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Over The Top Smoked Chili ... our new benchmark (with pics)

StormbringerStormbringer Posts: 1,228
edited August 2017 in Beef
I saw this at the start of the year, it got put into the "must try" pile and stayed there until last weekend. A big thanks to @KiterTodd for his descriptive post back in January. The technique is simple ... take your standard chili recipe, smoke the meat low and slow in a ball suspended over chili sauce for 3 hours, break up the ball into chunks, toss it into the sauce and simmer for 1-2 hours. Result ... best darn chili we've tasted. Ever.

Full technique is here, along with our chili recipe.

https://www.thecooksdigest.co.uk/2017/08/04/over-the-top-smoked-chili/

The finished dish ... I put this up first because the "being cooked" pics aren't exactly photogenic:


Chopped peppers and beans:


Sauce in place before the meat goes "over the top":


Smoking away gently for a few hours:


Smoked ball of meat after three hours over the chili sauce (see what I mean? :D ):


Meat is broken up and added back into the sauce, simmered and served:


Thanks for looking.
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • lkapigianlkapigian Posts: 2,975
    Awesome-did not see @kiterTodd thread, bookmarked Chili is my struggle area for some reason 
    Visalia, Ca
  • StormbringerStormbringer Posts: 1,228
    lkapigian said:
    Awesome-did not see @kiterTodd thread, bookmarked Chili is my struggle area for some reason 
    This makes it easy and damn tasty, good luck bud.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • Beautiful cook and pictures!
    Snellville, GA


  • StormbringerStormbringer Posts: 1,228
    Beautiful cook and pictures!
    Cheers bud, as usual credit to SWMBO for the pics. I'm hoping to get her next set of USA pics up this weekend.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • StormbringerStormbringer Posts: 1,228
    edited August 2017
    Had some of this for dinner last night, served in a giant Yorkshire pudding. @KiterTodd was bang on the money, sealed in vac sealed bags in the fridge for 4 days and then re-heated it's taken on even more flavour.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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