Thermo Blog by Martin Earl 2/1/2020
Game Day is here, and you know what that means. Cheering, friends, excitement, competition, victory, and glory. In other words: Nachos. Nachos for the Big Game are as American as hotwings for the Big Game, or chili for the Big Game, or…do people eat apple pie for football? Besides the point.
The point is that you want epic nachos and there is no better way to make your nachos epic than to make brisket nachos. Smoky, barky, fatty brisket is amazing as a nacho topping, especially if you mix it on a chip with melty-gooey homemade nacho cheese sauce.
Your nachos can be as easy or as complex to make as you want. Jarred salsa or freshly-diced pico de gallo? store-bought guac or freshly made? Plain sour cream or sour cream that has been zhuzhed up with a bit of cilantro and lime juice? There are no wrong answers, but if you’re going all out, then you may as well go all out.
Cook your brisketOn this blog, we’ve talked about
how to cook a brisket before, and we’ll talk about it again, by golly! But in case you need a refresher course, here we go:
For one mighty plate of nachos, all you need is the flat of a brisket. You can cook a whole brisket, like we did, then cut off the point to use for other purposes, like
burnt ends or just eating as delicious BBQ (or even freeze it and save it for later).
Make your toppings and homemade nacho cheese sauceYou can make nachos by melting actual cheese onto your chips. If you do, be sure to layer chips/cheese/chips/cheese before baking the whole thing off, otherwise, you just get one layer of cheese on the top of the chips. Bad.
But if you’re like me, you don’t want plain cheese on your nachos. You want gooey, yummy, slightly spicy nacho cheese sauce. Lucky you! We made cheese sauce for chili cheese fries a few years ago and that recipe from SeriousEats.com seemed like the perfect way to nacho this brisket. Because it’s a “Mexican†dish (it isn’t), we doubled the jalapeño and added a pinch of cumin to the mix. Also, you’ll want extra sauce for dipping, so this is a larger batch than the version we published previously.
Ingredients• 16 ounces extra-sharp cheddar cheese, grated on large holes of a box grater
• 2 tablespoon corn starch
• 2 (12-ounce) can evaporated milk
• 4 teaspoons Franks Red Hot or other hot sauce
• 1 fresh jalapeño pepper, finely diced (don’t de-vein it too much, spice is fun in this dish!)
• 1/8 tsp ground cumin
More:
https://blog.thermoworks.com/beef/brisket-nachos/
