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@?*&$#% Chili Verde.........an anathema
eenie meenie
Posts: 4,394
I wanted to make a red chili with Gary's, Village Idiot's homemade Moose Butt Powder. However, since Gary hadn't been on the forum, I thougt I would wait until he returned to the forum to do my red chili cook. So instead, yesterday I bought stuff to make my B?*&$#d Chili Verde. Wouldn't you know it, I noticed that Gary has returned. YEAHHHHHH!!!!!!!! So I'll make some red chili soon in tribute to us eggers finding our Village Idiot at a later date. Gary, it was sad around here without you.
Rebecca's B?*&$#d Chili Verde (I didn't name this, friends at my first chili cookoff in Denver named it this because it has tomatoes. That is how I learned that tomatoes are an anathema to chili purists):
2 1/2 lb cut up pork butt,12 dozen roasted poblanos and 4 raosted jalapenos, 1 really big onion, 4 cloaves, garlic, 1 large can whole tomatoes coarsely chopped, 2 cups chicken broth.
Prep ingredients:
Roasted poblanos and jalapenos
Browned pork butt, the fond came out great.
Pork Butt with sauteed onions and garlic, raosted diced chiles, and tomatoes
braiser setting on three egg feet which where on a platesetter. Used Oak for smoke. Egged at 250 - 300 degrees uncovered for one hour, then covered for 45 minutes.
Plated with Allagash Grand Cru
Plated B?*&$#d Chili Verde
Perhaps the best part was being able to dine al fresco with the last of my narcissus!
Rebecca's B?*&$#d Chili Verde (I didn't name this, friends at my first chili cookoff in Denver named it this because it has tomatoes. That is how I learned that tomatoes are an anathema to chili purists):
2 1/2 lb cut up pork butt,12 dozen roasted poblanos and 4 raosted jalapenos, 1 really big onion, 4 cloaves, garlic, 1 large can whole tomatoes coarsely chopped, 2 cups chicken broth.
Prep ingredients:
Roasted poblanos and jalapenos
Browned pork butt, the fond came out great.
Pork Butt with sauteed onions and garlic, raosted diced chiles, and tomatoes
braiser setting on three egg feet which where on a platesetter. Used Oak for smoke. Egged at 250 - 300 degrees uncovered for one hour, then covered for 45 minutes.
Plated with Allagash Grand Cru
Plated B?*&$#d Chili Verde
Perhaps the best part was being able to dine al fresco with the last of my narcissus!
Comments
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Wow great job, looking good. Thanks for sharing.
Patti
Wichita, KS -
Beeeaaautiful. Thanks for sharing.
Daniel -
Rebecca,
Beautiful cook and presentation. I am confused though, you don't seem at all narcissistic. :laugh:
SteveSteve
Caledon, ON
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Rebbeca, you are just wildly talented. I hope you can make it to Branson to sous for me.
Mike -
A beauty of a meal Rebecca!! I'd eat that and not
B*?#%....hahaha
Don't you love the flavor of Gary's Mosse Butt?Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
OK, I am making that. Looks terrific. I may do it with venison.
I have a question....did you add any other spices? Cumin? Pepper? -
Patti, Thanks! Hope you have a great time at the OKC fest. Hope you can keep everyone in line, lol.
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Thank you very much Dan. It had a nice kick!
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Nice looking meal that correlates with the tlc taken in its prep.
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Hi Steven, let me put this mirror down and I'll get right back................ :P
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Thanks for the compliment Mike. So you have a death wish for the IEC in Branson????? You need to pick a winner, lol.
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Molly, I just love it!!!!!! The name absolutely rocks, Moose Butt Rub. I am so glad he's back.
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Good Evening Fidel, I bet it would be good with venison. I'm not much of a game person myself, other than wild boar ragu. If venision is lean I bet you wouldn't have to braise it very long.
I added some salt and a little pepper to the flour with which I coated the pork cubes. It made a beautiful fond. You can vary the chili mix to your personal tastes. -
Talked to Tom the other day, he had nothing but great things to say about ur cooking.
Can't wait to see him in a few days. When does your flight leave for Italy?
Mike
And I did, we can knock them dead. -
This is just too beautiful mi amiga wowwwwwwwwww those two last photos are masterpieces!!! Looks delicious too
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Looks great Rebecca. I make a Chili Verde also. I'm hooked.
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Say hi to Tom for me. He is an amazing personand he was very helpful at the Sunshine fest. Everyone at the fest was seeking him out. I leave the 23rd. 4 cooking classes (I know, I'm a loser) and 4 wine tastings lined up thus far. :side: Arrivederci!
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You need to quit your day job and open a restaurant.
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GRRRRRRRRRRRRRRRR.
Hope we can chat before then.
Mike -
rosros, I guess you can tell, I really don't eat much processed food. Having a boning knife really helped with removing the pork butt bone! It didn't look as managled as the one's I get from Costco, lol.
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Ahhhh, thanks Rebecca. That's really nice !!! I missed not being an idiot. Wait a minute... oh nevermind.
Your verde chili looks simply delicious, and the presentation and photography are exquisite! I think you're going to be the country's Ceramic Cooker Chief Chili Chef around here. But, I'm anxious how your red chili goes too.
Thanks again. Great to be back. I missed you.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
I was just trying to imitate you Beli!
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My gosh Rebecca - The food looks fantastic.
You should be selling your pictures to Bon Appétit though.. -
Ron........but is yours a B?*&$#d chili verde?????? I was a neophyte to the chili world when I first moved to Denver, lol. They must have thought I was born under a rock.
Hey, save me some burnt ends, I've never had them before. -
Al, I think I better keep my day job......I'm too lazy for the restaurant biz.
My Born to Egg and I am an Egghead shirts rock! You are soooooooooo sweet to make such fun egg shirts for all of us! I'm tickled pink! -
GRRRRRRRRRRRRRRR, what does that mean in Italian, CWM?
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Gary, WELCOME BACK!!!!!! :silly: :side: Really, the forum was just not the same without the real you. Yes indeed, us eggers all missed our Villlage Idiot. I will be sure and post the red chili when I return from a trip.
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Your Greatttttttttttttttttttttttttttttttt.
Mike -
No, I'm afraid mine is somewhat pedestrian compared to yours, still pretty darn good though.
Plenty of burnt ends here for ya. -
Well, truth be told Jerry, I sold them to Gourmet and look what happened, they immediately ceased publication, lol.
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