landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
Well, I wanted last night's brisket a tad moister, so I made some chili with tomatoes. One thing about a brisket with a good bark with lots of color, it makes some great chili.
And I am sweating here, this thing has some heat. I used a method of determining how much chile powder and spices to add that constitutes adding and frying the aromatics and bacon until when I leaned over the stove, the pepper caused me to reel back and gasp a bit. Perfect!
And I am sweating here, this thing has some heat. I used a method of determining how much chile powder and spices to add that constitutes adding and frying the aromatics and bacon until when I leaned over the stove, the pepper caused me to reel back and gasp a bit. Perfect!