Back in July I really, really wanted some brisket for the 4th, so I smoked up a monster 17 pound slab of beef, but due the pandemic, I didn't have my usual posse of Meatwavers to help me finish the thing and my wife and I only put a small dent in the glorious piece of meat that came out of the smoker that day. While the absence of sharing of food has been the hardest thing for me to cope with in the past year, I saw this as an opportunity to finally make a plethora of leftover brisket recipes—something this site lacked because brisket is not something I usually have a lot of leftovers of. This had led to some excellent things like brisket waffle fries and brisket cheesesteaks, but the last recipe I worked on ended up being the best—smoked brisket chili.
I knew I wanted to make a chili out of a large chunk of that brisket, so I froze an entire section that was about three pounds in weight, which was mostly the flat, but had a bit of the point attached too. I was waiting for the right moment to cook this chili, and that arrived on Christmas day when my brother-in-law and his wife were going to stop by. That day was incredibly cold, and since we weren't doing indoor hangs, we decided to build a giant fire for warmth outside and a spicy bowl of chili felt like the perfect compliment for that setting.
At this point in my life, I'm pretty well versed in my chili making, which tends to lean towards all-meat Texas style, but with some touches I personally like. To start off, I always go for whole dried chilis that I toast until fragrant. I don't sweat the exact chilis that go into the mix, but I do like having a combination to hit various peppery notes. This time around I used mild New Mexicans, fruity anchos, lightly smoky guajillos, and spicy arbols.
Once those were all nice a toasty, I transferred them to a bowl, covered them with boiling water, and let them steep. In my early days, I would grind the chilies into a powder, but I've come to prefer steeping them because once they're tender, they more effectively break down and become a seamless sauce when blended.
While those steeped, I prepped the brisket, which I had defrosted under running cold water first. It was still pretty cold, which was good because it made it easier to slice into cubes roughly one and a half inches in size. I went for these relatively big chunks because I wanted some whole pieces of meat in the end, which I find preferable to meat that has completely broken down and is more mush than anything.
After fifteen minutes of steeping, I transferred the chilies to a blender and added in a cup of the steeping liquid too, reserving the rest in case I needed to use it thin out the chili at all while cooking. I added to that a chipotle in adobo, with some extra adobo sauce, and a can of fire roasted tomatoes. Texas-style chili recipes don't always go for the tomatoes, but I'm fan of using them because they create a much more attractive color as well as add a nice fruitiness and acidity that matches up well with the peppers.
Next step was to lightly brown a whole diced onion over medium-high heat and then add in the rest of the seasonings, which included jalapeño, garlic, cumin, and oregano.
I then added in the chili puree, brisket cubes, and a quart of beef stock. That last part I think is important because unlike a normal chili that simmers the beef for hours in the liquid, this cooked brisket really just needed to heat up, so it doesn't have the same opportunity to impart big beefy flavor to what would normally be water or chicken stock. I thought the beef stock was so important that I didn't use the canned stuff either, I went for my homemade, gelatin rich stock that I save for the recipes I care about most.
If you're making this, you'll realize there's far less liquid than a normal chili recipe, and that's because a long cook isn't required where liquid will evaporate and condense down. I actually deemed this chili down about an hour into cooking when the beef cubes were completely tender and some had started to break down, giving a good contrast of meaty textures. The final step was just stirring in some lime juice followed by masa harina, which I added in a tablespoon at a time until the chili reached my desired thickness.
I actually ate my bowl before we had to go sit out in the cold because of the need to photograph it first. I took photos during various stages of topping additions, and while once it was fully loaded you couldn't actually see the chili as well, it didn't look right to me until I had all that cheese, scallions, cilantro, sour cream, and, most importantly, Fritos, on top. I worried about how well using already fully cooked beef would work in a chili, but this ended up being my favorite red chili I've ever made! Rather than being a detriment, the brisket was way more flavorful than using raw beef thanks to its strong smoky character and darkened, peppery bark, which were traits well suited to go with a such a vibrant and spicy sauce whose acidity helped keep the chili from tasting overly rich. That made it easy to eat a whole bowl and then go back for seconds, and I luckily still had some leftovers at the end of the day that let me continue to enjoy the chili a couple more times before it was gone. And with that, my story of a mighty 17 pound brisket for two people finally comes to a close and while I certainly hope this year I'll be able to have friends and family over the next time I smoke one up, if that can't happen, at least I can find solace knowing that I can make another one and have it deliver joy over and over again throughout the year like this brisket did in 2020.
