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1.) DParker - 10/30/2016
When the wife and I were at Costco buying the brisket I used to break in my smoker I also bought a 4 lb package of inexpensive "stew beef", which consisted of a bunch of smallish pieces of what appeared to be scraps from various cuts. Honestly, it could have been horse for all I could tell. But I wanted to see what use I could make of it, so I brought it home, vacuum packed it and froze it until I figured out what to do with it.
Last Friday I decided to try another exercise in combining cooking techniques, so I thawed out the mystery beef and...you guessed it...threw it into a 145 degree sous vide bath at about 10 pm, where it sat until my son and I returned from our hunt the next day around noon. I fired up the smoker with 1 chunk each of mesquite and pecan and smoked the cooked and now tender beef at 225 for about 3 hours. The meat was then cubed into 0.5"-0.75" pieces, cooled and put into the fridge until I figured out what to do with it...which didn't happen until this morning...when I got the urge to make chili.
I made it using the same recipe I've posted here before, but found that the smoky flavor of the beef took it to a new level. Damned tasty.
Billy, if you haven't tried something like this yet I highly recommend it.
Last Friday I decided to try another exercise in combining cooking techniques, so I thawed out the mystery beef and...you guessed it...threw it into a 145 degree sous vide bath at about 10 pm, where it sat until my son and I returned from our hunt the next day around noon. I fired up the smoker with 1 chunk each of mesquite and pecan and smoked the cooked and now tender beef at 225 for about 3 hours. The meat was then cubed into 0.5"-0.75" pieces, cooled and put into the fridge until I figured out what to do with it...which didn't happen until this morning...when I got the urge to make chili.
I made it using the same recipe I've posted here before, but found that the smoky flavor of the beef took it to a new level. Damned tasty.
Billy, if you haven't tried something like this yet I highly recommend it.
2.) billy b - 10/30/2016
Sounds great but I can't afford a sue vee:wink
3.) bluecat - 10/30/2016
Where are the pics? Some of us live through your experimentations.
4.) bluecat - 10/30/2016
And why isn't crookedeye posting during Nebraska game?
5.) DParker - 10/30/2016
[QUOTE=billy b;45072]Sounds great but I can't afford a sue vee:wink[/QUOTE]
Well, yeah...I didn't mean that part. :-) I just did that because I assumed the meat was tough and needed a long slow cook, but I didn't want to dry it out. I just meant using smoked beef in chili.
[QUOTE=bluecat;45073]Where are the pics? Some of us live through your experimentations.[/QUOTE]
LOL! I'm glad I can serve a useful public service purpose. Unfortunately there was nothing new to show that I havent posted before. Vac-packed meat in a container of water, sous vide machine, smoker, dutch oven full of chili, yada, yada, yada. I just really liked what the smoky flavor did for the chili, and how the sous vide allowed me to turn cheap scraps of beef into tender meat for it.
Well, yeah...I didn't mean that part. :-) I just did that because I assumed the meat was tough and needed a long slow cook, but I didn't want to dry it out. I just meant using smoked beef in chili.
[QUOTE=bluecat;45073]Where are the pics? Some of us live through your experimentations.[/QUOTE]
LOL! I'm glad I can serve a useful public service purpose. Unfortunately there was nothing new to show that I havent posted before. Vac-packed meat in a container of water, sous vide machine, smoker, dutch oven full of chili, yada, yada, yada. I just really liked what the smoky flavor did for the chili, and how the sous vide allowed me to turn cheap scraps of beef into tender meat for it.
6.) bluecat - 10/30/2016
It was in your cooker for 14 hours? I guess it was pretty tender.
7.) bluecat - 10/30/2016
I've had chili before with some smoked meat. It was excellent
8.) bluecat - 10/30/2016
I can think of another ingredient that would have made it even better...Never mind.
9.) DParker - 10/30/2016
[QUOTE=bluecat;45076]It was in your cooker for 14 hours? I guess it was pretty tender.[/QUOTE]
It was...and not the least bit dried out. That gizmo is some of the best money I've ever spent on cooking goodies.
[QUOTE=bluecat;45078]I can think of another ingredient that would have made it even better...Never mind.[/QUOTE]
I did add a bottle of Shiner Bock, but I doubt that's what you had in mind. And...shame on you for it.
