What's better in summer than a good Nachos around the pool, with friends or family?
For me it's a classic that is good 12 months a year... The moose combined with the bacon will give a perfect texture, juicy as desired. The Appalachian and Explorer spices will perfectly enhance the flavors of these meats.
And if you don't have the original on hand, you can adapt this recipe with the meat of your choice, such as ground beef, BBQ Québec x La ferme Monette spices are good with both wild meats and meats commonly found at the grocery store! Otherwise, find yourself a hunting friend... ;)
Happy BBQ!
Serving: 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
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450 g (1 lb) ground moose
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6 slices of bacon, cut into small pieces
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300 g (about 1/2 lb) organic unsalted corn chips
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200 ml (1 cup) sour cream
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375 ml (1 ½ cups) salsa of your choice or pizza sauce like me
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125 ml (½ cup) red peppers
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60 ml (¼ cup) black olive
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400 ml (1 ¾ cups) mozzarella cheese or your choice
Steps:
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On a griddle or in a cast iron skillet, cook the bacon over medium heat.
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Halfway through cooking, add the moose meat and break it into crumbs.
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Add the Appalache BBQ Québec X La Ferme Monette spices in good quantity and the same for the Explorer spices and mix well.
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Light the BBQ at 450F for indirect cooking.
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Assemble your nachos on a cookie sheet or any other baking sheet. I often make a foil bowl, or you can use a foil pie plate and skip the dishes 😀.
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Save the sour cream for last as well as the sriracha.
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Cook until cheese is melted/brown.
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Add Sriracha and dip each bite in sour cream!
What an original way to have a bite to eat, don't you think?
