Traeger's Going to Get a Workout this Week

[metaphacts]

Sunday starts off with brats and jalapenos followed by couple of butts over peach and hickory.

Pizza on Monday.

Tuesday is undecided so far, perhaps chicken leg quarters and wings over pecan and apple

Wednesday I may cube some beef for chili and smoke it before searing it. Probably mesquite.

Thursday will be 2 or 3 11-13 lb turkeys over pecan.

Friday ribs over pecan and cherry.

Going to be a great week!

[maxsmart]

Got to love a man with a (food) plan!

Good eats!

[-E-]

Thazzalottapork!

nomnomnom.

[metaphacts]

Originally Posted by Vesuvius

Thazzalottapork!

nomnomnom.

[metaphacts]

Sunday a huge success. Pulled Pork was an all time best - crust was out of this world!

A dozen jalapeno peppers smoked for use in rubs and chili later in the week came out perfect.

It was a good day on the smoker.

[BlueChiaro]

Originally Posted by metaphacts

Sunday a huge success. Pulled Pork was an all time best - crust was out of this world!

A dozen jalapeno peppers smoked for use in rubs and chili later in the week came out perfect.

It was a good day on the smoker.

Yum...probably tops my instant oatmeal that I'm about to consume, eh?

[metaphacts]

Originally Posted by BlueChiaro

Yum...probably tops my instant oatmeal that I'm about to consume, eh?

[metaphacts]

Last night took a 4lb bottom round roast and sliced it 1" thick. Then salted , peppered and olive oiled it and smoked it to medium rare temperature over pecan (was out of mesquite). Let it rest 20 minutes and then cut into 1/4"-1/2" cubes and set aside. Made sure to keep as much of the juices as I could.

Ground:
10 Cloves fresh garlic
2 Large Jalapenos
1 Medium Onion

Mixed in with meat and let sit for 30 minutes. Then seared meat over high heat.

Put in chili pot and add:
1 Beer (Winter Lagers are great for chili)
3-4lbs diced tomatoes (canned will work if you dont have fresh)
1 can Rotel Diced Tomatoes with Green Chiles
3 Chipotle peppers (used the ones I made Sunday ground in a spice grinder)
1 teaspoon thyme
1 teaspoon cumin
2 teaspoon oregano
3/8 cup chili powder (to ease the heat, use 1/2 cup and only 2 chipotles)
1 medium onion diced

Simmered for about an hour and tasted. If it is too hot for you, you can add some masa flour dissolved in water to back it off. We like the touch of flavor the masa adds so we always use it.

I know Texans don't allow beans but they too will help to ease the heat. If we add beans, we usually use a mix of blacks and kidneys. Our kids top a bowl with sour cream, diced onions and sharp cheddar cheese too

The smoky flavor of the meat and the home smoked chipotles really add to the flavor. This batch would be considered Bangkok Hot if it were Thai food but the heat is really even. There is a smoothness and a layering of flavors that really works and you don't realize how hot it is until you've finished off the entire bowl. Again if it is too hot for you cut back on the jalapenos (or seed them before grinding) and/or the chipotle powder. If you cut back on the chipotle, increase the chili powder accordingly.

Put in refrigerator overnight and will have it for dinner tonight. Chili is always better the second day imo.

This is going to be a great food week!

[Masterlu]

We are just as Passionate about our Wine, Women, and Song.

[-E-]

Bill, that is a very dedicated chili recipe. Sounds very tasty.