Has anyone smoked a tube of hamburger and then broke it apart and used it to make chili?
Can anyone direct me toward a good beef rib "how too" thread? I have searched around and gather that I want to smoke at 200-225 using the 3-2-1 method? Also, is there a membrane that I need to cut off the bone side of the rack?
I've never seen anyone hijack their own thread before...
Has anyone smoked a tube of hamburger and then broke it apart and used it to make chili?
I think you would want to mix chili spices into the hamburger. You want the flavors of the chili to be in the meat rather than just in the gravy surrounding the meat. Also you will want to save the meat juices that cook out of the hamburger to use in your chili. If it is a high fat content meat you can use a gravy separator to remove some of the fat from the drippings before adding to your pot of chili. Let us know how it comes out. :-D
FWIW (not much), Wendy's uses leftover hamburger patties to make their chilli
I've started using pulled pork for my chilli. I likes it.
I usually smoke a whole top or bottom round to about 140ish, then cube it and brown it for Chili, comes out awesome, nice chunks and good smoke flavor added.