It was...and not the least bit dried out. That gizmo is some of the best money I've ever spent on cooking goodies.
[QUOTE=bluecat;45078]I can think of another ingredient that would have made it even better...Never mind.[/QUOTE]
I did add a bottle of Shiner Bock, but I doubt that's what you had in mind. And...shame on you for it.
10.) bluecat - 10/30/2016
So it was fully done before smoking?
11.) bluecat - 10/30/2016
So if you cook it while vacu-sealed, can you add some spices or marinade in your pouch so it really soaks it up?
12.) bluecat - 10/30/2016
Sorry crookedeye. Could someone check on him? He shouldn't be alone tonight.
13.) bluecat - 10/30/2016
What did Holly Rowe do to her hair? Omg
14.) bluecat - 10/30/2016
She looks like Billy Idol.
15.) DParker - 10/30/2016
[QUOTE=bluecat;45080]So it was fully done before smoking?[/QUOTE]
Yep.
[QUOTE=bluecat;45081]So if you cook it while vacu-sealed, can you add some spices or marinade in your pouch so it really soaks it up?[/QUOTE]
You bet. I didn't do that in this case because when I vac-packed the meat I didn't have any plan for it yet. But I did that with the wings, marinating them over night in dry rub under vacuum in addition to the sous vide cook. It's very effective.
Yep.
[QUOTE=bluecat;45081]So if you cook it while vacu-sealed, can you add some spices or marinade in your pouch so it really soaks it up?[/QUOTE]
You bet. I didn't do that in this case because when I vac-packed the meat I didn't have any plan for it yet. But I did that with the wings, marinating them over night in dry rub under vacuum in addition to the sous vide cook. It's very effective.
16.) bluecat - 10/30/2016
Sounds like you're on to something!
17.) DParker - 10/30/2016
[QUOTE=bluecat;45086]Sounds like you're on to something![/QUOTE]
I've been told that many times before...though usually without the word "to" included.
I've been told that many times before...though usually without the word "to" included.
18.) crookedeye - 10/30/2016
[QUOTE=bluecat;45082]Sorry crookedeye. Could someone check on him? He shouldn't be alone tonight.[/QUOTE]
it'll be good when the tommy armstrong era is over..they kinda got robbed there at the end by the ref's... the defensive player looked to me, like he threw a pick on westercamp in the overtime..at least they have a half way decent team..it will be tough from here on out ..
thats what hillary says..
it'll be good when the tommy armstrong era is over..they kinda got robbed there at the end by the ref's... the defensive player looked to me, like he threw a pick on westercamp in the overtime..at least they have a half way decent team..it will be tough from here on out ..
thats what hillary says..
19.) Swamp Fox - 11/12/2019
Bumping this up.
How about a link to the original chili recipe? I'm looking on my end but somebody else might be faster than I.
How about a link to the original chili recipe? I'm looking on my end but somebody else might be faster than I.
20.) Swamp Fox - 11/12/2019
Plus Nebraska seems to really suck at football ....
I liked the deer hunting, tho ..
I liked the deer hunting, tho ..
21.) Swamp Fox - 11/12/2019
I'm gonna do this with hickory ... Somebody stop me! .... LOL
22.) DParker - 11/12/2019
[QUOTE=Swamp Fox;59455]Bumping this up.
How about a link to the original chili recipe? I'm looking on my end but somebody else might be faster than I.[/QUOTE]
[URL="http://forums.huntingcountry.com/forums/showthread.php?675-Texas-Chili-Recipes-Wanted&p=11825&viewfull=1#post11825"]http://forums.huntingcountry.com/forums/showthread.php?675-Texas-Chili-Recipes-Wanted&p=11825&viewfull=1#post11825[/URL]
How about a link to the original chili recipe? I'm looking on my end but somebody else might be faster than I.[/QUOTE]
[URL="http://forums.huntingcountry.com/forums/showthread.php?675-Texas-Chili-Recipes-Wanted&p=11825&viewfull=1#post11825"]http://forums.huntingcountry.com/forums/showthread.php?675-Texas-Chili-Recipes-Wanted&p=11825&viewfull=1#post11825[/URL]
23.) Swamp Fox - 11/12/2019
Thanks. Stumbled on it last night. Just wanted to check if there were others.
24.) bluecat - 11/12/2019
There are others you know...
