MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-11-2018, 01:36 PM   #1
highergr0und
Full Fledged Farker
 
Join Date: 07-22-09
Location: Franklin, TN
Default Texas Red chili - First try

Quite happy so far, letting it cool before eating. Nothing here but chunks of chuck, a mix of reconstituted and blended chiles, onion and a few spices.

Few questions for Texas chili experts though...

How much liquid is normal? Seems like a fair amount here but I'm used to making thick ground beef and bean stuff.

How thick should liquid be? I added some Masa harina to thicken a bit to where it coats a spoon nicely, not sure what the end goal is.


Sent from my SM-N960U using Tapatalk
__________________
Traeger Silverton, PBC, Blackstone 36" and a Broil King Baron... Life is good
highergr0und is offline   Reply With Quote


Thanks from:--->


Old 11-11-2018, 01:46 PM   #2
chingador
is One Chatty Farker

 
chingador's Avatar
 
Join Date: 10-18-06
Location: Houston, TX
Default

What you have there looks good. I eyeball it in regards to liquid.
__________________
______________________________________________

Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.
chingador is offline   Reply With Quote


Old 11-11-2018, 02:07 PM   #3
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

That looks really good to me
__________________
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
Big George's BBQ is online now   Reply With Quote


Old 11-11-2018, 02:10 PM   #4
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default

Interesting. I just made my first ever pot of chili following a recipe from serious eats, and even though I halved the amount of liquid the recipe called for (based on comments on the recipe) it still seems pretty runny. It’s sitting in the fridge right now, so hopefully it’ll thicken up a little for dinner tonight.
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote


Old 11-11-2018, 02:34 PM   #5
Mikhail
Babbling Farker
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

If it is too thin add masa flour until it reaches the right consistency. Flavor is great with chili too.
__________________
PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320
Mikhail is offline   Reply With Quote


Thanks from: --->
Old 11-11-2018, 02:55 PM   #6
LYU370
somebody shut me the fark up.

 
LYU370's Avatar
 
Join Date: 05-28-14
Location: Streamwood, IL
Default

Depends on how you like your chili. I've had bowls that were almost like soup and bowls that were basically just a bowl of meat. I like mine somewhere in between.
__________________
Andy

FEC100 - Big Joe - Weber Spirit II Gasser

Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!!

Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link
LYU370 is offline   Reply With Quote


Old 11-11-2018, 04:24 PM   #7
Mrhdvrod
Knows what a fatty is.
 
Join Date: 06-10-15
Location: Deland, FL
Default

I make it thick enough for the spoon to stand up on its own, if too much liquid cook it with the top off the pot a while and it’ll thicken up, can also add a bit of tomato paste.
Mrhdvrod is offline   Reply With Quote


Old 11-11-2018, 04:28 PM   #8
dadsr4
somebody shut me the fark up.

 
Join Date: 02-08-10
Location: Howell, MI
Default

I'd just make up a batch of corn bread to pour it over. Or cook it some more uncovered to reduce the liquid.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Old 11-11-2018, 04:29 PM   #9
JDM46
is one Smokin' Farker
 
Join Date: 01-07-14
Location: Cavalier, ND
Default

Quote:
Originally Posted by mikhail View Post
if it is too thin add masa flour until it reaches the right consistency. Flavor is great with chili too.
+1 for masa flour
__________________
22.5 WSM, MINI WSM, 22.5 WEBER KETTLES, CB ROTI,Restored New Brunsfels Black Diamond
JDM46 is offline   Reply With Quote


Old 11-12-2018, 01:26 PM   #10
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default

Masa Harina is the go to for sure. Here are some thickeners I’ve used in my MSU Lab

Tablespoon of corn meal mix
Tablespoon of grits
One packet Instant grits
A roux of almond flour and bacon grease(most often)
Shredded flour tortillas
Shredded corn tortillas
Shredded coconut tortillas

My preference is to allow chili to slowly simmer and thicken. I try not to eat too many grains. There is a mesquite flour I’m wanting to try (flour comes from mesquite beans)Sometimes time tables get forked with. These hacks have helped bring it home on schedule.


Yours looks great.
16Adams is offline   Reply With Quote


Thanks from: --->
Old 11-12-2018, 01:30 PM   #11
CptKaos
is one Smokin' Farker
 
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
Default

Crunched up flour or corn tortilla chips will work also in a pinch

Larry
__________________
Larry
I fix stuff and I know things.
CptKaos is offline   Reply With Quote


Old 11-12-2018, 01:32 PM   #12
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default

Forgot one- drop a Tamale in it.
16Adams is offline   Reply With Quote


Old 11-12-2018, 01:57 PM   #13
highergr0und
Full Fledged Farker
 
Join Date: 07-22-09
Location: Franklin, TN
Default

Quote:
Originally Posted by 16Adams View Post
Forgot one- drop a Tamale in it.
I am making some cheese and poblano tamales to serve with the chili this weekend!
__________________
Traeger Silverton, PBC, Blackstone 36" and a Broil King Baron... Life is good
highergr0und is offline   Reply With Quote


Old 11-12-2018, 03:29 PM   #14
EyeBurnEverything
is One Chatty Farker
 
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
Default

I take a mild dried red chiles like California or new mexico and reconstitute them to make a thick paste kinda like tomato paste. Then use the paste as needed to thicken. I always start with the bare minimum liquids and add as i go. Once you add the chunks of beef, you have a small window before the chunks turn to shredded beef. Now you have shredded beef for taco's or enchilada's, its no longer Texas red.
EyeBurnEverything is offline   Reply With Quote


Old 11-12-2018, 04:01 PM   #15
Smoking Piney
Quintessential Chatty Farker

 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
Default



This looks good enough to belly up and destroy.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
Ooni 3 Pizza Oven
AMNPS
Smoking Piney is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:47 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts