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Smoking vegetables to use in Chili

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  • Kevin_nj
    Club Member
    • Aug 2017
    • 52

    Smoking vegetables to use in Chili

    I'm preparing to make my second batch of Brisket Chili. My first batch was great, but there's almost always room to step things up a notch. That first batch I smoked the brisket the day before and did everything else on the stove. For this batch I had the idea of smoking the vegetables at the same time as the brisket. I'm debating if I should do a hot or cold smoke; as well as the size of the veggies. I'm worried that a cook in the main (hot) box then being cooked again in the chili would remove too much of the natural flavor? I also do not want them to dry out too much from cutting them too small. I figured I'd cut the peppers in half and slice the onions in roughly 1-2" thick slices. I have a MAK 2-Star with the Super Smoker Box, so I have more than enough room. I fully intend to smoke the peppers and onions; possibly the jalapenos and garlic as well, I don't know how much they would benefit from being smoked? I'm also planning my first attempt at cold smoking some sharp cheddar cheese at the same time.

    To recap my main questions:
    1. Cold or hot smoke for the veggies?
    2. Smoke all the veggies or just the peppers and onions?
    3. Leave them in larger pieces or smoke them at the final size?
    I figure 1 hour smoke should be good; then into a sealed container in the fridge overnight.
  • tbob4
    Charter Member
    • Nov 2014
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    #2
    I have never been a fan of smoking veggies but recently Charley Langer posted a clam chowder recipe that used smoked veggies. It looked delicious. He had good advice about time, temps and technique.

    Comment


    • Kevin_nj
      Kevin_nj commented
      Editing a comment
      Have you done it and not been happy with the results, or does the idea just not appeal to you?

    • tbob4
      tbob4 commented
      Editing a comment
      I have done it plenty and found the smoke is not as subtle as in meat. Charley’s technique and recipe has me convinced that given the right sizes and times it can be done well without my poor results.
  • texastweeter
    Club Member
    • Jul 2017
    • 2218
    • Republic of Texas

    #3
    I always do it for chili, salsa, chowder, and so forth. Peel and half the onions (also cut the slits in them like you will be dicing it, just don't make the final vertical cuts that release it from the root) half the Chili's, peel the garlic but leave whole. Basically leave everything in big chunks. Don't forget to smoke the final product too!

    Comment


    • Kevin_nj
      Kevin_nj commented
      Editing a comment
      Do you do them cold smoke or hot?

      I thought about mixing and bringing to a boil on the stove, then going into the MAK for the simmer. It might still happen, if the expected rain moves out of the area in time.

    • texastweeter
      texastweeter commented
      Editing a comment
      hot. I put the in the cold spot of my pit though. Usually in the thermal shadow of the hunk of meat I am smoking.
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    #4
    Grill them whole and smoke the meat.

    Comment


    • treesmacker
      treesmacker commented
      Editing a comment
      +1
  • Sweaty Paul
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    #5
    I smoked my vegetables for about 30-45 minutes to get some flavor on them and then finished their cooking process in the chili itself braising with the brisket and imparting some more flavor. Good luck!

    Comment


    • THE Humble Texan
      THE Humble Texan commented
      Editing a comment
      You can always smoke the veggies while the brisket is resting. You will be through with them before the brisket is ready.

    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      I had smoked the brisket the day before. I was doing a rack of ribs on the day the chili was being made so threw the veg on with it.
  • mountainsmoker
    Club Member
    • Jun 2019
    • 1463
    • Bryson City, NC

    #6
    I like to smoke my onions and garlic. For the garlic I do a whole head as carmalized. for that sweet sharp garlic flavor. I always keep 5-6 different types of dried peppers and depending on the flavor I am going after will choose the ones I want. Softer them in hot water and smoke after removing the seeds, you can leave the veins depending on the heat you want. My theory is to play with the ingredients, add some flame cured tomatoes and such until you find your recipe.

    Comment


    • parkerj2
      parkerj2 commented
      Editing a comment
      mountainsmoker I said smoky. not smoked. I know they aren't smoked. They already have a smoky CHARACTER to them, is what I'm saying. Why smoke them? Guajillos, arbols, etc. all have smoky quality. I think they're fine how they are.

    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      OK got yer thinking.

    • texastweeter
      texastweeter commented
      Editing a comment
      ancho is smoked poblano as well.
  • parkerj2
    Club Member
    • Aug 2016
    • 105

    #7
    Seems like it would be a little one-note if everything were smoked. I like the contrasting acidity/fat/freshness of the vegetables in chili that are simply roasted over high heat before the simmer or left fresh before the simmer.

    But then again, I'm typically in the minority around here.

    I make a pork chili verde. I typically roast the peppers, tomatillos, and garlic to impart SOME smokiness. I did it over a wood fire once, with some smoke hitting all of the veg. I didn't care for the finished product nearly as much. It lost the acidity that lent contrasting character to the richness of the pork shoulder. The smoke was overpowering to me (it was a very light smoke, before anyone asks).

    Something to consider, anyway. Not everything needs to be smoked, to make a smoked dish great.

    Comment


    • ofelles
      ofelles commented
      Editing a comment
      Actually my Daughter just told me "Dad not everything needs to be smoked!"
  • Huskee
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    • May 2014
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    #8
    Alas, I've never done brisket chili exactly as you describe. I've done brisket chili, and I've done smoked lasagna, and what I've learned is that not everything should be smoked, it can result in overkill. Maybe tasty for 3 or 4 bites, but overkill much past that. However, if your previous attempt told you that you need more smoked things, by all means, experiment! IMO though, one or two smoked items is all it takes.

