Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslake, IL
Wifey said I was "on my own" for dinner. :dancer:
Steak Nachos it is! And there's a spicy TD going on, so why not kill two birds?
A couple weeks ago I smoked my habanero crop. Two full days of smoke at 150 degrees until dry. A couple weeks before that, I did jalapenos. Here they are.
To that I added some dried porcini mushrooms, thought I would try something brother Smoke Dawg showed me...
I ground the peppers and mushrooms in a grinder
I took a TBLS of this new mix, added a TBLS of salt, and a tea of Garlic powder and a tea of onion powder. I generously rubbed some chuck eyes with it.. Yes, I eat this cut a lot. Its less than half the price of ribeye right now, and they have the flavor and texture of the ribeye cap. fantastic meat.
I prepped the rest..
Laid out some fresh tortilla chips and covered them with chipotle cheese. Theres more under those top chips, of course..
More essential personnel.. The Jalapenos are from the garden too.. Pickled about a month ago. I think nachos are just a vehicle for jalapenos..
that sat for an hour or so, and I fired a full chimney of fogo lump. Once it was all glowing red, I seared the steaks right on the chimney, turning every 30 sec or so.. took about 2 minutes to cook the steaks..
Here they are..
Diced it all up
I put the plate of cheese and chips in a 500 degree oven for about 3 minutes. all the cheese melted real nice. then I added steak
Then I added all the goodies and a bunch of roasted habanero salsa I made a couple weeks back.. Then more cheese..
Finally, a chit load of jalapenos. It was a very spicy crop this year...
I kept the jar nearby for when I ran out.. and I did..
This did not suck. Now I need a nap..
Steak Nachos it is! And there's a spicy TD going on, so why not kill two birds?
A couple weeks ago I smoked my habanero crop. Two full days of smoke at 150 degrees until dry. A couple weeks before that, I did jalapenos. Here they are.
To that I added some dried porcini mushrooms, thought I would try something brother Smoke Dawg showed me...
I ground the peppers and mushrooms in a grinder
I took a TBLS of this new mix, added a TBLS of salt, and a tea of Garlic powder and a tea of onion powder. I generously rubbed some chuck eyes with it.. Yes, I eat this cut a lot. Its less than half the price of ribeye right now, and they have the flavor and texture of the ribeye cap. fantastic meat.
I prepped the rest..
Laid out some fresh tortilla chips and covered them with chipotle cheese. Theres more under those top chips, of course..
More essential personnel.. The Jalapenos are from the garden too.. Pickled about a month ago. I think nachos are just a vehicle for jalapenos..
that sat for an hour or so, and I fired a full chimney of fogo lump. Once it was all glowing red, I seared the steaks right on the chimney, turning every 30 sec or so.. took about 2 minutes to cook the steaks..
Here they are..
Diced it all up
I put the plate of cheese and chips in a 500 degree oven for about 3 minutes. all the cheese melted real nice. then I added steak
Then I added all the goodies and a bunch of roasted habanero salsa I made a couple weeks back.. Then more cheese..
Finally, a chit load of jalapenos. It was a very spicy crop this year...
I kept the jar nearby for when I ran out.. and I did..
This did not suck. Now I need a nap..