Smoked some flathead and it turned out incredible.
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Bill, I don’t know how to break this to you, but that ain’t chili ! I wish I could introduce you to a bowl of Texas Red ! Seriously, I have a closely guarded secret recipe that I’ve used for years and it makes the best dang chili you ever flopped a lip over !Maybe the lack of rain is why. Had a lady at the farm stand tell me the best year for peaches are a drought year. They don't have as much water in them and their sweeter.
Got a pot of chili one now.
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Bill, I don’t know how to break this to you, but that ain’t chili ! I wish I could introduce you to a bowl of Texas Red ! Seriously, I have a closely guarded secret recipe that I’ve used for years and it makes the best dang chili you ever flopped a lip over !View attachment 56649View attachment 56649
That point has been argued since beans were invented (?) in the state of Texas, and it ain’t settled yet !You'll have to add beans to that to make it real chilli ...
Even though it’s taboo to some residents, I put mushrooms in mine too, and onion, and pickled jalapenos. That gives it flavor without heat. I use venison exclusively and it really tastes good with cornbread on a cold day.No doubt my chili is different than most. I like adding more to it. Halved and even whole "smaller mushrooms" was a good addition.
I had a little bit of sticker shock at the price jump on snow crab since last year but didn’t let it slow me down.
Venison chili ............ THAT'S good stuff!!!!! ^ ^ ^ ^ This sounds really good.I use venison exclusively and it really tastes good with cornbread on a cold day.
I use a kamado Joe with hardwood lump charcoal and a chunk of pecan and two chunks of cherry wood. I like the fruit woods a lot for smoking beef and pork.^ ^ ^ ^ What kind of wood for smoking the brisket??