Chili on the Egg

Mayberry

My wife got me a cast iron Dutch oven for our anniversary last week. So, I'm about to throw chili on the egg for the first time. I'm using a modified version of Egrett's cow lickin recipe. Plate setter in feet up, spacers to sit the DO on the plate setter, and meat is it he DO. This may be a stupid question, but do I cook with the lid on the Dutch oven, or with the lid off and just the top of the Egg closed? Or, does it matter? If I can leave the lid off at 350 and get a little smoke flavor in the chili, that sounds really good. What do you think?

Baysidebob

I leave the lid off, toss some chips on the lump and go direct.  Check from time to time (or beer to beer) and toss on more chips as I wish.

Little Steven

You don't need a lid inside the egg. You don't lose much liquid.

miscjames

@Bob do you do it raised grill or not ? 

ccpoulin1

I did a batch today.  Used brisket leftover from last weekend, and it came out great!  Had to tone down the heat for wifey and the daughter....  We should have it tomorrow, as i did smoked meatloaf as well!

BuckeyeBob

Anyone have good recipe for BGE chili? Haven't found one I really like yet.

nolaegghead

The secret for good chili down here in Louisiana can be summed up in two words - "road kill"

I've had some gumbos with some extremely disturbing animal parts in it out in the swamp.  Tasted delicious though.  Sorry, I digress....

Baysidebob

miscjames said:

@Bob do you do it raised grill or not ? 

Nope.  Stock grid, stock altitude which I rarely do.  The CI of the Dutch oven and the liquid in the chili disapates the "hot spots".  Worst that can happen is if the liquid does lower more than you like you may have to dump in the rest of the beer you're drinking.

egret

Mayberry said:

My wife got me a cast iron Dutch oven for our anniversary last week. So, I'm about to throw chili on the egg for the first time. I'm using a modified version of Egrett's cow lickin recipe. Plate setter in feet up, spacers to sit the DO on the plate setter, and meat is it he DO. This may be a stupid question, but do I cook with the lid on the Dutch oven, or with the lid off and just the top of the Egg closed? Or, does it matter? If I can leave the lid off at 350 and get a little smoke flavor in the chili, that sounds really good. What do you think?

Don't worry about the liquid drying up. It'll be fine. I like to do mine around 325.......

Here's how I do mine : http://eggheadforum.com/discussion/257511/x/p1

Little Steven

And what the hell do you know about chili?

nolaegghead

Muah?  I know enough not to add no steeenkin' beans and to chop up the meat instead of grind it. 

Village Idiot

nolaegghead said:

Muah?  I know enough not to add no steeenkin' beans and to chop up the meat instead of grind it. 

Very good, Nola !  Sounds like you've spent time on this side of The Crawfish Curtain (the Sabine River).

egret

Little Steven said:

And what the hell do you know about chili?

Steve, how could you slay your best good buddy like this??!! :((

Little Steven

I honestly preferred Sundown's but you are so much nicer. Kidding bud. I can never thank you enough for the time you and Joan spent with Paula

solowinger

You'll find a pulled pork chili recipe @ mountainegg.com

nolaegghead

Village Idiot said:

nolaegghead said:

Muah?  I know enough not to add no steeenkin' beans and to chop up the meat instead of grind it. 

Very good, Nola !  Sounds like you've spent time on this side of The Crawfish Curtain (the Sabine River).

They used to call me "esse" when I live in San Antonio for 10 years (at least when I lived in the down town area).  Also lived in San Marcos and College Station.