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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 06-05-2012, 01:59 PM   #16
Mister Bob
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Quote:
Originally Posted by fingerlickin' View Post
Looks great Mr. Bob, do you get a lot of heat from the Japones? I'm assuming they re-constitute themselves as it cooks.
Thanks! Japones are medium hot chilis, about 20,000 to 30,000 Scoville. A little hotter than a serrano, not as hot as cayenne. Yes, they re-constitute as they cook.
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Old 06-05-2012, 02:02 PM   #17
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Excellent. MOST excellent.
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Old 06-06-2012, 07:02 PM   #18
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Thanks, Mr. Bob.
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Old 06-06-2012, 07:06 PM   #19
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That looks like one fantastic chili. Well done.
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Old 06-06-2012, 08:09 PM   #20
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I'm trying this one
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Old 06-06-2012, 08:11 PM   #21
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Love Brisket Chili - lookd great!
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Old 06-06-2012, 09:57 PM   #22
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That looks great. Maybe I'll give that a try with Beef Cheek. Seems I've got a bunch of 1lb vac sealed packages...
Thanks!
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Old 11-09-2013, 01:20 PM   #23
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Bob,

I'm looking for a simple brisket chili recipe. This looks like just the thing. But, I'm curious about the Gravy Master. It isn't something we stock in our kitchen. Can you share the intent. Is this for thickening? Or flavor? Any suggested substitutions?

Much appreciated.
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