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UncleBuck

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Posts posted by UncleBuck

  1. 3 minutes ago, utee94 said:

     

    Yes, of course.  Originally the chopped beef was just the trimmings mixed with sauce, and cooked down.  That's why it's so greasy, it's mostly fat.

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  2. 4 minutes ago, Patricio Swayze said:

    Great bbq, no sauce. Except my Pops’ brisket and the family sauce recipe. Just the way I grew up eating it (put the sauce on rice).

    Other exception for me, as others mentioned, is a sandwich. Half the time I go eat bbq I will make a mini sandwich with the white bread. The sauce is a great binding agent and adds some flavor and moisture to the white bread.

    Mustard based sauce is good for dipping sausage.

    I’m not a sauce hater, just not a sauce lover either. And yeah, well smoked fatty brisket should not need sauce. I won’t slap you if you put some on it though.

    Pretty much how I am, but always, to each their own. The sauce is for the sausage, maybe even mix a little with the potato salad and beans.... until the foldy/sammie, then I put some sauce on that. Cuts into the bread, plus let's not all pretend that a lot of us didn't grow up eating chopped BBQ sandos with sauce on it, so it's there in the DNA somewhere. 

  3. 7 minutes ago, TXSooner518 said:

    If you don't like sauce, you just, you know, don't eat sauce. People who insist on trumpeting the above are trying to make sure everyone else knows how cool and "BBQ PURIST" they are or whatever. 

    My fav had always been how purist'y the folks at Kreuz used to be, especially on the travel food shows. "And we ain't'a serve no sauce by god because bbq don't need'n any sauce!!!! *next scene* "And this is our traditional pepper sauce..."

    Remember when we finally went I mentioned to The Wife that "be prepared, they don't have sauce." Sure enough, they had sauce by then, lol. 

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  4. 17 minutes ago, utee94 said:

    And a little sauce on a foldover sandwich made from flat or point, is quite tasty.

    Agree....

     

    .....so uh, anyone ever spread down a layer of potato salad on the bread first, or am I just too crazy & fat? If the potato salad isn't too consistently big chunky, I'll throw down a layer, then piece of brisket, pickle, onion and sauce. I've never been into the pickled jalapeno + bbq sammy thing, but I'll consider trying that.

  5. 10 minutes ago, StassneyHorn said:

    More concerning than anything is their ability to make Cabbage rolls but instead call them “piggies”, “pigs in a blanket”, or “porcupine meatballs”

    My dad was from North Dakota, and they call those "pigs in the blanket" there. Germans from Russia country, that area.

     

    10 minutes ago, StassneyHorn said:

    I’ve always had chili with beans and potatoes. But it always put a layer of Fritos and add jalapeño and shredded cheese. All the old timers in my family are Czech and that’s how they always made it.

    A lot of Mexican families in South Texas eat something like that, and almost like it, and different things close to it, but normally with tortillas instead of fritos... but TBH it sounds like it'd be bad ass with fritos. I do a picadillo-ish thing, but it's a light chili base, with potatoes and corn. Crackers or fritos hit with it. 

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  6. 52 minutes ago, Herbie Hancock said:

    I feel like it's been discussed either here or on the old site but I can't find it. When subbing fresh ingredients (garlic,onion, chiles) for powders it's obviously not a 1:1 swap, but how do you decide on your amount?

    I've not screwed anything up yet by just eyeballing it, but I would like to get this down more consistently because I've kicked around entering a competition several in the last couple years just for shits and giggles.

    Go around these recipes and you can come up with something to start with when only using powders. Think these are all 2lb meat recipes. https://www.casichili.net/recipes.html

     

    I tried out a few of these, then tweaked some things to come up with my recipe, which is for 3lb chili grind. 

  7. 2 minutes ago, Texzilla58 said:


    You have to peel them with a flame. I enjoy poblanos for chile rellenos, and love them in green chili. Not so much in red.

    Back when I used them a couple of times I'd dice them as they were and saute them with onions, right at the start. 

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  8. 28 minutes ago, NorthLoop said:

    Sorry if already answered, but what's the consensus on Poblano's? I have a whole bunch from my garden this year. I've been blending them into my refried beans and they really add some good flavor. 

    I've used a fresh poblano before, and honestly it wasn't a bad flavor at all. Wouldn't be my every day, but it's an interesting flavor for chili. 

  9. Haven't been on here in a long time. My 8 y/o daughter found this Benchmade digging around the rocks in the Guadalupe this past summer. Looked like it may have been in the water for 3-6 months, maybe longer. Cleaned it up after we got home and it's in pretty good shape. Blade flies out. bm1.thumb.jpg.37a93b06d2f5cad3df336576d8647ec7.jpgbm2.thumb.jpg.54a03e5299b4341aa6ab587e5a8462ed.jpg

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  10. On 2/23/2023 at 9:37 AM, hornmpa96 said:

    If you’re doing it from scratch, consider leasing land from someone for cheap. There are lots of landowners out there who want the ag exemption but don’t want to run an actual business. 

    Not that I'm in the business, but my uncle is in his retirement, and outside of his own small ranch, he leases from someone about five miles down the road to run other cattle on. He says leasing is the way to do it. He also did a favor for a lady a few properties down who'll let him put some of his cattle on her place from time to time, which they'll just move over with horses, as the county road they're off of is a cattle-guarded one laner. I've always wanted have some cattle, all of my life, but it just seems like it'd be damn near impossible a lot of the time. If it's not one thing, it's always another. 

  11. Just now, jimmyjazz said:

    De-seed the peppers and float them in a cheesecloth bag.

