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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-22-2012, 08:47 PM | #1 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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What to cook first?
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11-22-2012, 08:50 PM | #2 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Something greasy will help break it in.
Have fun! "You don't win friends with salad!" - Homer Simpson Sent from my iPhone using Tapatalk
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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11-22-2012, 09:24 PM | #3 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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11-22-2012, 10:40 PM | #4 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Chili
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11-23-2012, 12:22 AM | #5 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I use mine CONSTANTLY for chuckies. Seared in olive oil on all sides on the stove top, covered in a packet of Lipton Onion Soup Mix, then 275 for six hours (no additional water needed). Make a gravy with the drippings. Best. Pot roast. Ever!
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11-23-2012, 12:25 AM | #6 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Agree, some really greasy stuff. got to get that base built up with a greasy cook. Sausage first then marinara or something like that..
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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11-23-2012, 04:20 AM | #7 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Bacon and Beans.
Cheers. Titch |
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11-23-2012, 08:35 AM | #8 | ||
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
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that does sound really good...I'm assuming that six hours is covered? that sounds good too that's the direction I had been originally leaning...I usually like to do a chili with the leftover turkey and some chorizo--it doesn't last long Thanks for all the suggestions! |
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Thanks from:---> |
11-23-2012, 09:08 AM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Chicken deep fried in Lard and Sweet tater fries.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-23-2012, 09:14 AM | #10 | |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Quote:
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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11-23-2012, 09:19 AM | #11 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
Green Chili Stew Ingredients: 2 Lbs. Lean Pork, Cubed 3 Baking Potatoes 1 Large Yellow Sweet Onion, Diced 2 Tbs. Fresh Crushed Garlic 3 Tbs. Vegetable Oil 4 Cups Chopped Roasted Green Chili 1 Quart Chicken Broth 1 Quart Water 1 1/2 Tbs. Salt 1 Dash Cumin Thickener: 1 Cup Flour 6 oz. Water Directions: Brown pork in hot skillet until done and then shred using two forks. Saute the potatoes, onions, and garlic in the vegetable oil for five minutes or until almost soft. Add pork, green chili, water, chicken broth, and salt and boil for 15 minutes. In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for five minutes until ready.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-23-2012, 09:32 AM | #12 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
I prefer to make a stock from the carcass today, and make the chili tomorrow Basically, in a stock pot, sweat out some onions with garlic, and whatever/however many peppers you like (jalapenos are good, chipotles in adobo are better) until the onions are soft Season with some salt and pepper Add in your turkey (this chili is even better if your turkey or chicken was smoked) Throw in a can or 2 of diced tomatoes, and a couple of cans of beans (I usually go with 1 each white and red)--I don't rinse the beans, the slime helps thicken it up nicely Add enough stock to cover the whole mixture, plus a few inches (I usually end up using around 3-4 cups) In a separate skillet, brown up some chorizo on low heat until the fat renders out. Drain the chorizo really well, and add it in to the stock pot. Finely chop the stems from 1 bunch of cilantro, and add in. Chop and reserve the leaves. Season with your typical chili spices. I keep it nice and simple--cumin, chili powder (regular and ancho if you have it), some cayenne, white pepper, fresh cracked black pepper. Bring that whole mess up to a boil, then knock it back to a simmer for 3-4 hours, or until your liquid has reduced by at least 1/3, and/or until you've reached the consistency you like, tasting occasionally and re-seasoning as needed Add the cilantro leaves around 10 minutes before you serve Finish with a little heavy cream (usually around 1/4 cup or so) a few minutes before serving. |
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11-23-2012, 10:19 AM | #13 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Dutch Oven Fried Chicken
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-23-2012, 10:35 AM | #14 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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What JP and Marty say. Pre-seasoned isn't really seasoned enough.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-23-2012, 10:41 AM | #15 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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It sure does! I love a fatty cut of beef and when we've run out of ribeyes, rib roasts, chuckeyes and the like, there's always an abundance of chuckies left in the freezer from our steer! BTW, yes covered. You can also just use powdered beef soup base in place of the Lipton if you don't want the rehydrated onions. The first time you try it, leave out the traditional potatoes, carrots, and onions. They put off so much liquid that it messes with the carmelization on the beef. I do mine in a separate CI pot with a soup bone for flavor.
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