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hey everybody i'm chef tom with atbbq.com and this is trashcan nachos well around this time every year there's a couple of things that i get excited about the first being the super bowl followed shortly thereafter by the south beach wine and food festival and one of the things that these both have in common is fantastic food now this is actually a recipe from guy fieri and legend has it he created them at the south beach wine and food festival so i thought what better opportunity than now to go ahead and make these if you haven't heard of these trashcan nachos essentially what they are is layered nachos stacked high inside of a can the can is removed and you've got this tower of nachos it's totally over the top kind of ridiculous but also kind of genius because you get bites of all of the toppings and cheese on every layer it's all equal i don't know why we didn't think of it sooner way to go guy so we're going to kick this off by making some carne asado so buckle up because we're rolling out to flavor town now for our carne asada we're going to be grilling up some skirt steak today got about two pounds here we're just gonna get a quick marinade on these skirt steaks while we prepare everything else using our sweet water trace chili's fajita bath since these are such thin steaks they don't take long you throw them in our briner bucket here and let them soak probably for about half an hour or so just get those locked in and submerged all right now we've got a few components to assemble for our nachos today one of them being and probably the most important being the smc or super melty cheese trademark guy fieri don't sue us i don't know how he makes it i don't know how they do this at the restaurant so we're just going to take a crack at it we've also got some black bean puree there's some pico de gallo put together there's a few other things we just need to jump in let's start with the black bean puree we're going to put this black bean puree together in the vitamix starting with two cans of black beans that have been drained and rinsed we're going to add to that a half cup of chicken stock then we're going to add a quarter cup of our homes roasted green chili salsa and a tablespoon of cattleman's mexicano so we're just going to blitz this and puree it all the way down so as we're ramping up if we need a little help add just a little bit of water to thin this out all right that looks good so now we're just going to throw this in a skillet and warm it up and with these canned beans honestly you could kind of skip this step because they're going to be soft enough but we're just going to hold these warm until we start to assemble the notches so we'll just bring them up gently cover them up and then we can move them off and let them sit all right let's move on to that super melty cheese so we're going to start off with two cups of half and half now we're going to be using three different cheeses well two cheeses for sure and one cheese product starting with some white cheddar then we've got the smoked gouda kind of gives it a signature flavor we've got a little bit of processed white american just velveeta cheese product then we've got some hot sauce a little bit of our jalapeno pickle juice and some worcestershire so now that that cream is coming up to a boil we're going to start by adding in the american cheese product and we'll let that melt down slowly just kind of stirring occasionally all right so now that those cubes are melted down we're going to start adding in our cheddar won't do it all at once do it in probably like thirds just a handful at a time stir it until it's melted down and then add another handful and we do this just a little bit at a time so we don't drop the temperature of this drastically and make it hard for it to actually melt it's just an easy way to get everything to melt as quickly as possible all right we're going to move on to our smoked gouda now start to see this really thickening up all right that is the last of the shredded cheeses so i'm going to add now a couple tablespoons of that jalapeno pickle juice a tablespoon of worcestershire or wash your sister sauce i think as a guy would call it we're gonna do a tablespoon as well of our pit fire hot sauce all right let's get a taste of this and see how we did so i think the consistency could be a little bit thicker which means we just need to simmer this down a little bit but it does coat the back of a spoon that's pretty dang good yeah i mean there's cheddar in there and you can tell the american kind of just makes everything creamy but the good is what you notice and it's it's gouda it's pretty gouda especially with that worcestershire i like that little kick of worcestershire that's a nice note in there so i'm just going to turn this down to low we'll let it thicken up a little bit we'll move on to making some pico so i've already done the knife work on the pico so i'll just kind of call these out we're going to do a couple cups diced tomatoes half cup red onion got a quarter to half cup of jalapeno depending on how much you want about a quarter cup of cilantro give this a squeeze of some lime juice i like the lime on there give it a good three to four tablespoons and then you just need a pinch of salt i'm gonna use the habanero infused jacobson salt a little extra kick in there super easy nothing to it give it a mix throw it in the fridge the pico i won't give a taste test just yet because i know it's going to get better as it sits for a little bit so for now we're going to move back to the steak we're going to get it prepped up and ready to go on the grill all right so we're just gonna