~Mark~
TVWBB Pro
Unlike Cincinnati here in Y-town Chili isn't that big if a thing, but this time of year screams for it.
I've done this recipe quite a few times, but never on the Performer.
I figure if it's able to be cooked on the stove it's able to be cooked on the Performer. So I gathered all the ingredients and headed outside.
As the Charcoal heated I chopped the onion green peppers along with a boat load of garlic.
Now that the coals are hot I warmed up the Dutch Oven
I rendered some bacon, and then it was time for the Italian sausage.
Time for some 90% ground meat.
I turned the heat on high by moving the two charcoal baskets together.
Time for the onions and garlic. Moving the baskets together was a good idea. The mix is cooking much better now.
The onions and garlic had a few minutes to cook and now it's time for all the spices.
What's a good chili without a good beer? As soon as the spices were stirred in I added a bottle of October Fest beer.
I waited till now to add the green peppers because I don't like my peppers cooking down to pudding.
Now it's off the coals and left alone with some Alder wood for that light smoke flavor. I moved the baskets so the Dutch oven is all the way off the fire.
I let everything simmer for 3 hours at 350 and when it was all said and done this was the best chili I've ever had.
I've done this recipe quite a few times, but never on the Performer.
I figure if it's able to be cooked on the stove it's able to be cooked on the Performer. So I gathered all the ingredients and headed outside.
As the Charcoal heated I chopped the onion green peppers along with a boat load of garlic.
Now that the coals are hot I warmed up the Dutch Oven
I rendered some bacon, and then it was time for the Italian sausage.
Time for some 90% ground meat.
I turned the heat on high by moving the two charcoal baskets together.
Time for the onions and garlic. Moving the baskets together was a good idea. The mix is cooking much better now.
The onions and garlic had a few minutes to cook and now it's time for all the spices.
What's a good chili without a good beer? As soon as the spices were stirred in I added a bottle of October Fest beer.
I waited till now to add the green peppers because I don't like my peppers cooking down to pudding.
Now it's off the coals and left alone with some Alder wood for that light smoke flavor. I moved the baskets so the Dutch oven is all the way off the fire.
I let everything simmer for 3 hours at 350 and when it was all said and done this was the best chili I've ever had.
