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pulled pork chili and 2 butts on the smoker today !!!!!!! - Page 2

post #21 of 35
Thread Starter 
Quote:
Originally Posted by berninga87 View Post

Will have to try that! Did the chili have a smokey flavor? 

Yes it did. Now the pulled pork that i put in was smoked so how much smoke flavor
Was from it. Hard to say.
Also on the next batch my wife want me to cut back on the chili power.
post #22 of 35

that's some DAMN good looking chili!!!!

 

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post #23 of 35

What rub if any did you put on your pork shoulder? 

post #24 of 35
Thread Starter 
Quote:
Originally Posted by grahd View Post

What rub if any did you put on your pork shoulder? 

I used Jeff's rub on the pork when i smoked it.
Then put it in bbq sauce before adding it to the chili.
post #25 of 35

Chili looks great. I prefer mine with no beans but that looks good 

post #26 of 35

I've started making "Texas style" chili, with no beans, and it's really good.  I make it a couple times a month, and it doesn't last too long.  If I ever have any smoked meat left over, I think I"ll try it in my chili.

post #27 of 35

You don't like beans????!!!! You Sir, may very well be a communist, or not from this Earth entirely!!!! Just kidding! There is NOTHING better on a cool, or cold day, than some homemade Chili laced with slow smoked BBQ meats added.Served with fresh,hot cornbread, buttermilk biscuits, or just plain old crackers.MMMMmmmmmmm!!!!! Your wife is lucky to have you!!

post #28 of 35

I made some last week - with leftover burnt ends, ground beef and prime rib - smoked it and AWESOME!

 

Hey Scott and Robo how about taking a minute to head over to Roll Call and introduce yourselves so we can give you a proper SMF welcome?

 

Thanks!

post #29 of 35

That is some good lookin chili!  I have been considering a pulled pork chili, you may have just pushed me over the edge!!!!

 

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post #30 of 35

Love this idea. I've got a pork bbq chili recipe that I've actually won a couple of contests with, but I've never thought to put smoked pulled pork in it. Gonna have to run down and get a couple of butts and get to work!

 

Thanks!

 

Jeff

post #31 of 35

Thanks for the idea - looks fab.  Did the chili reduce down over the hours and what did you add to it to juice it back up?

post #32 of 35

Have competed in a few small contests and done fairly well. My chili has always been smoked, but I smoke the viggies in one pan and meat in the other.

I have never made it with pulled pork but after seeing yours, I think this year will be PP.

Great job!

post #33 of 35

Looks great!! Gonna have to try this.

post #34 of 35
Quote:
Originally Posted by SmokinHusker View Post

I made some last week - with leftover burnt ends, ground beef and prime rib - smoked it and AWESOME!

 

Hey Scott and Robo how about taking a minute to head over to Roll Call and introduce yourselves so we can give you a proper SMF welcome?

 

Thanks!

You had left-over burnt ends?  Maybe I should move to Colorado!

 

  Mike

post #35 of 35

Gotta love that chili.  Rarely do I make two batches exactly the same.  Sometimes just hamburger,  sometimes hamburger & sausage, sometimes with whatever left over meat I have in the fridge or freezer (chicken, steak, etc.).  Last batch I made with smoked pheasant and it was awesome.  I always use beans.  Usually just canned kidney beans but I also make many batches with dried pinto beans.

 

Never measure seasonings either.  Just open up the spice cabinet and start sprinkling in whatever strikes my fancy at that moment.  So many variations possible and all taste good!!!

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