- Sep 8, 2015
- 411
- 695
Colorado style pork Hatch chili. Done in cast iron kettle in the kamado. Good stuff. Put a little sour cream on top. Lots of versions of this out there just like any chili.
Sounds good! Give it go cuz it sure won't be bad. A bit of smoke could be killer!Thinking.....Smoke CSR's til about 165 degrees IT then into the liquid part of the chili til they are ready to shred. Any thoughts on this? Am I totally off base on this line of thought?
Jim
We are doing the non-traditional Thanksgiving this year as the kids are doing big meals with in-laws. Thinking this is gonna be on our menu.Sounds good! Give it go cuz it sure won't be bad. A bit of smoke could be killer!