I made a basic dark red chili with sirloin, pork (the oyster from the shoulder or somewhere butchers cut off) and my meat markets rather bland but low fat chorizo that I spice up. Nothing but fresh ground peppers for the chili spice.
The judges are picky about the meat so I sous vide the pork and beef at the lowest pork pasteurization temp. for 15 hours. Perfect for chili. The beef would have been too tender for serving as a steak. Nothing like well seared beef chunks in the chili that are beautifully pink!
As always I met some great competitors and many smoked the meat. Tough contest.
I needed two grills at 8AM in the morning to finish off the chili and meat with some smoke.
Party-Q, SnS and A-Maze-n Tube working together perfectly in the 35 year old kettle. As for the Traeger, the “digital†control which is really a cheap analog knob to set the temp and the unit tries to keep the temp within +/- 30 degrees of that
The judges are picky about the meat so I sous vide the pork and beef at the lowest pork pasteurization temp. for 15 hours. Perfect for chili. The beef would have been too tender for serving as a steak. Nothing like well seared beef chunks in the chili that are beautifully pink!
As always I met some great competitors and many smoked the meat. Tough contest.
I needed two grills at 8AM in the morning to finish off the chili and meat with some smoke.
Party-Q, SnS and A-Maze-n Tube working together perfectly in the 35 year old kettle. As for the Traeger, the “digital†control which is really a cheap analog knob to set the temp and the unit tries to keep the temp within +/- 30 degrees of that
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