DrewZ
Knows what a fatty is.
- Joined
- Apr 3, 2014
- Location
- Cranford...
I started making deconstructed chili when I had to make batches that exceeded the size of my cooking vessels. Now I use that technique even for small batches.
This week's version started with chunks of chuck that were tossed with my homemade chili powder.
Indirect on the kettle with lump and chunks of hickory from the neighbor's tree
Over to the hot side after about an hour of smoke
Jalapenos from the garden, poblanos and long hots from the store
A little quality time in the cast iron before some quality time in the blender with some homemade beef stock
Bell peppers and onion
Blended and unblended peppers meet meat
After some additional broth, diced tomatoes and a few hours. Looks like chili.
Plated with tomatoes, diced shallots, sharp cheddar and sour cream
This week's version started with chunks of chuck that were tossed with my homemade chili powder.
Indirect on the kettle with lump and chunks of hickory from the neighbor's tree
Over to the hot side after about an hour of smoke
Jalapenos from the garden, poblanos and long hots from the store
A little quality time in the cast iron before some quality time in the blender with some homemade beef stock
Bell peppers and onion
Blended and unblended peppers meet meat
After some additional broth, diced tomatoes and a few hours. Looks like chili.
Plated with tomatoes, diced shallots, sharp cheddar and sour cream
