Texas born and raised. My chili always has black beans in it. Anyone that says “it ain’t chili if it has beans”, is just jumping on the bandwagon. Beans are great in a bowl of chili.
@@TBH-Grillin the only time I make chili without beans is when it’s used on chili dogs or chili cheese fries, etc. I’ve never had someone turn down a bowl of my chili with beans in it.
You should do a spin on the 0-400wings. Do 0-600 with the charcoal pellts. I do it all the time with frozen wings. I do 0-700 with the recteq. I take them to about 180-190. Get a lot better crisp vs. doing 400. Using the basket, and you dont even have to flip your wings
@TBH-Grillin you put your chicken wings on the grill before you start it up, and as soon as the grill starts up, you move the temp up high as it goes. Why they call it 0 to 400.
@TBH-Grillin my lsg only goes to 450. But my recteq will go to 700. So I use the recteq for wings and do 0-700 degrees, are i will smoke them one hr and then put it on 700 degrees. They both turn out really good. A Lot times, i will just put it on high and throw them on. But the 0-600 degrees would be a better video for views. Cause a lot of grills can't go past the 400
Could you have made the ball of meat into two smaller sizes? I believe it would cover the same surface area over the pot, plus give more coverage for seasoning, and perhaps cook quicker… Or do four balls of meat over the pot. Either way great video
Great idea! The only drawback is each ball would cook quicker, giving less time for the smoke. The chili had a distinctive smoke flavor that was awesome. Thanks for watching!
@@TBH-Grillin Maybe, I thought you said you cook it to around 165. Beef and pork absorb smoke until 140. After that smoke is for building bark. I would think the smoke flavor would be equal
I cried so many times in this video. Don't drain and strain, you won't have to add broth. Get the veggies and beans in there. Once the onions start browning on the edges, throw in your tomatoes. You need fresh garlic. I personally wouldn't waste a dry-aged steak when it's an adder as opposed to the star. You'd be more than thrilled with smoked brisket or pork belly. Add about a cup of Worscheschire. Hit me up, I'll share.
All that said, this was the best chili I’ve ever had. I’ll check out your suggestions and see if it can be even better! And I have to say, the bytes of smoked dry aged steak in a spoonful were something truly special. You have to believe me, they stood out.
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Keep those new grilling videos coming!! You do a great job!
Thanks brother!
Texas born and raised. My chili always has black beans in it. Anyone that says “it ain’t chili if it has beans”, is just jumping on the bandwagon. Beans are great in a bowl of chili.
My man!
@@TBH-Grillin the only time I make chili without beans is when it’s used on chili dogs or chili cheese fries, etc. I’ve never had someone turn down a bowl of my chili with beans in it.
@@amputeerc9298 I’ll take one by of those chili dogs please 🙏
The surprise was great. I've seen people do chuck in a chili, but your idea is solid! I bet that was even more incredible the next day.
You’re right! It got better every day (it only lasted one more day)! 🔥
Another fantastic video. Thanks for the idea, I will try this on the Searwood.
Thanks 🙏
You should do a spin on the 0-400wings. Do 0-600 with the charcoal pellts. I do it all the time with frozen wings. I do 0-700 with the recteq. I take them to about 180-190. Get a lot better crisp vs. doing 400. Using the basket, and you dont even have to flip your wings
What do you mean 0-400?
@TBH-Grillin you put your chicken wings on the grill before you start it up, and as soon as the grill starts up, you move the temp up high as it goes. Why they call it 0 to 400.
Oh gotcha
@TBH-Grillin my lsg only goes to 450. But my recteq will go to 700. So I use the recteq for wings and do 0-700 degrees, are i will smoke them one hr and then put it on 700 degrees. They both turn out really good. A Lot times, i will just put it on high and throw them on. But the 0-600 degrees would be a better video for views. Cause a lot of grills can't go past the 400
Our wings turn out fantastic doing it the way we do it, 400 till mostly golden and then up to 500.
"Old Dominion Chili" I like it!
Give it a shot, it was delectable!!
I just did smoked chili tonight, I will definitely try that method next time! I added some smoked brisket to mine.
Oh it is good with brisket I must say!
Could you have made the ball of meat into two smaller sizes? I believe it would cover the same surface area over the pot, plus give more coverage for seasoning, and perhaps cook quicker… Or do four balls of meat over the pot. Either way great video
Great idea! The only drawback is each ball would cook quicker, giving less time for the smoke. The chili had a distinctive smoke flavor that was awesome.
Thanks for watching!
@@TBH-Grillin Maybe, I thought you said you cook it to around 165. Beef and pork absorb smoke until 140. After that smoke is for building bark. I would think the smoke flavor would be equal
I cried so many times in this video. Don't drain and strain, you won't have to add broth. Get the veggies and beans in there. Once the onions start browning on the edges, throw in your tomatoes. You need fresh garlic. I personally wouldn't waste a dry-aged steak when it's an adder as opposed to the star. You'd be more than thrilled with smoked brisket or pork belly. Add about a cup of Worscheschire. Hit me up, I'll share.
All that said, this was the best chili I’ve ever had. I’ll check out your suggestions and see if it can be even better! And I have to say, the bytes of smoked dry aged steak in a spoonful were something truly special. You have to believe me, they stood out.
Ugh
That good, eh?
You need to do TH-cam channel video SEO. Then your channel subscribers and video views
will increase.
If you want, I can increase your channel subscribers and video views through SEO and we
can talk about this too.
Thanks for the offer but we’re good brutha