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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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Unread 10-24-2010, 12:43 AM   #1
Q-Dat
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Default Brisket/Butt Chili!!!(1st Attempt at Pron)

Well, I had three brisket points and a hunk of butt left over from the Paul Kirk class so I decided to make the best use of them that I could in a big ole pot of chili.






Some good ole chili powder.


Three cans of dis...


The holy trinity...


A little of dat...

A handful of these...

Texans might wanna look away...


Lookin like chili...


Time to eat...


Well this was my first time putting the pics up guys. Hopefully I didn't break any rules. And hope you enjoy!
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Unread 10-24-2010, 05:47 AM   #2
Cliff H.
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That looks like it is worth doing for sure.
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Unread 10-24-2010, 07:00 AM   #3
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I love cooking with leftovers!
I dig your amount of garlic too!
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Unread 10-24-2010, 07:16 AM   #4
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Looks like good eats to me.
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Unread 10-24-2010, 09:19 AM   #5
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It should be noted, that in order to follow the recipe exactly, the 5 second rule of food hitting the floor must be observed about four times during the prep process. ;P

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Unread 10-24-2010, 09:24 AM   #6
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Quote:
Originally Posted by DADGUMMIT! View Post
It should be noted, that in order to follow the recipe exactly, the 5 second rule of food hitting the floor must be observed about four times during the prep process. ;P

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Is that the secret spice maybe?

Just joking the chili looks dang good
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Unread 10-24-2010, 10:11 AM   #7
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Send some this-a-way please!
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Unread 10-24-2010, 10:17 AM   #8
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Looks great!
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Unread 10-24-2010, 10:20 AM   #9
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It's a cold rainy day here I could use a big bowl of that today
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Unread 10-24-2010, 02:17 PM   #10
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Very nice! I actually just threw together some burnt ends and pulled pork to make some chili too. Trial run for chili cookoff at work next Friday.
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Unread 10-24-2010, 02:38 PM   #11
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Is there such a thing as bad chili...every time I see a bowl of chili, it always looks good and probably tastes better. Makes me want to make some. Good job.
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Unread 10-24-2010, 03:19 PM   #12
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Did you pressure cook it then move to the Dutch? This Texan loves beans in his chili. Course, that's just the Beaner in me!! That combo of black, pinto, and kidney beans makes for a nice contrast. Black eyed peas RAWK in a chili too. Specially if it REAL hot, the sweetness balances it out.
I got one ?................................................. ......WHERE"S MY BOWL??? I'd hit that hard!

Bob
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Unread 10-24-2010, 03:23 PM   #13
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Looks good. Thats what I call recycling
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Unread 10-24-2010, 03:27 PM   #14
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Quote:
Originally Posted by BobBrisket View Post
Did you pressure cook it then move to the Dutch? This Texan loves beans in his chili. Course, that's just the Beaner in me!! That combo of black, pinto, and kidney beans makes for a nice contrast. Black eyed peas RAWK in a chili too. Specially if it REAL hot, the sweetness balances it out.
I got one ?................................................. ......WHERE"S MY BOWL??? I'd hit that hard!

Bob
Well the pressure cooker was the only pot I had big enough to do the whole batch. I did put the lid on for about twenty minutes, but just to help those chewy point chunks soften up. The dutch oven was just for transportation to a friends house for the LSU/Auburn game.

I have tried it with no beans, but I just don't like it as much.
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Unread 10-24-2010, 03:37 PM   #15
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I like the pressure cooker idea. Good way to get the leftover brisket, pork, cheeken, or whatever meat chunks softened up quicker. I likey! Chile, IMO, is the best way to put the leftovers to use one more time. Their flavor kicks the chili up nice.

Bob
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