Part 1
Hints included.
Got this nice hunk-o-meat. A little pricey but looked pretty good.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/BrisketLabel.jpg)
It needed very little trimming. Separated the flat and the point. Into the OBS for 3:00 of Mesquite. Cold smoke, cabinet off.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/BrisketGazinta.jpg)
Need some Jals.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/Jals1.jpg)
All chopped up. Minor hint: About 1/3 of them are going into my chocolate chip Jal cookies. Why do I have to itch my eye and pee right now?
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/Jals2.jpg)
All guesses are welcome. Part two is coming.
Ok if it was me it would mesquite smoked jalapeno crusted brisket on chocolate chip and jalapeno cookie sandwiches with a big glass of milk. ???
ummm tomato stew with brisket?
Nice Shun Arnie!
Vegatable beef soup Cajun style, Nice call on the Shun Grnhs.
grnhs knows his cutlery. I originally used it to chop up some chicken and the blade dented. I sent it in. They refinished it and said "Stop chopping bones, idiot." Nice cleaver.
Anyway, the brisket is out of the smoker and cooling down. Both pieces get wrapped. I'll freeze the flat and use the point this weekend.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/BrisketSmoked.jpg)
It must have smelled good. The dinner crowd was turning up.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/Guests.jpg)
I got together a few essential ingredients.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/Ingredients.jpg)
Part two will be starting tomorrow.
I sure will follow this! Just like them cuties are!
Quote from: SiFumar on October 07, 2011, 06:19:31 PM
I sure will follow this! Just like them cuties are!
Arnie that there beef sure looks gooood!!
Cant wait till its done and see the money shot.
In a couple months them cuties will be worth about 20 bucks each,,,,,,,,,,if they were bigger they would worth be more.
Sorry,,,,Ill go back to my corner now.
Quote from: OU812 on October 07, 2011, 07:35:11 PM
Cant wait till its done and see the money shot.
In a couple months them cuties will be worth about 20 bucks each,,,,,,,,,,if they were bigger they would worth be more.
Sorry,,,,Ill go back to my corner now.
Sandy, if they start eating my house I'll send ya a couple.
Curt, they are raised on "Dad's Dog Food". My wife feeds 'em and it's the cheapest stuff around. They love it. And, they are plump ...
Quote from: ArnieM on October 07, 2011, 07:56:42 PM
Quote from: OU812 on October 07, 2011, 07:35:11 PM
Cant wait till its done and see the money shot.
In a couple months them cuties will be worth about 20 bucks each,,,,,,,,,,if they were bigger they would worth be more.
Sorry,,,,Ill go back to my corner now.
Sandy, if they start eating my house I'll send ya a couple.
Curt, they are raised on "Dad's Dog Food". My wife feeds 'em and it's the cheapest stuff around. They love it. And, they are plump ...
Wait till it gets cold and you'll make your money back. ;)
If you quit feedin them they'll tear your house apart,,,,,startin with the screens on every window and tearing up the doors then working there way up to the roof.
Just sayin.
But back to the point,,,,,cant wait to see your finished product!
Got me hungry just thinkin about that big ol hunk of beef.
Thanks for the "offer" Arnie......they may be cute.....but I know how destructive those critters are!
Arnie - what did the dinner crowd think?
Quote from: SouthernSmoked on October 08, 2011, 07:37:47 AM
Arnie - what did the dinner crowd think?
They just got some old, stale corn chips :'(
Arnie, you are just a big tease! ;D ;D ;D ;D You have my curiosity going full bore!
I think he anticipated the forum Being down all weekend and did not have to reveal his secret until Late Monday. I've been wondering what he has up his sleeve also ;D
Sorry about the delay. It turned out to be a busy weekend with great weather.
Part 2
Saturday
Took the point out of the fridge and started the hack job.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/Slice.jpg)
It was about 4.75 pounds. I probably cut 12 ounces or so of fat out of it but still pretty fatty. Cut up into "sugar cube" size pieces. Do they even make sugar cubes anymore?
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/Cubed.jpg)
Browned up the meat in three batches. Meanwhile, did a fine chop on a medium onion and six cloves of garlic.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/Onion.jpg)
Then it all went into the crock pot. Ingredients at the end.
Yep, it's chili
It cooked for about 5 hours. Scooped out most of the liquid into a bowl, meat in a separate bowl, all back in the fridge. Then, it was time to work on Saturday's dinner - http://forum.bradleysmoker.com/index.php?action=profile;area=showposts;u=6117
Part 3
Sunday
Took the layer of grease off the top of the bowl of liquid and then everything back into the crock pot. Cooked on low for about six hours. Had to add a little more stout.
Finally, dinner time (for six). That's actually a pretty large platter, not my dish ;D
(http://i738.photobucket.com/albums/xx21/ArnieMauer/BrisketChili/Platter.jpg)
The chili sprinkled with shredded cheddar, sour cream and guacamole. Side dishes included rice with beans and fresh baked jalapeno corn bread.
It was an interesting experiment. I think I like chuck better than the brisket though. The chuck seems to have a better texture. I don't think it was the best chili I ever made, but certainly not the worst either.
Wet ingredients (from what I can remember ::) )
12 ounces Guiness Extra Stout
4 ounces dry red wine
2 ounces dark rum
Veggies, finely chopped
4 medium jalapenos, seeds and ribs removed
1 medium onion
6 cloves of garlic
Dry ingredients
2 TBS chili powder
1 TBS tumeric
1 TBS smoked paprika
2 tsp ground cumin seed
1 tsp salt
1/2 tsp fresh ground black pepper
t tsp baking chocolate
1 tsp instant coffee
Add 1 tsp cayenne or chipolte powder if you want to heat it up some.
1/3 of the dry spices went in with the first cook. About another third with the second cook. After that, it's adjust to taste.
Looks like some darn good chili to me, Thanks for the recipe!!!
Ok, didn't see that coming - but glad you posted it. That looks like pretty darn good chili (and appears to be legumeless). Lots of my favorite ingredients. Have used stout, but never wine and/or rum. interesting.
If I have to do a quick chili using ground beef, I may throw in a can of beans. Otherwise, it's strictly Texas Red style.
Looks interesting...and good! Tks for recipe!