I'm thinking I'm gonna buy a chuckie or two the next time I go to the grocery, and one will be dedicated to Tex Mex or Mexican. I'm thinking nachos for sure, and probably some burritos. I'd like to make some smoked chili too,
I have done these before with leftovers, but I am thinkin' that smokin' a chuckie seasoned for that purpose might take the dishes up a notch.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I'd go with a lot of the things that go into the chili powder recipes here, but also heavy on the cumin and as much chipotle powder as your household can bear.
+1 on cumin. Mexican oregano if you can find it. I probably would use chipotle, but I would tend to use a light hand because I think it could take over. You're already smoking it, so you don't necessarily need more smoke.
And this one may sound odd, but I would use unsweetened cocoa powder.
look at the cool smoke rub. Sub a home made ancho based chili powder for his chili powder blend, use chipotle instead of cayenne, and add a little coffee. Use hot sauce as a binder.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Thanx all for the suggestions. Besides all the common stuff like SPOG, I do have on hand chipotle powder, Mexican oregano, chipotles in adobo sauce, and ground cumin. I probably have some coco powder too. Now I just need a good chuckie.
I do chucks with this rub often and foil after 3-4 hours to keep then from getting too barky. Unfortunately, I don’t remember if I got this as is from somewhere or made it up combining a couple of other recipes. Lately, I’ve left the salt out and gone with dry brining overnight.
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