Beef Brisket Nachos
April 29, 2011
I love nachos. In fact, some may say I’m a nacho maniac. Having checked out the amazingly eclectic Memphis style pulled pork version from Chris “Nibble Me This” Grove earlier this week, I decided to dig in to my own archives and put my special Texas spin on this classic appetizer.
Now don’t get me wrong. I could eat the oh so awesome pulled pork version found at the Memphis Redbird stadium and elsewhere throughout Memphis 24/7, but the thought of slow cooked brisket and thinly sliced sweet onions was too hard to resist.
Begin by preheating the grill to medium. Meanwhile spread a bed of tortilla chips into an oven proof baking dish, top with thinly sliced brisket, add some thinly sliced Vidalia onion, slices of roasted Serrano chiles, a dusting of your favorite dry rub such as Obie-Cue’s Big Bull’s Texas Brisket Rub , a drizzle of sauce (we used Rufus Teague Meat Sauce), and a heaping handful of grated sharp cheddar or Monterey jack cheese. Place on the grill for approximately 20 minutes until cheese has completely melted and meat has heated through then serve immediately.
By Clint Cantwell, Grilling.com Guest Editor