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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 10-19-2009, 12:43 PM   #46
Bigmista
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*sitting on the front porch waiting for Fedex...*
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Old 10-19-2009, 01:45 PM   #47
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Quote:
Originally Posted by chambersuac View Post
There is nothing that looks bad in those pictures. In fact, it all looks great! Dang, I miss El Paso...more so when I see pix like those.

The chili - you said you won't share the recipe, but will you tell me how finely you chopped the meat - it didn't look to fine - or ground.
Thanks again everybody. Neil, look for UPS, not FedEx. Hope all is better with your van and trailer Brother.

The meat was not chopped very fine, it was the brisket point I had chopped up last week, so the sizes were in the half to one inch range. Actually no real big secret to my chili. I just start out with a rendered fat, bacon and then sautee some onions in it. From there th meat would go in, whatever I happened to have, this time it was brisket. Then brown the meat and I don't have exact measurements but it was chili powder, dried onion and garlic, dry chipotle flakes that I still had left. From there it gets a good boil with lid off to evap some of the liquid and concentrate the flavors. Then I used some masa powder to thicken it up. The liquid I used was the chile water from the quajillos I boiled up. I tossed in some quajillo puree as the last dump for color. I also had used some paprika for color as well. That's about it.
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Old 10-19-2009, 01:56 PM   #48
chambersuac
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Quote:
Originally Posted by BobBrisket View Post
Thanks again everybody. Neil, look for UPS, not FedEx. Hope all is better with your van and trailer Brother.

The meat was not chopped very fine, it was the brisket point I had chopped up last week, so the sizes were in the half to one inch range. Actually no real big secret to my chili. I just start out with a rendered fat, bacon and then sautee some onions in it. From there th meat would go in, whatever I happened to have, this time it was brisket. Then brown the meat and I don't have exact measurements but it was chili powder, dried onion and garlic, dry chipotle flakes that I still had left. From there it gets a good boil with lid off to evap some of the liquid and concentrate the flavors. Then I used some masa powder to thicken it up. The liquid I used was the chile water from the quajillos I boiled up. I tossed in some quajillo puree as the last dump for color. I also had used some paprika for color as well. That's about it.
Thanks, Bob - I plan to make some this weekend - I think I have plenty of quajillos, too.
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Old 10-19-2009, 02:16 PM   #49
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great job with the chili and also with the pit
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