Watcha cookin'?

[~mikey b]

Nuke the chilis? Blasphemy. Fuck the microwave.

[schwerty]

Freeze em, then grate w/ microplane or fine cheese grater.

This is a nice idea. Not sure I'd go that route for chili but grated chilies would be a nice touch on many dishes. Maybe toast em first. Basically making your own chili powder but fresh grated chilies would be a nice touch, especially when entertaining.

[schwerty]

When and where are we gonna have a Maggot Chili Cook-off? That might give the BBI17 a competitor for the best event of the year. Nothing against BBI! I'd go if I could! Just a thought.

[Pegleg]

Nuke the chilis? Blasphemy. Fuck the microwave.

Meh, the microwave has its uses and this is one of them. Comes out exactly like toasting the chilis in a skillet, but takes 30 seconds instead of 5 minutes. Here's where I learned about it:

http://www.seriouseats.com/2015/01/h...ubstitute.html

Cruiser, my local Safeway usually has Anchos and New Mexicos (there's a whole chile section near the fruits and veg) and I picked up a big bag of Guajillos at one of the local hole-in-the-wall Mexican markets, can't remember which one. Whole chiles are pretty easy to find around here.

[Game Over]

Chicken on the Webber down for 60

[billyk]

Meh, the microwave has its uses and this is one of them. Comes out exactly like toasting the chilis in a skillet, but takes 30 seconds instead of 5 minutes. Here's where I learned about it:

http://www.seriouseats.com/2015/01/h...ubstitute.html

.

I have to say this sounds a little weird to me, but I'm open minded enough to give it a trial.

I usually just use some New Mexico chili power and add in a whole Ancho pepper to the pot with the liquid and tomatoes etc. and fish it back out sometime later, after the flavor has effused. Add some crushed chili piquins to adjust the heat.

It is usually pretty well received, but will have to give these other approaches a try.

[abraham]

Add some crushed chili piquins to adjust the heat.

Fuck yeah. One of my favorite dried peppers. Moritas are good too, but for a completely different reason.

Had nopales and serrano scramble for dinner tonight. I should eat more nopales in general

[billyk]

To me, chili is a careful balance of flavors that is really easy to screw up. Most of the times when I've screwed it up its because I've tried to over complicate things by adding too many ingredients, or let one of them dominate over the others. I tend to have the best results when I simplify the recipe, and add just a touch of an ingredient so you can taste it but it doesn't overpower the dish. That's why I take the dried Ancho back out of the pot. The flavor is still there - or at least as much of it as I want- but you don't have to eat the whole pepper. I do the same thing with the garlic, I add one or two whole cloves, but then remove them later.

[oftpiste]

0700 hours.... jus put 3 racks of baby back ribs on the pellet smoker for a 12 hour stay.

[Pegleg]

To me, chili is a careful balance of flavors that is really easy to screw up. Most of the times when I've screwed it up its because I've tried to over complicate things by adding too many ingredients, or let one of them dominate over the others. I tend to have the best results when I simplify the recipe, and add just a touch of an ingredient so you can taste it but it doesn't overpower the dish. That's why I take the dried Ancho back out of the pot. The flavor is still there - or at least as much of it as I want- but you don't have to eat the whole pepper. I do the same thing with the garlic, I add one or two whole cloves, but then remove them later.

Interesting. I agree that the flavors should be balanced, but I also think that the primary flavor in chili should be chiles, and that this flavor should be pretty pronounced. My recipe uses three or four each of anchos, new mexicos, and guajillos, toasted and soaked in chicken stock, then blended with a couple of chipotles in adobo until you have a fine, smooth paste. The result is between one and two cups of a rich, smoky, dark red paste, which forms the base for a thick, dark pot of chili that tastes primarily like chiles. Any recipe that calls for a tablespoon of chili powder as the only chiles isn't chili, it's stew.

[Cruiser]

0700 hours.... jus put 3 racks of baby back ribs on the pellet smoker for a 12 hour stay.

12hrs is a long while for baby backs. You got any secrets to keep them from drying out during the low and slow lovin' session?

[oftpiste]

12hrs is a long while for baby backs. You got any secrets to keep them from drying out during the low and slow lovin' session?

my first try with them - kinda new to the smoker - but lowest possible temp +/- 200 with lots of smoke is the plan. Hope to be able to check them before 12 hours goes by for a 'crack test' but the day is busy and car is in the shop. Research seems to indicate 12 hours is fine at very low temp. Fingers crossed.

[irul&ublo]

0700 hours.... jus put 3 racks of baby back ribs on the pellet smoker for a 12 hour stay.

Huh?

First, meat stops absorbing any significant smoke after about two hours. It will accumulate on the top. Careful about over smoking.

Prime meat temp for ribs is 203-204, that's the point the collagen will melt. Also why long smokes are done between 220-250. At 200, you're gonna have issues.

Back ribs at 225 are 3-4 hours.

But, I've never cooked ribs for 12 hrs. Maybe they'll be great

[oftpiste]

Guess I"ll find out! wish the shop'd finish my goddam car so I can go home.

[Skidog]

12 seems more.like brisket or maybe beef ribs? I agree with over smoking be careful

[oftpiste]

So they came out spectacular. They were in for about 10 hours because no one was home and I couldn't get there due to a car repair.

Thermostat was in the 185-210 (smoke setting) range the whole time. I don't like them falling off the bone but with some tooth to them and they were done just right. Not dried out but collagen melted, beautiful bark and smoke ring.

Rubbed with salt, pepper, garlic powder, a little coriander and paprika. Will repeat.

[Cruiser]

That's great news. But, dude, where's the money shot? :FM:

[oftpiste]

too late.... all gone. should taken one though, they were pretty.

That's great news. But, dude, where's the money shot? :FM:

[Pegleg]

Just made and consumed gai yang (Thai grilled chicken) with a sweet chile dipping sauce, red curry grilled eggplant, and coconut grilled kale. Should've stopped to take a pic but my family consumed it in about 5 minutes. If you're looking for the best goddamn grilled chicken recipe there is, pretty sure this is it.

[Cruiser]

^^^ Everything about "red curry grilled eggplant" makes me all tingly!

In other news, rest well little piggies. Tomorrow is your big day.

[~mikey b]

I can't make enough ribs to keep my family happy. My niece is visiting. 50 pound kid can eat 1/2 rack for dinner then another for brunch then another for lunch, then ask "what's for dinner Uncle Mike? RIBZ?"

[Cruiser]

[Bobby Stainless]

Damn Cruiser. 4 sides!

[Cruiser]

Felt like Thanksgiving with all that grub! Prolly need to bounce over to the hangover checkin thread though cuz I'm a little rough around the edges this morning.

[Powder Ho]

Radish ideas anyone?
We have about 5lbs from the garden. I've done raw in salads, sautéed w/ potatoes and veggies, pickled and a shrimp and pasta dish.
Anyone done anything different.