    Comment


    • parkerj2
      parkerj2 commented
      Editing a comment
      Exactly. Can be a pallet killer and ruin a meal, IMO.

    • Kevin_nj
      Kevin_nj commented
      Editing a comment
      As good as that first batch was, there was no "real smoke flavor" to it. Others that tasted it said they'd have had no idea any smoking technique was involved at all had I not told them.
  • Kevin_nj
    Club Member
    • Aug 2017
    • 52

    #9
    Thanks all for the ideas and personal results.

    The briskets are going.
    I also opted to cold smoke the veggies, mostly due to how many I had and trying to squeeze them all in the main box. Peppers & jalapenos were sliced in half and de-seeded. Garlic is being done as whole peeled cloves. Onion peeled and sliced into three slabs.

    Edit to add:
    I'm also attempting my first smoked cheese. Upset with myself for forgetting it should rest for a week or two. Block of cheddar got a 70min smoke in SSB; then wrapped in parchment paper and in fridge. Figure I'll cut a piece of to use for first couple days' worth of the chili; the rest will get vac sealed for later use.
    Last edited by Kevin_nj; November 23rd, 2019, 10:24 AM.

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Make sure you post photos!
  • Kevin_nj
    Club Member
    • Aug 2017
    • 52

    #10
    Not much to show yet.
    Cheese got a 70min cold smoke.
    Garlic went into Main Box, for no real reason other than forgetting it when the other veggies went in and I just thought they could use the higher temp. Garlic got 35min hot smoke and picked up some color, other veggies 1hr 50min cold smoke. They were still firm when they came out, which I think is good. I didn't think they should be cooked, just infused with some smokiness.
    Lids were put on grill side; came off temporarily for the pic, I was pleased with the aroma that wafted out.
    Briskets will get wrap and faux-cambro treatment for couple-few hours after coming out of the smoker, then into the fridge overnight. Chili will get assembled/cooked tomorrow.




    Attached Files

    Comment

    • Charley Langer
      Club Member
      • Oct 2019
      • 74

      #11
      Originally posted by Kevin_nj View Post

      To recap my main questions:
      1. Cold or hot smoke for the veggies?
      2. Smoke all the veggies or just the peppers and onions?
      3. Leave them in larger pieces or smoke them at the final size?
      I figure 1 hour smoke should be good; then into a sealed container in the fridge overnight.
      I’m doing this for my family two days before Thanksgiving. I just smoke the onions in 1/2 inch slices. I didn’t smoke the bell peppers (because I add them at the end, so they have crunch). That said, smoked bell peppers sound REALLY good, and I’m going to try that next time.

      When I smoke the peppers (thanks to your post), I will probably cut them in strips. That’s just what intuition tells me. Then I’ll chop them to final size. I won’t smoke any of the other veggies.

      I could potentially see smoking tomatoes, but I’ve never tried it. So don’t blame me if it sucks! 😝

      As far as time, I smoked the onions for almost an hour.

      Brisket chili sounds phenomenal. I smoked chuck roast to 131 internal before chopping into 1/2 inch cubes. I’m already dreaming of Tuesday night... it’s going to be delicious!!

      Comment

      • Kevin_nj
        Club Member
        • Aug 2017
        • 52

        #12
        Chili is simmering away at the moment.
        The cold smoked veggies were still crisp; with just a hint of smoke when I tasted a green bell pepper; not sure it will have much of an impact on the overall flavor. I used can diced tomatoes, so no smoke there. I did (unintentionally) get a bit more of a char to the veggies prior to adding the wet ingredients then I normally would have.
        I liked Charley Langer 's idea of adding the peppers at the end to keep the texture so much, that I partially borrowed it. I added 1/2 before the boil and I will add the other half roughly 30 min into the simmer. I estimated that will be about half way through.

        Comment

        • Charley Langer
          Club Member
          • Oct 2019
          • 74

          #13
          I really appreciate you sharing your culinary adventures!! I love this stuff, and it’s fun just to see and hear what others are doing.

          I’ve got a pot of chili going right now. I’m not serving it until Tuesday night. I enjoy taking my time on it. It will go in the fridge tonight. Then I’ll scrape off the fat that rises to the top. I’ll warm it up on Tuesday eve and it’s going to be amazing!! It always is. Not bragging on myself — for the most part I follow Meathead’s recipe.

          About not tasting enough smoke flavor:
          1) I’ve overdosed before, and I’d rather “underdose”!
          2) Firing up the smoker is an end unto itself. Sometimes throwing food in it is almost an afterthought. Admit it! We all like to sit outside with a nice beverage and just smell the aromas.
          3) You might try cutting the meat into smaller pieces before you throw it on the smoker. That will give you more surface area exposed to the smoke. You’re going to throw it into a pot of liquid for several hours, and I can’t imagine it’ll be too tough (I could be wrong though — I experiment on family, and not guests).
          4) You can always add other things that taste “smoky.” Chipotle sauces maybe. Heck, I won’t tell on you if you throw in a couple teaspoons of liquid smoke!! 😂

          Comment

          • JeffJ
            Charter Member
            • Feb 2015
            • 2312
            • Michigan
            • Jeff

            #14
            I've done this. I prefer to just use charcoal as opposed to wood especially if some or all of the meat is going to be smoked as well.

            Comment

            • Kevin_nj
              Club Member
              • Aug 2017
              • 52

              #15
              Had a bowl for lunch, the rest portioned out; most will go in the freezer. I've got no complaints. Smoke was subtle, not overpowering. I may tweak a few minor things next time.
              Attached Files

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