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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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10-05-2012, 08:24 PM | #16 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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He he he, that's what my son says. He likes it with just lots of meat.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-05-2012, 08:26 PM | #17 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
The way I cook this chili is, dump in the ingredients, bring it to a boil, reduce to a simmer, secret step, and serve. It's a model K.I.S.S. recipe.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-05-2012, 08:42 PM | #19 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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^If I can fit it in the budget, I will. But, the budget is pretty tight. I did a business case comparing costs and benefits along with the risks. If I place in the top 3, I should do well. Hot sauce and cheese were not considered to be big enough contributors to make a significant difference in the outcome.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-05-2012, 08:45 PM | #20 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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Nom nom nom... We bought chili fixings tonight, forgot the corn...
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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10-05-2012, 08:52 PM | #21 |
Full Fledged Farker
Join Date: 07-13-12
Location: eureka,ca
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looks yummy to me good luck man!
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Weber 22" performer & old school 22" Weber kettle Remember to check our monthly free bottle giveaway in the Brethern sales forum under Ted & Barney's. |
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10-05-2012, 08:59 PM | #22 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Looks good. I like to make west Texas chili with stew meat, charred and steamed peppers, and nopalitos (cactus leaves).
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10-05-2012, 09:02 PM | #23 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I'd love to try a bowl of that!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-05-2012, 09:18 PM | #24 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Quote:
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10-05-2012, 09:27 PM | #25 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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He he he, nope. But, cooking it at home won't need the secret.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-05-2012, 09:45 PM | #27 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is a good looking bowl of chili, I am not a beans in chili guy and the corn , but, I can see the tastes and would not bet against you. You do love your reasearch don't you?
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10-05-2012, 10:47 PM | #28 |
On the road to being a farker
Join Date: 03-05-10
Location: Portland, MO
Name/Nickname : Terry4
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My mind is blown with your chili. Here in the Midwest, I grew up on chili with large chunks of tomatoes and onion, lots of coarse ground meat, plenty of real garlic, and few if any beans. My chili is made with whole tomatoes "squished'" between the fingers for large chunks. I add my coarsely chopped onion at three different stages of cooking(beginning saute, one third of the way thru the cook, and two thirds of the way thru the cook; in order to give three stages of cooked onion to the chili(as learned from Chef Paul Prudhomme). Most times, I prefer no beans; but, may add one can to satisfy my friends that think that chili needs beans.
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10-06-2012, 12:05 AM | #29 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Dude, if it is good keep cooking it! Forget all the BS about no beans. If it tastes good, it is a winner.
On that note, I have never had chili that was just meat that tasted like anything other than well.... ground meat with spices.
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