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jlsm

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  • Re: Salt & Pepper. Has it became cliche?

    Beef, pulled pork and ribs, I use salt, pepper and sugar, 2:2:1. The variations come in the sauces I make. For chicken, I use a variety, from Mickey's coffee to some fancy rubs out of BBQ cookbooks and an herb-garlic mix I make out of the garden each fall. We like the taste of smoked egged meat too much to flavor the entire cut with a strong profile. I experimented with DP and other rubs for some time and switched back to SPS a year ago. 
  • Re: Grill Light for BGE

    I use a LED headlamp. Dorky? Yes, indeed. But it works well. 
  • Re: I Gave Away Kitchenaid Mixers For Gifts This Year

    @WeberWho? and @Jeepster47, total success. Very pleased with myself. I had to really whale on the pin to get it out and it took the same amount of effort to get it back in. All and all, just one small scratch, back near the cord. 

    image
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    Thanks so much for your help. 


  • Re: Hatch Chilies in South Florida!

    Believe it or not, they are great in turkey/chicken pot pie. 
  • Re: Cow Lickin' Chili (Large Post)

    This is an easy one because it doesn't rely on dried chilies. The trick, though, is knowing your chili powder; add salt after tasting because some powder comes very salty. High end chili powder is not necessarily better. Cutting the beef into cubes is time consuming but well worth it. My husband absolutely loves this; I usually use the sauce on top of beans, so it works for everyone. We make huge batches of this and eat it with brown rice, freezing the rest for many meals down the road. We're due for another batch, and I will simmer it in the Egg this time.

    1 cup chopped onions
    2 garlic cloves, minced
    2 tablespoons vegetable oil
    2 pounds beef round, cut into 1/4-inch cubes 
    2 t.  sugar
    1 1/2 teaspoons freshly ground black pepper
    1 1/2 teaspoons ground dried Mexican oregano
    1 tablespoon ground cumin
    5 tablespoons chili powder
    1 (15-ounce) can tomato sauce

    Cooked beans, rice or bread

    Cheese

    Green onions
    Sour cream

    1. In a large skillet or Dutch oven with oil, brown beef, then sauté the onions and garlic in the oil until soft. Add the sugar, pepper, oregano, cumin, chili powder, jalapeno powder, tomato sauce, and 1 1/2 cups water (DO NOT ADD ALL AT ONCE; add just enough for desired consistency); stir well.
    2. Bring to a boil. Reduce the heat to a low simmering boil and cook, partially covered, for 1 hour 10 minutes. Remove from heat.
    3. Serve with beans, rice, or bread on the side: all useful for muffling the heat. Also helpful is a tablespoon of sour cream.

     

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