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Just a reminder

YBYB Posts: 3,861
edited 8:00PM in EggHead Forum
that three years ago today we lost KennyG very suddenly.He was one of the first on the forum and played a major roll in getting the first Eggtoberfest started.For those that remember him he was a great guy and cook.This is the last picture made of Kenny at the 2006 Eggtoberfest after party.He is in the middle.
Larry


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Here is Kenny making his famous chili.

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Comments

  • I would like to see that recipe.
    Fred V. Smyrna,Ga.
  • AZRPAZRP Posts: 10,116
    That really was a shocker Larry, thanks for the reminder. -RP
  • dhuffjrdhuffjr Posts: 3,182
    Super nice guy for sure. Thanks for the reminder Larry.
  • BordelloBordello Posts: 5,926
    Nice of you to remember and bring the forums loss to our attention. Even though I only knew him through the forum he and his post are missed.

    Regards,
    Bordello
  • SSN686SSN686 Posts: 3,085
    Morning Larry:

    Thanks for the rememberance of a great guy! I am still using the container of paprika that he brought me at that 2006 EggtoberFest...probably not a "potent" as it was 3 years ago, but still pretty darn good.

    Have a GREAT day!

       Jay

    Brandon, FL


     

  • YBYB Posts: 3,861
    KennyG's Chili.
    Larry


    EGGtoberfest03 Chili
    Many of the "family" asked for my chili recipe and I'm at your service.EGGtoberfest03
    ChiliHere's the base recipe. This will provide 4 hearty servings and willdouble, triple, and
    quadruple nicely for company and larger crowds. I made a triple
    Ingredients
    1 large can (28 oz.) seasoned diced tomatoes and
    liquid (Muir Glen brand is the best that I've
    found), any brand will do.
    2 cans(14oz) chili beans and liquid - mild or hot
    or one of each (I like Bush's but have had good
    luck with Joan of Ark, Libbeys, and the
    supermarket's house brand)
    1 lb ground meat or sausage. (ground chuck,
    sirloin in any fat/lean combination, leftover
    sausage, etc. I used a 2:1 ratio of ground meat and
    spicy pork sausage in ATL.
    2-3 strips bacon
    3 medium cloves of garlic run through a garlic
    press.
    1 large or 2 small onions, medium chop (Vidalia
    or Texas sweet, Maui, etc)
    2 Tbs chili powder (McCormick is fine or
    something better)
    1 Tbs ground cumin
    1/2 tsp ground cinnamon
    1 squirt Hershey's chocolate syrup or equivalent
    Splash of Balsamic Vinegar
    Splash of Tabasco sauce or your favorite
    1 tsp oregano
    2 Tbs general purpose BBQ rub (Lysanders,
    Bilardo Bros, Dizzy Dust, etc)
    6 oz beef broth or better yet - beer or fruity red
    wine (use the cheap stuff)
    1 large dried chili pepper - pasilla (wimpy)
    Chipotle (hotter) pequin (hotter yet) Scotch
    bonnet or Habenero (five alarm)
    Kosher salt and fresh ground pepper to taste.
    Wood chunks - I used hickory, mesquite and
    pecan in ATL
    Preparation:
    Preheat your Egg to 275-300°
    Open tomato and bean cans and dump into appropriately sized "chili pot", deep
    Corningware casserole dish, metal stockpot, cast iron Dutch oven, etc.
    18
    Fry bacon extra crisp in a non stick skillet and remove and crumble into chili pot.
    Use bacon drippings to brown ground meat or sausage seasoning with salt and pepper as
    you go.
    Halfway through the browning process, add onions and garlic, drain grease and dump
    contents into chili pot.
    Float your dried chili(s) on top.
    Add in all remaining ingredients and stir thoroughly to incorporate well.
    Cook on the Egg with smoking chunks, placing chilipot on a pizza stone or other
    "thermal barrier". This allows the chili to heat slowly and pick up more smoke flavor.
    Stir and taste every 20 minutes or so.
    Remove the dried pepper when you have the heat you might be looking for.
    Monitor the chili temp with an instant read thermo or Polder. At about 140° internal and
    1.5 to 2 hours, remove the thermal barrier. With the pot directly over the heat now, it
    should come up to almost a boil in about 30 more minutes.
    Serve with thinly sliced green onions and grated cheddar cheese on top.
    It will taste even better the next day, of course.
    Recipe Source
    Author: Kennt Gajda (KennyG)
  • BENTEBENTE Posts: 8,337
    i knew we were close to that day :(

    leah met him at our first eggtoberfest in 06. she told me how nice he was i think he and i only spoke a couple times on the forum before we went to eggtoberfest that year.. but when i told leah about his passing it really hit her hard.. i was truely sorry for the loss his family went through.. i am also sorry i did not get the oppertunity to get to know him better..


    but i do think of him at every eggtoberfest..

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • YBYB Posts: 3,861
    Terry call me when you get a chance and I will fill you in on the next tailgating party Amber sent me a e-mail about.
    Larry
  • BENTEBENTE Posts: 8,337
    2009-10-17087.jpg

    2009-10-17129.jpg

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Thanks, Larry.
    The Naked Whiz
  • YBYB Posts: 3,861
    Thanks...I have seen that crown roast before.
    Larry
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