Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cedar Planked Nachos

Monty77Monty77 Posts: 653
edited May 2014 in Appetizers
Just finished a batch of one of my favourite apps to make on the Egg, cedar planked nachos

I cook some chicken breast up on the egg a day or two before I plan to make the nachos, I slice them into nice strips and marinate overnight in franks red hot buffalo sauce and red pepper flakes.  

When I begin prep the nachos, I get my 12" cedar plank that has been soaking for about 1-1.5 hours, and start to place tostitos scoops onto the plank, preferably upright to catch the delicious toppings in them.  I cut up green and red peppers, onion, fresh cooked bacon, chives, the marinated chicken breast strips, and one or two jalapeno peppers depending on the crowd.  I ensure layer one gets a good portion of toppings and then cover with 5 cheese blend and swamp venom from DP.  I then make a second layer with the same steps, sometimes even a third layer...

I place the plank of nachos on my preheated egg at 375-400* and cook direct for about 15-25 minutes or when cheese is melted to perfection.  

For those who have not tried nachos cooked on the cedar plank, its worth the effort as the flavours from the cedar are absorbed by the cheese and chicken creating a wonderful aroma and taste.  

I hope you enjoy it as much as my friends and I do!  Cheers! 

Note, must be served with cold beverages to enhance the experience and taste!  
Large BGE 2011, XL BGE 2015, Mini Max 2015, Digi Q DX2, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

https://www.flickr.com/photos/monty77/

Comments

  • Big RaguBig Ragu Posts: 146
    Solid idea. Will def give this a shot.
  • tjosbornetjosborne Posts: 527
    Looks good, another thing I'll have to try sometime.
    middle of nowhere- G.I. NE
  • SmokeyPittSmokeyPitt Posts: 9,821
    Those look beautiful...thanks for sharing! 

    I wouldn't mind trying those with some leftover pulled pork or pulled beef as well. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • GriffinGriffin Posts: 7,658
    Now there is an original idea. They look great. Might have to try that on one of my cheat days.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • ChaseDChaseD Posts: 7
    Got to try this. Thanks.
  • nolaeggheadnolaegghead Posts: 26,344
    Weird, but creative.  Kudos on that.  Might toy around with nachos on the egg now.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Chris_WangChris_Wang Posts: 1,253
    I will definitely be trying this. Thanks for sharing and good job on having an original post. It's refreshing.

    Ball Ground, GA

    ATL Sports Homer

     

  • SearatSearat Posts: 80
    This is why we read the blog! Ideas and inspiration. Looking forward to playing. Thanks for the idea.
  • hapsterhapster Posts: 7,445
    On the list...

    Great idea. Thanks for sharing
  • Bookmarked!    .....thanks for sharing a great idea - can't wait to try!
  • Monty77Monty77 Posts: 653
    Happy to spark a new interest to cook on the Egg, let me know how yours turn out and lets see some photos! 

    Large BGE 2011, XL BGE 2015, Mini Max 2015, Digi Q DX2, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
  • Monty77Monty77 Posts: 653
    Those look beautiful...thanks for sharing! 

    I wouldn't mind trying those with some leftover pulled pork or pulled beef as well. 
    I have done the pulled pork on top, its great!  But in all honesty, I like just about anyhing on my nachos! 
    Large BGE 2011, XL BGE 2015, Mini Max 2015, Digi Q DX2, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
  • WolfpackWolfpack Posts: 2,627
    Strong- definately have to try. I love some nachos
    Greensboro, NC
  • HendersonTRKingHendersonTRKing Posts: 1,146
    Nacho porn. 
    It's a 302 thing . . .
  • Monty77Monty77 Posts: 653
    Made a new batch of these a couple nights ago, turned out really good!  It is one off the first chances I have had to get some shots before they get destroyed. 

    Anyone else try em out or have another method to share? 
    Large BGE 2011, XL BGE 2015, Mini Max 2015, Digi Q DX2, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
  • Philly35Philly35 Posts: 731
    Bookmarked!
    NW IOWA
  • tulocaytulocay Posts: 1,737
    Looks good. Will be on the to do list.
    LBGE, Marietta, GA
Sign In or Register to comment.
Click here for Forum Use Guidelines.