On a cold winter day, chili FTW.


I do love to zing my chili up with extra squirts of hot sauce though.

 

I had the hot sauce there and ready to go, honestly, with the green chiles and the cayenne, it was just right, the cayenne crept a bit, but I didn't find the need for hot sauce, it was plenty spicy

 

Nope, never. I helped my mom make it when I was a kid, chopping vegetables, etc. But never made it myself. I'm honestly not a big fan of other peoples' chili, but I loved the chili that I made. I've made taco soup plenty of times, which is very similar, but never made chili. Honestly, the only reason I made this is because I inherited most of the canned ingredients from my brother and his wife when they moved

 

Ah yeah...I think I just enjoy that zing of sour hot sauces like Louisiana or Tabasco provide too.

Do you usually eat very spicy or is it more on the milder side?

 

So many possibilities with chili...

Like try a half half mix of beef and sausage.

 

Indeed...a bit of bacon is also nice.

 

I don't know how I've never ran across this thread before...

Made this today.. local cheese platter for some clients having their rehearsal dinner at the restaurant.

 

And while we're at it...all chili tastes better with beer in it. Preferably something dark and heavy like a porter or stout. I used Boddingtons last week.

Less water more beer & beef broth.

 

Yup, a dark ale gives it a nice flavor. I've also thrown in whiskey before to give it a bit more zing. Nothing fancy of course...something cheap that'd you would use to mix with soda/soft drinks.

 

Both

I almost put beer or wine in it, but since it was supposed to be for work, I figured I'd go more tradicional

 

There is no cheap whiskey in my house

Or beer or wine for that matter

 

I've done whiskey and wasn't a huge fan. Beer however just makes whats already in there "pop".

Honestly, unless you said something, no one would ever know there was beer in it. The spices remove any and all beer flavors. It just enhances those spices.

Never thought about wine. A dark dry merlot would probably work great... Hrmm

 

You need some chip wine, beer, and spirits for cooking. You can't go throwing in 20 year-old vintage crap into some stew!

 

Oh, and wice wine. You need some wice wine.

 

Corn bread with Chili.

Throw some cheese once the chili is in the bowl too. hot dayum..

 

Or crusty bread...spread some garlic-butter spread and woot-woot.


Fark...now, I'm hungry. NEGREP TO YOU ALL!

 

a must, I threw some block shredded cheddar on mine

 

Have you ever tried Grana Padano cheese on your chili? If not, try it! Gives it a very nice change to cheddar.

 

no, I don't even know what that is

 

Cojita is really good too.

Making homemade Hawaiian pizzas with bacon tonight.

 

Look it up, Herr Mod. It's seriously good stuff...I think it's one of the most used cheeses in Italy.

 

Made some lemongrass pork skewers with a side of green mango and green papaya slaw. Slather on the fish sauce =

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That looks fantastic man...

 

Looks amazing

 

 

Spicy Tuna Rolls on Saturday
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Made beef soft tacos on Monday night
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That chili looks good I gain a lot of weight when I have a pot of chili just hangin out.

 

Boy was I naughty...decided to make the family grilled cheese.

Bought some artisan cranberry nut bread, munster, colby jack, cheddar, and some apple wood bacon.

Diced the bacon into small cubes and crisped it up a pan, and then the evil began...buttered up the bread and got it nice and crispy in said pan with bacon grease...

Layer the three cheeses in the bread, added the bacon lardons and some sliced apples and bam....some crispy, crunchy, gooey heaven on a plate

 

 

Made baby backs on the smoker for memorial day. Got 3 racks of baby backs from Sam's club, hand butchered the excess fat, and removed the membranes.
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Made my own dry rub. (A little bit of everything, I can give specifics if anyone is interested. It varies every year based on what I have and feel like at the time.) I then hand whisked it all together.
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Brushed the ribs with olive oil and applied the rub
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Then let them marinate in the fridge over night.
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Fired up the charcoal, and added some fresh chopped cherry wood for added flavor
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Started smoking at 1 PM
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I smoked them for 3 1/2 hours before foil wrapping them and saucing them. Then left them on for another couple hours with low smoke because we were working in the yard. Here's a picture of the finished product.
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And a picture of the smoke ring and juice
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The ones that I served were actually a lot juicier but I didn't get a pic. This pic was from my leftovers the next day. Definitely came out awesome though

 

Some mongolian BBQ.

 

Making Chili again tonight for a work chili cook off tonight, hoping it comes out as good or better than last time

 

So my new job had it's first annual Chili Cook Off, so I made chili again. Used 2 lbs grass fed beef, 2 cans organic kidney beans, 1 can organic black beans, diced red onions, red peppers, green onions, 4 cloves fresh garlic, chili powder, cummin, salt, pepper, garlic powder, and cayenne pepper, sauce was made from 4 cans of rotell diced tomatoes with green chiles. All in all I'm very happy with the way it turned out, and people have been raving about it so far.

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Cooked in the crock for 8 hrs on low, crappy picture I snapped before the competition started
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Good sign that mine was the only one empty before the competition even ended?
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Took 2nd place over all in the chili cook off, not bad for only being my second time making chili

 

First time using my large BGE. Decided to go with chicken breasts stuffed with Swiss cheese and wrapped in bacon. Cooked indirectly at ~375 for about 40 minutes. They tasted great but we're a little dry, most likely from being a bit overdone.

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Still look good though

 

X2

 

Itching to make my Bruschetta Chicken again now that I grew fresh basil

 

First time doing a steak on the egg. Was able to sear them at 900*. Used Trex's method and it came out great.

Seasoned with evoo, salt, pepper, and a little Worcestershire sauce.

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Searing....

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And the finished product...

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Let's see a cut


....It's like the equivalent of -ing in here