Uncle Buck
Knows what a fatty is.
Has anyone ever smoked chili before? I'm doing a chili cook-off in a couple of weeks which isn't my expertise and I was trying to do something unique. Any thoughts?
Thanks!
Mike
Thanks!
Mike
Chili
- Thread starter Uncle Buck
- Start date
F
fnnm358
Guest
Smoke your meats then add to your sauce base and you can finish on the smoker just turn the heat up to keep a simmer
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Sent from my SPH-M820-BST using Tapatalk
JMSetzler
Babbling Farker
I smoked chili a couple weeks ago... posted it in this thread:
http://www.bbq-brethren.com/forum/showthread.php?t=116084
Be sure to read the notes about using pork shoulder and it's fat content... This chili was fantastic other than that minor glitch.
http://www.bbq-brethren.com/forum/showthread.php?t=116084
Be sure to read the notes about using pork shoulder and it's fat content... This chili was fantastic other than that minor glitch.
colonel00
Quintessential Chatty Farker
JM has a good guide. Also, try burnt ends instead of pork :thumb:
Pappy
is One Chatty Farker
We had leftover brisket and I cut it up and put it in chili last week. You could really taste the rub. It was good for a change. I wouldn't want to make it that way all the time. Didn't have the real mexican flovor I am used to. My daughter-in-law thought it was heaven.
DirtyDirty00
is one Smokin' Farker
i love chili. i should try to smoke some one time!
hogwild284
Full Fledged Farker
I made chili with chuckies smoked and shredded. Best I ever made. You will never want it any other way. Good luck in the contest. Hope the smoke puts you at the top!
cmcadams
Quintessential Chatty Farker
I've found I like to either smoke the meat first, then make the chili, or make the chili, then smoke the whole thing. Doing both just made it taste too smoky, to me (can't believe I said that!). Smoking the whole thing will mean it takes longer to get done, but it's worth it. Also, clean off whatever is above the open chili container, so nothing drops in! 