Published on Thu Feb 11, 2021 by Joshua Bousel
Yield 6-8 servings
Prep 10 Minutes
Inactive 15 Minutes
Cook 1 Hour 20 Minutes
Total 1 Hour 45 Minutes
For the Chili
3 dried New Mexican chili peppers, stemmed and seeded
2 dried ancho chili peppers, stemmed and seeded
2 dried guajillo chili peppers, stemmed and seeded
2 dried arbol chili peppers, stemmed and seeded
1 quart boiling water
1 whole Chipotle chilies canned in adobo sauce, plus 1 tablespoon of adobo sauce from jar
1 14oz can fire roasted diced tomatoes
2 tablespoons canola oil
1 large yellow onion, finely diced
3 tablespoons finely diced fresh jalapeño peppers, seeded
4 teaspoons finely minced garlic (about 4 medium cloves)
4 teaspoons ground cumin
1 tablespoon dried oregano, preferably Mexican
1 quart of beef stock
3lbs smoked brisket, cut into 1 1/2-inch cubes
2 tablespoons freshly squeezed lime juice
3 tablespoons masa harina, plus more as needed
For the Toppings (as desired)
Finely chopped fresh cilantro
Finely diced onions
Finely sliced scallions
Grated longhorn cheddar cheese
Place New Mexican, ancho, guajillo, and arbol chilies in a large dutch oven placed over medium-high heat. Cook, stirring occasionally, until chilies are slightly toasted and very fragrant, 2 to 5 minutes. Remove dutch oven from heat and transfer chilies to a heatproof bowl. Cover chilies with boiling water and let steep for 15 minutes. Transfer chilies to the jar of blender. Add in chipotle pepper, adobo sauce, tomatoes, and 1 cup of the chili soaking liquid. Blend mixture at high speed until completely smooth. Set aside.
Heat oil in now empty dutch oven over medium-high heat until shimmering. Add in onion and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Stir in jalapeño, garlic, cumin, and oregano and cook until fragrant, about 1 minute. Add in chili puree, beef stock, and brisket. Bring to a boil, reduce heat to a simmer, and cook until brisket is very tender and sauce has thickened slightly, about 1 hour. Add in additional chili soaking liquid as needed if chili thickens too much.
Stir in lime juice followed by masa harina. Add additional masa harina 1 tablespoon at a time as needed to reach desired thickness. Season with salt to taste. Serve immediately with desired toppings.
You Might Also Like
barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Beef,Barbecue
By: firstname.lastname@example.org (Joshua Bousel)
Title: Smoked Brisket Chili
Sourced From: meatwave.com/recipes/barbecue-smoked-brisket-chili-recipe
Published Date: 02/11/21
Hot Link Stuffed Tri-tip
I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.
The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.
Insert about a teaspoon of butter in the entryway..
Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.
I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.
Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.
Please see my article on wet brining vs. dry brining for an in-depth look at this subject.
I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)
Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.
Here it is after 10 hours.. ready to go in the smoker.
Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.
Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.
I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.
Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.
If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.
On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.
Watch the meat carefully and turn as required to sear evenly.
Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.
All sliced up!
Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!
By: Jeff Phillips
Title: Hot Link Stuffed Tri-tip
Sourced From: www.smoking-meat.com/april-29-2021-hot-link-stuffed-tri-tip
Published Date: 04/29/21
Mad Scientist BBQ Spare Ribs v2.0
Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.
Title: Mad Scientist BBQ Spare Ribs v2.0
Sourced From: eggheadforum.com/discussion/1227749/mad-scientist-bbq-spare-ribs-v2-0
Published Date: 04/26/21
Did you miss our previous article…
Camping Make-Ahead Breakfast Burritos
1 hr 20 mins | Yield 10 | September 5, 2020 | Updated: September 5, 2020 by Kita
Camping Make-Ahead Breakfast Burritos
This post may contain affiliate links. Please read my disclosure policy
Whether you are prepping for a camping trip or just want to stock the freezer with an easy grab and go breakfast, these make-ahead breakfast burritos are individually wrapped favorites every time!
This post was sponsored by the Idaho Potato Commission. All thoughts and opinions are my own.
I'm not sure if it's the mountain air or sleeping in a tent, but camping makes me hungry! Luckily, the whole crew can fuel up with my favorite make ahead breakfast burritos.
