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Post by gracoman on Mar 14, 2017 17:09:22 GMT -5
Smoking a prime brisket for red chile and a Pork butt for green. Smoked brisket chili made with 5 different chiles and 3 kinds of beans. There is no chile powder in there. It's the real deal. My favorite way to serve smoked brisket chili I haven't gotten to the green chili yet. The pork is in my freezer waiting for my lazy backside to put it together. Coming soon!
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Post by BBQ Butcher on Mar 15, 2017 7:47:41 GMT -5
Looks great!! Smoke and seasonings on the brisket?
How do you like the clay dishes?
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Post by gracoman on Mar 15, 2017 13:08:16 GMT -5
I've gotten partial to post oak with brisket but since I was doing a pork butt at the same time I used cherry and apple for the smoke woods. Just salt and pepper for seasoning. No injection either as the entire thing was headed for the chili pot. This was a 17lb Costco prime brisket before trimming. They are actually less expensive than the choice briskets available at my local markets.
The pork butt was seasoned with a commercial rub that I had kicking around. Mad Hunky general purpose rub.
I like the dishes but they are a bit pricey. I really like the oval plates because I cook Mexican dishes quite a lot. They are a better for smothered burritos. I was surprised to find these plates/bowls had to be seasoned. I soaked them in hot water for an hour or so, partially filled them with water, added crushed garlic, then brought them up to a slow boil in the oven. It worked great.
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Post by BBQ Butcher on Mar 15, 2017 14:30:24 GMT -5
Damn, I didn't see any directives about seasoning the clay dishes
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Post by gracoman on Mar 15, 2017 20:15:19 GMT -5
When I bought the Chamba a small booklet was enclosed explaining the seasoning process. No information came with the Mexican stuff. I checked the website when I noticed water changing the color of these bowls and plates. I figured the glaze wasn't doing a very good job so I checked the website and saw the seasoning process there. I assume they will season just buy using them but I'm too impatient for that. It doesn't take much more than a little fat. The more you use them the more nonstick they will become.
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