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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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12-03-2012, 11:48 AM
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#16 | |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Code3 Thanks!! Those tortillas are really easy. Didn't mention in my post but when I make them, I place them inside a plastic baggie to keep them pliable until needed. Hope you give them a try sometime.
 lol Chicago... Thanks!  Quote:
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-03-2012, 11:52 AM
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#17 | |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
Alamagordo... I've been there a couple of times. Thanks!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-03-2012, 01:15 PM
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#19 | |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
2-2.5lbs of country style ribs (i know it is pork butt sliced up  )1 green pepper 2 jalapeno 2 anaheim chiles 1 pasilla chile * I also added 2 what seemed to be Chile de arbol but not 100% sure since my friend gave them to me and didn't tell me what kind they were* 5 roma tomatos 1 can of stewed tomatos (you could use fresh tomato's here but I ran out and didn't feel like making a run to the store for more fresh tomatos) 1 bottle of a good microbrew beer beef broth - I used low sodium so I could control the salt a little bit more. 1 large onion a whole lotta garlic - super accurate measurement there I know  1 1/2 tablespoon cumin ~4 teaspoons paprika ~4 teaspoons oregano some chili powder - not sure of my measurement on this, I did it to taste and I think i ended up with about 1/4cup I smoked all the peppers for about an hour and the chucksteak and pork for about 2hrs. I then cubed the meat and diced the chiles after smoking them. The meat I lightly seasoned with salt/pepper. In my cast iron dutch oven, sweat out the onions, garlic, peppers/chiles. Add the meat and tomato's/canned tomatos and cook down for another hour. Add in the the dry seasonings and let it cook down for 30mins. Add in the beer and beef broth. Cook down to the consistency you want. I would taste every 30mins or so and would salt to taste towards the end of the cook. (Since the beef broth has salt in it, I salted towards the end so the chili wouldn't be too salty for my tastes)
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~Ren~ Fat Kids Club Founding Member |
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12-03-2012, 02:13 PM
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#20 |
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Quintessential Chatty Farker
 Join Date: 07-08-10
Location: Boyertown, PA
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Dang girl! I wasn't ready for all that fantastic prOn! You gotta warn a fella next time!
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[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] |
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12-03-2012, 05:50 PM
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#21 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Ole'!!!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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12-03-2012, 08:33 PM
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#22 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Now that is a fine looking bowl of chili.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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12-03-2012, 09:45 PM
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#24 |
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is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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wow, just, wow!!! well done!!
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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12-03-2012, 10:20 PM
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#26 |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Looks great Jeanie! What's not to like about a nice big bowl of chili?
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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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12-04-2012, 12:09 AM
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#28 | |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
 Next, when you add the powder, spices etc to the onions, peppers, try some of that stuff on a warm corn tort! Don't ask me how I know this, but one time my buddy and I ate ALL OF THE onions, peppers just by themselves on tortillas. Yes, alcohol was involved. We then made a second batch for the chile verde were were making.Tequilla..............Shiner Bock............See Arlin, Jeanie is a Texas Girl at Heart! I LOVE that purdy sheen on the top of the chili. That's flavor rite thar!! YUMMY!! "Kinda" tasty she says.............  We all know that chili was fanfarkintastic! Yes, I'd hit that many times!Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-04-2012, 12:33 AM
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#29 | |
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somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Great lookin' grub there! I do deer, steer & beer chili but have never thought of using ta-kill-ya in it.
Quote:
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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12-04-2012, 01:35 AM
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#30 |
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is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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That looks oso good Jeanie
Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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