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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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Old 05-10-2019, 05:35 PM   #46
EyeBurnEverything
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Originally Posted by SirPorkaLot View Post
Arguing over what is chili is as stupid as arguing what is curry.

Silliness
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Old 05-10-2019, 05:53 PM   #47
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Quote:
Originally Posted by SirPorkaLot View Post
Arguing over what is chili is as stupid as arguing what is curry.

Silliness
Yep. It's whatever you want it to be.
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Old 05-10-2019, 06:06 PM   #48
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Though I highly appreciate good beanless chili, you'll have to pluck the beans (mix of kidney and black) out of my chili one-by-one
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Old 05-10-2019, 06:14 PM   #49
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I love chili mac. Do you mix it together or ladle the chili over top? I ladle the chili over top of the mac. And i prefer kraft mac over homemade mac when making chili mac.
I am firm that any noodles be mixed with sauce never ladled on top. this goes spaghetti and any other sauce and pasta dish. my girlfriend is a ladler and I give her a hard time about it
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Old 05-10-2019, 06:25 PM   #50
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I am firm that any noodles be mixed with sauce never ladled on top. this goes spaghetti and any other sauce and pasta dish. my girlfriend is a ladler and I give her a hard time about it
But if you mix it, it now becomes Hamburger helper. You should listen to your GF, you might marry her one day, and women forgive, but they never forget.
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Old 05-10-2019, 06:30 PM   #51
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Guys, please keep it on topic. It's a question on volume, not technique.



Btw, I put bakers chocolate in my Chile. One ounce per gallon. Adds depth and helps balance the flavors and u don't taste any chocolate. Half cup per gallin of Old morning coffee yields similar results.
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Old 05-13-2019, 05:50 PM   #52
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Wow, sporty I disappeared for a while. Wen't out of town and forgot about this post.
Anyways, back to topic.
I will not be the only food there. Lots of different things like burgers, pork, asian and some noodle bowl.
The word is that I need to have enough for 100 fruit pies, and 150 bowls (approx 12 oz. bowls).
My recipe makes about 1.5 gallons, and I'm increasing it by 13. It's gonna be a huge task for me as I've not done this much before. But I can pre make a lot, so that will help (just bought 2 5-gallon cambro buckets to transport).
Was looking at about 8 briskets to use, but don't want to buy and smoke that many, takes too much time.
Was thinking about substituting chuck roast? Saw large ones at Costco business center.
But not sure how much they shrink?
Gonna use the turkey fryer pots, I have 2.
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Old 05-19-2019, 12:16 PM   #53
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So the event was yesterday. I ended up going thru almost 15 gallons of chili. The only problem is that I cooked 20 gallons. So there are some leftovers.

The big problem that I had is during the cook of the first 2 batches (5 gallons each) is that I didn't drain the can of chopped tomatoes which made the chili too liquidy.

The batches that I didn't drain...Perfect.

But now I have to freeze and give away a lot of chili.
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Old 05-19-2019, 03:16 PM   #54
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Why give it away? That's food for a month. I can always have chili a couple or three times a week.

You did a good thing.
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Old 05-19-2019, 03:56 PM   #55
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Thanks for the update.
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