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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 12-04-2011, 09:54 PM   #1
landarc
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Default Brisket Chili-like stew

Well, what to do with the less perfect parts of a less perfect cook of brisket and pork butt. Well, the traditional fallback for me is chili. Or, in this case, since I added some remnants of pulled pork, a chili-like substance suitable for use like chili. I have to say, there must be something other than cooking on my mind, I sort of blew this cook as well, as I ended up with a super smoking hot bowl of red, I ended up abandoning Texas Red to moderate the heat.

I started by preparing some aromatics, in this case, 2 yellow onions, 5 cloves of garlic, 1 Poblano chile and 2 red bells. I added the Poblano after fire roasting the skin off, which should give the chili a nice subtle fresh roasted chile background, the red bells recieved similar treatment, but, were added for sweetness. I used a neat trick to peel the garlic, which entails putting the unpeeled cloves into a metal container with a lid and shanking iy vigorously for a few minutes, peeled garlic is easy.



Aromatics

I also prepared some chile powder using fresh ground chile, I can easily access this since I live in a city with several nice Mexican groceries. I use Cayenne, California, de Arbol, Pasilla and sweet Paprika powders to make a blend, then use this along with my usual Phu Quoc black pepper and sea salt to season.



Home made Chile powder

I added the aromatics and 1 tablespoon of the chile powder to get the ball rolling, a little salt to help with wilting. Then into the pot went the brisket, some more chile powder and more heat. Finally, the pulled pork, which there was a lot of fat, I was not happy with the amount of fat in these butts. Then another tablespoon or so of chile powder and still more sauteeing. Once a fond formed, I added enough water to cover the mess, along with another tablespoon or so of chile powder and a healthy whack of salt.



Brisket added



Pulled Pork added

Cover on and cook for an hour at low heat simmer. Further testing indicated a little more flavor would be nice, so in went 1/2 cup of Red Boat Fish sauce. I will let this rest over night, and then continue to cook tomorrow. I like to let it rest partway through, since the meat is cooked and tender, it does not need hours to simmer and render. The rest allows for the flavors to combine and mellow.



Finished bowl of red chile...Spicy!

So, initial testing indicated that I was a little heavy handed with the home made untested chile powder and that some moderation was in order. I opted for the horrific idea of adding some tomato sauce and beans, along with more Red Boat and some palm syrup. This smooted things out, but, is not really my idea of what chili really is. Still, something had to be done.



Chili-like substance

Since I am a huge fan of rice, I think it has something to do with my Japanese heritage, at least in my case, I went with some leftover rice, with the chili-like substance spooned over. I had bought some other things, like cheese and onions to serve on top, but, the aroma and me recent workout argued for eating right away.



Bowl of chile-like stuff over rice, Tasty!

Oh, that brown stuff in the plastic bag? Mesquite flour, I am not sure what is going to happen to it, but, there it was.
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Old 12-04-2011, 10:00 PM   #2
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I would have never thought to put both beef and pork into chili... but why not? It would be more flavorful than just beef alone. I get the best ideas from you guys! This is great!!
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Old 12-04-2011, 10:06 PM   #3
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That looks REALLY good, especially on a chilly day.

I'd cook the brisket and butt with the sole purpose of making this recipe.
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Old 12-04-2011, 10:10 PM   #4
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Looks good from here :) Chili is sorta like meat loaf. It's not gonna be the same twice in a row.
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Old 12-04-2011, 10:24 PM   #5
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The pork is a departure for me, I normally see chile as not having any beans, pork, chicken, tomatoes, beer etc...but, it really does add some dimensions the way I made it.
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Old 12-05-2011, 01:15 AM   #6
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That bowl looks real good right about now (8 in the morning)!
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Old 12-05-2011, 02:37 AM   #7
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Quote:
Originally Posted by Custom Midnight Smoker View Post
That bowl looks real good right about now (8 in the morning)!

Even at 09:38!
Awesome meal Lando!
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Old 12-05-2011, 03:21 AM   #8
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Sounds tasty Bob... Even if it wasn't cooked in a cave and consumed at 1:21 am...
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Old 12-05-2011, 05:11 AM   #9
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Oh Man that looks GOOOD!

Cheers!

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Old 12-05-2011, 05:19 AM   #10
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Looks just fine
I'll take a bowl or 2 please :D

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Old 12-05-2011, 06:10 AM   #11
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That stuff looks great!! I know that some folks are firm believers about what belongs in a bowl of chili, however I am not one of them. When I get the urge I throw almost any meat I have in the fridge in the pot. Even chicken or turkey! Still needs some form of beef besides that for the flavor but I can make it work in my house (I.E. the wife likes it most of the time).
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Old 12-05-2011, 06:25 AM   #12
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Looks good to me! I love chili in just about any form. Been making it with elk and pork last few weeks just because that is what was on hand. It is not uncommon for me to add pulled pork or even a "fatty" to the chili pot. BTW rice is good with everything.
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Old 12-05-2011, 08:07 AM   #13
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Some Cheddar, Jalapeno corn bread with that would be awesome.
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Old 12-05-2011, 08:09 AM   #14
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Looking tasty, Bob!
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Old 12-05-2011, 08:48 AM   #15
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Man that looks good!
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