Tyler's Ultimate Old School Cornbread... just like mom u-sta make...

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate BBQ Chicken

• 4 strips thick-cut bacon, chopped
• 2 cups stone-ground cornmeal, white or yellow
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons kosher salt
• 4 large eggs
• 2 cups milk
• 2 tablespoons finely chopped chives/ Directions:

Heat the oven to 375 degrees F.
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let it burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Big Bud's Beer Can Chicken...

Recipe courtesy Guy Fieri, 2007

Show: Guy's Big Bite Episode: Shotgun Bird

• 1 (2 to 3-pound) whole chicken
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon dried sage
• 1 teaspoon sea salt
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1 (12-ounce) can beer
• 1/2 pound bacon/ Directions:

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

Snow's bbq...

Souther Soul BBQ...

Taliban vows pressure on U.S.... Trevor Halcomb front & center...

trevor halcomb, front and center

12:03 PM CST on Monday, November 22, 2010

Patrick Quinn

KABUL, Afghanistan – The Taliban on Sunday vowed to force the U.S.-led coalition to abandon Afghanistan before a 2014 date set by the alliance for handing over security responsibility to its allied Afghan forces.

ALEXANDER ZEMLIANICHENKO/The Associated Press

U.S. soldiers rested Sunday before a foot patrol in West Now Ruzi village, in Panjwai district, near Kandahar, Afghanistan.

Taliban spokesman Zabihullah Mujahid said in message e-mailed to the media that NATO will be unable to establish a stable government in Afghanistan by that date. He did not mention an offer from President Hamid Karzai for peace talks and eventual reconciliation – an offer rejected by the hard-line Taliban leadership.

During a weekend summit in Lisbon, Portugal, NATO leaders agreed to begin handing off security responsibility to Afghan security forces in early 2011, with a full transition targeted for the end of 2014. No timetable was set for the gradual transition of Afghanistan's 34 provinces to Afghan control, and some foreign troops are expected to remain in a combat role after 2014, although most will be in a training role.

Mujahid said the Taliban "will not remain silent even for a single night until and unless the goal of complete freedom and the formation of an independent government is achieved. They will not wait for the time of implementation of a given decision or timetable of withdrawal."

NATO officials have said in Kabul that the transition will not necessarily mean troops will be withdrawn, but that they could be moved to regions where they are needed.

President Barack Obama has said a decision to withdraw would be conditional on the situation on the ground. In late 2009, Obama spoke of starting a gradual pullout in July 2011.

Obama last year ordered an additional 30,000 U.S. troops to Afghanistan to regain ground lost to the Taliban in the years after the U.S.-led invasion of the country one month after the al-Qaeda attacks on Sept. 11, 2001. The U.S. has the largest contingent – about 100,000 troops. Troops from other nations number about 40,000.

"In the past nine years, the invaders could not establish any system of governance in Kabul and they will never be able to do so in future," Mujahid said, adding that until 2014 "various untoward and tragic events and battles will take place as a result of this meaningless, imposed and unwinnable war."

A coalition spokesman in Kabul said the surge in troops helped stop the Taliban's momentum in some regions and turn the tide in others.

"Recent developments have shown that progress is possible," German Brig. Gen. Josef Blotz said. "Our job now is to build on that progress to increase the momentum that has been achieved."

Texas Pepper Jelly...

