I've never entered a contest before and need some help. This is just a neighborhood contest, but me being me, I really want to win. I plan to enter the ribs and the chili comp. I have no doubt that Last Meal Blasphemy Ribs will take home the prize. The chili - I was thinking of doing Chili Verde (I know that no one is doing this). The judging is by local dignitaries - likely with no professional training. Are my chances of winning better with the traditional beef/bean chili or something different like Chili Verde? All thoughts and help will be appreciated!. For the record, I've made chili only two times before, so I have no favorite recipe
The OmegaDog
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Hard to say what folks will like- will they expect the typical ground beef stewed tomato and cumin-heavy chili, or will a refreshing departure into parts unknown take home the prize? In any case I lok forward to seeing pics and the results of this!
If I was you and I wanted to "WOW" them......smoke up a brisket cube it and then throw it in the Chili Con Carne recipe by Meathead. Everyone will be adding ground beef or pork. Stand out and throw some smoked Brizzy into the mix! You can also render down some of the trimmed fat, pour the liquid into an ice tray and put it in the fridge. I usually throw two "fat cubes' into the chili to add some more richness to the chili as well. It really makes it stick to your bones!
This is my favorite recipe for chili. I like to throw Fritos and sour creme on the bottom of the bowl before serving, then I pour the chili over the top. It is amazing. And who doesn't love some brisket chili?
Salsa verde, a.k.a. green enchilada sauce, makes a great soup base. Add some smoked and cubed pork butt, and you've got a fantastic salsa verde pork chili. Taste all the smoky, spicy goodness in this simple tested chili recipe.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
One of my cousins entered a chili verde into his first competition. He not only took home first for chili but first overall. He’s since won first with his chili verde again...
I think part of it is that being of the green variety...it stands out from all of the other "brown/beef" offerings.
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