination of smoke flavor and the spices in the carnitas would be perfect.

When I cook for my wife, however, she doesn't eat pork. Is there a cut of beef that I could use in a similar fashion? Brisket, maybe? I would not need to make carnitas, exactly - maybe a Texas chili using smoked beef, chili powder, onions, lime, and a small amount of tomato sauce.

Best,

Steve

J-Rod · 02-03-2013, 12:51 PM

I'd go with a nice chuck roast. Smoke it for a while, then slow cook it in your sauce mixture until it pulls. Your nachos will be dee-licious!

realspaazz · 02-03-2013, 12:56 PM

Cook up a beef chuck (or two) until it is done enough to shred. I usually smoke mine on the grate with just some rub for a couple of hours (usually at 240-250 pit temp), then put it in a foil pan with some peppers, onions, etc. plus spices and liquid and back on the smoker for another 3 hours or so. internal temp around 200 is usually pullable. If you can break it apart with a fork you are done. Your list of flavorings looks like it should work out great.

aawa · 02-03-2013, 12:57 PM

+1 for chuck roast. It smokes up nicely and pulls nicely also. Another is brisket.

lhommedieu · 02-03-2013, 01:04 PM

Thanks guys! In the time that it took me to figure out that chuck might be my best best, you posted your responses. I like the idea of smoking a small chuck roast, and then foiling it with flavorings until it's ready to be pulled.

Smoking two baby backs at the moment ("Spiced Apple Baby Back Ribs" from Backyard BBQ by Richard McPeake). I'm about three hours in and they're starting to look great. Funny how you think of different BBQ while you're in the middle of a BBQ, lol...

Thanks again for the advice.

Best,

Steve

bigabyte · 02-03-2013, 01:12 PM

Brisket, burnt ends, chuck.

Gore · 02-03-2013, 01:12 PM

My first choice is actually brisket, then chuck. My wife makes some wicked carne seca that is fabulous on nachos.

lhommedieu · 02-03-2013, 01:14 PM

Great - now I have to make brisket and chuck just to see which one I like better. Maybe some day I'll try tri-tip, or sirloin. Choices, choices...

ROLANON · 02-06-2013, 02:52 PM

why not? I grill chicken breast over mesquite and then shred and simmer in my favorite chicken taco seasonings... on hot corn tortillas! mmmmmmmm!

NickTheGreat · 02-06-2013, 03:14 PM

We very often make nachos with our leftover brisket and pork butt.

cpw · 02-06-2013, 03:22 PM

Quote:

Originally Posted by NickTheGreat

We very often make nachos with our leftover brisket and pork butt.

Same here. I use a little bbq sauce instead of salsa, and some cheese and sour cream. They are always amazing.

chriscw81 · 02-06-2013, 04:54 PM

i actually make nachos with lots of different BBQ left overs. brisket, chuck, pulled pork, and even a little tri-tip. when i'm cooking my BBQ i'm already thinking about the nachos i plan on making later on

ok, now i need some nachos in my life...pronto!!!!

El Ropo · 02-06-2013, 06:53 PM

I second the brisket or chuck roast as a direct replacement. You could also look for boneless shoulder country style beef ribs. They tend to be less expensive than whole chuck roasts around here for some reason.

Another option would be get a new wife, but I can see how that's out of the question for just about everyone.

trufunk · 02-06-2013, 07:12 PM

I use leftover brisket all the time for nachos.

BAD324 · 02-07-2013, 08:29 AM

I use leftover chuck roast for the nachos all the time and always comes out fantastic. Mine usually consists of

Chips, Shredded chuck, black beans, shredded lettuce, jalapenos and topped with bbq sauce

02-03-2013, 12:47 PM	#1
lhommedieu On the road to being a farker Join Date: 11-29-12 Location: Flushing NY; New Bedford, MA	Using Smoked Beef in Nachos? I have a great recipe for nachos that calls for pork carnitas as the meat - and I saw on this forum a thread that utilized a slightly under-cooked pork butt as the basis for pork carnitas. The combination of heat and spices served to further soften the meat. I think the combination of smoke flavor and the spices in the carnitas would be perfect. When I cook for my wife, however, she doesn't eat pork. Is there a cut of beef that I could use in a similar fashion? Brisket, maybe? I would not need to make carnitas, exactly - maybe a Texas chili using smoked beef, chili powder, onions, lime, and a small amount of tomato sauce. Best, Steve __________________ "What are all these charges?" "Just things that we need for the house, dear."

