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Chuck & Chili Weekend

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  • FishTalesNC
    Club Member
    • Dec 2017
    • 1252
    • Durham, NC

    • Cookers
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    Chuck & Chili Weekend

    SWMBO requested a chuck roast this weekend, and I like to make chili for NFL Opening Weekend, so that lined up well...

    Sam's Club didn't have any prime chuckies, but we found a pretty decent looking package of choice ones. Dry brined one of them for 24 hours and took it out Saturday morning.

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    I used up the rest of our PBC Beef & Game rub, I like that stuff.

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    Hung it on the PBC with some mesquite chunks at 10:30am.

    <pic removed because I was over the max # of pics>

    It stalled around 160F for an hour, and after 4 hours was at 177F.

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    Now, every other chuckie I've ever smoked ends up with a REALLY significant bark. I love a good bark, but I also like to be able to actually chew it. So this time I wanted to try wrapping it, and I was happy with the bark at this point so that's just what I did along with a little Lea & Perrins Worcestershire.

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    It went for another 90 min in the oven at 275F until it hit 202F IT and was probe tender. I left it wrapped in the oven at 170F for another 90 min. By then it was dinner time, and my wife was wanting sort of a pot roast thing so I didn't shred it but just pulled apart chunks. So tender and juicy it was almost falling apart. I saved the juices in the foil and we had gravy and served it with sauteed green beans and mashed cauliflower. It was definitely the best one I've smoked, the bark and flavors were perfect, ironic that all the others I've done were prime and the choice one turned out the best so far.

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    We had about a pound of that leftover, so I used that to make some chili Sunday morning before kickoff. When I looked up my last chili grillin' notes they were ironically from a cook during Hurricane Florence last year. Dorian just left us, so hopefully this is the last of my hurricane chili attempts. Got the wife to help with prep...

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    Now, typically I did this on my 22" kettle using my wok and the "bbq system" grate with the baskets underneath (never felt like that got hot enough). But I sold my 22" a while back so something else weird I've been wanting to try is using my vortex under the wok to get it screaming hot. With a chunk of mesquite, it fits nicely. Yep... that sucker got hot enough this time - another Vortex win!

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    Now, my process for grilling chili isn't from any recipe, just from my gut and "what sounds good" but has evolved into something that we really like and is pretty easy... First I cooked up some homemade bacon lardons.

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    Then added a whole red onion, cooked that until it was translucent. Truth be told I was ready to just start eating with that big wooden spoon.

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    Then I added most of a bag of frozen corn and some garlic, and let that go covered for about 5 min. Don't know why, didn't grow up with it, but I love corn in my chili. The sweet juicy bites in the spicy chili are bueno.

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    Then I added the tomato sauce, Ro Tel fire roasted diced tomatoes and chilies, water, and the spices and mixed that all up. Then I added 1lb of browned ground chuck and 1lb of my smoked chuck. I covered that for a few minutes, stirring frequently so it didn't burn (did I mention that wok was HOT this time?)

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    Then added another 8oz water and beef broth and closed it up and let it simmer for 15 min. At that point, I added pinto beans... sometimes I add beans, sometimes I don't.

    <pic removed because I was over the max # of pics>

    Stirred that up real good and let it go covered another 15 min. Checked it and it was to my liking, didn't need the masa flour this time. It thickens up a bit more after I take it off and it sits a few minutes.

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    It was some doggone amazing mesquite-kissed chili, I had a big bowl for lunch. Then for dinner we put it over leftover reheated fries with some melted cheese and cowboy candy and a dollop of sour cream - decadent. Lunch today will be another bowl of this deliciousness, and tonight I'll probably have one of my favorite leftover chili meals - grilled chili cheese sandwiches - YUM!














  • Rod
    Rod
    Club Member
    • Dec 2015
    • 700
    • Phoenix, AZ
    • Weber Genesis S330 with GrillGrates
      Weber Performer with SnS, DnG and Pit Viper mod
      Weber 26" kettle with SnS and Pit Viper mod
      PBC
      Blackstone 36" SS griddle
      PKGO

      Fireboard
      Thermoworks Smoke
      Thermoworks MK4
      Maverick ET-732


      Accessories ranging from a Vortex to bear claws.

    #2
    Now that's some football food! Looks like it was a lot of fun too.

    Comment

    • Mr. Bones
      Charter Member
      • Sep 2016
      • 9999
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
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        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
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        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
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        Cookware:
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        '60's Revere Ware (Mom's), + others found elsewhere
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        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
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        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #3
      That both looks an sounds like some Great Chili, puttin it on th list!

      Many thanks fer yer nice, comprehensive tutorial, an great pics, Brother!
      Last edited by Mr. Bones; September 9, 2019, 11:43 AM.

