Smoked Chili

RhumAndJerk

Yesterday, I needed something that I could just let cook with out messing with for a long time. It came to mind that a nice batch of Chili was in order. I found a recipe that I had wanted to try. It was a posting from DTM that I had printed out. I loosely followed the recipe since it called for seven pounds of venison and I used one-pound ground beef and one pound fine hot Alabama Sausage. Maybe if DTM see this, he will repost his recipe.[p]Anyway, here is the great part. After getting the chili started on the stove, I transferred the cast iron Dutch oven to my Medium BGE. I used a big chunk of red oak and big chunk of hickory. I then used an inverted plate setter with some small kiln post to raise the bottom of the pot off of the plate setter. I let the chili cook uncovered for the next four hours at around 325. [p]The last two hours I completely forgot to stir the chili, because Dan and I were making ten gallons of wine. When I realized that the kids needed to eat, I remember the chili. Fearful for the worst, I was surprised to find that the bottom had not burned and that the chili was infused with great smoky aroma. I attribute this to kiln post allowing air circulation underneath the Dutch oven. I want to thank Puj of reminding me about these little gems.[p]Happy Smoking,
RhumAndJerk

KennyG

RhumAndJerk,[p]I've been making Egg chili on a regular basis, but forgot all about my stash of Alabama sausage as an ingredient. Thanks for the reminder! Yours had to be some killer smoked "red".[p]How ya fixed for red oak? Got any I can barter for? I picked up a couple of tri-tips at the new Costco. I know they will discontinue selling them here once they see the lack of interest.[p]K~G

RhumAndJerk

KennyG,
I also laced the chili with a couple of the peppers from DTM. This stuff was hot but not over the top. My daughter ate it but the boys did not eat well. The pork and beef flavors married so well, you could not tell the difference.[p]How much Red Oak do you need? I can get whole logs if you want.
R&J[p]

KennyG

RhumAndJerk,[p]I forgot to mention that I also "float" a couple of DTM's dried beauties in the pot while cooking and remove before serving. When we split them up, I wish I had marked all the bags with their names. The one's I like best in chili are those that look like black apricots.[p]Just a small amount of red oak is all I crave. A small branch or log portion would last me a long time.[p]K~G

DTM

KennyG,
Hey guys sounds like I need to try some chili on the smoker this winter. I need to get a cast dutch oven I'm thinking. Did my winter chili stash over the Thanksgiving holiday. Made two 5 gal batches using elk. Froze them in quart freezer bags (reminds me I need a food saver too). One batch was carted off by the always hungry and broke son in college. Kenny the round ones are cascabels, means snakes rattle or jingle bell depending on your mood. I do have a recipe for doing the bigger anchos or californias in a vinegar pickle with onions on the smoker. It's on my home pc. I have to go south next month so I'll get us a resupply batch.
DTM

RhumAndJerk

DTM,
I used one of those nice Anchos and a Chotexes (I think; it looked like a firecracker). This chili was memorable. I also tossed in a can of green chilies to round out the flavor Cayenne in the sausage. I also dumped in a cup of the morning’s coffee that was sitting in the pot.[p]Thanks for the recipe and the peppers,
RhumAndJerk

Banker John

RhumAndJerk,
What is a kiln post? Have a picture?

Charcoal Mike

<p />Banker John,[p]No picture of the posts, but a ceramic kiln post is simply a small ceramic "spacer". Think of a piece of ceramic around 3/4" cubed, maybe a little bigger. You simply use this between the setter and any other object where you do not want to transfer all of the heat from the setter to the object, and allow for better airflow. For example, between the setter and a dutch oven, or between the setter and a drip pan.[p]I actually use 90 degree 1/2 inch copper pipe fittings - was an idea I got from someone here on the forum (see pic) when my first turkey drippings burned (which I wanted to save for gravy). Works really well - I use them under the drip pan for all my low and slows now.[p]Cheers -[p]Mike

Banker John

Charcoal Mike,
Thanks for the tip. One of my good friends is a plumber. Guess who will be invited to my house this weekend for a cookout!