I made smoked chili yesterday for a bunch of people as I had a good friend in town visiting, and wanted to have a few people over to meet him. This is something I think I will be adding to the smoker rotation for when I want something other than the norm. It adds something phenomenal to the taste that I just don't think can be repeated without smoke!
On a second note, I made myself some fish and chips for lunch.. And wanted to share it cuz it was delicious!
The tarter sauce is chipotle tarter, and the fish have cajun seasoning w/ the beer batter.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle (Craiglist) Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET-732 Kingsford Original Charcoal
Kingsford Competition Charcoal
Anova Sous Vide
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"
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.
My wife's made chili with leftover brisket and pulled chuck, always excellent! Lasagna is great smoked too, whether using smoked beef or simply making the whole thing on your smoker.
ALL pasta is great smoked. Try smoked ravioli, or even better make a traditional bologanaise ragu but smoke the pancetta, veil, pork first... OH MY!!!!
I use a smoked chuck or a 1/3 of a smoked brisket that is naked of rubs. i use ancho, smoked paprika and smoked salt in it too. on another note GIMME THAT RECIPE FOR THE CHIPOTLE TARTAR SAUCE!!! please!!!
My chili is ALWAYS made with leftover smoked meat such as pulled pork or brisket or anything else we had. In fact, I usually smoke a little more than we need just so we have the leftovers for chili, stew, enchiladas, or other goodies.
I definitely like chili on an outside cooker, whether it be on the kettle, 14.5 WSM or PBC (actually, now that I look at it, the PBC was holding baked beans).
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I made chilli from smoked chuck roast and from regular stewing beef smoked and it is always good, I use Meatheads recipe. I no longer use ground meat, I like to add black beans too.
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