25.) DParker - 11/12/2019
[QUOTE=bluecat;59462]There are others you know...[/QUOTE]
26.) bluecat - 11/12/2019
Bingo, [Leslie Nielson pic]
27.) Swamp Fox - 11/13/2019
LOL ...
28.) Swamp Fox - 11/13/2019
+ 5's all around ... :-)
29.) Swamp Fox - 11/13/2019
Did you use all 4 pounds at one time in one batch of chili? I'm guessing no.
Say you're feeding 4 hombres at one time. What's your meat poundage and multiplication of the recipe?
Say you're feeding 4 hombres at one time. What's your meat poundage and multiplication of the recipe?
30.) bluecat - 11/13/2019
That's a lot of air freshener.
31.) DParker - 11/13/2019
[QUOTE=Swamp Fox;59467]Did you use all 4 pounds at one time in one batch of chili? I'm guessing no.
Say you're feeding 4 hombres at one time. What's your meat poundage and multiplication of the recipe?[/QUOTE]
The recipe I linked calls for only 2 lbs of meat (cubed chuck), not 4. And it should result in enough chili for 3-4 servings, or slightly more/less depending on the presence/absencebof a side (cornbread, for instance) and how hungry you are.
Say you're feeding 4 hombres at one time. What's your meat poundage and multiplication of the recipe?[/QUOTE]
The recipe I linked calls for only 2 lbs of meat (cubed chuck), not 4. And it should result in enough chili for 3-4 servings, or slightly more/less depending on the presence/absencebof a side (cornbread, for instance) and how hungry you are.
32.) Swamp Fox - 11/14/2019
Thank you, Senor ...
33.) Swamp Fox - 11/14/2019
You should have been at Battle Mountain ...
Records were set ...
Records were set ...
34.) Swamp Fox - 11/14/2019
[QUOTE=bluecat;59468]That's a lot of air freshener.[/QUOTE]
You should have been at Battle Mountain.
Records were set ...
You should have been at Battle Mountain.
Records were set ...
35.) Swamp Fox - 11/14/2019
I'm leaning towards ground beef vs. stew meat. I can't see getting the stew meat tender enough for pilgrims.
Any tips for smoking it? I'm thinking roll it into small balls and lay them on the rack.
Any tips for smoking it? I'm thinking roll it into small balls and lay them on the rack.
36.) DParker - 11/14/2019
[QUOTE=Swamp Fox;59473]I'm leaning towards ground beef vs. stew meat. I can't see getting the stew meat tender enough for pilgrims.
Any tips for smoking it? I'm thinking roll it into small balls and lay them on the rack.[/QUOTE]
I've never had any trouble getting cubed stew meat falling-apart tender with 3 hours of braising. But I'm thinking that the perfect answer to both would be to find yourself a small brisket flat, smoke it like you would any other brisket, chop it up and into the pot with it. Smoked brisket makes a [i]damned[/i] fine chili meat.
Any tips for smoking it? I'm thinking roll it into small balls and lay them on the rack.[/QUOTE]
I've never had any trouble getting cubed stew meat falling-apart tender with 3 hours of braising. But I'm thinking that the perfect answer to both would be to find yourself a small brisket flat, smoke it like you would any other brisket, chop it up and into the pot with it. Smoked brisket makes a [i]damned[/i] fine chili meat.
37.) Swamp Fox - 11/14/2019
Swampy balls ... Not Schweddy balls ...
38.) Swamp Fox - 11/14/2019
[QUOTE=DParker;59474]I've never had any trouble getting cubed stew meat falling-apart tender with 3 hours of braising. But I'm thinking that the perfect answer to both would be to find yourself a small brisket flat, smoke it like you would any other brisket, chop it up and into the pot with it. Smoked brisket makes a [i]damned[/i] fine chili meat.[/QUOTE]
Okay. Good answer. I'm in the midst of a smoking emergency and may not be able to pull this off right now, but have entered this into the data base.
Okay. Good answer. I'm in the midst of a smoking emergency and may not be able to pull this off right now, but have entered this into the data base.
39.) bluecat - 11/14/2019
There is a thin layer of oxygen close to floor.
40.) Swamp Fox - 11/17/2019
I did this the other day with 4 lbs. of lean burger. I smoked half with mesquite and browned the other half in bacon fat. I couldn't find the last pepper on the list (was a little short on search time, though).
