It looks like you're new here. If you want to get involved, click one of these buttons!
I'll bet that is good........gonna look into that!!Scottborasjr said:I actually mix pineapple head with a hot pepper spice that I get locally and makes a great sweet/hot spice for chicken, pork or fish.
Top off on the Dutch oven......try this one (throwdown winning recipe, by the way! :Central_Bama_Egger said:I don't know much about the Dutch oven. Will I need to cover it? Or leave the top off?
Cow Lickin’ Chili
1 & 1/2 lbs. ground Chuck
1 lb. Italian Sausage
2 cups Onion (chopped)
1 green Bell Pepper (seeded and chopped)
2 Jalapeno chiles (seeded and chopped fine)
1-2 Serrano chiles (seeded amd chopped fine)
1 Tbls. Garlic (minced)
1 (28 oz.) can diced Tomatoes and liquid
1 (15 oz.) can diced Tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) Pinto, dark Kidney, or Black Beans (drained)
3 Tbls. Chili Powder
1 Tbls. Ancho Chile Powder
1 & 1/2 Tbls. ground Cumin
2 oz. semi-sweet Chocolate
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. dried Oregano
3 Tbls. Dizzy Pig Cow Lick Steak Rub
2 cups Beef Broth
1 cup dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Preheat your Egg to 350° F. with inverted plate setter (legs up).
Place dutch oven in the egg on the plate setter and add 2 Tbls. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Add 2 or 3 fist-sized chunks of wood to coals.
Close lid and cook for about 30-45 minutes, stirring every few minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300° F. Remove bay leaves, dried chiles, correct seasoning and serve.
by John Hall (egret)
Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it).
Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250℉ with plate setter (legs up) and regular grid on plate setter. Put 3 or 4 good size chunks of wood on coals, then place ham on grid. Cook until internal temperature reaches 140°. (this should take about 5 hours).
2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either Kosher or Sea Salt