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Everyday Misc Cooking Photos w/ details

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Nothing new to the forum, but always a fall football classic. American football that is.

Brisket for Saturday dinner. Then Sunday brisket chili.

I forgot to take a picture of it being finally served, but it always comes garnished with a healthy dollop of sour cream, some shredded cheese, cilantro, thinly sliced jalapeño and green onion sprinkled on top.
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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.


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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


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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.

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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!")

 

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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.

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Plated with a nice salt-crusted baked potato and some of the leftover coleslaw.

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Last night was lamb chops. Main grate, 350F, coffee wood chunks. Rubbed with my "house" lamb seasoning, with a bit of extra rosemary.

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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!

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Edited by tony b
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12 minutes ago, BOC said:

I live in Michigan. Chili without the beans is just coney sauce to me emoji23.png

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. 

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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.


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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." 

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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.

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Sides of pasta puttanesca and salad.

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