MMMM.. BRISKET..
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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 04-24-2016, 02:39 PM   #31
THoey1963
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Looks great Marc!
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Old 04-24-2016, 09:38 PM   #32
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Quote:
Originally Posted by AClarke44 View Post
If I'm not mistaken, my old squadron is TDY there or was last week.....
Stupid auto correct on my phone messed that up and by the time I noticed it said TDS it was too late to edit....
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Old 04-29-2016, 12:50 AM   #33
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Default Thread Revival / Update! - Chili in progress

OK, so it took until Friday (and an unexpected day off from work) for me to get to making this batch of chili.

Also, unfortunately, due to an incredibly busy couple of weeks, the chili cook-off has been postponed until the fall. Boo.

BREAK BREAK

I decided to use a combination of recipes (as I often do).
- Campus' Big Boy Brisket Chili
- mrmarkfr's competition chili
- My own dear Mom's secret Crawford Chili recipe

Thanks to a couple of you out there who graciously let me read through your own award winning chili recipes in my research! You gave me some great ideas.

I chopped up about 1 1/2 lbs of the brisket I smoked last weekend:


I also decided to use BOTH the Montezuma Chipotle and the Santa Fe rubbed nekkid fatties from last weekend:


I pulled together all sorts of spices from the normal assortment you'd expect:
Cumin, Onion Powder, Garlic Powder, Cayenne, Oregano, Bay Leaves...

Then, after I discovered that I couldn't really get the whole chilies that I wanted (mentioned a few posts above) for grinding into a powder, I found ancho chili and chipotle chili powders in the spice aisle. I decided to use those two in equal ratio in place of the generic "chili powder."



Several recipes and discussions here on the forums mentioned splitting the spices into 3 portions for inclusion at three distinct points in the cook. This is the first time that I've tried this method... but the theory makes sense to me. We'll see how it turns out.



Instead of starting with the meat (as I would, if the meat was uncooked), I started with the onions, tomatoes, sauce, and the first batch of spices. I let this bubble and simmer for about 10-15 minutes before adding beans. I'd considered going with a beanless chili, but I thought it could use some texture differences and some additional veg. I went with some great northern beans and black beans - why not!? I wanted something different than the standard pintos and kidneys.

I let this go for about another 15 minutes before adding the second "dump" of the spices... this one with the bay leaves. Then, I added the MEAT!




After the meat went in for about 10 minutes, I started to mess with the consistency a bit. I know it'll thicken some more as I let it slowly cook and mingle. Therefore, I added some more diced tomatoes, a small can of sauce, and a little water (that I expect will evaporate out).



It's not exactly pretty to look at, but the smells from the kitchen are pretty intoxicating.

I've been stirring it occasionally and taking a taste here and there. It's not done yet, but we're headed in the direction I was hoping for.

More to come.
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Old 04-29-2016, 05:34 AM   #34
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We finally couldn't take it any longer.

About 1745, momma asked when the fark we were eating dinner so that we could finally tuck into this chili. I added the final 1/3 of the spices and let it ride for the next 20-25 minutes.

Served up with some sour cream, grated extra sharp cheddar cheese, and some jalapeños for the chili-head (me)... we hit it.



I'd never had chili with brisket... much less, brisket AND fatty! If you make your own version, be sure to leave just a bit of fat on the brisket... it's already tender from the smoking but why not have each bite perfectly tender!?

I think I'll add a few extra beans next time... not much, but maybe 1 more can. The rub has generally stuck with the brisket / fatty, making those bites even more interesting and flavorful.

The ancho and chipotle make the flavor rather dark and savoury, but with a nice heat that starts slow and holds steady.

Rather torqued that the chili cook-off was postponed. I think this had a good chance of taking the prize.

Anywho... as you folks gave me the ideas, I'll share the recipe.

Wicken Yanks' Brisket & Fatty Chili
- 1.5lbs smoked brisket - cubed at 1/2inch
- 2 smoked fatties - chopped - total of approx 20oz
○ 1 Montezuma Chipotle Rub Fatty
○ 1 Santa Fe Fatty
- 1.5 large onion - chopped
- 1 (28oz) can of diced tomatoes + 1 (14.5oz) can of diced tomatoes
- 1 (14.5ox) can tomato sauce + 1 (8oz) can tomato sauce
- 14.5 oz Great Northern Beans with juices
- 14.5oz Black Beans -rinsed
- 6 tablespoons Chili powder (split as below)
3 Tbsp Ancho Chili Powder
3 Tbsp Chipotle Chili Powder
- 3 teaspoons Ground cumin
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- ½ teaspoon Salt
- 1/2 teaspoon Cayenne
- 1/2 teaspoon Oregano
- 2 bay leaves (whole - to remove later)
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Old 04-29-2016, 05:37 AM   #35
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Great looking bowl mate.
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Old 04-29-2016, 07:36 AM   #36
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Oh yeah!
Just need some corn bread!
Brisket chili is always the best but adding a FATTY?!
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Old 04-29-2016, 11:18 AM   #37
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That has got to be some of the best looking and sounding chili ever.
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Old 04-29-2016, 05:16 PM   #38
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Great looking chili SD. If you are still going to be there when they hold the next chili cookoff, PM me your address ahead of time and I'll send you some dried chiles. They are light, shouldn't cost much to send a box of a couple different types...
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Old 04-29-2016, 05:19 PM   #39
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Nice!

I've yet to try chili made from brisket, yours just made me want to. Thanks Shadow!
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Old 04-29-2016, 05:24 PM   #40
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That looks outstanding! Would be perfect for a day like today here in WI!
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Old 04-29-2016, 07:07 PM   #41
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That's some good looking chili there. I've been having a urge to make some chili before it starts to get hot here. I might have to make some soon.
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Old 04-29-2016, 07:17 PM   #42
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Looks killer! Brisket and fatty chili, that's awesome! Nice job!
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Old 04-29-2016, 08:15 PM   #43
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That does look like a Winner for sure and nice wangs too!
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Old 04-29-2016, 08:48 PM   #44
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Great job brother! Looks tasty :)
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