I love making these in big batches because they are perfect to freeze and pack for camping trips. Plus, they are huge. No one complains about being hungry til supper and for me, when camping, the fewer dishes the better.
Oh, and if you really want to stretch your dollar, you can use up leftovers as the meaty fillings! Pretty much my MO in all my camping recipes.
Tips for Making Burritos Ahead of Time
For quick success when making burritos it's important to cook and prep all of your fillings ahead of time. Once you start filling and rolling, you don't want to stop because you forgot an ingredient.
Have all the fillings prepped and a large clean work surface to lay out all of the burritos on and fill in one swoop, like an assembly line. Then you can wrap and store them, making quick work for this recipe and even easier reheating later.
How to keep them from getting soggy
When prepping the burritos for freezing there are a few handy tricks to avoiding anything from getting soft over time.
Cook and cool everything completely before filling. This prevents steam from the hot foods creating moisture that would otherwise get trapped in. Don't add salsas, or sauces, or pretty much anything that comes with a liquid or oil base. Because, over time, that will make things soggy. Don't use fruits or veggies that will soften and release liquid. Like avocados. They just get mushy. Or tomato slices…. you get where I am going with this. Wrap and store well. Any freezer burn, ice crystals, or thaw and freeze is never good when it comes to keeping a good texture in foods. Freezing homemade burritos
Once you have prepped these burritos, tightly wrap them in parchment paper and store them in a resealable bag, with as much air removed as possible.
You can freeze burritos for up to 3 months. But if I am going to keep them that long, I also wrap them in foil to prevent ice crystals forming on them (which is another tip to prevent soggy burritos).
How to cook burritos on the campfire
When you are ready to reheat the burritos at camp, make sure you have a low and even fire going. A blazing fire looks pretty but Smokey the bear doesn't think that's safe, and nor does it create an ideal cooking environment.
Remove them from the baggie and parchment paper. (If you are at home, reheating these in the microwave, parchment paper is no big thing, but at a campfire, it's not the best way to re-heat anything that you don't want to catch on fire).
Rewrap the burritos tightly in aluminum foil before tossing them over the coals. You can toss the burritos right onto the side of the embers, if you have built an offset fire, making sure to rotate them for even cooking. Or place them on a grilling grate above the fire.
Just have someone standing by to rotate them every so often so the heat is hitting all the spots evenly. No one likes that random cold bite of burrito. No one.
Pro tip: If you don't have frozen tots on hand, use up leftovers as the potato filling – like these cast iron fries that are amazing as burrito filling.
Make-Ahead Breakfast Burritos
This make-ahead recipe has everything set to cook over the campfire with hearty potato and egg filled burritos that are going to fuel you through any hike and all day long.
Cuisine: American, Camping, Fusion
Prep Time45 mins
Cook Time30 mins
Resting Time5 mins
Total Time1 hr 20 mins
InstructionsCook the Crispy Tots:Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.
Arrange the potato tots on a baking sheet in a single layer.
Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.
When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.
Scramble the Eggs:Whisk the eggs in a large bowl.
Preheat a large non-stick skillet over medium-high heat.
Pour the eggs in and allow curds to form.
Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Toast the Poblano Pepper:Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
Place the peppers in foil and wrap.
Allow the peppers to sit for 5 minutes until cool.
By now, the skin will have softened and you can peel it off of the peppers, discarding it.
Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.
Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
Add the chopped poblano peppers.
Remove from heat and allow to cool completely.
Assemble the Burritos:On a large clean work surface, arrange all of the tortillas out.
Place 2 slices of cheese down the center of each.
Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.
Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.
Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:Tightly wrap each burrito in parchment paper.
Then wrap each burrito in an additional layer of heavy-duty aluminum foil.
Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month.
Date the bag with a permanent marker for later use.
Place in the freezer until ready to use.
Cook the Burritos:When ready to cook, preheat your grill or campfire for indirect heat. See note.
Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
Grill the burritos for about 30-35 minutes.
Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.
NotesThis recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.
When cooking outside, the elements will be a factor for if the burritos need to heat longer before being enjoyed.
Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.
Make-Ahead Breakfast Burritos
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.
breakfast,Campfire Cooking,Camping Foil Recipes,GC Original,Grilling,Pork,SP
Title: Camping Make-Ahead Breakfast Burritos
Sourced From: girlcarnivore.com/camping-make-ahead-breakfast-burritos/
Published Date: 09/05/20
Did you miss our previous article…