02-03-2013, 12:51 PM	#2
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	I'd go with a nice chuck roast. Smoke it for a while, then slow cook it in your sauce mixture until it pulls. Your nachos will be dee-licious! __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

02-03-2013, 12:56 PM	#3
realspaazz Take a breath! Join Date: 08-21-10 Location: Lake Worth, Florida	Cook up a beef chuck (or two) until it is done enough to shred. I usually smoke mine on the grate with just some rub for a couple of hours (usually at 240-250 pit temp), then put it in a foil pan with some peppers, onions, etc. plus spices and liquid and back on the smoker for another 3 hours or so. internal temp around 200 is usually pullable. If you can break it apart with a fork you are done. Your list of flavorings looks like it should work out great. __________________ 18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg.

02-03-2013, 12:57 PM	#4
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	+1 for chuck roast. It smokes up nicely and pulls nicely also. Another is brisket. __________________ ~Ren~ Fat Kids Club Founding Member

02-03-2013, 01:04 PM	#5
lhommedieu On the road to being a farker Join Date: 11-29-12 Location: Flushing NY; New Bedford, MA	Thanks guys! In the time that it took me to figure out that chuck might be my best best, you posted your responses. I like the idea of smoking a small chuck roast, and then foiling it with flavorings until it's ready to be pulled. Smoking two baby backs at the moment ("Spiced Apple Baby Back Ribs" from Backyard BBQ by Richard McPeake). I'm about three hours in and they're starting to look great. Funny how you think of different BBQ while you're in the middle of a BBQ, lol... Thanks again for the advice. Best, Steve __________________ "What are all these charges?" "Just things that we need for the house, dear."

02-03-2013, 01:12 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Brisket, burnt ends, chuck. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-03-2013, 01:12 PM	#7
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	My first choice is actually brisket, then chuck. My wife makes some wicked carne seca that is fabulous on nachos. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-03-2013, 01:14 PM	#8
lhommedieu On the road to being a farker Join Date: 11-29-12 Location: Flushing NY; New Bedford, MA	Great - now I have to make brisket and chuck just to see which one I like better. Maybe some day I'll try tri-tip, or sirloin. Choices, choices... __________________ "What are all these charges?" "Just things that we need for the house, dear."

02-06-2013, 02:52 PM	#9
ROLANON Got Wood. Join Date: 08-26-08 Location: Abilene, TX	why not? I grill chicken breast over mesquite and then shred and simmer in my favorite chicken taco seasonings... on hot corn tortillas! mmmmmmmm! __________________ "Free Range Smoker",mod. Charbroil gas, unbranded oval kettle, mod. smoke n grill

02-06-2013, 03:14 PM	#10
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	We very often make nachos with our leftover brisket and pork butt. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

02-06-2013, 04:54 PM	#12
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	i actually make nachos with lots of different BBQ left overs. brisket, chuck, pulled pork, and even a little tri-tip. when i'm cooking my BBQ i'm already thinking about the nachos i plan on making later on ok, now i need some nachos in my life...pronto!!!! __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

02-06-2013, 06:53 PM	#13
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I second the brisket or chuck roast as a direct replacement. You could also look for boneless shoulder country style beef ribs. They tend to be less expensive than whole chuck roasts around here for some reason. Another option would be get a new wife, but I can see how that's out of the question for just about everyone. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

02-06-2013, 07:12 PM	#14
trufunk Full Fledged Farker Join Date: 11-14-11 Location: San Antonio, Tx	I use leftover brisket all the time for nachos. __________________ I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen

02-07-2013, 08:29 AM	#15
BAD324 Got Wood. Join Date: 12-13-12 Location: Cleveland, OH	I use leftover chuck roast for the nachos all the time and always comes out fantastic. Mine usually consists of Chips, Shredded chuck, black beans, shredded lettuce, jalapenos and topped with bbq sauce