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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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10-14-2012, 11:49 PM | #1 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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Dutch Oven Chili
So I know for my first Pron Post its not traditional BBQ but I did use a Brisket ;) I get a lot of odd looks from a butcher when I ask them to Chili Grind a Choice brisket for me but I won't do my chili any other way. Texture and flavor maker.
The 3 Habaneros you see in the "chili in the raw" image are home grown Jamaican Chocolates. They are about 2 to 3 times hotter than the ones you'd buy at the store. My buddy and I basically grow the 5 hottest peppers in the world, I'm the crazy one that eats them and he grow them. We take the bulk, dry em and make powders and sauces. So yes, some of my smoke gets a little spicy but I digress. Thought I would share as this is the first cook I've done since joining the forums. Hope y'all enjoy.
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10-14-2012, 11:54 PM | #2 |
Full Fledged Farker
Join Date: 07-13-12
Location: eureka,ca
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wow that looks great!
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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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10-15-2012, 12:04 AM | #3 |
Full Fledged Farker
Join Date: 09-05-12
Location: Midwest
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Where's the beans?
Looks good! Well done! |
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10-15-2012, 12:09 AM | #4 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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LOL sorry - really chili to me has no beans ;) Besides my wife hates it when I eat beans! hahaha
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Thanks from:---> |
10-15-2012, 12:42 AM | #5 | |
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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Quote:
Looks great though |
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10-15-2012, 01:40 AM | #6 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Chilli looks great. Pass me a bowl.
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10-15-2012, 08:03 AM | #7 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Recipe?
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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10-15-2012, 08:09 AM | #8 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Great Looking Grub!!
With the weather cooling down, chili is moving up the "to-do" list. Wish I could cook some that looks that YUMMY. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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10-15-2012, 08:29 AM | #9 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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I'll post it up when I get home ... fun part is figuring out the measurements ;) I've made it enough now that its more of an eye balling it out. One thing I will say is I like my chili spicy! Some don't. For this batch I cooked up 10lbs of Chili Ground Brisket and after cooking it all up split it in half. One half left boring (kind of spicy) and the other half - I brought the BOOM and dropped in extra Habanero, some homemade 7-Pod Brain Strain sauce (sauce made by my buddy Craig - he smoked the peppers - awesomeness).
Yes I am crazy about peppers! Link to a blog video post of me eating what is now the 2nd hottest pepper in the world! http://texashotpeppers.blogspot.com/...t-jolokia.html
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10-15-2012, 08:55 AM | #10 |
On the road to being a farker
Join Date: 07-26-11
Location: Lowell, MA
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That's some great looking chili my friend
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10-15-2012, 09:36 AM | #11 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Thanks, I love chili.
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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10-15-2012, 09:51 AM | #12 |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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Man that looks good. Brisket really does make the best chili. Makes me want to cook up a batch.
Chuck |
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10-15-2012, 11:44 AM | #13 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dang fine lookin chili!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-15-2012, 12:19 PM | #14 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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That is a great looking pot of red.
Bet it tasted even better. (butchers on Long Island look at me funny as well when I ask them about "chili grind", alas.)
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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10-15-2012, 12:31 PM | #15 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I like beans in my chili I made some Sat I have to stop on the way home to buy to cans of crushed tomatoes to add to it as I made it too hot for my wife to eat Need to try to make it less spicy by adding some tomatoes
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