You're question for me thinking, since this is going to be finished up in the chili, will leave it on until I run outta charcoal/wood...T
chicken chili verde. really good and easy. saute chx thighs, onion, garlic, peppers, carrot, celery. chx stock, tomatillo sauce, beans. over rice with sour cream, jalapeno, cilantro. good football food Image Unavailable, Please Login
Hope you're not a Packers fan. It'd be a shame to have to eat that tasty looking food with a belly ache. Image Unavailable, Please Login Brisket. Pulled it at 145 F. Image Unavailable, Please Login Into the onions and garlic that I was sweating. Cubed it. Dog and I must have taste tested about a half pound of that brisket. Image Unavailable, Please Login Brisket?!? I'm there! Image Unavailable, Please Login Hours to go. This'll be dinner tomorrow night. Gotta reduce that liquid. Shoulda used tomato paste instead of tomato sauce. T
Lady in the neighborhood has a red Z drop top. I'm not sure if it's a 350 or 370. I see a couple of old Z's from time to time when I'm out driving. Cool cars. Need for pics. Turkey! Leftovers and doggie tests enough to last until spring. View attachment 2882157 T
How long did you cook your brisket chili in the crock pot? Image Unavailable, Please Login About 6 hours yesterday. Color is looking better. It was a tad thick after sitting in the fridge overnight. So, added some beef broth I had in the freezer. Now about 7 more hours of simmering...T
It's looking good! I forget exactly how long, but probably around 7-8 hours. At one point I turned it off for a bit and then turned it back on. No idea why. It also sat in the fridge till the next day before I ate any.
I like the Z cars. When my dad got out of the Navy, he bought a 260Z. He bought another Z in 1977. And then he made real money and bought a 911. I was five when he sold the 260Z and cried. I had a 1971 240Z, loaned it to my brother. He totaled it. I now like the new ones, but might get a 240Z or maybe the early 1980's 280ZX turbo variant. Tonight was ham and pineapple pizza from a place called Me & Ed's. Wasn't great and can see why their location in my old town closed.
Cool story about your dad, Max. Found this online... https://www.hagerty.com/articles-videos/articles/2018/10/23/what-to-look-for-in-a-datsun-240z-260z-and-280z On to food! Image Unavailable, Please Login F-chat Smoked Brisket Chili a la Jason! Smoked a 2.25 lb brisket flat in oak until 145 F internal. Rub was salt and chili seasoning. Cut into cubes, making sure to try and remove big hunks of fat. Sautéed 1.5 medium sized yellow onions, diced, and about 7 cloves of garlic, minced. Sprinkled a little Cajun seasoning, before adding the brisket to the sweated veg. Added a small can of tomato sauce. A little homemade beef broth to cover the meat. Half an envelope of Williams no-salt chili seasoning. Salt to taste. Simmer across 2 days for about 11 hours total. Served over white rice with a little shredded sharp cheddar cheese. And, sweet, maple syrup (a gift from F-chat's very own Tamas. Thanks bud!) corn bread. Image Unavailable, Please Login It was very good. Nice texture on the brisket. Smoky flavor underlying the usual chili seasonings. Improvements for next time: tomato paste, smoke brisket a little more, maybe until 160 or 170 F, and run out to Kroger for some Tabasco chipotle. T