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Good use for old P.P.

martin1950

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Found a couple of older undated bags of smoked pulled pork. It's hard to beat a hot bowl of chili on these cooler Michigan days. Now onto the smoker for 6-8hrs to blend and cook down. And to answer the nagging question-------that's a 6 1/2 qt cast iron pot. I'm all out of "favors due" so most of this is headed to the freezer in 6-8hrs. in single serving butter tubs.

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JLeonard

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Darn good looking chili! Lots of good meals to come in your future.
Jim
 

rc4u

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well when ya try it is hard to not want it.. there are many rec. on here. but i find it hard to follow a rec. as my gramma had such an influence. and in 8th grade i was first to take home ec. {i liked girls} taught e'm how its done. the next yr it was crowded.

Ain't never done it, green that is. Always been shy of eating green things.
 

rc4u

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home made dry then soaked beans, baked n on the side to add if needed..the old stoves had the rear left burner deep pail just for beans. to soak. or am i to old or in prairie with no neighbors for miles
 

GonnaSmoke

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So the couple of chili threads in the last 2 days along with the cooler temps have me wanting to make it.

This is a great idea. I've made chili out of Beef and Venison, but never out of pork. We always have left over PP after a smoke. Nice job.
I haven't used pork, either. But right this moment, I am smoking half a butt and a 2.5 lb. chuck to use in a pot of chili tomorrow. Both have been heavily seasoned with my version of Malcolm Reed's chili. I'll be using his smoked chili recipe as a starting point and go from there. Hopefully tomorrow it will all come together...
 

HalfSmoked

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martin1950 Thanks for the like I appreciate.

substituting components many times offers great changes in our food line up.

Warren
 

SmokinAl

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That’s definitely some good looking chili!
Nicely done!
Al
 

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