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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 09-11-2013, 08:40 AM   #16
Big George's BBQ
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YUM I really like that Will have to do this
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Unread 09-11-2013, 10:47 AM   #17
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Dude, you're killing me over here with that.
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Unread 09-11-2013, 10:50 AM   #18
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Yummm!
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Unread 09-11-2013, 11:25 AM   #19
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simple can be sooooo dayum good.

looks really, really, simple.
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Unread 09-11-2013, 12:34 PM   #20
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Brisket 'burnt ends' style Chili:

6 large Fire roasted Hatch Chiles, chopped
1small onion chopped fine
1 pound cooked brisket (I used a flat)
Chili powder to taste

Sauté onions to translucent, add chiles and heat through. Add brisket and chile powder and sauté until it builds a fond on the pan. Add water to cover meat, simmer covered for 20 minutes. Add 1/4 cup BBQ sauce and simmer uncovered until reduced and thickened.
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Unread 09-11-2013, 02:07 PM   #21
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Yum!! Great looking feast Bob. Can't beat meat n tatoes for comfort food!
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Unread 09-11-2013, 02:16 PM   #22
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Default Must be leftover brisket day

Brisket heated in sausage grease, moistened up with Stubbs regular and seasoned with Coopers Rub. Side is cole slaw and Thai pepper dill pickles. BBQ and slaw drizzled with shack sauce. Next time I may stuff this all on a potato.

Oh and right as I opened the thread and saw that marvelous stuffed spud, Debbie Boone came on the oldies channel singing "you light up my life". Coincidence!!!
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Unread 09-11-2013, 02:26 PM   #23
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That looks good too. Wish I had some slaw that night.
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Unread 09-11-2013, 02:32 PM   #24
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This website is making me really fat....
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Unread 09-11-2013, 02:34 PM   #25
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Quote:
Originally Posted by landarc View Post
That looks good too. Wish I had some slaw that night.
I always keep reminding myself that cabbage is cheap, will keep forever in the fridge, and is good for you, so you should ALWAYS have some on hand, right after discovering that there is none in said fridge...
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Unread 09-11-2013, 02:39 PM   #26
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Looks great Bob. We are having leftover brisket tonight. I'm tempted.
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Unread 09-11-2013, 03:27 PM   #27
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I had never thought of it, then I met Smokejumper, who went to school in Texas, Dallas actually. He figured out the dining scene for broke students while there and realized that there was one place that sold a great 'if you only eat one meal today' meal. A fully loaded brisket stuffed baked potato, for around $5.
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Whip It Off, Chambers!

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Unread 09-11-2013, 03:47 PM   #28
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Great use of a Spud mate, love the stuffing
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Unread 09-11-2013, 05:30 PM   #29
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I'm all about that!
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Unread 09-11-2013, 05:47 PM   #30
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Quote:
Originally Posted by landarc View Post
Brisket 'burnt ends' style Chili:

6 large Fire roasted Hatch Chiles, chopped
1small onion chopped fine
1 pound cooked brisket (I used a flat)
Chili powder to taste

Sauté onions to translucent, add chiles and heat through. Add brisket and chile powder and sauté until it builds a fond on the pan. Add water to cover meat, simmer covered for 20 minutes. Add 1/4 cup BBQ sauce and simmer uncovered until reduced and thickened.
This is brilliant. I would have not thought of leaving the cumin out.
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