I am truly amazed

first most of us started at the bottom and improved with the help of this forum. i thought i was a good cook till i logged on here.

second i have no idea how to cook a whole side of cow and it won't fit on the egg anyway :laugh:

if, however, you want to pick a cut or primal and let us know, you should gets lots of advice

bill

After you work your way thru the primals and roasts consider some chili.

Chili, Beef, Beans, Richard Fl

This recipe is a blend of different ones, from KennyG, Egret, Blue Smoke and The Skyline Chili Chain Miami, '70's and my own ideas.. Thanks to all.









INGREDIENTS:
First Cook:
3 1/4 Lbs Chuck, Ground Twice Course
2 Lbs House Brand (Publix) Mild Sausage
3/4 Lb Bacon, Thick Cut, Hormel, Black Label, Diced
Second Cook:
5 Cups Onions, White/Red, Chopped
2 Cups Bell Peppers, Yellow, Chopped
3 Tbs Garlic, Fresh Crushed
Add Rest:
2 1 3/8 Ozs Pkg Old El Paso Chili Seasoning
1 12 Ozs Can La Costeña Chipotle Peppers in Adobo Sauce, Pureed
9 Cups Fresh, Tomatoes, Pureed
1 28 Ozs Can Diced Tomatoes
1 14 1/2 Ozs Can Diced Tomatoes
1 10 Ozs Can Rotel, Hot
2 4 1/2 Ozs Can Old El Paso Chopped Green Chili
2 Tbs Indian River Pepper Blend
2 Tbs Indian River Seasoning Salt
1 Bunch Cilantro, Chopped
2 Tbs Cocoa Powder, Hot, Godiva
2 Tbs Cumin, Ground
2 15 1/2 Ozs Can Red Kidney Beans, Habichuelas Colorado
2 15 1/2 Ozs Can Pink Kidney Beans, Habichuelas Rosada
1 Stick Butter
2 Tbs Worcestershire sauce
1/2 Cup Red Wine, Cabernet Sauvignon
Use Broth if dry:
2 14 Ozs Can Beef Broth, Swanson
Smoke:
Applewood Chunks & Hickory Chips
Equiptment:
9 Quart Dutch Oven




Procedure:
1 Because of a time constraint the meat, and everything was done on the stove. After everything was in the DO and boiling, I placed in BGE.
2 Take a 9 quart dutch oven and cook the beef, sausage and bacon in the pot stirring every 5-10 minutes, covered, about 25 minutes. When done, remove and drain.
3 Take the onions, bell peppers and garlic and sauté until translucent.
4 Add the tomatoes and remaining ingredients except beans and beef broth, and bring to a boil. Add the meat back into the pot and stir. Add the spices and stir until blended. Now add the beans, drained.
5 The Large BGE had been set with a tjv spider, high position, direct and the temperature was 350°F. for the first hour. Then dropped to 275°F for the last 3 hours, It is still cooking 4 hours later. Maybe I will shut down the BGE after 6-7 hours and leave the dutch oven over night. Sounds like a plan! Had some applewood pieces and hickory chips for flavor.
6 Been cooking for 4 hours and still going. Added the beef broth and liquid from the beans toward the end as I needed to keep the chili moist.
7 After 6 1/2 hours on the BGE, I added a second can of beef broth, left the Dutch Oven on the BGE and shut the entire system down. Went to the SPA and decided I will deal with this situation in the AM. Good Night Richard. Just got up and checked the pot, still warm and the BEST chili I have made in 40+ years.
8 Am serving with raspberry cornbread muffins.


Yield: 9 Quarts
Preparation time: 1 hour
Cooking time: 4 hours

Recipe Type
Beef, Dutch Oven, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2008/01/18

Had a few stray tamales from a cuban restaurant the other day, so I tossed them in to add flavor and thickness with the masa.

2008/03/05---Food Network was doing chili and they added a batch of cashews. Sounds good. Richard Fl

I know one "awesome cook" as you say, that put mac and cheese on a chargrilled oyster. I cannot wait to try that. It still has my mouth watering, too bad most of the oyster beds are still screwed up due to the BP spill and the fresh water diversion because of it.

too old to drink enough to try ,, if i was younger

That pic kills me. I can just see a bunch of "over medicated" bikers sitting around it asking:"Is it ready yet?" :laugh: Sir Brisket I can't speak for every one but for myself not every cook turns out like it should but ya keep trying. Thats the fun and as the saying goes practice makes perfect!