Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.
Omg....is that a hot pepper?
Traditional-who cares if is good !
Best chili I had was last year when my better half made it with a chuck roast cooked in pressure cooker and then cut into large chunks to make the chile.
Thrown together on the fly. Now if she could only remember just how she made it.
Recently I had a chili made with a chuck, so it was more of a pulled beef chili than typical ground. Quite honestly I thought it was better than a traditional chili.
Another thing with the crazy meat prices, I think it's gotten to the point where if you have local beef/chicken/pork farms in your area you might find their prices are more competitive than ever with typical grocery stores and typically for higher quality meat. I've been buying from a local farm in bulk lately and a lot of their prices are actually significantly lower than even the "cheap" quality stuff at the grocery store. A good example was I paid 4.99/lb for beef ribs from this farm and the same thing (but not grass fed) at wegmans was 12.99/lb. Only thing I will say is I'm not completely in love with grass fed beef which is what I get from the farm but for the price point it's well worth it.
Been doing something different and like the results. Grill them plain then last few minutes add brown sugar, salt, garlic, pepper rub to make a glaze.
They look great. I might give this a try.
Some pretty good looking pork belly strips....gonna leave em in the bronco for a couple hrs,then they gettin battered and going for a swim in da fryer
Darkness sets in....
Gettin ready to dip.....
2"thick pork steak....made up a butter/mustard injection and filled it up
I put a 2.2lb chuckie in some cure this am...see how it looks on Thursday
Here it is before I rinsed it
Prime picahna in da pit
Chuckie goin in da pit!!!