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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 12-29-2013, 11:33 PM   #1
Fat Woody
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Default Christmas Eve Briskets and Sunday Chili - pron heavy!

We decided to do something different for our annual Christmas Eve dinner with friends and neighbors this year so I went to RD and got a couple of these:

One of them was pretty big

We already had these, so we thought we'd cook 'em to give as gifts:

Everybody got an injection, then went into a bath overnight

The next morning I fired this up,

rubbed these down,


and tossed it all in here for a few hours.


When I took them out they looked like this and we had a nice Christmas Eve feast with a few friends (we also made a 17 lb. ham in the oven, no pix!).






Today, some of the leftovers got turned in to 10 QTS of chili


I added 4 cups of water, 2 cups of brisket "jus", 2 qts. of tomato juice and some of this stuff

toasted cumin seed

chili paste made from the reconstituted dried chilies

and let it simmer for a couple hours

Topped with a little cheddar and ate it


The End
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Unread 12-30-2013, 12:03 AM   #2
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Meats look killer, I can't see the chili pics, but it sounds tasty...
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Unread 12-30-2013, 02:43 AM   #3
sliding_billy
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What's there looks great, but it looks like your PhotoBucket pics have been moved (the links are invalid now).
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Unread 12-30-2013, 11:19 AM   #4
Fat Woody
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I'm really starting to hate Photobucket! I tested all the links before I posted this last night and they were working, but PB was really erratic when I tried to preview my pix. I'll see if I can repair the links...
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Unread 12-30-2013, 11:49 AM   #5
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Default And Now...The Rest of the Story!

What a PITA!! Photobucket deleted all the photos I uploaded from making the chili , so I had to upload them again. Of course, now they all have different link codes, so they won't show up and I can't edit the original post ...guess I'll have to stick 'em in here:










We apologize for the technical difficulties, thanks for your patience (@%^$*&!# Photobucket!!!)! It's working when I preview it anyway...keeping my fingers crossed!
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Unread 12-30-2013, 11:54 AM   #6
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Looks awesome and thanks for sharing plus the extra effort to repost!
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Unread 12-30-2013, 12:14 PM   #7
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Looks great from here too!
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Unread 12-30-2013, 01:22 PM   #8
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It all looks great
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Unread 12-30-2013, 01:32 PM   #9
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Good lord that looks amazing! Btw, do you still get decent smoke flavor when cooking in pans on your gravity feed? I've always been curious about that.
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Unread 12-30-2013, 01:43 PM   #10
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Looks dang good and thanks for the repost to get it all in there
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Unread 12-30-2013, 02:56 PM   #11
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Quote:
Originally Posted by Cabin Fever View Post
Good lord that looks amazing! Btw, do you still get decent smoke flavor when cooking in pans on your gravity feed? I've always been curious about that.
Thanks!

And yes, but I didn't keep these panned for the whole cook. There was so much liquid in the pans after 4 hours, I drained it off and reserved it, then put the briskets directly on the racks for a couple hours (from about 165 to 185). Tossed 'em back in the pans with a foil cover to finish and both had excellent smoke flavor. It does tend to be lighter than a stick burner, but not in a bad way.
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Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles.
World's fastest Belgian/Cuban Racing Yellow thermapen.
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Unread 12-30-2013, 03:40 PM   #12
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Wow, everything looks awesome!
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Unread 12-30-2013, 04:03 PM   #13
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Awesome cook Woody. Everything looks great.
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