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Love that Egg chili !!

KennyGKennyG Posts: 949
edited 8:56AM in EggHead Forum
chilingr2.jpg
<p />In the last couple of days, I noticed a few folks blowing their horns about chili. I just had to get in on the act. Actually, with minor surgery scheduled for tommorrow, I'm just trying to keep my mind busy.[p]I figured I'd make a small lunch batch with a little bacon, some fine Alabama hot pork sausage and those wonderful Mexican dried chilis (cacasbels and oaxacas) from old friend DTM in Montana.[p]I'll even risk getting myself in trouble by smoking this brew in one of the wife's Magnalite stockpots. Won't be sleeping tonight, so film at 11:00.[p]chileside.gif[p]

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    KennyG,
    Try adding some coco powder and a cup of coffee. It would also appear that you are missing either some beer or bourbon to deglaze the pan. The only other thing that I could suggest is Mexican Oregano. [p]Good luck and let me know if you need anything.
    R&J

  • YBYB Posts: 3,861
    RhumAndJerk,
    You have got to remember Michael it takes Kenny about 12 hours to make a pot of chili.We cooked your Pickapeppa shrimp last night...man is that stuff good.
    Larry

  • RhumAndJerkRhumAndJerk Posts: 1,506
    YB,
    I have dreaming about those shrimp as well. Maybe I will make some for New Years Eve.
    Ken on the other hand, needs lunch today and not tomorrow. Heeeeeeeee.[p]I have a recipe for some killer beef stew that I discovered in the spring and just got around to trying it over the weekend. I will put it out when I get a chance. It called for both Chuck and Shank, two of the toughest cuts of meat. When all was said and done the meat just fell apart and talk about Beef Flavor![p]Enjoy,
    R&J

  • KennyGKennyG Posts: 949
    RhumAndJerk,[p]Good idea, I just happen to have some left over coffee. Also, YB is correct, I like to cook this stuff for a "while" and have several hours to determine the final ingredients. hehehe[p]K~G

  • YBYB Posts: 3,861
    RhumAndJerk,
    That sounds good...I would like to have the recipe when you have time.
    Larry

  • YBYB Posts: 3,861
    KennyG,
    Will the chili be ready before 2 pm tomorrow hehehe.
    Larry

  • RhumAndJerkRhumAndJerk Posts: 1,506
    YB,
    Drop me an email with your snail mail. A photo copy will get there faster this time of year.
    R&J

  • KennyG,[p]Say kenny. If things don't go well with the minor surgery, can I have your thermocouplers (
    eating grin here).[p]Nice chili.[p]and good luck with the procedure. [p]CB
  • KennyGKennyG Posts: 949
    YB,[p]I just checked and the chili seems to be coming along nicely. Should be ready before midnite tonite, after which I can't eat or drink anything (hate when that happens). Might be ready to wash down with a couple of bottles of Yellow Tail before "witching hour" tonight.[p]Ken

  • CRCR Posts: 175
    KennyG,
    What is it that you use to determine when your chili is done? Is it primarily the amount ow water that has cooked off?[p]Thanks, CR

  • RhumAndJerkRhumAndJerk Posts: 1,506
    CR,
    When you spend more sampling than stirring, the chili is done.
    I also tell by how the beans are cooked. I normally use dried beans, so when they are cooked so is the chili.[p]Hope this Helps,
    R&J


  • KennyGKennyG Posts: 949
    childone.jpg
    <p />This was a shoot from the hip recipe using freezer and pantry items. Fortunatly, I didn't blow my toes off this time and probably made my best batch ever.[p]Inspite of the "hot" chili beans and the "hot" sausage and the "hot" 4 spice adobo powder, the finished product was tasty and wimpy. I added a spash or two or Mrs. Dog's (J Appledog on the forum) "Dangerously" hot sauce to obtain the capsaicin level I was looking for***[p]This will keep you warm on a cold and snowy Cleveland winter day.[p]K~G
    ***confessions of an accomplished and professional chili-head, don't try this yourself at home![p]

  • KennyGKennyG Posts: 949
    CR,[p]Good advice from R&J! I use a Polder set to go off at 200* internal chili temp. Then I shut the Egg down and let it sit there. [p]Hours later, it will still be too hot, temp wise, for most guests and too hot, spice wise, as well.[p]Ken

  • BordelloBordello Posts: 5,926
    KennyG,
    I see what you're doing, very clever.[p]"Hours later, it will still be too hot, temp wise, for most guests and too hot, spice wise, as well"[p]And too hot, spice wise, as well. HEE,HEE,HEEeeeee
    All the more for you, good going. I'm learning all kinds of things here.[p]Regards,
    New Bob

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