Guys, what kind of nachos
are you making for Super Bowl?
Well, I think because it's the Super Bowl
that we should be making super nachos, Rachael.
Super nachos!
Soup as in like, a soup that you eat,
you know, with a spoon.
So we're gonna actually use broccoli soup
to make these nachos.
We're gonna start, though, with our meat.
Every nacho should have some sort of nice protein.
Right. In this case
we're gonna use brisket.
So we're start in this aluminum foil,
and then Riley and Embry
are gonna help season the brisket.
Go ahead, put a little salt on there, girls.
Alright, with some Cajun spices.
Spices, a little bit of smoked paprika,
'cause we want it taste good, a little salt.
Nice and smokey, right.
A little salt's gonna go a long way.
A little bit of black pepper.
And then, we're gonna make this rub
for our brisket.
So over here, what Riley's gonna help me do,
is I'm mixing brown sugar, and just
Mustard. standard, yellow mustard.
So, Riley, you wanna mix this up right here?
So we have Cajun seasoning,
we have smoked, sweet paprika,
we have salt, pepper,
Exactly, all these spices. in a generous amount.
And then a little brown sugar and mustard.
Like straight-up, easy,
everybody's got all these things already at home.
This is one of my favorite recipes, Rach,
because, look at it.
It's a couple of ingredients It's so easy.
And what we do is we just,
we're gonna wrap it up in some aluminum foil.
And it's simple, you wrap it up.
Want me to drop it in the oven?
Really, really tight, you wanna do that?
Awesome. You wrap it up really, really tight.
You can head on over to the oven.
Gotcha.
And then I'm gonna switch sides with you girls.
Okay, so now it's gonna bake for eight hours.
Oh, look, Richard. Wow!
We have one that we did already on hand.
Exactly, so it's tender, (applause)
and now we have this really, really cool pulled,
pulled brisket.
But before we do that we need to make our pico de gallo,
which is fresh tomato salsa, which we eat a lot
when we're in southern California watching the Rams.
I'm not tipping anything. Oh!
The cheese sauce is really simple.
It's just gonna be some heavy cream, right?
Easy, easy.
And then some broccoli.
And that is gonna cook on the stove
until the broccoli is super, super tender.
It's super tender, right.
Which is what we have over here.
That one, there.
And then we're gonna add our cheddar cheese
because nachos need cheese, right?
Nachos need cheese.
Now it's time to sorta build our nachos.
So, we have our chips out,
and girls, you're gonna help me.
We're gonna build all this.
In a good, old cast iron skillet,
what a fun, cool way to present them as well.
Absolutely, right?
And then we're gonna add our broccoli cheese sauce
and the key to nachos here
is we want these layers.
So, go ahead, Amber.
You wanna put in some cheese on top of this?
Extra cheese, please.
Come on over here with that bowl
and add some tomatoes on there.
Nice.
I'm gonna add some of our burnt ends,
which is what they would call them in Kansas City,
these little charred bits of brisket.
And we're just stacking this up pretty high.
Mm, there you go.
Throw it right up there.
Alright, and then you have the towel.
You wanna grab that one?
You're gonna have Yeah, you got them, not me.
This is where I'm going to have to,
there's some NFL players over there
so I'm gonna have to flex right here.
This is a heavy... Oh my God.
There's a trivet right there.
Trivet right here, I got it.
Girls, come on down this way.
Alright, girls, come over by Dad.
There's a big finish, we're not done.
Yeah.
So now Rachael, you're gonna have to help me with this part.
Okay, sure.
Because it's the Super Bowl, we're using broccoli soup,
these are super nachos.
(excited applause)
And I wanna go really big.
I wanna go big for our presentation.
So we're gonna smoke these nachos.
This is called a smoking gun.
This is a smoking gun.
It costs like 60, 65 bucks.
We have one.
My husband even smokes his margaritas.
Ooh! He is a mixologist. Delicious.
Extraordinary. He does.
He really is. He really is.
So what we're gonna do
is you're gonna Hold the bowl?
You're gonna put that bowl on here.
And then I'm gonna try and get
Get the fire going. get this fire going
so we can smoke these nachos under this bowl.
Under a dome.
You can see what's happening right here.
Woo! (audience applause)
Alright, I think that's good.
We'll leave that on top of there, preparing.
Alright, you ready?
Yes!
You ready for the big moment?
Okay, three, two, one, there it is.
(excited cheering)
Alright, so girls now we're gonna garnish.
So these are all the cold bits.
With nachos, you wanna get in those textural contrasts.
Like soggy and crisp.
And you want hot and cold.
But you also want the temperature contrast.
Yeah. Hot and cold.
So we'll add all these things, some beans.
Okay, can you reach over here?
This guy's not too hot,
I can probably slide it a little closer.
Let's get it a little closer to us over here.
Alright, go ahead, add some olives.
You like olives?
Yes. Olives!
At this point, add whatever you like.
I like a lot of fresh cilantro.
What's in your squirt bottle?
The squirt bottle right there
we got a little bit of the juice from the brisket.
The au jus!
That's gonna come out of that aluminum.
Mm!
And then Emma's gonna throw some dollops
Cut the top off this little more.
Some dollops of sour cream on here.
By the way, I'm getting super hungry right now.
Super hungry.
Yup, right on the top.
Little bit of scallions.
Little bit of lime juice.
Girls, what do you think?
(audience cheering)
Oh my God!
Yeah! Goal! Super nachos.
Super nachos.
(audience applauds)