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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-19-2009, 10:09 PM   #31
Phesant
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That looks great Saiko, realy great...mmmm...mmmmmmm
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Unread 10-19-2009, 11:00 PM   #32
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That looks great! I also prefer the use of freshly ground chiles as opposed to powder. Have you tried making it with cubed beef chuck?
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Unread 11-07-2009, 10:45 AM   #33
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Quote:
Originally Posted by BobBrisket View Post
I likey!! That's a hitter in my book.
I hit it.Very fine. Thanks Saiko!
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Unread 11-07-2009, 11:35 AM   #34
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What Vinny said

With regard to grinding the spices, I totally agree. If it is worth doing, it is worth doing right.
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Unread 11-07-2009, 02:15 PM   #35
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Quote:
Originally Posted by Saiko View Post
Was just reviewing my post and realized I forgot to mention adding the tomato paste (I hate it when I read a recipe and they don't include adding an ingredient in the ingredients list). Add the paste when you throw everything else into the pot after browning the meat, including the water, spice blend, canned green chilis, etc. Sorry about that.

Thanks Saiko had everything in there and was staring at 2 canes of paste wondering where they go. Thougt I had missed something.

Entering this into a contest tomorrow and think chili is better on day two. I will add the bacon on reheat tomorrow along with the beans.
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Unread 11-07-2009, 02:49 PM   #36
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Thanks for the recipe Saiko!

I had a chili cook off at work and planned on making this one but I couldn't find the fresh ingredients in your list. So I made a Saiko inspired chili and damn was it good. It didn't win at work but I think that is because most of the voters were women and they voted for the two white chicken chili's.

I thank the De Arbol is the key ingredient!
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Unread 11-07-2009, 03:47 PM   #37
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Recipe looks great. Gonna have to get one of those grinders & try doin' my own spices.
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Unread 11-07-2009, 07:11 PM   #38
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I gave your Brunswick stew a try and was very delighted. Thanks for posting that by the way. I will definitely try this out. Looks incredible.
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Unread 11-07-2009, 07:32 PM   #39
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Saiko, I'm thinking a roadtrip to Georgia one day for some of your cooking! Everything you post looks delicious.
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Unread 10-25-2011, 08:38 PM   #40
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Wow, twins!
Using pretty much the same method and close recipe!
I can't get the chili el arbol so use Asian chilies but otherwise...
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Unread 10-08-2012, 05:54 AM   #41
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Interesting looking chili. Except maybe the beans. I don't have brisket, but I do have plenty of hickory smoked bacon, so that may help. I'm grinding beef tomorrow for burgers and hotdogs, so maybe I better set some aside and try this recipe. Thanks for posting and the excellent step by step walk through.
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Unread 10-08-2012, 11:09 AM   #42
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This one deserves a cold weather bump for sure.
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Unread 10-08-2012, 11:23 AM   #43
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Thanks Definately need to try this
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Unread 10-08-2012, 01:24 PM   #44
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Another recipe to try, I love chili.
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Unread 10-08-2012, 05:46 PM   #45
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I have a batch of this chili simmering away as I type this..I saw this yesterday and I gave me a craving for chili
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