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Chili on Egg
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jimkdickey
Posts: 23
I'm thinking of making some brisket chili and have seen several ideas on the forum. One question, do you simmer it on the Egg and if so, what Temp do you keep it. I have a Cast Iron Dutch Oven that I will be using for this.
Any help and suggestions is greatly appreciated.
Comments
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Green egg, dead animal and alcohol. The "Boro".. TN
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Google or Youtube 'Dr Bbq's Raceday Chili' ... it'll give you a step-by-step. It's foolproof.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Our new hood has a fall festival with a chili cook off. I am gonna do a brisket chili so may start practicing this weekend. The above may be test 1.
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OK, Smoked the brisket yesterday. Turned out great. Hard time keeping it from being eaten instead of for the chili. Had to make a couple of changes to the recipe. I used 1/4 cup chili powder instead of the Pendery's. Will adjust to taste after we get it simmering today. I plan to simmer some on the stove and some on the egg at 350 indirect. Will post pics once it is on the egg.
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I made this a few weeks ago. Turned out really good. If your ditch oven is the same size as mine, you'll be right at the very tip top and hard to add a lot of brisket. I had to sacrifice some liquid to add brisket.
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Forgot to take pics, Turned out great. Everyone loved the taste of it. The one that was simmering on the Egg was way better then the one on the stove. Will make this again.
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