Texas Pepper Jelly November 2010

Stop. Take a minute and send this to 10 of your friends or family members. They will be glad that you did. One of the many great things about Texas Pepper Jelly is just how many different ways you can use our products. Another great feature you will love is our newsletter. Tell your friends about it. Tell them it's free. Then they can get their own copy every month. Newsletter Signup Plus, anyone who subscribes today, will immediately be sent a free sample of our Country Sweet Texas Heat cookbook. These exclusive recipes will have your friends and family wanting you to cook all of their meals. Of course if you like free recipes do not forget to check out our Blog. There are new recipes added each week so check back often. Besides following our Blog you can also follow us on our Twitter page as well as our Facebook page. Now there is no need just to wait for our newsletter. You can follow us anytime day or night and find out the latest happenings at Texas Pepper Jelly. It's all about convenience ... Dear Texas Pepper Jelly Fans, Shopping for the holidays can add a lot of frustration and stress to your already busy lives. Let Texas Pepper Jelly help make your holiday shopping easier. Think convenience! Nothing is more convenient than online shopping. No crowds to fight. No traffic to sit and stew in. No obnoxious sales clerk looking at you like your crazy. It's the perfect way to shop and make life that much easier. Texas Pepper Jelly has tried to make your gift giving as easy as possible. On our web site is a link to our Gift Packages. There we offer several gift tins that you can have filled with the flavors of your choice. That is about as easy as it get I would also like to remind all of our valuable online customers that time is running out on our "limited" offerings on two of our seasonal favorites. Cranberry Habanero and Strawberry Rhubarb Habanero are two flavors you do not want to miss out on. Be sure to order yours before they are gone for another year! If this is your first time ordering, I’d like to extend my sincerest thanks for trying our product. I must clue you in on something that the rest of us already know, though. Texas Pepper Jelly is some of the finest pepper jelly around. You will be surprised at how many uses that our product has. With over a dozen flavors to choose from you might want to consider our mixed case. Available in three jar sizes it's the best way to make sure you have plent of flavors on hand. Pineapple Habanero Black Bean Soup 2 cans black beans thoroughly rinsed 1 can yellow corn, drained 1 can pineapple chunks (do not drain) 1 cup salsa 1 cup Pineapple Habaner Jelly (TPJ of course) 2 large oninions diced 2 tsp. garlic, any form 1 tsp. ground cumin 1 cup of water juice of one lime What to do: Put all the ingredients in a large crockpot/slow cooker, turn it on low and leave it alone. In about 8 hours or so stir the mixture and turn to high. Fix yourself a nice green salad and maybe a sandwich. Turn the crockpot/slow cooker off and dive in. Hmmm good. Remember You can always find recipes and suggestions for our Rib Candy and Pepper Jellies on our blog. Also feel free to drop us an email or call if you have any questions about any of our products. Until Next Time, Craig Sharry

fried pork chop seasoning...

cut chops on edge so they won't curl.
sprinkle chops with seasoning.
add chops to all purpose flour.
get rid of most of the flour on chops.
let chops set for 10 minutes. salt in seasoning will pull
moisture from chops and create a glue. add chops back to flour for a second
time with a little more flour coating. fry on high heat, about 400.

1 tsp garlic powder
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp black ground pepper
1/4 tsp cayenne powder

Patatas Bravas Home Fries with Roasted Tomato Aioli...

Recipe courtesy Bobby Flay
Show: Brunch at Bobby's Episode: Siesta Fiesta

• Olive oil
• 1/2 small red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 tablespoon smoked paprika
• 3/4 cup prepared mayonnaise
• 1 large plum tomato, halved, seeded and roasted until soft

• Few dashes hot pepper sauce (recommended: Tabasco)
• Splash aged sherry vinegar
• Salt and freshly ground black pepper
• 4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
• Flat-leaf parsley leaves

recipe tools/ Directions

Preheat the oven to 375 degrees F. Place a baking sheet in the oven.

Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.

Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

Lexington-Style Bbq Sauce

by Elizabeth Karmel

2 cups apple cider vinegar

1 tbs kosher salt

1 tbs white ground pepper

1 tbs red pepper flakes

2 tbs white sugar

1/4 cup dark brown sugar

1 tsp black ground pepper

1/2 cup ketchup

mix all and let set for 10 minutes. add to hot chopped hog and serve...

Read More http://www.epicurious.com/recipes/food/views/Lexington-Style-Bbq-Sauce-242264#ixzz15xmzNagd

Shrimp Scampi with Linguini...

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Shrimp Scampi Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves / Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water. perfect cooking ratio for pasta is 1 gallon of water/ 1 lb. of pasta!!!

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Broccoli, Parmesan and Lemon/ Ingredients:

• 3 heads broccoli (about 3 pounds)
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano
• 1 lemon, juiced / Directions

Preheat the oven to 400 degrees F.

Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.

Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon./ Caramelized Onion Toasts / Ingredients:

• 4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread
• 3 onions, sliced
• 3 to 4 anchovy halves, chopped
• 2 teaspoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 1 baguette
• 1/3 cup pitted Nicoise olives
• Extra-virgin olive oil
• Shaved Parmigiano-Reggiano
• Serving suggestion: store bought Italian cured meats, such as some sliced prosciutto, sliced mortadella and your favorite hard salami/ Directions

Preheat the oven to 400 degrees F.

Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.

Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.

When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.

Serve the onion toasts alongside an assortment of Italian meats.

the shed's new labels...

Bourbon Street Buffalo Wings...

