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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 05-14-2013, 09:32 PM   #31
caseydog
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Awesome HT!

But every time you put beans into Chili, you have to apologise to Texas!
Well, not necessarily. A lot of people here put beans in their chili, including me. I've heard for years that Texans don't put beans in chili, but it doesn't seem to be a universal rule, as far as I've seen. I've NEVER had one single person turn down a bowl of my chili because it had beans in it.

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Unread 05-15-2013, 01:08 AM   #32
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Well, not necessarily. A lot of people here put beans in their chili, including me. I've heard for years that Texans don't put beans in chili, but it doesn't seem to be a universal rule, as far as I've seen. I've NEVER had one single person turn down a bowl of my chili because it had beans in it.

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Ahem..., would anyone care to notice my can of Wolf Chili that boasts "Authentic Texas Recipe" and, in big letters, "With Beans?" Can someone explain that?

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Unread 05-15-2013, 06:37 AM   #33
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Ahem..., would anyone care to notice my can of Wolf Chili that boasts "Authentic Texas Recipe" and, in big letters, "With Beans?" Can someone explain that?
Easy, real chili doesn't come from a can.
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Unread 05-15-2013, 12:38 PM   #34
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Originally Posted by beercuer View Post
Ahem..., would anyone care to notice my can of Wolf Chili that boasts "Authentic Texas Recipe" and, in big letters, "With Beans?" Can someone explain that?

It's a marketing ploy. They sell more cans in CA. that way.
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Unread 05-15-2013, 02:30 PM   #35
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It's a marketing ploy. They sell more cans in CA. that way.
Made with Mexican Beef!
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Unread 05-15-2013, 02:35 PM   #36
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Orale!
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Unread 05-15-2013, 02:53 PM   #37
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Orale!
Nada vato, con usted?
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Unread 05-15-2013, 03:20 PM   #38
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Ahorita? Nada. Viernes o Sabado? El torta del Norte! Posiblemente...
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Unread 05-15-2013, 03:30 PM   #39
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Ahorita? Nada. Viernes o Sabado? El torta del Norte! Posiblemente...
El torta del Norte? ¿qué es esto torta norte se habla de
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Unread 05-15-2013, 03:34 PM   #40
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El torta del Norte? ¿qué es esto torta norte se habla de
El "Hamburger"... Esta es el torta de Norte Americana mas magnifico, si?
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Unread 05-15-2013, 04:03 PM   #41
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El "Hamburger"... Esta es el torta de Norte Americana mas magnifico, si?
oh sí, la hamburguesa. Muy bien señor. mi especialidad además
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Unread 05-15-2013, 04:12 PM   #42
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Well, now I know how to say hamburger in Spanish.
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Unread 05-15-2013, 04:17 PM   #43
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Well, now I know how to say hamburger in Spanish.
My caretaker in Belize taught me or I wouldn't have known either.
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Unread 05-18-2013, 02:59 AM   #44
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Default The True Hamburger

This is my official entry into the "National Burger Month" TD, please.

This story begins with my quest to submit "The True Hamburger,"-- ham as in pork, that is. Now it's first things first. As soon as I spied this pork butt for only 99 cents/lb., I knew I had to incorporate it.



First I slathered with a horseradish/dijon mayo. Then came the Chef Merito carne asada seasoning and lots of coarse pepper for rub.



Out to the pit to lightly smoke with a hickory/mesquite combo of all things. First several hours I averaged about a 260 degree temp.



Temp at 140 degrees:



Just before foiling at about 165. (Sky was getting dark outside):



After foiling and cool down. Took it to 195, and it was oh so soft and tender.



Pulled nice and easy:



Okay, now I could make some of my pulled pork chili with homemade red beans. Simmered it in a HOT enchilada sauce, and thickened with masa.



To keep along with this true burger plan, I fashioned some ground pork into patties and marinated them in light olive oil, balsamic vinegar, worcestershire, and coarse S&P. Then out to the pit. I let these smoke with mesquite on the indirect.





And here we have it, served open-faced on toasted whole wheat buns, with cheddar chunks and onions, and chili cheese fries. Yessir, I made a true pig of myself with a true pigburger.

Please use this following pic as my specific entry. Thanks!

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Unread 05-18-2013, 03:04 AM   #45
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Note to HT...

Jed, I apologize for any similarities between your entry and mine. I did not copy, I swear. I had this idea in mind before you even posted your fabulous entry. It's just a one of those "Great minds" moments.

BTW, your entry is just too cool with the branding marks!
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