I used tequila, and the peppers were just diced, not pureed. I added the chicken stock a little late when I realized that it was probably supposed to be added when the recipe called for the beef stock.
There was also a 45-60 minute interruption in the simmering process when someone had to run to Walmart for Camel Blues, white wine and Irish butter on sale. I was required to ride shotgun. I believe it was between Spice Dumps 1 and 2.
All in all, not bad. My hair sweats like a fat kid in gym class with every bowl, but it doesn't last long.
I'm gonna give it another try without the distractions and with all the peppers and see what happens.
I used tequila, and the peppers were just diced, not pureed. I added the chicken stock a little late when I realized that it was probably supposed to be added when the recipe called for the beef stock.
There was also a 45-60 minute interruption in the simmering process when someone had to run to Walmart for Camel Blues, white wine and Irish butter on sale. I was required to ride shotgun. I believe it was between Spice Dumps 1 and 2.
All in all, not bad. My hair sweats like a fat kid in gym class with every bowl, but it doesn't last long.
I'm gonna give it another try without the distractions and with all the peppers and see what happens.
41.) DParker - 11/17/2019
[QUOTE=Swamp Fox;59480]My hair sweats like a fat kid in gym class...[/quote]
That's how you know you're doing it right. If it gets to be a bit much just have a glass of milk with it.
And guajillos, being one of the lesser-known (but tastier) peppers in Gringoland can be hard to find if you don't have any Hispanic markets. But, as with all things, there's always BezosMart...
[URL="https://www.amazon.com/Guajillo-Dried-Whole-Chile-Peppers-4oz/dp/B07MJVKH2R/ref=mp_s_a_1_4?keywords=dried+guajillo&qid=1573967023&sr=8-4"]https://www.amazon.com/Guajillo-Dried-Whole-Chile-Peppers-4oz/dp/B07MJVKH2R/ref=mp_s_a_1_4?keywords=dried+guajillo&qid=1573967023&sr=8-4[/URL]
That's how you know you're doing it right. If it gets to be a bit much just have a glass of milk with it.
And guajillos, being one of the lesser-known (but tastier) peppers in Gringoland can be hard to find if you don't have any Hispanic markets. But, as with all things, there's always BezosMart...
[URL="https://www.amazon.com/Guajillo-Dried-Whole-Chile-Peppers-4oz/dp/B07MJVKH2R/ref=mp_s_a_1_4?keywords=dried+guajillo&qid=1573967023&sr=8-4"]https://www.amazon.com/Guajillo-Dried-Whole-Chile-Peppers-4oz/dp/B07MJVKH2R/ref=mp_s_a_1_4?keywords=dried+guajillo&qid=1573967023&sr=8-4[/URL]
42.) Swamp Fox - 11/17/2019
Thanks! I think I've seen them somewhere here, but the day I went shopping, they were nowhere to be found.
43.) Swamp Fox - 11/19/2019
It actually seemed to mellow after a couple of days.
I have a friend who wants to throw beans and some cream cheese in it, but so far I'm resisting... LOL
I think if you put cream cheese in it, it would turn out ... pink?
I have a friend who wants to throw beans and some cream cheese in it, but so far I'm resisting... LOL
I think if you put cream cheese in it, it would turn out ... pink?
44.) DParker - 11/19/2019
[QUOTE=Swamp Fox;59487]It actually seemed to mellow after a couple of days.[/QUOTE]
I think I've mentioned that observation here before...a long time ago. Or maybe not. I'm old. Yeah, spices tend to become muted with time in refrigeration, especially the heat of capsaicin.
[QUOTE=Swamp Fox;59487]I have a friend who wants to throw beans and some cream cheese in it, but so far I'm resisting... LOL[/quote]
You know what you have to do.
[QUOTE=Swamp Fox;59487]I think if you put cream cheese in it, it would turn out ... pink?[/QUOTE]
I think I've mentioned that observation here before...a long time ago. Or maybe not. I'm old. Yeah, spices tend to become muted with time in refrigeration, especially the heat of capsaicin.
[QUOTE=Swamp Fox;59487]I have a friend who wants to throw beans and some cream cheese in it, but so far I'm resisting... LOL[/quote]
You know what you have to do.
