I made a post of some chili I cooked last year and I got a lot of suggestions that next time I should make it in the smoker.
well today was that day.
I started with Elk medallion chopped and Elk burger strait into the smoker on trays. I also placed a tray with finely diced jalapeno, red onion and a green bell pepper. I let them smoke for 2 hours at 225* to get a little color.
Then I got the pot going on the stove. All ingredients in the picture below plus two 5.5 Oz cans of V8 and 3 cups of water.
Once I got it to a boil I added the onion, peppers and meats into the pot then returned it to the smoker and set it to 250*.
I let it smoke for another two hours until it my belly was growling too much to wait any longer.
The bowl of yum.
My wife said she didn't want any. She got out a little bowl to take a taste though. Next thing I saw was her getting a large container to take some to work and share with her friends. The Elk was so tender.
well today was that day.
I started with Elk medallion chopped and Elk burger strait into the smoker on trays. I also placed a tray with finely diced jalapeno, red onion and a green bell pepper. I let them smoke for 2 hours at 225* to get a little color.
Then I got the pot going on the stove. All ingredients in the picture below plus two 5.5 Oz cans of V8 and 3 cups of water.
Once I got it to a boil I added the onion, peppers and meats into the pot then returned it to the smoker and set it to 250*.
I let it smoke for another two hours until it my belly was growling too much to wait any longer.
The bowl of yum.
My wife said she didn't want any. She got out a little bowl to take a taste though. Next thing I saw was her getting a large container to take some to work and share with her friends. The Elk was so tender.
