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Chili on the EGG

MisterCodeMisterCode Posts: 32
edited November 2011 in Beef
Hello All!,
  I'm going to be making my chili tonight and want to let it simmer on the EGG to incorporate some smoke into the mix. It's more or less a typical beef & tomato based spicy chili. I would like advice on the smoking wood to use. I was thinking Mesquite would pair real well. Do any of you have a firm opinion on what would the best smoking wood to use for my chili?
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Comments

  • FidelFidel Posts: 10,168
    Red oak if you have it
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  • I made some recently and used Hickory.  It came out great.
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  • SqueezySqueezy Posts: 1,101

    I think the mesquite is the best bet ... sweeter woods won't be as noticeable a flavoring.

    Two to three hours should be enough.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • Just curious, How is the flavor and aroma of Red Oak different from white oak? 
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  • SqueezySqueezy Posts: 1,101
    I think sweeter ....
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • FidelFidel Posts: 10,168
    Red v. White oak is like night v. day.  Completely different.  The red has a much deeper and more intense flavor profile where white oak is more mild.  It is one of the most unique smells when burning, and gives a terrific flavor to beef.
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  • Thanks for the description Fidel! Sounds good and I'd like to try it. A friend told me a story about red oak for smoking a couple years ago. I went looking for it and I've never seen it sold here in the Greenville, SC area. Do you know any big box (or smaller) stores that carry red oak smoking chunks/chips?
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  • Do you know why Mexicans never BBQ?  Cause there beans keep falling thru the the grates!
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  • FidelFidel Posts: 10,168
    Your bigotry may have been hilarious if I wasn't so utterly distracted by all the glaring grammatical and spelling errors.
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  • stikestike Posts: 15,597
    'thru' is an accepted colloquial spelling, fwiw.
    ed egli avea del cul fatto trombetta -Dante
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  • FidelFidel Posts: 10,168
    I was referring to the use of cause (sic) without the leading apostrophe indicative of the truncation.

    doosh
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  • They do a lot of barbacoa in MX. Cooking over wood and charcoal. Not like barbequing though.

    Steve 

    Caledon, ON

     

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  • After some extended Googling I came up with no brick and mortar stores around Greenville, SC that advertise red oak smoking chips or chunks. Hmmm, I guess I'll have to go with Mesquite today. I'm looking forward to this!
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  • SqueezySqueezy Posts: 1,101
    Do you know why Mexicans never BBQ?  Cause there beans keep falling thru the the grates!

    Similar to the Italians ... spaghetti doesn't sit well on a grate either ... yawn!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • I use hardwoods left over from my cabinet making hobby.  As long as there is no finish, it is nice wood and usually very dry.

    I also use Cherry the same way.  Check with a local woodworker or cabinet shop for cut-offs.
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  • MisterCode,
      In the Greenville area, you can find red or white oak, it grows there.  You will have to go find it and cut yourself, or find someone who sells fire wood and get it from them.



    Paul
    thebearditspeaks.com. Go there. I write it.
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  • MisterCodeMisterCode Posts: 32
    edited November 2011
    Thanks paulheels, I may have some on my property. I'll have to take a closer look at some of the oak logs back on my woodpile. That'd be cool if I already had some. Anyway, it's mesquite tonight. Some chips and a chunk. 


    Can you guys see this? I'm kinda new to G+. Anyway, I'll let you know how it turns out. I've got the temp held at 250. I'm going to let it simmer for 2hrs. 
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  • Me and my wife had a big argument. We went grocery shopping and, not thinking, I left her to unload the car while I was on the back porch (unknown to her) firing up the egg to get it stabilized. She's mad because no matter what I make it has to be on the egg. Even when there's no reason (like chili). I want that smoke ingredient present. Don't really want to do that on the range. Anyway I really hope it turns out okay. Married almost 4 years. I've got a lot to learn...
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  • paulheelspaulheels Posts: 457
    edited November 2011
    As much as you pay for the egg, you shouldnt have to justify using it all ye time. My wife bought mine for me, so far the only thing she doesn't like are cookies. She says they taste like smoked chicken. Haha.
    You better take the groceries in though, that ish will get you in trouble



    Paul
    thebearditspeaks.com. Go there. I write it.
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  • I don't use any chipotle chili in my chili but the mesquite seemed to impart a smoky chipotle-esqe flavor. Overall I liked it. Guests all enjoyed it too. A few of us went for seconds. I'll seek out some red oak next time to see what that does to it. Thanks all!
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