tekobo Posted October 19, 2021 Report Share Posted October 19, 2021 Oh boy, that brisket just pops on the screen @BOC! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 20, 2021 Report Share Posted October 20, 2021 I bet that was some great chili 😁 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 20, 2021 Report Share Posted October 20, 2021 (edited) Dinner in the dark. Hotel style pork chop, fried potatoes and squash seasoned with thyme, ghee and maple syrup. Plated. Edited October 20, 2021 by MacKenzie 12 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 20, 2021 Report Share Posted October 20, 2021 Stunning !!! 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted October 20, 2021 Report Share Posted October 20, 2021 I bet that was some great chili Indeed it was. Hybrid between Texas brisket and traditional. All of the Texas brisket chili spices, but all of the tomato, beans, etc in a traditional. Plus I roasted the jalapeños, tomatoes and onions first. Secret ingredient to all of my chilis is a few spoonfuls of masa flour. Great thickening agent with the added benefit of a little corn flavor. Sent from my iPhone using Tapatalk 3 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 20, 2021 Report Share Posted October 20, 2021 I’ll be making a batch of chili soon, I’ve been using Meat Church’s new Chili seasoning. I really like it 😁 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2021 Report Share Posted October 20, 2021 While the brisket is gorgeous, and the pot of chili looked great, you lost me on the beans! I'm a "purist" when it comes to TX chili. I did like the fact that you roasted the other ingredients though. Quote Link to comment Share on other sites More sharing options...
BOC Posted October 20, 2021 Report Share Posted October 20, 2021 While the brisket is gorgeous, and the pot of chili looked great, you lost me on the beans! I'm a "purist" when it comes to TX chili. I did like the fact that you roasted the other ingredients though. I live in Michigan. Chili without the beans is just coney sauce to me Sent from my iPhone using Tapatalk 1 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 20, 2021 Report Share Posted October 20, 2021 Well if it has beans it isn’t chili 😂 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2021 Report Share Posted October 20, 2021 (edited) Catching up on some recent cooks. Sunday - chicken thighs with Uncle Dougie's wing marinade - my "go-to." Started out on the main grate at 325F, but then dropped down to the lower grate, skin side down, for the last 15 minutes. Plated with orzo pasta and coleslaw (I mixed some clean Uncle Dougie's into the dressing for the slaw instead of the usual vinegar - it's a "keeper!") Monday night was a bit of a quandry as to what to make? Quickly thawed out some thinly cut beef and made some suya skewers. I did add a bit of Gunpowder to the suya mix. I liked it. Lower grate, 400F. Mesquite chunks. Plated with a nice salt-crusted baked potato and some of the leftover coleslaw. Last night was lamb chops. Main grate, 350F, coffee wood chunks. Rubbed with my "house" lamb seasoning, with a bit of extra rosemary. Plated with roasted spuds and a salad. This is "faux" green crack - Trader Joe's Jalapeno Sauce with fresh chopped cilantro and parsley. Works great in a pinch! Edited October 20, 2021 by tony b 10 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2021 Report Share Posted October 20, 2021 12 minutes ago, BOC said: I live in Michigan. Chili without the beans is just coney sauce to me Says a lot! 🤣 Coney sauce (aka - "Greek" chili down south where I come from) is a totally different dish from TX chili. I've judged CASI sanctioned chili cook-offs, so I know the difference. I like both - and I make both - but don't confuse the two. 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted October 20, 2021 Report Share Posted October 20, 2021 Says a lot! Coney sauce (aka - "Greek" chili down south where I come from) is a totally different dish from TX chili. I've judged CASI sanctioned chili cook-offs, so I know the difference. I like both - and I make both - but don't confuse the two. They are totally different and I’m very aware. But it’s always my go to sarcastic stance for all you Texas chili purists. I mean, I’m just adding some beans. It’s not like I’m making Cincinnati chili up here.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
BOC Posted October 20, 2021 Report Share Posted October 20, 2021 @tony b. Those chops look great!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2021 Report Share Posted October 20, 2021 (edited) 5 minutes ago, BOC said: It’s not like I’m making Cincinnati chili up here. And, Yes, I've had the authentic Skyline chili. Interesting, for sure. I even did 5 way (with beans!) Edited October 20, 2021 by tony b Quote Link to comment Share on other sites More sharing options...
RokDok Posted October 20, 2021 Report Share Posted October 20, 2021 I reckon I could just look at these amazing pictures, have a few beers and feel that I'd eaten really well. Might try it on Friday night instead of cooking. 1 4 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 20, 2021 Report Share Posted October 20, 2021 Well my last batch of “chili” had beans in it because my lady friend wanted beans in it 😊 And it was really good, it just wasn’t Texas brisket chili anymore lol 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 21, 2021 Report Share Posted October 21, 2021 20 hours ago, C6Bill said: Well my last batch of “chili” had beans in it because my lady friend wanted beans in it 😊 And it was really good, it just wasn’t Texas brisket chili anymore lol While I don't cook chili with beans, I often make a side pot of "chili beans" to have with the actual chili. Pinto beans with chili seasoning, Rotel tomatoes & green chiles, onions and usually a splash of tequila to make them "drunken beans." 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 21, 2021 Report Share Posted October 21, 2021 Last night was bacon-wrapped shrimp. Seasoned the shrimp with cajun seasoning. I par-cooked the bacon first, so that the shrimp wouldn't be overcooked waiting for the bacon to finish. Started out on the main grate, but wasn't getting the bacon to finish up quickly enough, so I dropped down to the lower grate for the final few minutes. Slathered on a little BBQ sauce, too. Sides of pasta puttanesca and salad. 7 Quote Link to comment Share on other sites More sharing options...
BOC Posted October 21, 2021 Report Share Posted October 21, 2021 @tony b. Mouth watering. How do you manage to get the bacon crispy without killing the shrimp?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted October 21, 2021 Report Share Posted October 21, 2021 4 hours ago, BOC said: @tony b. Mouth watering. How do you manage to get the bacon crispy without killing the shrimp? Sent from my iPhone using Tapatalk As I said in my write-up, I parcooked the bacon first (partially fried). But, I also needed to move them down to the lower grate, as the bacon wasn't crisping up fast enough on the main grate. The bacon was just crispy and the shrimp weren't overcooked (still moist inside). 3 Quote Link to comment Share on other sites More sharing options...
