MMMM.. BRISKET..
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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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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
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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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Old 11-12-2018, 05:10 PM   #50
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Bumping just because and since the weather for it is here or on the way. Give chile concentrates a shot. A bit more work, but if you can find dry pods, way better flavor than any powdered stuff!

Bob
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Old 11-12-2018, 07:33 PM   #51
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As a moderator, you should be temporarily banned for having such a great in ground fire pit. I am so jealous!
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Old 11-12-2018, 07:46 PM   #52
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I was going to say, as a mod you look young, then i realized the date on the original post. That Texas red looks legit.
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Old 11-12-2018, 07:51 PM   #53
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Quote:
Originally Posted by EyeBurnEverything View Post
I was going to say, as a mod you look young, then i realized the date on the original post. That Texas red looks legit.
I'm still younger than Phil and Ron!

Bob
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Old 11-12-2018, 07:52 PM   #54
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How about a recipe on the stew?
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Old 11-12-2018, 07:57 PM   #55
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Quote:
Originally Posted by BobBrisket View Post
I'm still younger than Phil and Ron!

Bob
We are all getting old, no matter what are age is. I stopped counting at 40. Ask me in 5 years and i am still 40.
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Old 11-12-2018, 08:05 PM   #56
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Quote:
Originally Posted by EyeBurnEverything View Post
We are all getting old, no matter what are age is. I stopped counting at 40. Ask me in 5 years and i am still 40.
I am forever 21!

Bob
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Old 11-12-2018, 08:06 PM   #57
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As for the stew, I can't remember. It most likely had some greens and most likely green chile in it. I know there is a pic of it some where, just gotta find it.

Bob
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Old 11-13-2018, 12:00 AM   #58
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I do love the pit — so simple yet flexible and functional! Did you ever install the rotisserie?
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Old 11-13-2018, 01:34 AM   #59
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Strewth Bob!

Talk about yankin your own chain!

But seriously, It was great to see all those other names there... even yours doing a thread before you drop off the twig. You look positively juvenile in those pics! You should get a smack on the legs for reviving a post THAT old!

But Texas Chil! Forgiven!

Cheers!
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Old 11-13-2018, 05:54 AM   #60
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Fantastic looking pit and chili - sure it tasted phenomenal.
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