Robert,
Can you share how you came up with the ingredients list?
Why you didn't add any beans?
I googled Tri-tip chili and found some similar lists.
Anyway, thanks for the inspirational post and I'm going for this real soon,
John
ChuckO,
What wood did you use and how much? I would assume the cheese topping was the layer that absorbed the smoke. I think this is a great thing to try. Simple, easy, dinner project. I'm going to use a disposable aluminum pan versus glass. Thanks for posting this great idea......
and why...
Your "50/50 mix of Worchestershire Sauce & Bourbon" sounds interesting. I assume it was a cheap bourbon. Do you think you tasted this mix in the final product?
jz
I'm partial to this product......
http://www.portlandiafoods.com/
But I live here.....and not to hijack this thread
http://beavertonfoods.com/
which is another fine Oregon product,
jz