A new twist on brisket chili...

BBQ Bandit · 01-30-2013, 12:36 PM

Had a no chit moment... like "I could have had a V8" moment.

Was shopping recently to compile for a future batch of brisket chili - to be chilled and melded beautifully for the football game Sunday. After putting everything away... it hit me.

On the backside of McCormick Hot chili seasoning packet is the ingredient list:
Spices (including chili peppers and red peppers), enriched wheat flour, onion salt, and garlic.

Sitting on the counter next to it, was my shaker of Oakridge BBQ's Habanero Death Dust.
Listed were its ingredients; Raw cane sugar, sea salt, habanero chilis and other select chilies, garlic, cumin, and other spices.

I think that batch of brisket chili better make room for the new first string starter... HDD Brisket Chili.

deguerre · 01-30-2013, 12:49 PM

You're a sick, sick puppy, Bandit. I like that.

Have some sour cream on hand. Not the low fat kind, mind you...

kcmike · 01-30-2013, 12:58 PM

You are a brave man, my friend...

Good luck!!!

NickTheGreat · 01-30-2013, 01:06 PM

Sounds tasty!

DubfromGA · 01-30-2013, 01:28 PM

Angus will be peppered!

Subzerogriller · 01-30-2013, 01:29 PM

Can't wait to hear how that turns out, Bandit!

deguerre · 01-30-2013, 01:46 PM

Quote:

Originally Posted by kcmike

You are a brave man, my friend...

Good luck!!!

Yeppers, Redhot damn near killed my with that pork loin a year or so ago. But it was so goooooooooooooooood.

Big Ugly's BBQ · 01-30-2013, 01:53 PM

Definitely let us know how it turned out, sounds like something I would try............

HB-BBQ · 01-30-2013, 02:02 PM

I'll bet it comes out great! I've been making pig candy lately with HDD and it's out of this world.

BBQ Bandit · 01-30-2013, 02:38 PM

A very basic recipe just to establish a flavor profile desired with superior spices.
The below combination is on the chunky/thick side... just the way I like it.

(2) 28 oz. cans Furmano's chunky crushed tomatoes w/basil, garlic, and oregano included
(3) Tbl Oakridge BBQ's Habanero's Death Dust rub
(1) Vidalia onion - diced and sauteed
2-3 lbs. brisket; pre-smoked and chilled for melded flavors
(1) 40 oz. can Great northern beans - undrained.

Tasted the sample BEFORE the crock pot got hot... wanted to taste the combination; just to sense the seasonings before the temperature rises farther.
Am very pleased so far. The spices do appear slowly through the flavor nicely... not powerful.

Will see how the re-hydration and melding improves through time.
Looks like another winner, Mike. Thank you.

Big George's BBQ · 01-30-2013, 03:09 PM

Bob that looks excellent You are really making me hungry

BBQ Bandit · 01-30-2013, 06:25 PM

Three hours later - results from first bowl served... a very nice flavor profile.

Nothing overbearing - each aspect is clearly present on the taste-buds. The sauce is rich and wholesome. The onions are subtle and soft. The brisket is oh so lovely. The surprise was the HDD rub. There was no overwhelming punch of spice - but a slow crawl of a hint of heat hitting in the back of the throat. Not screaming hot, but a nice nudge of heat. Felt my face getting warmed up - just short of the well-known signs of beads of perspiration on the forehead. Just on the edge.

Very surprised - and happy how it turned out.

[Edit: Used the Northern beans for a better texture/density and color/contrast].

cpw · 01-30-2013, 07:16 PM

Looks like a good bowl of chili!!

fingerlickin' · 01-30-2013, 11:12 PM

Love the HDD idea. I'm gonna have to give that a shot. Love those moments of clarity, I just wish they'd happen more often.

Westexbbq · 01-31-2013, 09:07 AM

Love the HDD, love brisket chili, an inspired moment for sure Bandit.
Nice going.