    I poke holes in my peppers with a toothpick and float them during the first cook, then squeeze their juice into the chili during the rest period. At the comp I'll do that over a hand strainer. Don't do it when just cooking at home, and you can see one seed made its way into the chili. Reaffirms my decision to pack a hand strainer. 

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  12. 8 hours ago, tx 3 putt said:

     

    take those jalepenos and serranos, blend them up. add back into the cooked chili until you get the heat you want

    That's a good idea, and I'd definitely do that at home, but with my comp recipe I wanna keep it just meat and sauce, don't want to chance a seed or two getting into the judging cup, and give the judges something to pick at. If they wanna pick at the absence of things, I'll take my chances with that lol. 

  13. On 10/12/2023 at 7:51 AM, 4th&Five said:

    A buddy and I thought it would be cool to eat there before seeing Guy at the Union Ballroom one night. We walk in and there’s Guy and Verlon in the back booth having a pre show meal. Shouldn’t have been surprised but we both thought it was cool as shit. 

    I actually emailed Verlon Thompson about a Guy lyric once, as I figured he'd be the best one to ask, and it was easy to find his email address. He answered back in like five minutes with an "I'm not sure," but gave as best of an explanation as he could. 

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  14. On 10/11/2023 at 10:35 PM, Celery Man said:

    Interesting - certainly I’d take your word on it but I’d heard from staff several times that it wasn’t a menu item until after the song. Maybe they’re misinformed, or maybe it just wasn’t officially listed on the menu until later.

    I don't believe it was a menu item, but it did exist from everything I've heard. If you ordered one, they knew what you were talking about. 

  15. Did a pot yesterday with the competition recipe. 3lb recipe. Floated two jalapenos and one serrano. Squeezed juices into the pot before the rest period. Nice mild heat, but felt it needed some more and had to throw in a little serrano powder to get it up a bit. Hard to know how spicy the judges want it. 

     

     

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  16. 6 minutes ago, utee94 said:

    Yup just a tablespoon of paprika for me as well, per 3-4 lbs.  I use reconstituted chiles and make more than I need, blend the slurry in the Vitamix and then add to taste through the early stages of the cook.  Any leftover you can freeze just fine and use for more chili later.

    Still need to try the reconstituted chiles recipe I've had written down for awhile, just never get around to it. 

  17. 2 minutes ago, utee94 said:

    You could also use lots of paprika! 

    I use just a little pap. Maybe a whole bottle of ketchup could do it?

     

    (just checked my recipe. 1 tbsp of pap total. 9 tbsp of three different chili powders. Recipe for 3lbs)

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  18. 12 hours ago, Wiler77 said:

    Enjoying a nice bowl of red with bison meat, veggies, kidney beans, red lentils, and more fucking chili powder than 98% of you wannabe purists would ever consider.

    fight me bruce lee GIF

    BREAKING: Lots of powder, or lots of dry then re-hydrated chilies is how your chili gets red!

    (though I suspect this is a joke reply)

  19. Just now, South Austin said:

    I just like fucking with Al_4_ISU.  He's family.

    I'm honest as can be, I wasn't even being rude. I was just honestly stating that I wouldn't do it either. Why come over here and put up with us grouchy fucks when you can avoid it?

  20. 1 minute ago, jimmyjazz said:

    I'm closer to your view than most.  The thread is "Chili w/o beans".  As far as I'm concerned, that limits the discussion a tiny amount.  Most here are holding fast to "Texas chili", which is a thing.  It's just not the only thing, no matter how much Texans wish it were.

    I think this is a good reply. I don't get in the business of telling people outside of Texas what to label their chili, I just think that when you're talking chili in Texas, it's different. It's our state dish ffs, it has to be defined a bit more strictly. 

    But again, I won't tell anyone what to or not put into their chili. I honestly don't even hate on Cincy/Skyline chili, and tbh kinda respect that they at least label theirs to reflect that it's a different thing, kinda like we do ourselves with "Frito Pie." We don't call that chili, either. 

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  21. 2 minutes ago, Jerry Callo said:

    To his defense - he didn't have beans in his chili.  Just a bunch of other stuff.

    To my defense, he absolutely said he'd put (black) beans in his chili, but he wouldn't post it here:

     

    I’ll continue to serve a dish made with meat, peppers, onions, tomato purée, chili powder, garlic, and black beans.  I’ll top it with cilantro, cheese, and onions.  Maybe I’ll add some weird ingredients in the spirit of experimentation.  See if it tastes good.  I’ll call it chili.  My guests will recognize it as chili.  It’ll probably be fucking delicious. If it’s not, at least I learned something.

    But I’m definitely never posting it in here ever again.  Jesus Christ.

  22. 18 minutes ago, Al_4_ISU said:


    I underestimated the pedantry and provincialism surrounding the term “chili”. That’s on me.

    To you, chili is incredibly specific. It has rules. People argue about its origin. This thread is about recreating a very specific thing, and any deviation is subject to standards that appear wildly arbitrary to me, but are clearly based in some publication or history that I lack awareness of, and frankly am not that interested in.

    To me, chili is open ended. It’s always different, and at the end of the day, all that matters is if it’s good.

    We literally aren’t speaking the same language, and I get that. I misunderstood the point of this thread. So I’m not going to try and speak a different language at you, and continue to clutter a thread that I now realize I’m not even interested in making a proper contribution to.

    I'm not even having the "what is chili" argument, I'm just saying the thread title says "without beans," so I wouldn't see why you would want put a picture of your chili with beans in here to begin with. That's all. 

    I've said it many times on this thread that I won't turn my nose up to chili with beans in it, and I'm not going to tell anyone they're not supposed to put beans in theirs. 

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