A new twist on brisket chili...

BBQ Bandit · 01-30-2013, 12:36 PM

Had a no chit moment... like "I could have had a V8" moment.

Was shopping recently to compile for a future batch of brisket chili - to be chilled and melded beautifully for the football game Sunday. After putting everything away... it hit me.

On the backside of McCormick Hot chili seasoning packet is the ingredient list:
Spices (including chili peppers and red peppers), enriched wheat flour, onion salt, and garlic.

Sitting on the counter next to it, was my shaker of Oakridge BBQ's Habanero Death Dust.
Listed were its ingredients; Raw cane sugar, sea salt, habanero chilis and other select chilies, garlic, cumin, and other spices.

I think that batch of brisket chili better make room for the new first string starter... HDD Brisket Chili.

deguerre · 01-30-2013, 12:49 PM

You're a sick, sick puppy, Bandit. I like that.

Have some sour cream on hand. Not the low fat kind, mind you...

kcmike · 01-30-2013, 12:58 PM

You are a brave man, my friend...

Good luck!!!

NickTheGreat · 01-30-2013, 01:06 PM

Sounds tasty!

DubfromGA · 01-30-2013, 01:28 PM

Angus will be peppered!

Subzerogriller · 01-30-2013, 01:29 PM

Can't wait to hear how that turns out, Bandit!

deguerre · 01-30-2013, 01:46 PM

Quote:

Originally Posted by kcmike

You are a brave man, my friend...

Good luck!!!

Yeppers, Redhot damn near killed my with that pork loin a year or so ago. But it was so goooooooooooooooood.

Big Ugly's BBQ · 01-30-2013, 01:53 PM

Definitely let us know how it turned out, sounds like something I would try............

HB-BBQ · 01-30-2013, 02:02 PM

I'll bet it comes out great! I've been making pig candy lately with HDD and it's out of this world.

BBQ Bandit · 01-30-2013, 02:38 PM

A very basic recipe just to establish a flavor profile desired with superior spices.
The below combination is on the chunky/thick side... just the way I like it.

(2) 28 oz. cans Furmano's chunky crushed tomatoes w/basil, garlic, and oregano included
(3) Tbl Oakridge BBQ's Habanero's Death Dust rub
(1) Vidalia onion - diced and sauteed
2-3 lbs. brisket; pre-smoked and chilled for melded flavors
(1) 40 oz. can Great northern beans - undrained.

Tasted the sample BEFORE the crock pot got hot... wanted to taste the combination; just to sense the seasonings before the temperature rises farther.
Am very pleased so far. The spices do appear slowly through the flavor nicely... not powerful.

Will see how the re-hydration and melding improves through time.
Looks like another winner, Mike. Thank you.

Big George's BBQ · 01-30-2013, 03:09 PM

Bob that looks excellent You are really making me hungry

BBQ Bandit · 01-30-2013, 06:25 PM

Three hours later - results from first bowl served... a very nice flavor profile.

Nothing overbearing - each aspect is clearly present on the taste-buds. The sauce is rich and wholesome. The onions are subtle and soft. The brisket is oh so lovely. The surprise was the HDD rub. There was no overwhelming punch of spice - but a slow crawl of a hint of heat hitting in the back of the throat. Not screaming hot, but a nice nudge of heat. Felt my face getting warmed up - just short of the well-known signs of beads of perspiration on the forehead. Just on the edge.

Very surprised - and happy how it turned out.

[Edit: Used the Northern beans for a better texture/density and color/contrast].

cpw · 01-30-2013, 07:16 PM

Looks like a good bowl of chili!!

fingerlickin' · 01-30-2013, 11:12 PM

Love the HDD idea. I'm gonna have to give that a shot. Love those moments of clarity, I just wish they'd happen more often.

Westexbbq · 01-31-2013, 09:07 AM

Love the HDD, love brisket chili, an inspired moment for sure Bandit.
Nice going.

