Beef chilli

[RichardWhitmill]

Did a big bike ride on Sunday and was very tired. It was a bank holiday this Monday and good weather so despite tiredness I was determined to bbq.

Smoked a small piece of brisket and just gave it a quick rub with a spice blend from a previous cook (can't remember what was in it). Fired up the WSM and ran it quite hot about 150c. Used heat beads for this cook and was impressed. I have a thread on UK charcoal so will update that.

Made up a chilli sauce of morito, ancho and guajilo. Some fresh sage and oregano from the garden plus bay. Pork stock as I had some in the freezer. A good splash of Henderson's Relish which is made in Sheffield and way better than Worcestershire Sauce (fighting talk I know but fierce hometown loyalty!).

After 2 hours of smoke I threw the beef into the pot. Gave it three more hours (only a small piece). Was nice and tender with some bite but not pulling territory so sliced and added back to the pot.

Made some corn tortillas and a simple salsa. Was good eating! Could definitely refine the recipe but suited me to just throw some stuff in a pot and leave it!

 

[BFletcher]

Nice! Thanks for sharing.

 

[Bob Bailey]

Looks great!

 

[Peter Gallagher]

that looks great - your sauce sounds really good - !

 

[Rich G]

Looks fantastic, Richard! I love an earthy, dark, chile sauce! Yum!

R

 

[Tim Campbell]

Fantastic cook, Richard!

 

[Brett-EDH]

the real question is, what pint did your drink with it! looks great. interesting take on a brisket cook.

 

[RichardWhitmill]

the real question is, what pint did your drink with it! looks great. interesting take on a brisket cook.

Yeah I am working my way up to a full brisket cook so this helped experiment a bit as it was a small piece.

And no pint this time! Usually it's beer all the way but getting more into wine recently, this was a nice Italian red.

 

[JimK]

Chili done right. Nice!

 

[Jabe G]

Very nice!