C6Bill

The Super Bowl feast has been delivered and we have consumed our dinner. I don’t know what was better, the chili or the chocolate cake lol. We always make enough for some friends and family. This years meal was brisket chili, Texas hot links, coleslaw, stuffed cherry peppers, cornbread and chocolate cake 😁

I used Meat Church Texas Chili Seasoning and their Holy Voodoo in the chili. On the brisket I used Holy Cow and Holy Voodoo.

Congratulations !!!!!!!! You have excellent taste in KK’s. You got the best color and style of tiles. Everyone knows blue tiles cook the best food 😀

Well the brisket was done in 11 hours so it went in the cooler for a few hours. I got up at 5 AM today and started the chili, and it was a great chili until I put beans in it lol My lady friend likes beans in it so she gets beans in it. It’s the least I can do as we will be celebrating Valentine’s Day tomorrow And @tyrus there is no dry part of my brisket. And this is a large batch so 90% of that brisket is in the pot 😀 Happy Valentines Day everyone !!!!!!

I believe @remi has been making some really good looking ones

I’ll have to check that out 👍

Mine is just a modified version of a few I have tried. I adjust the ingredients as needed. In this case I will double everything. Brisket Chili Celery -3 cups Jalapeño - 3 small Red Onion - 3 Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add 4 tablespoons Meat Church spices and sauté’ with the veggies for 5 minutes. Add all to the pot Then add: Tomato sauce 14 oz Diced tomatoes 45 oz Red wine vinegar 1 cup Beef Broth - low sodium 3 cups V8 juice - 12 oz brisket 4 lb Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart about 3 hours, typically 8 hours or more. Garnish - Cheddar Cheese/White Onion

Here are my notes, i have done a couple and the results have been good Porchetta Pat dry before seasoning Baking powder in the seasoning to help crisp Let sit in fridge wrapped in pink butcher paper 10 to 12 hours to draw moisture out after seasoning Direct on rotisserie Add drip tray 20 to 30 minutes in, or once it flares up 385 degrees until 115 degrees internal temp Then raise temp to 500 for 20 minutes to crisp Or The Wilbur Method, i found that on this forum “Roll it and dust with baking powder and salt (the Wilbur method). Baste with the rendered fat every 30 minutes. Increase heat to 400 until the skin crisps. Outside crispy like a chip and inside could be eaten with a spoon.”

As mentioned earlier, i think that most of them are web based now. I'm using my Fireboard Pro today for a brisket (super bowl chili) and this is a screen shot of the web based app and a shot of the phone app on wi fi. I have it set at 235 and am waiting for it to heat soak a little more before putting the brisket in. I want it done late tonight so I can rest it for a few hours in the cooler before starting the chili in the morning. I always make my chili a day early, it's better the second day So nice out today !!!!! App Web

I loved my flameboss but HATED their probes, they were always falling apart. I switched to the fireboard pro last year, the product is great but i don't like their software all that much, i don't find it all that intuitive. It is needlessly over complicated, in my opinion. If i ever have a need to change again i'll go thermoworks.

Just a couple of chickens for watching football, unfortunately Philly won so it wasn't as much fun as it should have been lol And KC won too 🤮 But the chicken was really good, this was the first time i ever put a little butter under the skin. The breast sure was moist and tender

Hi Dennis The confusion is around the directionality of the split, being front to back or side to side. It can be confusing especially for new folks ordering for the first time.

I just looked through the site and this is what I found, it doesn't say anything about Deluxe ???? https://komodokamado.com/products/charcoal-basket-splitter-32-for-rotisserie

Just guessing here but did you take the Delorean to the store again ????

I hope so, i was going to call Dennis and find out for sure before ordering. @DennisLinkletter

But it's snowing out

It looks great from here !!!!

I love just doing the breast, its just all meat

Well now that whatever cold/flu i had over the holidays is done with I can get back to cooking and eating As always my lady friend loves duck so as soon as i was feeling up to it i made some for her 👍 And cooked up some of the last winter squash from the garden. In my Christmas stocking was a maple bacon spice from Cuisinart that goes really good with the squash. As always I used Yardbird for the duck, I score the fat and season then vac seal and put in the fridge for a day or two before cooking. I flipped one breast over jusr for the pic, they don't need to be flipped when cooking, just keep it fat side down throughout the cook.

I want that side to side basket splitter !!!!

I have the FB Pro too but haven't used it all that much, no issues so far. But one thing i always do is place my food so that there is no bend in the leads, the weak spot for any probe is where the wire connects to the actual probe so i like them laying flat. I went through way too many probes with a different manufacturer and that was where they always failed.

Count me in on the "za" thing. No idea why but it bugs the hell out of me lol

the one in the video looks like the one we already have

Happy Holidays everyone !!!!

The picture looks the same, but i believe there is a new splitter for the 32 that splits the firebox from front to back instead of the standard side to side. I have the side to side splitter and i really like it but i want that front to back splitter really bad !!!!