primeats Posted December 19, 2008 Report Share Posted December 19, 2008 Looking to the forum for help. We are going to host a chili cook-off, never done this before, NBC5 Chicago will be helping us promote it , I could use some help in coming up with "my own recipe" to demo on the air...with full credit given to the creator. It's gonna take place the Sunday before the Super Bowl. I am petitioning corporate sponsors as well to help with the prizes and any proceeds going to charity(probably my local Rotary Club -Wilmette Harbor) My hope is in the future to raise enough to give away a very nice custom made BBQ/smoker;). Until then we will have to settle for some "other " backyard cooking appliance and probably a Super Bowl Meat basket or gift certificates at a local gourmet meat purveyor. PM's would be great! I have no idea yet what the entry fee would be, if there is going to be one, but it would be open to all in the Chicago viewing area--local,not cable! Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 20, 2008 Report Share Posted December 20, 2008 Talk to Glenn (Jiarby). His chili rocks. There may be a recipe at one of his "past life" forums, or I could guess at a reconstruction. But he's the man. Quote Link to comment Share on other sites More sharing options...
Amphoran Posted December 20, 2008 Report Share Posted December 20, 2008 http://www.kamado.com/discus/message...tml?1162143829 Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted December 20, 2008 Report Share Posted December 20, 2008 Anyone else find the link above to be dead? Not Found The requested document was not found on this server. Web Server at kamado.com Thanks! Quote Link to comment Share on other sites More sharing options...
Amphoran Posted December 20, 2008 Report Share Posted December 20, 2008 Weird! OK, go here: http://www.bbq-brethren.com/forum/showt ... p?p=735859 The link I originally posted is in the seventh message in the thread, and it works from there..... Cheers, Mike Quote Link to comment Share on other sites More sharing options...
primeats Posted December 21, 2008 Author Report Share Posted December 21, 2008 Thanks Dave,Mike and Conodo for the link. I also saw a recipe in the cooking section. After I expperiment on these recipe's I'll have to take the robes and pj's off the BowFlex to sweat this stuff off! Quote Link to comment Share on other sites More sharing options...
jdbower Posted December 21, 2008 Report Share Posted December 21, 2008 ...I'll have to take the robes and pj's off the BowFlex to sweat this stuff off! If the chili isn't making you sweat enough you're not doing it right Quote Link to comment Share on other sites More sharing options...
DachsieSlave Posted December 21, 2008 Report Share Posted December 21, 2008 Chili?? Here is my chili story though it won't help you any. Well maybe what not to do. Many years ago, shortly after we were married, my new bride made chili for dinner. It was very bland and I do mean very. But being the nice husband (and having learned my lesson after the gravy incident ) I ate it and said nothing. A few days later while rummaging in the pantry I found a rolled up bag of McCormick Chili mix with a rubber band around it. I asked the wife what it was. She said it was left over from the other night. I asked why she didn't use all of it. Because that was the way Mom did it. Well needless to say that weekend we went shopping and bought a cookbook and stocked up the spice rack. Now her chili is much better though still a compromise between what I would prefer, and what everyone else likes. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted December 22, 2008 Report Share Posted December 22, 2008 Chasing links, here's Glenn's full blown treatment: http://www.kamado.com/discus/messages/3/33231.html?1162143829 (I'm the gumbo recipe he links to, "great article about stock". My off-brand ceramic cooker needs a repair, so tonight's chicken went into a chicken pot pie, lard crust from SF Farmers Market lard, home-ground flour. Made a double stock from stock and the new bird. The stock makes the dish.) Quote Link to comment Share on other sites More sharing options...
