The Texas BBQ Forum

Deciding on either making a smoked pork or beef chili for this one. The question I have initially is in your opinion, how long to smoke the meat? Normal or slightly shorter then braise it in the oven? I’m planning on roasted the veggies then blending it up for the braising liquid for the meat. Also entering my corn cakes with this contest. Yes pictures to follow.

I don’t think I want the in your face smoke flavor but a slight undertone of it.

Any thoughts?

IMHO you're right on with not wanting the "in yer face smoke taste" but just a hint - - especially if you roast the veggies. Looking forward to the pics and the update

Veggies? Are you making a stew? Tomatoes, in some form, peppers, and onion are the only veggies that go in my Chili pot. You won't be able to see any of them when it's finished, just meat.

I’m not making a salad that’s for sure :). That’s called gazpacho. Onions tomatoes and peppers is what I was referring to.

Copasspupil wrote:I’m not making a salad that’s for sure :). That’s called gazpacho. Onions tomatoes and peppers is what I was referring to.

Truth be told when I make spaghetti from scratch I throw whatever in the refrigerator in it including veggies that my family won’t eat roast it then vitamix it so they can’t tell. I smile at my wife and daughters who are picky about certain veggies and I think gotcha.

I'm going with a brisket chili and little Sucklebusters for the win.

Can’t go wrong with that combination, good luck on the chili!

My plan is smoke it tomorrow and put it together on Thursday slow cook it that day. Let the flavors marry for 24 hours so the flavor should be there for Friday.

My wife said I couldn’t make the corn cakes for Friday but I have a feeling it going to happen.

I have a buddy, who entered this year, talking smack about how he won last year with his chili. I wonder if he forgot that I didn’t enter last year. I did win twice when I entered so we shall see. You just never know.

Dedication: it’s the word of the day as in

No rain, snow or cold weather will divert a bbq man from starting his smoker in order to smoke some brisket. This is called dedication kids.

Not enough room in my first pot. I’m backing it in two pots now then I’ll transfer it into a toaster pan later tonight to slow cook it for tomorrow’s contest. I have about 4-5 lbs of brisket in the pots even though it looks like veggie soup.

Awesome Pots, Copp
II'm gonna pull a WillieP and fix your pix

Thanks

Btw anyone use the sucklebusters competition chili pack that has 2 packages inside. Does the entire package get used for 2 lbs of meat. I have between 4-5 lbs I’m using for this chili. It has two full packages of the chili package in it so I just wanted to ask before adding and entire box to it.

I use it but I still have to read the directions every time and so far I've only used one package per pound of ground and pound of sausage

Man oh man that look's good.