Recipe courtesy Drew Cerza, The Wing King

Show: Throwdown with Bobby Flay Episode: Buffalo Wings Ingredients For the sauce:

• 2 tablespoons butter
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 2 ounces bourbon
• 1/2 cup brown sugar
• 1/2 cup honey
• 1 tablespoon ancho pepper, finely chopped
• 8 ounces chili sauce
• 8 ounces barbecue sauce
• 3 ounces wing sauce / For the wings:

• Oil, for frying
• 50 chicken wings
• Blue cheese dressing, for serving
• Bourbon, for serving For the sauce: Directions

In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve. / For the chicken wings:

Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain.

Add the wings to a large mixing bowl and toss in the sauce, coating each wing.

Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

kick-ass Whole Hog video...

Whole Hog from Joe York on Vimeo.

Whole hog is a paean to the barbecue pitmasters, hog farmers, and butchers of rural western Tennessee, who everyday transform the lowly hog into the edible embodiment of two of the greatest human virtues, patience and hard work. (2006)

MAXX EXTEND!!!

brisket knife...

cliff fest 2010...

Good Eats Roast Turkey...

Ingredients

• 1 (14 to 16 pound) frozen young turkey
• For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water
• For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oilDirections

Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

SS bbq new shak, SWEET!!!!!!!!!!!

Sweet Hot Mustard Chicken Wings...

Not that you should be thinking of your waistline at a super bowl party, but this recipe also avoids the stick of melted butter found in the Anchor Bar's classic recipe. The secret here is not one, but two kinds of mustard.

That's right, I hope you're sitting down - I use Dijon and yellow mustard in the same recipe - now that's a true culinary rebel. I can't think of a more unusual combination since, um…Buffalo chicken wings and blue cheese dressing.

Ingredients:

2 pounds wings, separated into 2 pieces each
2 tbsp Dijon
2 tbsp yellow mustard
3 tbsp honey
2 tsp cider vinegar
salt and fresh ground black pepper to taste
1 tsp hot sauce, or to taste

Original Buffalo Chicken Wings...

Ingredients:
2/3 cup Frank's Louisiana hot sauce
1 stick (1/2 cup) cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

test #1

double this recipe.

2/3 cup Louisiana hot sauce
1 stick Land o Lakes unsalted butter
1 1/2 tbs heinz white vinegar
1/4 tsp worst sauce
1/2 tsp tabasco pepper sauce
1/4 tsp cayenne pepper
1/8 tsp garlic powder
1/2 tbs kosher salt

test#2
same as above except with 1/4 cup honey



bring to quick boil and remove from stove. sr nov 12 2010

Hooters Chicken Wing Sauce...

1 1/2 C. butter (3 Sticks Butter)(softened)
1/2 C. + 2 Tbs. Tabasco Sauce
3 Tbsp. Brown Sugar
3/4 tsp. paprika
3/4 tsp. Salt
1 Tbsp. Balsamic Vinegar
3/8 tsp. cayenne pepper
2 Tbs. Chili Sauce
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks.

here's a wing sauce from simpledailyrecipes.com

• 1/2 cup Cholula Hot Sauce
• 2 tablespoons butter
• 1/2 teaspoon New Mexico chili powder
• 1/4 teaspoon smoked hot paprika
• 1/4 teaspoon fresh ground pepper
• juice of 1/2 a lemon

Mix together in a microwaveable bowl, heat for up to 2 minutes, until the ingredients come together into a sauce.

Chicken Wings...

Ingredients

• 16 Chicken Wings
• 1 cup Ketchup
• 1/4 cup Dijon Mustard
• 1/4 cup Hot Sauce
• 1/4 cup Soy Sauce

Combine all ingredients and mix well. Add the wings and let marinate over night. Before grilling, make up a fresh batch of the sauce for basting. Put wings on the grill and baste during cooking with sauce. Cook wings over medium high heat. Stop basting wings the last five minutes of cooking. Serve wings hot or at room temp.

Jim's Carolina Style BBQ Sauce...

Ingredients

• 1 cup Apple Cider Vinegar
• 1/2 cup Dark Karo Syrup
• 1/2 cup Dark Brown Sugar
• 1/4 cup White Sugar
• 1/4 cup Louisiana Hot Sauce

Combine all ingredients together in a saucepan and heat until just simmering and all the sugars have dissolved. Allow to cool. Tastes better after the sauce has sat for a day or so and the flavors have had a chance to mingle.
A good sauce to use on pulled pork.

Eastern Carolina Vinegar Sauce...

Ingredients

• 1/2 quart brown cider vinegar
• 1 1/4 tbs Worcestershire sauce
• 1 1/4 tbs Tabasco
• 3 tbs black pepper
• 3 tbs salt
• 16 oz ketchup
• 3 tsp dry mustard
• 5/8 cup brown sugar
• 1 tsp crushed red pepper flakes

Heat and boil until brown sugar dissolves. (You may simmer longer - it will get spicier the longer it cooks.)

