TexMex Chili

[netbbq]

On the menu this weekend....

Day 1 - Pulled Pork Sammy's from first smoked pork shoulder

Day 1 - Continued - Tex Mex Chili - 1 Lb Hamburger Meat, 1 lb pulled pork, 1 lb Chorizo sausage and pan seared tenderloin.  Everything but the tenderloin to cook in the MES 30 under Mesquite pellets in the AMZNPS.  May let the meats drip on the chopped onions and green peppers.  Will start early in the AM cooking all the chili meat and then to mix up on Saturday PM to sit in the fridge overnight and to eat the next day.

Note:  In the event you thought I've lost my mind with the tenderloin (filet), this is left over from a trimmed tenderloin that has been lonely and vacuum packed in the freezer for 6 months.

NETBBQer

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• netbbq
• Nov 16, 2012

Sorry for the high altitude shots...I'm 5 foot 19 inches tall and

hard to kneel like I used to!

Chili 002.jpg

• netbbq
• Nov 17, 2012

Green Peppers, Red Peppers, Yellow Peppers, Poblanos,

and Sweet Onions with Butter and Bacon to season.

Poked holes in the bottom to drain the fat a little.  Did not

want to stew the veggies.

Chili 004.jpg

• netbbq
• Nov 17, 2012

Poked holes in the parchment to help drain the fat to the center 

and into the drip pan.  Beef is 80/20 and the Chorizo is really

fatty (yeah so?!)  Really worried about flare ups.  

Chili 005.jpg

• netbbq
• Nov 17, 2012

Chili 006.jpg

• netbbq
• Nov 17, 2012

Cooking at 220 with Mesquite.  TexMex, right?

Chili 008.jpg

• netbbq
• Nov 17, 2012

Chili 007.jpg

• netbbq
• Nov 17, 2012

 

[bama bbq]

Sounds like a good weekend to me.....

 

[pgsmoker64]

Sounds good but...

You know the deal....

 

[netbbq]

Haven't even started yet...GMAB! (new acronym...Give Me A Break!)

Here you go....the pre smoke meat pre-Q-VIEW!  Pay no attention to the box behind the Ground Beef Chuck!

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• netbbq
• Nov 13, 2012

NETBBQ'r

 

[netbbq]

Night before the smoke....

Trimmed the filet trimmings for the worlds best stew meat.  Will end up pan searing the filet.  Also will pan fry the pulled pork a bit too.  The hamburger and the chorizo will cook in the smoker.  Hamburger on parchment paper to ensure it doesn't fall apart.  The chorizo just on the grates.  May end up putting the vegetables in the smoker too....not sure yet (maybe under the hamburger and chorizo?) I believe the drippings may be too much.  Mesquite will be the wood of choice.

Anyway...prep work tonight ....cooking tomorrow.  Any other thoughts?????

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• netbbq
• Nov 16, 2012

 

[ecto1]

You can send me a bowl and I will tell you if it is Tex Mex worthy...

 

[shoneyboy]

Sounds good so far.......

 

[netbbq]

NETBBQer updates with Q-View (Original Post edited)

 

[driedstick]

looks good to me have a great weekend

 

[netbbq]

Q-views posted into original thread.