I've never made a chili. I guess growing in in NY, it wasn't a thing. But if you have a proven recipe to share, I'll give it a shot during football season, when the weather's cooler here (eventually that does happen, say November or so.) I don't know the argument with or without beans so whatever you're recommending, i'm down for trying.Hey! I thought you said that thin edge was for chili! Oh well -- to late.
I'll be happy to share. I suspect like me, you may vary ingredients some as desired, but my last bit was really special, so you'll get that. Based on a TexMex recipe. I love true Texas chili (basically meat and chilis) but also chili with beans, so mine takes advantage. The one with the brisket was one of the best also and had 1 1/2 pounds of the thin flat. (The last one was a cut up strip steak. Big batch -- it's mostly in the freezer.)
One chili recipy that I developed while living in Vancouver was Deli-ends chili.
I like 8 hours better than 14-16 but I am going to wait and
see you do it.
see Passover 2023 and Rosh Hashanah 2022. both have WSK smoked briskets and documented cooks to follow along and with temp and cook info too from my Signals.I like 8 hours better than 14-16 but I am going to wait and
love this idea. heck, pack it up in a pita with some chips and tahina and this could be a real hit (with kraut and pickles too).One chili recipy that I developed while living in Vancouver was Deli-ends chili.
I would get 2-3 Lbs of deli ends. (Off-cuts of pastrami/salami/smoked beef etc.) that the local deli would sell very cheap, cut into small cubes or pieces, and then broil them in the oven to get the extra crispiness.
Would add that to a chili base instead of ground meat.
Each bite would be a different surprise
View attachment 78946
Packing moving van now...
i have space for new neighbors. home will be built in 7 months though.
Just the brisket is on the grill. All else is stovetop and oven. My work starts tonight.
I’m not seeing anything like a car wreck, just someone with a skill set that I like watching! More power to you Brett!Now the pressure is on
I’m like the car wreck you know is coming.
thank you. you're very kind. sometimes it feel like i'm driving a car at 200 mph when making these meals. it all moves by so fast and the pressure is real. and getting it to the table on time, hot and without forgetting a dish i prepared (i have left stuff in the microwave or fridge before) is a challenge. i've implemented a checklist and menu so people can help get stuff to the table in time.
the WSK makes is super easy. and super replicable.
i learned the hard way. it's just easy to schedule and budget time. this way i plan my work and work my plan. thoughtless and easy. and i can have a "drink" and not get too far off the plan.