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10959
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
          Assistants
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          Kinnick (American Foxhound)
          ************************

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          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          ******************.
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          Thermoworks MK4 (Orange)
          **************

          Accessories
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          ********************************
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          **************************

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          *******
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        #4
        Fantastic Cook! I love that you got the Vortex out!

        Comment

        • ofelles
          Club Member
          • Jun 2018
          • 2570
          • Brentwood CA


          #5
          I had not thought of using corn in my chili. I have to try that next time. I love corn and use it a lot, hominy also. Thanks for the idea looks delicious

          Comment


          • smokin fool
            smokin fool commented
            Editing a comment
            A buddy of mine uses small pineapple chunks in his chili.
            Sounds crazy but its surprisingly tasty, adds just the right amount of sweetness
        • Murdy
          Club Member
          • May 2018
          • 462
          • North-Central Illinois

          #6
          Wow! Look's Amazing! Must've been something in the air, I made some chili on a whim on Saturday. Had a taste for something different after months of burgers, brats, steaks, and smoked stuff.

          Comment

          • holehogg
            Club Member
            • Nov 2017
            • 2571
            • Port Elizabeth, South Africa

            #7
            Chili Touchdown.
            Superb Supper Served Sir.

            Comment

            • JeffJ
              Charter Member
              • Feb 2015
              • 2458
              • Michigan
              • Jeff

              #8
              Nice job. Love cooking chili directly on the grill.

              Comment

              • jfmorris
                Club Member
                • Nov 2017
                • 3513
                • Huntsville, Alabama
                • Jim Morris

                  Cookers
                  • Slow 'N Sear Deluxe Kamado (2021)
                  • Camp Chef FTG900 Flat Top Grill (2020)
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                  • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                  • King Kooker 94/90TKD 105K/60K dual burner patio stove
                  • Lodge L8D03 5 quart dutch oven
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                  • Thermoworks Dot
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                  Beverages
                  • Whatever I brewed and have on tap!

                #9
                Amazing! I've got a couple pound of left over brisket - mostly point - and it might work well for chili, along these lines!

                Comment


                • Santamarina
                  Santamarina commented
                  Editing a comment
                  Made my last chili with leftover point...it was the best chili I’ve ever made!
              • RonB
                Club Member
                • Apr 2016
                • 13506
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #10
                Pass me a Napkin please, I need to wipe my chin.

                Comment

                • The Big Gator
                  Club Member
                  • Jul 2019
                  • 42
                  • Palm Bay, Florida

                  #11
                  Beautiful-lookin chili! Thanks for taking the time to write this detailed post with fantastic pics! I have never made chili but you inspired me to try. 🌶🌶

                  Comment


                  • Mr. Bones
                    Mr. Bones commented
                    Editing a comment
                    Never made chili, eh? Welcome, Brother; there's a whole great big beautiful delicious New World out there, fer ya to explore, an I'll definitely be followin yer chili adventures!
                • HawkerXP
                  Club Member
                  • Jul 2016
                  • 6313
                  • Virginia
                  • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                    Thermopops
                    Dot and Chef Alarm with probes
                    Slo n Sear
                    Cold beer

                  #12
                  Looks great! pbc pbc pbc……..
                  Last edited by HawkerXP; September 9, 2019, 07:10 PM.

                  Comment

                  • lemayp
                    Club Member
                    • Jan 2016
                    • 217
                    • Chesapeake Va
                    • Weber Smokey Joe
                      Weber 22" with Slow 'N Sear
                      Pit Barrel Cooker
                      Engelbrecht Braten Campfire
                      Maverick ET 733
                      Thermapen MK4
                      Favorite Beer - Bells Two Hearted

                    #13
                    So glad that chili season is coming back around. I make it year round, just less strange looks this time of year... never thought of using a wok for it though. Something new to try.

                    Comment


                    • Mr. Bones
                      Mr. Bones commented
                      Editing a comment
                      Agreed, Brother! Ain't no such kinda thing as Chili Season, or BBQ Season, here...
                      Historically, we vary from -20° to 121°, so relatively mildish climate, totally conducive to outdoor cookin.
                      Still gotta eat, an danged if'n I'm waitin on th calendar...
                  • Willy
                    Charter Member
                    • Apr 2015
                    • 1915
                    • High Desert of the Great Southwest

                    #14
                    Corn!? Gonna try that fer shire!

                    Comment

                    • Santamarina
                      Club Member
                      • Aug 2018
                      • 931
                      • Wildomar, CA

                      #15
                      When it comes to “chili” I’m a bit of a traditionalist - no beans or other shenanigans. But darn it if I don’t love a good “chili stew” with beans and corn! This looks absolutely delicious!!!

                      Comment

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                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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