wipe off the excess moisture as we pull this out i think i'm actually gonna cut these down just to make them a little bit easier to grill we'll just slice them right in half don't need all of that extra moisture on there so we'll get rid of some of that a little bit's good helps the seasoning stick a lot's bad because it kind of just sloshes off all right so we're gonna hit this with some of the mexicano that we used earlier thin piece of meat so we don't need to go too heavy i'm gonna kick up the spice level just a little bit with some of our cattleman's carne as well not as much salt in this just a good amount of heat of course we could put salt and pepper on these and they'd still taste great after that marinade but as one small component of this nacho we definitely want to do a little flavor punch let you know you're eating carne asada all right that is all we need before we head to the grill and today we're going to be cooking on the yoder smokers ys640s pellet grill we're running it at 450 degrees right now the diffuser plate is out and we've got grill grates in place to grill these steaks all right so we're going to go over direct flame here get some nice grill marks going and bring these steaks up to about 125 130 internal all right so we got some nice color going on these we're just leaving the lid open grilling with the lid open at this point because these steaks are so thin if we close the lid up they're going to cook super fast all right these thinner ones are kind of coming up to temp now so i'm going to go ahead and pull that off see this thick one probably lagging behind a bit yeah you go another 20 degrees on those getting close on some of these all right we've got one left so now that the stakes are off we're gonna bring this back down to about 425 and set it up for indirect slide these grill grates out of the way throw our door right back in there grill grates are fine to stay in right where they are we're going to need the second shelf all right we've given the flank steak a little rest oh yeah looks really nice in the middle super juicy excited to eat this stuff up so we're just going to chop this down into little bite sized pieces to spread across the notches so let's get a taste of this man i love carne asada so tasty just the right amount of char on there tons of flavor in it like if this is inbounds and this is where we have been we just went out of bounds now i've heard it said that these notches are actually layered and warmed up in the trash can and i'm sure that's partially true but i think for us what we want to do to accomplish this feat is first we're going to start on a sheet pan get about a pound of corn tortilla chips spread these out and we're gonna add our meat our beans our cheese and warm it all up on the grill like this and then layer it into the can all right so let's start by adding some the carne asada next we've got some sharp cheddar a couple cups of that cheddar in there let's get our beans now you could totally just do whole black beans the puree is not a necessity but getting that salsa in there just adds a little bit extra flavor i think the real trick is going to be fitting all of these nachos into that can but we're going to make it happen all right last thing before we hit the grill is some of that super melty cheese so we're just gonna pop this in on the second shelf we'll run at 425 now just looking to warm everything up start to melt down that cheddar cheese well these are looking great we got that cheddar melted all the way through been on for about 20 minutes now so we're going to pull those off our smc's just staying hot down here let's go build our trashcan notches all right so that can i've been talking about our trash can here it is we uh just bought a big thing of pickled jalapenos because we go through them anyway cut the bottom and the top off and that's how we're going to assemble our trashcan notches now before we start stacking the chips in there we're going to get a little bit of cheese on the bottom kind of just cover the surface area there now this part might get a little bit messy gonna start stacking in layers of our notches and then as we add a layer or two put some pico in there some pickled jalapenos just a little bit more of that super melty cheese kind of push it down and just repeat now hopefully by kind of compacting this a little bit as we go we help it to hold together when we take the can off as well as being able to fit that entire sheep hands worth of nachos in there the top's a little ugly that's okay because we're going to cover it up with more pico more jalapenos and more super melty cheese a little bit of sour cream on top all right time to go for it give it the wiggle whoa it's coming over it's coming over wow it looks like trash can notches all right i don't think it's going to last much longer especially once we start digging into it i think you just got to go in full force on this one wow what a lot going on there but they are all some of my favorite flavors nachos are truly like my most pleasurable guilty pleasure and this is a beautiful monstrosity you could dig into that for sure man it's all there carne asada i think we would say that's on point uh that black bean puree as out of bounds uh what else we got super melty cheese i'm gonna throw it in the trunk of the camaro and take it home right it's good stuff man well done well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today's video if you enjoy the recipe hit that subscribe button and if you have any questions or comments or there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to atbbq.com thesauce all things barbecue where barbecue legends are made out of bounds