Test #1....... nov 14

3 cups apple cider vinegar
1 cup water
1 1/4 tbs worst sauce
1 tbs tabasco sauce
1 1/2 tbs ground black pepper
3 tbs kosher salt
16 oz heinz ketchup
3 tsp dry ground mustard
5/8 cup dark brown sugar
1 tsp red pepper flakes

Black Pepper-Pomegranate Molasses Glazed Turkey

Ingredients..... Turkey Glaze:

• 1 1/2 cups pomegranate molasses
• 3/4 cup prepared horseradish, drained
• 3 tablespoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons coarsely ground black pepper

Turkey:

• 1 (about 15 pounds) fresh turkey
• 1 stick (1/2 cup) unsalted butter, softened
• Salt and freshly ground black pepper
• 4 cups homemade chicken stock or low-sodium canned broth... Directions

Preheat oven to 450 degrees F.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

my dear friend patti from ohio...

southerntreats blogspot

Mad Max's Smoked Brisket Chili...

This was a first time experiment, which went beyond, my expectations. It was suppose to be entry for a chili-cook-off, at the harvest festival, in our community. Having undergone a heart transplant, within the last 2 weeks, I was ready to get back, to one of the things, I love best. With the support and love of my lovely wife, I started thinking how can I go all out. Still having several packers, in the freezers, I decided to smoke a brisket and chop it up, to use in my chili. I smoked a 12 lb. packer and trimmed it very tightly, in an effort to get the most even cook, possible. I used mesquite wood, for a hardy smoky flavor, which will pull through, in the chili. I used my kettle, using the"fast and hot" method, using reg. Kingsford charcoal. The brisket took about 3.5-4.0 hours, from start to finish. I foiled, at 160 internal, and then back on the kettle, till it reached 190 internal. After resting, in the cooler, for about 2 hours, I started to slice and chop up about 4 lbs. of brisket. Then I gathered some favorite ingredients and started to think of what I like in a chili and what I don't and came up with this recipe, which I tweaked at the end, when I wasn't getting what I wanted. This recipe won 1st. place in a field of 15 recipes, all were amateur cooks (at least, to the best of my knowledge) and had some very happy friends and neighbors. BTW, the brisket was rubbed with salt, black pepper and granulated garlic.
1 tsp. Chipotle Chili powder

1 tsp. ground cumin

1 tsp. mustard powder

1/2 tsp. dried oregano (grounded up)

1 Tbsp. smoked paprika

1 tsp. crushed red pepper flakes, finely grounded

1 package Hormel center cut bacon, rendered the fat and saved, for the onions

5 links of chorizo, fried and thinly sliced(or andouille sausage)

2 cups beef broth

2 cans 14.5 fired roasted diced tomatoes

1 can 7oz. chopped green chilies, with liquid

1 can 7oz. Chipotle peppers in adobe sauce, sliced

1 med. onion diced and sautéed, in the bacon fat.

1 tbsp. crushed garlic

1 can 6oz. tomato paste

12oz. dark stout beer

3 tsp. granulated sugar

1/2 cup honey

2 tbsp. Plowboy's Bovine Bold Rub

3-4 #'s of previously smoked Brisket (cubbed)

2 cans pinto beans
Renderer the bacon strips and then save the strips, to use as garnish. Sautéed the onions and garlic, in the same skillet, using the reserved bacon fat. Once the onions and garlic become translucent, over med. heat, remove the onions into the slow cooker. Using the reserve fat, in the skillet, use it to fry up the chorizo or andouille sausage. Once the sausage is fried up, slice it thin and into the slow cooker. Put in your brisket, and start to add the rest of your ingredients. Hold off on the sugar, honey and Plowboy's Bovine Bold, till the 4 hour mark, taste as you go and adjust to your liking. I try to control the sodium content and usually add the last ingredients, if needed.

This chili has a bit of heat, if you prefer a milder version, then cut down on the chilies, and red pepper. Use half a can, of the chipotle pepper, instead of a full can. Start the slow cooker in high and let it do it's thing. It usually takes about 5 to 6 hours. If you have time restraints, try using a cast iron pot over low to med. heat.
When it is done, serve warm, with the crumbled bacon, on top. I also suggest dicing some cilantro on the top for color, flavor and presentation. Serve along with your favorite toppings, sour cream, shredded cheese or tortilla chips. Hope you enjoy and that it serves you well.