[QUOTE=Swamp Fox;59487]I think if you put cream cheese in it, it would turn out ... pink?[/QUOTE]
45.) Swamp Fox - 11/21/2019
[QUOTE=DParker;59493]
You know what you have to do.
[/QUOTE]
Yeah, and it's a shame ... She's pretty cute ....
You know what you have to do.
[/QUOTE]
Yeah, and it's a shame ... She's pretty cute ....
46.) Swamp Fox - 11/21/2019
Maybe I'll run into y'all again in the next life ...
In the meantime .... Sláinte....
In the meantime .... Sláinte....
47.) Swamp Fox - 11/21/2019
LOL ...
48.) Swamp Fox - 11/21/2019
I would never throw my buddies and the ideal of "Texas chili" overboard ...
Or would I? ...
[QUOTE]"So I ask you, friend:
What's a fella to do,
If her hair was black and her eyes were blue?" [/QUOTE]
Or would I? ...
[QUOTE]"So I ask you, friend:
What's a fella to do,
If her hair was black and her eyes were blue?" [/QUOTE]
49.) Swamp Fox - 11/22/2019
....
50.) Swamp Fox - 11/22/2019
....
51.) Swamp Fox - 11/23/2019
I made a second batch of this in the last few days.
Smoked about 3.5 pounds lean burger and put it in the crockpot with the stock to soak for a day until I could get the cook-pot out the next evening. This time I found the G peppers but blanked (for the second time) on the dried jalapenos. Simmer times were slightly abbreviated, because---hey, I don't have all night.
We're making progress. The burger had a funny texture, different from the first time I made this, when the burger went straight from the smoker to the pot, instead of making a detour to the crockpot first. It was almost as if it was dry/dusty, even though it had been stewing in stock for a day.
I also had to add some cornstarch, as things came out significantly thinner than the first time I attempted this.
I think I'm heading in the direction of stew meat for Round Three. It's hard to find a brisket around here, but that's Plan C.
Smoked about 3.5 pounds lean burger and put it in the crockpot with the stock to soak for a day until I could get the cook-pot out the next evening. This time I found the G peppers but blanked (for the second time) on the dried jalapenos. Simmer times were slightly abbreviated, because---hey, I don't have all night.
We're making progress. The burger had a funny texture, different from the first time I made this, when the burger went straight from the smoker to the pot, instead of making a detour to the crockpot first. It was almost as if it was dry/dusty, even though it had been stewing in stock for a day.
I also had to add some cornstarch, as things came out significantly thinner than the first time I attempted this.
I think I'm heading in the direction of stew meat for Round Three. It's hard to find a brisket around here, but that's Plan C.
52.) Swamp Fox - 11/23/2019
One more day in the crockpot on "warm" eliminated the texture problem. But I'd still like to knock something down a notch ... Maybe the smoke.
I gave it a double dose of mesquite this time.
I gave it a double dose of mesquite this time.
53.) Swamp Fox - 11/23/2019
I'm goin' for the reverse of this >>>
54.) DParker - 11/23/2019
I've found several restaurant chilis (including, unfortunately, the chili at Tolbert's in Grapevine, TX...here in the D/FW area) that use ground beef to have what I've always described as a dry "mealy" texture that I don't like. That might be the same thing you experienced. For that and other reasons I always use cubed beef. I also eschew long cooking in a crock pot as I've never found that chili benefits from it.
55.) Swamp Fox - 11/27/2019
Velly intellesting ...
Mealy is a a good descriptor, though an extra day in the crockpot with a bag of cheddar cheese eventually took care of the problem. I'm not sure if one or the other was the solution.
The only reason I used the crockpot is that I wanted to keep the chili "ready to go." I know there's such a thing as "crockpot chili" out there, but I've never made it that way.
Mealy is a a good descriptor, though an extra day in the crockpot with a bag of cheddar cheese eventually took care of the problem. I'm not sure if one or the other was the solution.
The only reason I used the crockpot is that I wanted to keep the chili "ready to go." I know there's such a thing as "crockpot chili" out there, but I've never made it that way.
56.) Swamp Fox - 11/27/2019
More time in the crockpot knocked the smoke back a good bit, too, BTW ...
57.) DParker - 11/27/2019
A good dose of cheese hides a multitude of sins, and is more often than not the right answer when the culinary question is, "How do I make this better?"