should be in the op i believe, butt stuff edit: use amount of cayenne called for at your own risk. that will light you up creeper style
thats a lot of pepper tho butt stuff 1c corse kosher 1c corse black pepper 1c turbinado 1c brown sugar 1/2c garlic powder 1/2c cup spanish paprika 1/2c cumin 1/4c cayenne 1/4c chile powder
I think it might be lost to posterity but I really liked the beef rib rub you used to use. Made a big batch of that a while back with the only modification being the addition of 1/8th part ground rosemary. Ran out a few months ago
laxjoe was so inundated with hordes of people clamoring for his delicious meat that I was unable to sample. but the massive group surrounding him was all in, so I'm giving a passing grade. This week though, I'm all up in there.
Making chili verde tomorrow night for a work chili cook off. For the tomatillos, do o just blend/purée with husks removed or do I need to remove the skin too? I've seen some recipes that call for the tomatillos to be roasted first but I'm rendering cubed pork shoulder with light smoke for the meat and I don't want the "roasting" flavor to be over the top Taques
Also just for shits this is the base recipe. I've made chili verde before with chicken and chorizo but wanted to go a lil different http://www.simplyrecipes.com/recipes/chile_verde/ Variances from original recipe: Going to render the cubed meat with light smoke on the grill after rubbing in a mix that includes brown sugar, paprika, salt, pepper and chili powder. Was thinking pull once internal temp hits 170-180 For the sauce I'm doing tomatillos and hatch chiles blended. Subbing chipotle peppers for the regular jalapeños Gonna roast, peel and dice two poblanos Adding great northern white beans (sorry to all my Texas red bowl friends). Chili with beans translates better in Alabama. You know, considering they are a quantity stretcher and how we are all poor and everything. Also adding Cumin
Good article on Charleston bbq http://m.charlestoncitypaper.com/charleston/is-charleston-the-future-of-barbecue/Content?oid=6193215
Placed 3rd out of 20 in the competition. Only regret is not using more pablanos. Also, the top two Chilis had corn in them. I'm not opposed to corn in chili for a potluck game day thing but come on man once you put corn in it that shit is more stew than chili.
I added some white beans just bc that translates better to "chili" in Alabama (as posted earlier). Honestly I like beans in chili, probably just a regional thing but yes the chili I made would be very serviceable and delicious without them.
So my neighbor gave me some venison Bologna and some venison brats and wanted me to smoke them, any suggestions? Temp, wood,?
Wow that looks amazing. Maybe a little too much fat on that bad boy for my taste but that can't always be avoided with Prime Rib. Well done, good sir
I'm guessing it's supplement with some pork fat? Venison is pretty lean otherwise and I'd worry about it drying out during a long smoke if it's straight venison. I've never dealt with venison sausage either though so I don't know shit.
Any Traeger or pellet guys ITT? My FIL is turning 60 and he's been telling me he wants a smoker for years now. He's got a Primo jr and wants something with more space to smoke brisket and turkey for the holidays. The guy knows grilling/smoking and he mentioned a pellet smoker before. MIL and I decided that an offset isn't for him because he is ADD as hell and usually drinks and watches games while he's grilling so we always have to keep an eye on him to make sure nothing gets overcooked. I figured something electric that you can set the temp and forget it will be best. Budget is around 600. Any recommendations?
Yup, I've got two pellet rigs at this point. Green Mountain Grill tailgater, and a New Englander. I'd recommend the middle tier GMG rig at that budget. They have sales regularly too, so wait on those.
I've got some guys in Cola that can help you out if you're interested. I got a new phone # so just pm if you want some help.
The ceramic piece that goes on the bottom of my egg cracked. Replaced it with a stainless grate and took the liberty of getting the stainless chimney top while I was at it. Chimney top just got here, will be putting it on shortly