What's on the Grill #188: Cast Iron Nachos
While on a long bicycle ride this afternoon, I used my free mental time to decide on what to eat later. For some, I am certain it comes of no surprise the fact my "down time" consists of thinking about upcoming meals.
With a crisp fall breeze in the air, which oddly enough was constantly blowing at me, and thoughts of Sunday football, I immediately gravitated towards that perennial snack: nachos. After putting 22 miles on the bike with Bob, I wasn't in a mood for making a whole lot of anything from scratch, so I went the Sandra Lee route. Forgive me.
Although it is easy enough to throw nachos in the oven (not literally of course), I prefer to do them on the grill. While I wish I had a grill plate, I find it even easier to use a cast iron skillet.
This is a no-brainer, crowd pleasing, easy clean-up, last minute snack.
Pile a stack of your favorite nacho chips into a large cast iron skillet. Top with a a can of chili, a mound of shredded cheese and whatever else you want to stack: olives, jalapenos, shredded pork...mmmh, shredded pork.
Prep the grill for indirect medium. Place the skillet o' nachos on the grill, close the lid and cook for approximately 15 minutes, or until the cheese is melted and your toppings are hot.
Once done, I threw my skillet on top of cutting board and served our Sunday treat right from the pan. Fast, easy and fatting. All good too, especially when served with a pint of Eric's Birthday Belgian Tripel.
Eric brewed it a year ago to celebrate his fortieth birthday, which was today.
Ensuring I was in good health, as the label suggested, I flipped the top and poured a wonderful treat, brewed by a dear friend. Happy Birthday Eric and you can bet next brew day, we are having nachos!
With a crisp fall breeze in the air, which oddly enough was constantly blowing at me, and thoughts of Sunday football, I immediately gravitated towards that perennial snack: nachos. After putting 22 miles on the bike with Bob, I wasn't in a mood for making a whole lot of anything from scratch, so I went the Sandra Lee route. Forgive me.
Although it is easy enough to throw nachos in the oven (not literally of course), I prefer to do them on the grill. While I wish I had a grill plate, I find it even easier to use a cast iron skillet.
This is a no-brainer, crowd pleasing, easy clean-up, last minute snack.
Pile a stack of your favorite nacho chips into a large cast iron skillet. Top with a a can of chili, a mound of shredded cheese and whatever else you want to stack: olives, jalapenos, shredded pork...mmmh, shredded pork.
Prep the grill for indirect medium. Place the skillet o' nachos on the grill, close the lid and cook for approximately 15 minutes, or until the cheese is melted and your toppings are hot.
Once done, I threw my skillet on top of cutting board and served our Sunday treat right from the pan. Fast, easy and fatting. All good too, especially when served with a pint of Eric's Birthday Belgian Tripel.
Eric brewed it a year ago to celebrate his fortieth birthday, which was today.
Ensuring I was in good health, as the label suggested, I flipped the top and poured a wonderful treat, brewed by a dear friend. Happy Birthday Eric and you can bet next brew day, we are having nachos!
Mike Lang