01-30-2013, 12:36 PM	#1
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	A new twist on brisket chili... Had a no chit moment... like "I could have had a V8" moment. Was shopping recently to compile for a future batch of brisket chili - to be chilled and melded beautifully for the football game Sunday. After putting everything away... it hit me. On the backside of McCormick Hot chili seasoning packet is the ingredient list: Spices (including chili peppers and red peppers), enriched wheat flour, onion salt, and garlic. Sitting on the counter next to it, was my shaker of Oakridge BBQ's Habanero Death Dust. Listed were its ingredients; Raw cane sugar, sea salt, habanero chilis and other select chilies, garlic, cumin, and other spices. I think that batch of brisket chili better make room for the new first string starter... HDD Brisket Chili. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

01-30-2013, 12:49 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	You're a sick, sick puppy, Bandit. I like that. Have some sour cream on hand. Not the low fat kind, mind you... __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-30-2013, 12:58 PM	#3
kcmike is one Smokin' Farker Join Date: 02-09-11 Location: Kearney, MO Downloads: 0 Uploads: 0	You are a brave man, my friend... Good luck!!! __________________ Mike Trump Owner & CEO, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Lang 84D 22½" WSM Oaklahoma Joe 20x40 22½" Weber Kettle

01-30-2013, 01:06 PM	#4
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	Sounds tasty! __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

01-30-2013, 01:28 PM	#5
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Angus will be peppered! __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-30-2013, 01:29 PM	#6
Subzerogriller Full Fledged Farker Join Date: 05-10-12 Location: Blaine, MN Downloads: 0 Uploads: 0	Can't wait to hear how that turns out, Bandit! __________________ Chris Good Batch BBQ Competition Team Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM's Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag Joined my first TD, and dove headfirst into the Zero's Club. Come to the Dark Side! Join a Throwdown!

01-30-2013, 01:53 PM	#8
Big Ugly's BBQ Take a breath! Join Date: 05-27-08 Location: Perryville, MD Downloads: 0 Uploads: 0	Definitely let us know how it turned out, sounds like something I would try............ __________________ Chris, the quiet 1/3 of 3-Eyz BBQ Big Ugly's BBQ & 3 Eyz BBQ www.biguglybbq.com, www.3eyzbbq.com http://3eyzbbq.blogspot.com/ Cooking Class June 8-9 (details @ http://3eyzbbq.com/rubsales.htm) Backwoods Competitor, Char-Griller, WSM, MC BBQ-60 Thanks to our sponsors: The BBQ Guru, Grizzly Coolers, The Ingredients Store (FAB), Yoder Smokers, 1st Mariner Mortgage

01-30-2013, 02:02 PM	#9
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	I'll bet it comes out great! I've been making pig candy lately with HDD and it's out of this world. __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

01-30-2013, 02:38 PM	#10
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	A very basic recipe just to establish a flavor profile desired with superior spices. The below combination is on the chunky/thick side... just the way I like it. (2) 28 oz. cans Furmano's chunky crushed tomatoes w/basil, garlic, and oregano included (3) Tbl Oakridge BBQ's Habanero's Death Dust rub (1) Vidalia onion - diced and sauteed 2-3 lbs. brisket; pre-smoked and chilled for melded flavors (1) 40 oz. can Great northern beans - undrained. Tasted the sample BEFORE the crock pot got hot... wanted to taste the combination; just to sense the seasonings before the temperature rises farther. Am very pleased so far. The spices do appear slowly through the flavor nicely... not powerful. Will see how the re-hydration and melding improves through time. Looks like another winner, Mike. Thank you. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

01-30-2013, 03:09 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Bob that looks excellent You are really making me hungry __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

01-30-2013, 06:25 PM	#12
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Three hours later - results from first bowl served... a very nice flavor profile. Nothing overbearing - each aspect is clearly present on the taste-buds. The sauce is rich and wholesome. The onions are subtle and soft. The brisket is oh so lovely. The surprise was the HDD rub. There was no overwhelming punch of spice - but a slow crawl of a hint of heat hitting in the back of the throat. Not screaming hot, but a nice nudge of heat. Felt my face getting warmed up - just short of the well-known signs of beads of perspiration on the forehead. Just on the edge. Very surprised - and happy how it turned out. [Edit: Used the Northern beans for a better texture/density and color/contrast]. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP Last edited by BBQ Bandit; 01-30-2013 at 06:42 PM..

01-30-2013, 07:16 PM	#13
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	Looks like a good bowl of chili!! __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

01-30-2013, 11:12 PM	#14
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Love the HDD idea. I'm gonna have to give that a shot. Love those moments of clarity, I just wish they'd happen more often. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-31-2013, 09:07 AM	#15
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Love the HDD, love brisket chili, an inspired moment for sure Bandit. Nice going. __________________ 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!"