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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. |
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04-24-2016, 01:39 PM | #31 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Looks great Marc!
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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04-24-2016, 08:38 PM | #32 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Stupid auto correct on my phone messed that up and by the time I noticed it said TDS it was too late to edit....
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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04-28-2016, 11:50 PM | #33 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Thread Revival / Update! - Chili in progress
OK, so it took until Friday (and an unexpected day off from work) for me to get to making this batch of chili.
Also, unfortunately, due to an incredibly busy couple of weeks, the chili cook-off has been postponed until the fall. Boo. BREAK BREAK I decided to use a combination of recipes (as I often do). - Campus' Big Boy Brisket Chili - mrmarkfr's competition chili - My own dear Mom's secret Crawford Chili recipe Thanks to a couple of you out there who graciously let me read through your own award winning chili recipes in my research! You gave me some great ideas. I chopped up about 1 1/2 lbs of the brisket I smoked last weekend: I also decided to use BOTH the Montezuma Chipotle and the Santa Fe rubbed nekkid fatties from last weekend: I pulled together all sorts of spices from the normal assortment you'd expect: Cumin, Onion Powder, Garlic Powder, Cayenne, Oregano, Bay Leaves... Then, after I discovered that I couldn't really get the whole chilies that I wanted (mentioned a few posts above) for grinding into a powder, I found ancho chili and chipotle chili powders in the spice aisle. I decided to use those two in equal ratio in place of the generic "chili powder." Several recipes and discussions here on the forums mentioned splitting the spices into 3 portions for inclusion at three distinct points in the cook. This is the first time that I've tried this method... but the theory makes sense to me. We'll see how it turns out. Instead of starting with the meat (as I would, if the meat was uncooked), I started with the onions, tomatoes, sauce, and the first batch of spices. I let this bubble and simmer for about 10-15 minutes before adding beans. I'd considered going with a beanless chili, but I thought it could use some texture differences and some additional veg. I went with some great northern beans and black beans - why not!? I wanted something different than the standard pintos and kidneys. I let this go for about another 15 minutes before adding the second "dump" of the spices... this one with the bay leaves. Then, I added the MEAT! After the meat went in for about 10 minutes, I started to mess with the consistency a bit. I know it'll thicken some more as I let it slowly cook and mingle. Therefore, I added some more diced tomatoes, a small can of sauce, and a little water (that I expect will evaporate out). It's not exactly pretty to look at, but the smells from the kitchen are pretty intoxicating. I've been stirring it occasionally and taking a taste here and there. It's not done yet, but we're headed in the direction I was hoping for. More to come.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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04-29-2016, 04:34 AM | #34 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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We finally couldn't take it any longer.
About 1745, momma asked when the fark we were eating dinner so that we could finally tuck into this chili. I added the final 1/3 of the spices and let it ride for the next 20-25 minutes. Served up with some sour cream, grated extra sharp cheddar cheese, and some jalapeños for the chili-head (me)... we hit it. I'd never had chili with brisket... much less, brisket AND fatty! If you make your own version, be sure to leave just a bit of fat on the brisket... it's already tender from the smoking but why not have each bite perfectly tender!? I think I'll add a few extra beans next time... not much, but maybe 1 more can. The rub has generally stuck with the brisket / fatty, making those bites even more interesting and flavorful. The ancho and chipotle make the flavor rather dark and savoury, but with a nice heat that starts slow and holds steady. Rather torqued that the chili cook-off was postponed. I think this had a good chance of taking the prize. Anywho... as you folks gave me the ideas, I'll share the recipe. Wicken Yanks' Brisket & Fatty Chili - 1.5lbs smoked brisket - cubed at 1/2inch - 2 smoked fatties - chopped - total of approx 20oz ○ 1 Montezuma Chipotle Rub Fatty ○ 1 Santa Fe Fatty - 1.5 large onion - chopped - 1 (28oz) can of diced tomatoes + 1 (14.5oz) can of diced tomatoes - 1 (14.5ox) can tomato sauce + 1 (8oz) can tomato sauce - 14.5 oz Great Northern Beans with juices - 14.5oz Black Beans -rinsed - 6 tablespoons Chili powder (split as below) 3 Tbsp Ancho Chili Powder 3 Tbsp Chipotle Chili Powder - 3 teaspoons Ground cumin - 1 tablespoon Onion powder - 1 tablespoon Garlic powder - ½ teaspoon Salt - 1/2 teaspoon Cayenne - 1/2 teaspoon Oregano - 2 bay leaves (whole - to remove later)
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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04-29-2016, 04:37 AM | #35 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Great looking bowl mate.
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04-29-2016, 06:36 AM | #36 |
is One Chatty Farker
Join Date: 04-17-15
Location: Keyport, NJ...via Soulard,MO via Missouri farmland
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Oh yeah!
Just need some corn bread! Brisket chili is always the best but adding a FATTY?! |
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04-29-2016, 10:18 AM | #37 |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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That has got to be some of the best looking and sounding chili ever.
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04-29-2016, 04:16 PM | #38 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Great looking chili SD. If you are still going to be there when they hold the next chili cookoff, PM me your address ahead of time and I'll send you some dried chiles. They are light, shouldn't cost much to send a box of a couple different types...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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04-29-2016, 04:19 PM | #39 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Nice!
I've yet to try chili made from brisket, yours just made me want to. Thanks Shadow! |
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04-29-2016, 04:24 PM | #40 |
is one Smokin' Farker
Join Date: 01-30-12
Location: Pewaukee, WI
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That looks outstanding! Would be perfect for a day like today here in WI!
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04-29-2016, 06:07 PM | #41 |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
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That's some good looking chili there. I've been having a urge to make some chili before it starts to get hot here. I might have to make some soon.
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04-29-2016, 06:17 PM | #42 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Looks killer! Brisket and fatty chili, that's awesome! Nice job!
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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04-29-2016, 07:15 PM | #43 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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That does look like a Winner for sure and nice wangs too!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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04-29-2016, 07:48 PM | #44 |
is one Smokin' Farker
Join Date: 10-16-15
Location: Haymarket VA
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Great job brother! Looks tasty :)
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brisket, Chili, fatty, Oakridge Rub, wings |
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