01-30-2013, 12:36 PM	#1
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	A new twist on brisket chili... Had a no chit moment... like "I could have had a V8" moment. Was shopping recently to compile for a future batch of brisket chili - to be chilled and melded beautifully for the football game Sunday. After putting everything away... it hit me. On the backside of McCormick Hot chili seasoning packet is the ingredient list: Spices (including chili peppers and red peppers), enriched wheat flour, onion salt, and garlic. Sitting on the counter next to it, was my shaker of Oakridge BBQ's Habanero Death Dust. Listed were its ingredients; Raw cane sugar, sea salt, habanero chilis and other select chilies, garlic, cumin, and other spices. I think that batch of brisket chili better make room for the new first string starter... HDD Brisket Chili. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

01-30-2013, 12:49 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	You're a sick, sick puppy, Bandit. I like that. Have some sour cream on hand. Not the low fat kind, mind you... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

01-30-2013, 12:58 PM	#3
kcmike is One Chatty Farker Join Date: 02-09-11 Location: Kearney, MO	You are a brave man, my friend... Good luck!!! __________________ Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle

01-30-2013, 01:06 PM	#4
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	Sounds tasty! __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

01-30-2013, 01:28 PM	#5
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	Angus will be peppered! __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

01-30-2013, 01:29 PM	#6
Subzerogriller Full Fledged Farker Join Date: 05-10-12 Location: Blaine, MN	Can't wait to hear how that turns out, Bandit! __________________ [FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris [COLOR=Blue]Good Batch BBQ Competition Team[/COLOR] [/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B] [COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR] [FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL] [B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B] [/FONT][/SIZE]

01-30-2013, 01:53 PM	#8
Big Ugly's BBQ is one Smokin' Farker Join Date: 05-27-08 Location: Perryville, MD	Definitely let us know how it turned out, sounds like something I would try............ __________________ Chris, Big Ugly's BBQ, Whole bunch of stuff......

01-30-2013, 02:02 PM	#9
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA	I'll bet it comes out great! I've been making pig candy lately with HDD and it's out of this world.

01-30-2013, 02:38 PM	#10
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	A very basic recipe just to establish a flavor profile desired with superior spices. The below combination is on the chunky/thick side... just the way I like it. (2) 28 oz. cans Furmano's chunky crushed tomatoes w/basil, garlic, and oregano included (3) Tbl Oakridge BBQ's Habanero's Death Dust rub (1) Vidalia onion - diced and sauteed 2-3 lbs. brisket; pre-smoked and chilled for melded flavors (1) 40 oz. can Great northern beans - undrained. Tasted the sample BEFORE the crock pot got hot... wanted to taste the combination; just to sense the seasonings before the temperature rises farther. Am very pleased so far. The spices do appear slowly through the flavor nicely... not powerful. Will see how the re-hydration and melding improves through time. Looks like another winner, Mike. Thank you. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

01-30-2013, 03:09 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Bob that looks excellent You are really making me hungry __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-30-2013, 06:25 PM	#12
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Three hours later - results from first bowl served... a very nice flavor profile. Nothing overbearing - each aspect is clearly present on the taste-buds. The sauce is rich and wholesome. The onions are subtle and soft. The brisket is oh so lovely. The surprise was the HDD rub. There was no overwhelming punch of spice - but a slow crawl of a hint of heat hitting in the back of the throat. Not screaming hot, but a nice nudge of heat. Felt my face getting warmed up - just short of the well-known signs of beads of perspiration on the forehead. Just on the edge. Very surprised - and happy how it turned out. [Edit: Used the Northern beans for a better texture/density and color/contrast]. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 01-30-2013 at 06:42 PM..

01-30-2013, 07:16 PM	#13
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	Looks like a good bowl of chili!! __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

01-30-2013, 11:12 PM	#14
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Love the HDD idea. I'm gonna have to give that a shot. Love those moments of clarity, I just wish they'd happen more often. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-31-2013, 09:07 AM	#15
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Love the HDD, love brisket chili, an inspired moment for sure Bandit. Nice going. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"