Busse kin....Pork....Chili....Oh My!!

Snakebreaker said:
Lol. Thanks AntDog. The shoulder meat contains enough fat to coat the beans and keep them firm through the whole cooking process. Man I love pork fat!
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You and me both brotha, man that looks good! :thumbup:

I love to put big chunks of tomato in my chili and that's another Texas chili no no. :/ oh well :D
 
Snakebreaker said:
Almost forgot the spices....

Garlic
Pepper
Salt
Cayenne
Chili powder
Cumin
Oregano
Red pepper
A dash of Italian
And 3 others that are the keys to higher enlightening to earthly mortals.
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I'm all ears buddy. Pm if need be. I'm in need of enlightenment.....

Hope that ash1 is still in the stable.
 
I'll take a bowl of that right now, since it's morning throw a fried egg on it

Looks great! Thanks for the pics.

I do agree, it's too bad the Rat forum is so slow, even more than the scrapyard one!
Luckily there's some diehard Dogs holding it down over there.
 
tinfoil hat timmy said:
I'm all ears buddy. Pm if need be. I'm in need of enlightenment.....

Hope that ash1 is still in the stable.
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If I shared that, then I would be in a position to have to kill you. Nothing personal.......I'm sure you understand. ;-)

And yes, she is. Stripped naked, laying next to my bed and ready for her next beating.

(Man thats got police welfare checkup written all over it.)

rcb2000 said:
I'll take a bowl of that right now, since it's morning throw a fried egg on it

Looks great! Thanks for the pics.

I do agree, it's too bad the Rat forum is so slow, even more than the scrapyard one!
Luckily there's some diehard Dogs holding it down over there.
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Instead of egg.......how about..........


 
Snakebreaker said:
If I shared that, then I would be in a position to have to kill you. Nothing personal.......I'm sure you understand. ;-)

And yes, she is. Stripped naked, laying next to my bed and ready for her next beating.

(Man thats got police welfare checkup written all over it.)



Instead of egg.......how about..........


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Fixed it for you,

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Very tasty looking.:thumbup:

Personally, I love chill ......

My stomach..... Not so much...... Why is it that what is soooo good to the taste, is soooo bad to the tummy......
 
Noxious Fumes said:
Very tasty looking.:thumbup:

Personally, I love chill ......

My stomach..... Not so much...... Why is it that what is soooo good to the taste, is soooo bad to the tummy......
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Thank you sir. This one was a VERY spicy batch. Not for the faint of heart (or stomach!)
 
Snakebreaker said:
Just for you Timmy......


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That is looking GOOD! Makes me want to drop a wedge of cornbread on top and go to town. I never have tried your method but it makes sense and now I want to try it. Thanks for the inspiration! :thumbup::thumbup:
 
Snakebreaker, that looks delicious!
My wife is the chili maker in the family. She uses beans also with beef, really great.

I started making Brunswick Stew recently, and I'm not a great cook, but it's amazing. Brunswick Stew in America goes back to the 1800's. I use pulled chicken as the primary meat and a little pulled pork for added flavor. I start with a mirepoix and build it up with shoepeg corn and crushed tomatoes, potatoes, baby lima beans, etc.
Highly recommended! :thumbup:

This thread is making me hungry...

 
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Snakebreaker said:
Jazub, Resin.........its off the shoulder. I love the mix of meat and fat from that area.
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Yep, what I thought. Classic cut for low and slow cooking. I made pulled pork last weekend from a 5# butt roast. First time trying slow smoking on our new Weber gas grill and it turned out great. Amazing bark.

Oddly enough, you can buy thin steaks cut from the pork shoulder, and when grilled, they are really good. Amenable to all kinds of marinade or dry rub (tried curry powder recently and resingirl loved it), it's a great alternative to expensive beef steaks. I loves me a ribeye steak, but at the price of beef lately, we eat a lot of pork.
 
Thanks Florida! That looks really good as well. I may need to try that.

Agreed Resin......Porks way cheaper, and when cooked right, it can't be beat!
 
I recently purchased a large Weber Bullet (Smokey Mountain Cooker) and my first two cooks/smokes to break it in were big pork butts, third a brisket. I am loving the Bullet! Whenever I do a long smoke on a big cut like those, I set aside at least a pound for chili, the fattier the better. Doesn't happen that often with brisket but, man, smoked brisket chili is the stuff!

Pics from last week:

Brisket & pork with seasoning and onions:

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After a long stove top simmer with the rest of the ingredients -including beans (this ain't Texas! :eek:;))

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Man, it is past lunchtime and all this chili talk is making me HUNGRY!

Older pic of INFI & pork for good measure:

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Always thought it was funny they call the pork shoulder the "BUTT" and the Butt the "ham".

Lots of fantastic recipes out there for carnitas too. Delicious.
 
Nice Guy!!
That looks killer, I'll take it,, oh and the pork looks pretty good too :D
Honestly though, that looks awesome
 
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