Normally I go with Jakes recipe,
TNJAKE
but wanted to try something different and was looking through the forum and seen that over the top post. Ended up using the spices from Jake's recipe and the ingredients from a link someone posted. Used 1 Tbsp of that Chimayo, man is that a great chile and 1/2 Tbsp of the Ancho.
Had these on deck but they weren't needed.
Wet part made up and meat mixed up. Use 1lb chuck I had ground and 1lb breakfast sausage. Used Jeff's Texas rub.
On the smoker at 225. Took close to 2 hours.
Took off at 150 and mixed everything together. Simmered in pot for 30 minutes.
Normally I would add cayenne but that 1/2 jalapeno I added must have been extra spicy as this was pretty spicy. This was really over the top good!
I had messed up a pork butt. Was using my buddy's mom oven recipe which is normally really good. Normally add 1/3 cup soy and 1/2 cup water to pork in Dutch oven an bake at 325 for five hours, make gravy from drippings and add back to shredded meat. Tried something different and use 1/4 cup soy and 1/4 mushroom soy. Man that mushroom soy was way over whelming. I could not eat it. It did mellow out after a couple days. I normally would give most of it away but I had come down with a cold and between the taste and not talking any chances spreading cold germs it slated for the trash. Thought while smoker was going would try some ABT's with it. They actually turned out pretty good.
Making this made me think of
tx smoker
for some reason. Here is Jakes recipe:
www.smokingmeatforums.com
Thanks for getting this far
TNJAKE
but wanted to try something different and was looking through the forum and seen that over the top post. Ended up using the spices from Jake's recipe and the ingredients from a link someone posted. Used 1 Tbsp of that Chimayo, man is that a great chile and 1/2 Tbsp of the Ancho.
Had these on deck but they weren't needed.
Wet part made up and meat mixed up. Use 1lb chuck I had ground and 1lb breakfast sausage. Used Jeff's Texas rub.
On the smoker at 225. Took close to 2 hours.
Took off at 150 and mixed everything together. Simmered in pot for 30 minutes.
Normally I would add cayenne but that 1/2 jalapeno I added must have been extra spicy as this was pretty spicy. This was really over the top good!
I had messed up a pork butt. Was using my buddy's mom oven recipe which is normally really good. Normally add 1/3 cup soy and 1/2 cup water to pork in Dutch oven an bake at 325 for five hours, make gravy from drippings and add back to shredded meat. Tried something different and use 1/4 cup soy and 1/4 mushroom soy. Man that mushroom soy was way over whelming. I could not eat it. It did mellow out after a couple days. I normally would give most of it away but I had come down with a cold and between the taste and not talking any chances spreading cold germs it slated for the trash. Thought while smoker was going would try some ABT's with it. They actually turned out pretty good.
Making this made me think of
tx smoker
for some reason. Here is Jakes recipe:Chili
Evening fellas and non fellas. Been cool mornings here in middle Tennessee for about the last 3 days so chili was calling my name. I've been making this recipe and tweaking for the last 15 years. 7 years in a row I'm church chili champion. This year will be 8 lol. All jokes aside we love this...
www.smokingmeatforums.com
Thanks for getting this far
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