Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

I won the Chili cookoff

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    Congrats! You used an amazing recipe. I like the substitutions you made; I bet it was one tasty chili.

    Kathryn

    Comment


      #17
      Jon Ron ! ! !

      Also GOOOOOOL ! ! !

      Comment


        #18
        Congratulations on the win.

        Comment


          #19
          Congratulations!

          Comment


            #20
            BEAUTIFUL!! I did not look at the recipe but I aways toast my spices first, then grind. And a little left over beef brisket does wonders
            (so does dark beer and tequila ; FOR THE COOK too!)

            Comment


              #21
              Wonderful news. Congratulations.

              Comment


                #22
                Nice work. Great, now I need to make chili too. My favorite part is the way you did that over a couple of weeks. Easy money that way.

                Skillz brother!!
                Looks fantastic.
                Street Cred.
                Enjoy that win.

                Comment


                  #23
                  Oops! Sorry for my confusing ref to Texas. Misplaced you. That is a great accomplishment ANYWHERE! Looks amazing.

                  Comment


                    #24
                    Thank you all for the congrats, and help with the ideas. I had about a pound of the smoked chuck, and some of the dry seasoning mix leftover, so tonight we're doing round two, this time with ground beef instead of pork; I didn't really eat but a few ounces of the original batch at the tasting - it was otherwise devoured. This time I'm leaving out the hot sauce which had cayenne in it - my wife doesn't do well with cayenne. It is in a dutch oven now in the oven at 295 degrees. Will cook at least an hour. Pic later.

                    Comment


                      #25
                      And... here is round two... it took longer than expected, so we'll eat it tomorrow - reverted to grilled velveta sandwich tonight, yummm!

                      Click image for larger version

Name:	20191102_213638.jpg
Views:	271
Size:	171.0 KB
ID:	764580Click image for larger version

Name:	20191102_213643.jpg
Views:	278
Size:	174.8 KB
ID:	764581Click image for larger version

Name:	20191102_213647.jpg
Views:	287
Size:	167.4 KB
ID:	764582Click image for larger version

Name:	20191102_213651.jpg
Views:	281
Size:	158.2 KB
ID:	764583Click image for larger version

Name:	20191102_213656.jpg
Views:	290
Size:	156.9 KB
ID:	764584

                      Comment


                        #26
                        Congrats on rolling the office opposition. Make sure to rub it in and remind them on a regular basis.

                        Comment


                          #27
                          What kind of beans and how many?

                          Comment


                          #28
                          very cool, I've never had the guts to compete. keep at it!

                          Comment


                            #29
                            Nice Job, Congrats!

                            Comment


                              #30
                              Congrats! I made this for a tailgate this past weekend - having some leftovers for lunch right now - it is so good!

                              Comment

                              Announcement

                              Collapse
                              No announcement yet.
                              Working...
                              X
                              false
                              0
                              Guest
                              Guest
                              500
                              ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                              false
                              false
                              Yes
                              ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                              /forum/free-deep-dive-guide-ebook-downloads