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Chilli cooking question

I have cooked Cowlick chilli a few times and it comes out great.  I got a question on my method though. 

In the past I have cooked the meat first in the DO on the open flame then removed the DO inserted the indirect piece and got the egg stabilized at ~350 for the rest of the cook.  Is this right or do you cook the Chilli direct only?

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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • robnybbqrobnybbq Posts: 1,628
    Also if cooking with the indirect stone - do you cook right on top of it or elevated off of the stone.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • If the Chili turns out great.  You're doing it right.  That's one of those things where all of the above are correct if it is what works for you.

    I place the DO on the plate setter with legs down.  I think I am going to place the feet under it next time.  I had a little scorching on the bottom of my DO last time, and I think the feet will help prevent that.  I think I also need to cool the Egg down a little bit.
    Large BGE

    Decatur, AL
  • I don't think you gain anything by doing the browning and stuff on the egg. Put it together in the kitchen and out to the egg for the cooking. Indirect with spacers to prevent the bottom from scorching. Smoking wood enhances the flavor.

    Steve 

    Caledon, ON

     

  • I made some last Sunday and put the DO right on the plate setter legs up. Browned the meat using cherry and pecan chunks and it really came out well. The meat had a nice smoky taste which was what I was after. Drained the grease, added everything else and simmered for 2 hours. Will do it again soon.
    Cherry Hill, NJ
  • bo31210bo31210 Posts: 327
    I do platesetter legs up with the porcelain grate on the legs and the DO on the grate.   Works good for me but what do I know  :))
    In the middle of Georgia!    Geaux Tigers!!!!!
  • DMWDMW Posts: 4,882
    I did a beef stew last night, setup the PS legs down, DO right on the PS. My DO has legs, so there was an airgap. Had trouble browning the meat like this, so moved it over to the gasser for browning, then back to the egg to simmer and cook down and most of the cook.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
  • JRWhiteeJRWhitee Posts: 2,498
    If you want really good chili smoke a brisket first, chop it up and put it all together in a dutch oven. I go platesetter legs up and spacers between DO and PS. Otherwise there is no advantage to browning the meat on the egg. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • CookinbobCookinbob Posts: 1,340
    Could you set the grid on top of the legs-down platesetter and the DO on top of that?  Would give a small gap between PS and DO.  

    I am liking the idea of smoking and chopping the beef before adding to the chili - it has to add flavor.  Maybe rub with some good chili powder.  Yes? No?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • HotchHotch Posts: 1,025
    Last time I rested the DO on the 3 BGE feet and plate setter legs up. Browning meat went as expected. And the rest went great. Nice smoke flavor. image
    IMG_1861.JPG
    2448 x 3264 - 2M

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • @hotch, looks guuuud
    XL BGE 
    Joe JR 
    Reisterstown, MD
  • Mine is purring away

    photo 005-9.jpg

    Steve 

    Caledon, ON

     

  • GreenhawK said:
    If the Chili turns out great.  You're doing it right.  That's one of those things where all of the above are correct if it is what works for you.



    There is only ONE rule that applies to chili, and that rule has been covered many times.  If you don't know that rule, ask any Texan.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • JRWhiteeJRWhitee Posts: 2,498
    edited November 2013
    What kind of BEANS to add? There are so many choices, black, pinto, chili, northern white etc... :))
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • Love me some beans in my chili :D

    Steve 

    Caledon, ON

     

  • HotchHotch Posts: 1,025
    Nice touch with the hot bottle caps

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • AquacopAquacop Posts: 464

    Mine is purring away

    photo 005-9.jpg

    Looks delicious, whats your recipe?
    LBGE 2013 Located in Savannah, Georgia
  • Little StevenLittle Steven Posts: 26,739
    edited November 2013

    Recipe? Recipe? We don't need no stinking recipe! Ok. Stewing beef, chuck roast cut into 2" pieces, ground beef, ground pork, ground veal, tomato paste, san marzano tomatoes, clamatto juice, ancho chili powder, tex mex on the beef, jalapenos sauteed, four buds of garlic roasted on the egg, cumin, red and green bell peppers, onions, celery,  pepper, beef stock, Kilkenny Irish ale...two pints, ancho chilis dried and poblanos dried. Tomorrow I'll add some more bell peppers and rosemary, thyme and sage. If it's too thin I'll add some dehydrated onion.

    And BEANS

    photo 004-9.jpg

    Steve 

    Caledon, ON

     

  • CookinbobCookinbob Posts: 1,340
    edited November 2013

    wing beef, chuck roast cut into 2" pieces, ground beef, ground pork, ground veal, tomato paste, san marzano tomatoes, clamatto juice, ancho chili powder, tex mex on the beef, jalapenos sauteed, four buds of garlic roasted on the egg, cumin, red and green bell peppers, onions, celery,  pepper, beef stock, Kilkenny Irish ale...two pints, ancho chilis dried and poblanos dried. Tomorrow I'll add some more bell peppers and rosemary, thyme and sage. If it's too thin I'll add some dehydrated onion.

    And BEANS


    You get all of that into this one pot?

    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • HotchHotch Posts: 1,025
    That's a great lookin beef stew.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • Chili with beans, I like it, but l like it without beans also.

    Dr. Sheldon Cooper about Penny's chili with beans:   "This is good, I don't know what it is, bur it's good."

    Cedar Rapids, Iowa
  • paqmanpaqman Posts: 1,169


    GreenhawK said:

    If the Chili turns out great.  You're doing it right.  That's one of those things where all of the above are correct if it is what works for you.




    There is only ONE rule that applies to chili, and that rule has been covered many times.  If you don't know that rule, ask any Texan.


    What's the rule?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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