Author Topic: Smoked Chile (smoked meat using the cold smoker)  (Read 1330 times)

Offline Mike GadgetGeek Stock

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Smoked Chile (smoked meat using the cold smoker)
« on: January 09, 2011, 03:03:56 PM »

In the works...     building the tent, getting set up to cold smoke 4lbs of chuck roast.

<<< edited at 11:20pm >>>>

Deep snow outside, but pulling my beef for the chile into a plastic bag for overnight.  It doesn't look too much different but it has to be smoked in 7 hours..   the smoker is till doing its thing.  I'll snap a picture of it when I pull off the beef..
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« Last Edit: January 09, 2011, 10:21:39 PM by Mike GadgetGeek Stock »
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Offline Mike GadgetGeek Stock

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Re: Smoked Chile (smoked meat using the cold smoker)
« Reply #1 on: January 10, 2011, 01:08:20 AM »
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Mike GadgetGeek Stock

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Re: Smoked Chile (smoked meat using the cold smoker)
« Reply #2 on: January 10, 2011, 06:21:57 PM »


 My Chile is about an hour away from being done, it REALLY is a bowl of red...

tonight  we are baking a Springer Mtn. Farm chix in the oven..   I feel like such a wuss.. I could have dug out the BGE, carved a path, found the charcoal, done my duty..  But I'm bailing because the oven is keeping the house warm, we had cornbread in the oven anyway, and I have not cooked a chix in the oven for years. 

I have pics of the bowl of red during completion and all, I'll be posting it in the near future..

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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Mike GadgetGeek Stock

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Re: Smoked Chile (smoked meat using the cold smoker)
« Reply #3 on: January 12, 2011, 08:57:11 AM »


Well the day of eating the Chile finally came around with much fussing with the meat, and fiddling with the chile.  The Chile turned out very good but honestly not the best Chile I have ever made.  I used a shorter recipe than I ordinarily do hoping that the smoked beef would boost up the flavors, and attempting not to confuse the smoky taste of the beef with a variety of things I sometimes add to make a well rounded flavor.  The smoky beef taste did NOT come through as much as I thought it would, though it was apparent.  Honestly it was delicious.

Here are a couple shots of the serving plates, since all I usually shoot process pictures, I thought I'd add these to show how it looked in the bowl and on the plates.  I served it two ways just for fun.

A real bowl of red !




Good cornbread, good condiments, good company, good Chile.



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Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline totm

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Re: Smoked Chile (smoked meat using the cold smoker)
« Reply #4 on: January 12, 2011, 01:49:54 PM »
I miss cornbread with chile.
"It's your last day on earth, what is your final bite to eat?" Eric Ripert

"A good potato with a slab of butter.  I'm a happy man." Joel Robuchon

 

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