Jerome D.
TVWBB All-Star
I know...I know...this cook isn't outdoors, but I made use of some leftover rib tips that were smoked on the WSM which I had vacuum-sealed and froze --- so there's my weak justification for posting this.
Here's a closeup of the seasoning mix I made for the chili. I used several types of chile powders, including Ancho, New Mexican, Guajillo, Chipotle, and New Mexican green. Other ingredients included ground coriander, powdered bay leaf, tomato powder, Mexican oregano, ground roasted cumin, and a cinnamon stick. I haphazardly just threw all the stuff in a mixing bowl, so unfortunately I can't remember the ratios.
My weapon of choice for this cook...
Prep work...
The good ol' mise-en-place, after finishing the prep work. As you can see, there's plenty of gaaahlic, as Mr. Lampe is so fond of saying...
Here's a chronological shot of the various steps of the cook, going clockwise...
And finally some plated photos. It seemed fitting to serve it in a cast iron bowl
Thanks for stopping by!
Here's a closeup of the seasoning mix I made for the chili. I used several types of chile powders, including Ancho, New Mexican, Guajillo, Chipotle, and New Mexican green. Other ingredients included ground coriander, powdered bay leaf, tomato powder, Mexican oregano, ground roasted cumin, and a cinnamon stick. I haphazardly just threw all the stuff in a mixing bowl, so unfortunately I can't remember the ratios.
My weapon of choice for this cook...
Prep work...
The good ol' mise-en-place, after finishing the prep work. As you can see, there's plenty of gaaahlic, as Mr. Lampe is so fond of saying...
Here's a chronological shot of the various steps of the cook, going clockwise...
And finally some plated photos. It seemed fitting to serve it in a cast iron bowl
Thanks for stopping by!
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