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Im going to make chuck roast chili

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  • Attjack
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    • Aug 2017
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    Im going to make chuck roast chili

    I haven't done this yet so this will be my first. I got some salt on it tonight. I also bought some ground pork sausage to add some porky flavor, and I'm not going to use any beans. Tomorrow I'll smoke the chuck then I'll go from there.

    Click image for larger version

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    Last edited by Attjack; December 2, 2018, 12:20 AM.
  • Santamarina
    Club Member
    • Aug 2018
    • 733
    • Wildomar, CA

    #2
    Mmmm...just the way I like to do my chili too! Happy cooking!

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9733
      • East Texas
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      #3
      Right on!! Loooong slow cook in the pot to get that meat tender....daaaaaaaaaang I'm hungry!!

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        I am also considering smoking the whole pot on my kamado. Potkettleblack if I go with a pressure cooker do I add less liquid or will it reduce like it would on the grill or slow cooker?

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        A lot less liquid.

      • Attjack
        Attjack commented
        Editing a comment
        Thanks, Potkettleblack .
    • Timbo54
      Club Member
      • May 2018
      • 149
      • Roseville , Ca

      #4
      I smoked a pork shoulder and chuckie a couple of weeks ago and made chili. It really makes a difference, another layer in your chili. Good Luck...Yummm

      Comment


      • tRidiot
        tRidiot commented
        Editing a comment
        How did you incorporate the pork shoulder? Same as the chuck, smoke a couple hours, then cube/dice? Or added pulled pork to the chili, or what?

      • Timbo54
        Timbo54 commented
        Editing a comment
        I pulled the pork shoulder and chuckie at about 160. Cut up into 1 inch cubes and discard as much fat as possible. I then seared in cast iron pan in batches to get a nice crust, after that it all went into the chili pot and I started building my chili. I simmered for a couple of hours and finished off till tender.
    • Ratton454
      Club Member
      • Jul 2018
      • 65

      #5
      Good looking chuckie!!

      Comment

      • holehogg
        Club Member
        • Nov 2017
        • 2333
        • Port Elizabeth, South Africa

        #6
        Your repertoire is ever growing and the end results always speak for themselves.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 12689
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
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            lots of probes.
            CyberQ

          #7
          That sounds great.

          Comment

          • Lock Stock and Barrel
            Club Member
            • Apr 2018
            • 145
            • Victoria, TEXAS

            #8
            Allow me to send my address when your done so it can be professionally tasted! Please post recipe if it is a hit!

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10597
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
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              #9
              Been snowing here for a few days, this sounds amazing right now.

              Comment

              • treesmacker
                Club Member
                • May 2018
                • 918
                • Grants Pass OR
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                #10
                Sounds good. I did this recently with help from the Pit. You might want to check out this link...
                https://pitmaster.amazingribs.com/fo...-chili-cookoff
                Let us know how it turns out.

                Comment

                • ecowper
                  Founding Member
                  • Jul 2014
                  • 3262
                  • Maple Valley, WA
                  • Grill = Hasty-Bake Gourmet Dual Finish
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                    Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                    Eric Cowperthwaite aka ecowper

                  #11
                  Great minds think alike. Dug through the freezer yesterday, couldn’t find the chuck roast that I swore I had in there. But I did find a top round roast and a pound of chorizo. Roast has been dry brining since last night. Gonna fire up the Hasty-Bake soon and get working on it. Looking around the kitchen right now to see what else is handy.

                  Comment

                  • Attjack
                    Club Member
                    • Aug 2017
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                    #12
                    I have the kamado warming up and the rub mixed up. The plastic bag on the right is the beef rub I made for a recent brisket. I started with that for this chili rub.

                    Click image for larger version

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                    Comment

                    • Attjack
                      Club Member
                      • Aug 2017
                      • 3963
                      • Primo XL
                        Weber 26"
                        Weber 22"
                        Weber 22"
                        Weber 18"
                        Weber Jumbo Joe
                        Weber Green Smokey Joe (Thanks, Mr. Bones!)
                        Weber Smokey Joe
                        Orion Smoker

                        DigiQ DX2
                        Slow 'N Sear XL
                        Arteflame 26.75" Insert

                        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                        - With Rear Infrared Burner
                        - With Infrared Sear Burner
                        - With Rotisserie
                        Empava 2 Burner Gas Cooktop
                        Weber Spirit 210
                        - With Grillgrates
                        ​​​​​​​ - With Rotisserie
                        Weber Q2200

                        Blackstone Pizza Oven

                        Portable propane burners (3)
                        Propane turkey Fryer

                        Fire pit grill

                      #13
                      I took the chuck to about 176 then charred the veggies a little.

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                      Comment


                      • Attjack
                        Attjack commented
                        Editing a comment
                        Best one IMO.

                      • theroc
                        theroc commented
                        Editing a comment
                        Fine liquid refreshment you have there

                      • Attjack
                        Attjack commented
                        Editing a comment
                        theroc it sure hit the spot.
                    • Frozen Smoke
                      Club Member
                      • Nov 2017
                      • 1528
                      • Northern Mn

                      #14
                      Looks like a great start Attjack ! Chili has been on my mind lately as well. I usually start with a good spicy bloody mary mix as a starter for my base. I can't get my favorite bloody mary mix around here for chili anymore (Red Eye Habenero) so I'm going to have to go on search for a replacement. Nice choice on the chuckie and a fine looking one at that! Post some pics when finished!.

                      Comment


                      • ecowper
                        ecowper commented
                        Editing a comment
                        That’s an interesting base, I might have to play around with that
                    • ecowper
                      Founding Member
                      • Jul 2014
                      • 3262
                      • Maple Valley, WA
                      • Grill = Hasty-Bake Gourmet Dual Finish
                        Smoke = Weber Smokey Mountain 22.5"

                        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                        Thermometer = Maverick ET732
                        Thermometer = ThermoWorks Chef Alarm
                        Thermapen Mk IV = Light blue
                        Thermapen Classic = Grey
                        PID Controller = Fireboard Drive + Auber 20 CFM Fan

                        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                        Favorite beer = Sam Adams Boston Lager or Shiner Bock
                        Favorite whisky = Lagavulin 16 year old single malt

                        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                        Eric Cowperthwaite aka ecowper

                      #15
                      Looking good Attjack! ..... I just got everything in the pot and cooking

                      Click image for larger version

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                      Comment


                      • ecowper
                        ecowper commented
                        Editing a comment
                        Attjack yep, I started yesterday .... will be serving for dinner tonight :-)

                      • Attjack
                        Attjack commented
                        Editing a comment
                        Mine should be ready for Monday night football.

                      • ecowper
                        ecowper commented
                        Editing a comment
                        Attjack mmmmmmm chili for MNF .... .I like it

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