MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-08-2021, 12:30 PM   #1
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default Cold Front Arrived— MSU Lab Open

Green Chili Stew. Sort of.
1# fresh ground brisket flat
1# chopped mesquite smoked pork shoulder
6-7 fingerling potatoes
1.5 cups brisket jelly
1 Jar Durango Diner Green Chile Sauce
2 T Bolner Fiesta Chile Seasoning
1t Cumin
1T ground oregano
1packet Goya Sarazon
Chicken stock

Beer for the Lab Technician. Maybe two. Bike ride early in the books
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe Bronco, Oklahoma Joe Highland, Pit Boss Austin XL

#neverquitsmoking
16Adams is offline   Reply With Quote




Old 09-08-2021, 12:39 PM   #2
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default

Thinks it's gonna be alright
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe Bronco, Oklahoma Joe Highland, Pit Boss Austin XL

#neverquitsmoking

Last edited by 16Adams; 10-09-2021 at 04:02 AM..
16Adams is offline   Reply With Quote


Thanks from: --->
Old 09-08-2021, 01:07 PM   #3
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default

Edible
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe Bronco, Oklahoma Joe Highland, Pit Boss Austin XL

#neverquitsmoking

Last edited by 16Adams; 10-09-2021 at 04:02 AM..
16Adams is offline   Reply With Quote


Old 09-08-2021, 01:35 PM   #4
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

I have never seen potatoes in chili but would definitely like to try it
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party- sold
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Old 09-08-2021, 09:19 PM   #5
Clay-b-que
is One Chatty Farker
 
Clay-b-que's Avatar
 
Join Date: 06-18-14
Location: Denver, CO
Default

Looks great Adams! I just picked up that Durango green chili on Monday and had high hopes and it didn’t deliver. Too much of a lemony vinegar taste in my opinion. Guess I will have to just keep making my own…
__________________
"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)
Clay-b-que is online now   Reply With Quote


Thanks from:--->
Old 09-08-2021, 09:28 PM   #6
Quesera
Knows what a fatty is.
 
Join Date: 08-09-13
Location: San Antonio, Texas
Default

Wishing on a cold front in my part of Texas, quicksilver daydreams of crisp fall weather while my car thermometer reads 106 degrees Fahrenheit. Dish looks tasty. I'd enjoy it regardless of the weather.
Quesera is offline   Reply With Quote


Thanks from:--->
Old 09-08-2021, 11:45 PM   #7
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is online now   Reply With Quote


Thanks from:--->
Old 09-09-2021, 12:08 AM   #8
SmokinAussie
somebody shut me the fark up.

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

Is putting taters in Chili kinda like putting beans in chili?
__________________
Still Smokin'

SmokinAussie is online now   Reply With Quote


Thanks from: --->
Old 09-09-2021, 05:06 AM   #9
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default

Where I live (on The High Plains) it’s near the desert Southwest, near the Rocky Mtns, near the Mexican Border, I’m in Indian Territory claimed by Plains Apache, Kiowa and Comanche. Where Spaniard vs Mexican still has a distinction.

That being said, saying you had a bowl of Green Chile Stew in my part of the world is like saying you had a cookie. Ingredients/method of cooking/taste/texture/appearance the possibilities are endless.

This pot was based on what I had on hand. A freezer fridge cabinet dump of ingredients. True for this pot. There are those cooking their ancestors recipe that would never vary a pinch of anything anytime. I’m not Those people.

Google “Green Chile stew with potatoes)
https://barefeetinthekitchen.com/bes...e-stew-recipe/
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe Bronco, Oklahoma Joe Highland, Pit Boss Austin XL

#neverquitsmoking

Last edited by 16Adams; 09-09-2021 at 05:13 AM..
16Adams is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:18 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts