snot Posted September 11, 2012 Report Share Posted September 11, 2012 Sorry we dont have one Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 11, 2012 Report Share Posted September 11, 2012 My next project is chili, since its cooling down outside and I can have a fire without melting my face off. I picked up this... I am going to make my hamburger into a loaf and smoke it on the smoker and while that's smoking , have the rest of the chili over the fire. Once the meat is done, I will add it to the chili and allow it to cook until dinner time over the open fire. Everything tastes better cooked on fire.... Right ?Yeah, I'm not about to try chili going over a fire for as long as I cook it! I cook my chili for 8-10+ hours! Hamburger? For chili? Are you out of your mind? Ugh... I thought this was a bbq thread? Brisket, pulled pork, etc... are MUCH better for chili! I use brisket, hence the task of trying to smoke my own brisket. My sweet 4 bean brisket chili is now award winning chili! I won the cookoff that I entered this past weekend, and have the trophy to prove it. I'm just too lazy to post pics of it. Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 12, 2012 Report Share Posted September 12, 2012 I recently discovered Quaker steak's "lube seasoning". Best off the shelf dry rub I've found so far. Got mine at giant eagle.Never knew they offered a recipe rub commercially......Brandt, get in on some man! Quote Link to comment Share on other sites More sharing options...
Bad324 Posted September 12, 2012 Report Share Posted September 12, 2012 I recently discovered Quaker steak's "lube seasoning". Best off the shelf dry rub I've found so far. Got mine at giant eagle.How is it on the salt? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 12, 2012 Author Report Share Posted September 12, 2012 Yeah, I'm not about to try chili going over a fire for as long as I cook it! I cook my chili for 8-10+ hours! Hamburger? For chili? Are you out of your mind? Ugh... I thought this was a bbq thread? Brisket, pulled pork, etc... are MUCH better for chili! I use brisket, hence the task of trying to smoke my own brisket. My sweet 4 bean brisket chili is now award winning chili! I won the cookoff that I entered this past weekend, and have the trophy to prove it. I'm just too lazy to post pics of it. My Chili isn't normal chili. I can't do spicey. My chili is real meaty( yes I use ground beef). I don't like chunks of brisket in chili. I'm sorta weird about it. It will be on the fire 8 or 9 hours simmering. I'm shooting for sweet and smokey, as my stomach doesn't do spice! Quote Link to comment Share on other sites More sharing options...
Gixxus Christ! Posted September 12, 2012 Report Share Posted September 12, 2012 How is it on the salt?First ingredient. It's not too overly spicy, so far I've used on steak, eggs, fish, burgers and sausage patties ...went well on all. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 12, 2012 Author Report Share Posted September 12, 2012 A lot if store rubs seem to be way over powering in the saltiness Quote Link to comment Share on other sites More sharing options...
Brownsfan1 Posted September 12, 2012 Report Share Posted September 12, 2012 Chunks of steak are really good in chilli. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 12, 2012 Author Report Share Posted September 12, 2012 :eek:Maybe I'm weird. I don't like super chunky chili?? Quote Link to comment Share on other sites More sharing options...
snot Posted September 12, 2012 Report Share Posted September 12, 2012 Mine is very hot! Its also knife and fork thick. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted September 13, 2012 Report Share Posted September 13, 2012 Mine is very hot! Its also knife and fork thick.Now that's chili! Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 13, 2012 Report Share Posted September 13, 2012 Mine is very hot! Its also knife and fork thick.Now that's chili!Oh, its delicious.....until afterwards when you go to drop stool......then theres all the screaming and burning and molten porcelin to deal with. But yeah, its pretty damn good:D Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 13, 2012 Author Report Share Posted September 13, 2012 I don't do spicey, but i'd like a sample sometime ... Quote Link to comment Share on other sites More sharing options...
snot Posted September 15, 2012 Report Share Posted September 15, 2012 I don't do spicey, but i'd like a sample sometime ...I can make a tame batch for you to try. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 15, 2012 Author Report Share Posted September 15, 2012 Oh no . If I'm trying it, I want the real deal !! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 15, 2012 Author Report Share Posted September 15, 2012 Brisket that has been inspired by porter, rubbed , injected and ready to go. Tomorrow its on, with chili on the fire , meat smoked for the chili , and brisket!! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 16, 2012 Author Report Share Posted September 16, 2012 (edited) Got everything fired up around 10 this morning. I had the idea to do chili over the fire. I decided to smoke the ground beef in my gasser, and on a whim I picked up a small brisket. Ground beef smoked and ready for chili Brisket done- this was my first attempt. It was alittle dry, but still very tastey Edited September 16, 2012 by oldschoolsdime92 Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 16, 2012 Report Share Posted September 16, 2012 I'd eat the ass out that hamburger loaf just the way it sits! Let us know how it turns out man Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 16, 2012 Author Report Share Posted September 16, 2012 It was awesome. The chili was sweet and smokey. The briskey was very good as well. Alittle dry but very tastey. Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 17, 2012 Report Share Posted September 17, 2012 I see cornbread! Always an excellent accompaniment to chili - Looks good! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 17, 2012 Author Report Share Posted September 17, 2012 Next time I do the corn bread it will be in cast iron on the open fire. Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 17, 2012 Report Share Posted September 17, 2012 Next time I do the corn bread it will be in cast iron on the open fire.Makes a difference in the flavor when its done Dutch oven style. You'll like it! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 17, 2012 Report Share Posted September 17, 2012 My Chili isn't normal chili. I can't do spicey. My chili is real meaty( yes I use ground beef). I don't like chunks of brisket in chili. I'm sorta weird about it. It will be on the fire 8 or 9 hours simmering. I'm shooting for sweet and smokey, as my stomach doesn't do spice!That's why the brisket has to be "fall apart" done. Once it cooks in the chili, it falls apart into pieces and other than the flavor, you might miss it being in there! Of course with the brisket I made it wasn't quite THAT good, but it was good enough for the trophy! Oh, its delicious.....until afterwards when you go to drop stool......then theres all the screaming and burning and molten porcelin to deal with. But yeah, its pretty damn good:DThat's how I like to make mine, but rarely do I get to make it that spicy. It's usually just a little warm, which to me, I can't even tell that it's hot.I think for the next chili that I make, I'm going to smoke the peppers that I use in it, along with smoking another brisket. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 17, 2012 Author Report Share Posted September 17, 2012 I thought that too with the peppers, and onions, but opted not to on the first go. The chili was great. It was a lot of fun keeping the fire going all day as well. All in all the brisket was good, chili was great. Good company and good times. Quote Link to comment Share on other sites More sharing options...
jayjie15 Posted October 6, 2012 Report Share Posted October 6, 2012 http://www.amazon.com/gp/product/B00104WRCY?t=slickdeals&tag=slickdealsSaw this today. I think the regular price is $189, so not a bad deal. I just thought I would throw it out there for you BBQ guys. Quote Link to comment Share on other sites More sharing options...
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