One good but unusual addition to chili in my experience is a spoonful of cocoa powder. It gives some of those bitter notes to round out the flavor, and really compliments a spicy chili
Few additional suggestions based on past experiences. Season the meat prior to smoking. It adds and additional layer of flavor, I put my meat on a cooling rack to allow more air/smoke circulation. Also, like to add my tomato paste in after sweating down the veggies. It brings out the sweetness of the tomatoes and cuts it tartness... Good recipe over all.
When I make chili using ground beef, I make hamburger patties and grill them. Then I break them apart into big chunks, and add them to my chili. Lots of flavor, good crust and overall texture.
Great recipe. I usually add some diced chorizo sausage for some extra salty smokey flavors. It’s also nice to add the tomato paste before you add the liquids. If you stir fry it briefly it adds flavor and takes away som of the harsh sour taste of the paste.
Some cheap meat suggestions: 1 Rib fingers/intercostals - the part between the ribs that butchers need to cut away. Really good for burnt ends. Often ended up in mince/burgers but some butchers will sell it separately. 2 Chuck crest/brahmin hump/cupim - great replacement for brisket, incredibly marbled (almost looks like wagyu marbling) but needs a long low and slow. 3 Hanger steak - ridiculously tender (like tenderloin tender) cut but with huge flavour. Needs a little prep work but now amongst my favourite cuts of steak and normally a lot cheaper than the likes or ribeye or tenderloin.
Another vote for Finger Ribs here! Saw them for $4/lb, yesterday but was unfamiliar with the cut. Just starting on my offset and I wanna do at least 20 cooks before going north of $20 on the meat.
@@nicktillman8636 They're pretty forgiving, the worst part is trimming the silverskin from the strips. Aside from that it's easiest to smoke them as strips (shorter cooking time than a whole brisket or chuck for example) and then cut them into bit sized chunks when they're ready to go into the pan with your sauces etc.
I made this for the Broncos game today. This is by far the best chili I have ever made. (Minus my green chili) Simple and to the point. I only have an offset so it took only about 60min to get the meat smoked and I slow cooked it for about 5hrs afterward and it was amazing
Shakshouka cooked on a kamado joe in a cast iron pan. One pan dish great for a Sunday brunch. Coat some hearty bread with butter or oil and sprinkle with red chilly flakes and grill over fire for a few minutes.
I totally agree with porterroad. i just tried organic pork for the first time and it was heaven and earth kind of a difference. Like the first bite i took of the pork belly, I was instantly blown away. It was clean, it was fragrant in the mouth from the pork oil, and the texture wasn't mushy or tough, instead it was bouncy and snappy
Hi Jeremy. In your quest for keeping it cheap? I will say that you already know how to cook these (as you do everything) but a way to keep this cheap is? Buy the whole spareribs and cut it down to the St Louis cut. Where I am in Texas I've noticed that the spareribs go for about .50 cents to a dollar less per pound. Once you cut it down to the St Louis cut there's still good meat left over for another recipe. The leftover portion could easily be smoked and made into a pork chili or if someone wants to navigate the bone and cartilage its still good eating as is like ribs. My suggestion, check the price of St Louis cut ribs compared to Spareribs. Cut the spareribs to the St Louis cut. That alone is a savings by making the cut yourself. THEN? A continuation of the video or a separate video of another recipe with the leftover tasty as ribs. Meat. Love your content always. Your connection to your Brazos says A LOT about that smoker. I hope they pay you for saying you'll never part with it and being willing to give away one of the others that cost over twice a much? That says a lot. Merry Christmas Jeremy.
Another well done video. Will have to try your recipe. Of course, down here in Texas, we have some really good recipes too! One thing I'd like to clear up is the seed/heat thing. We remove the seeds because they just taste bad, not to reduce heat from the pepper. In fact, the seeds themselves have not heat. The seeds are only hot by association with the ribs (called placenta by botanists). The rib membranes are attached to rows of seeds in the cavities. So, the seeds will tend to have a lot of this dissepiment stuck to them and that is where the heat comes from that has been attributed to the seeds. The seeds are only hot by association with this material. If they were completely cleaned off, they'd have not heat. Hope this helps!
I like to make chili with leftover brisket trimmings (fat removed). I have a homemade rub that includes chili powder and cumin, and I smoke the chopped-up brisket along with the full packer. I add the smoked chopped brisket to the chili and the usual ingredients: Homemade beef bone STOCK, onion, garlic, black pepper, chili powder, cumin, then basil, oregano, sugar (small amounts), worcestershire sauce, DARK beer, canned rotel tomatoes (original), tomato paste,chopped habanero peppers (if available) -or- -and- Heartbreaking Dawns Chocolate Habanero Hot Sauce + a tiny amount of cinnamon. Beans optional at the end, after chili has cooked. Of course, you can tailor ingredients to your own personal taste. The canned products usually have plenty of salt. NOTE: Beef bone stock is not seasoned at all with salt or garlic. No salt in stock, you add the salt later to make broth or other dishes.
Man this looks really good. Lol, now don't laugh. I make two different kinds of chili. And yes, one does have beans. But I blend my beans so they are smooth you don't even know they're in there but you still get the benefit of all that protein. And my bean chili is almost a sauce. With chunks of meat. I blend the garlic, the beans, the onions, and the tomatoes. And add smoked and then fried or "seared" the cheapest steak I can find. Oh yes, and of course there are about 20 different seasonings in it LOL. It's an all day event so when I make it, I make a lot. No bean chili is a lot less work for sure. But I thought I would throw the blended Bean chili idea at you so you can play around with it if it was intriguing enough to you. And bare in mind when I make it, I use four different kinds of beans. I love what you do, just keep doing it. ❤️
that stew cut is also good for beef stroganoff- probably an even cheaper/easier/faster recipe if you need to cook for a lot of people and keep to the budget
"Over the top" chili has been my personal favorite so far. Numerous variations on everything from teh chili recipe to meats used, but the jist is take several kinds of meats ground or otherwise, ball it all up into a giant patty, put it on a small roasting rack on top of the chili in your cast iron pot and smoke away until done. Fat drippings add to the flavor of the chil. Drop the giant meat hunk in and break it up.. The exact recipe is immaterial as we've tried several and they've all turned out awesome. So find your favorite recipe and give it a shot!
Hey Jeremy hope all is well I hope that you and your family were not affected by the tornado . It's so horrible what has happened Praying for all the families.
If you want even more beefy quality, use beef short ribs. You'll pay a LOT more, to the point I only do it for special occasions, but you also increase the flavor even more. I might try my recipe with stew meat though. (my recipe is kinda insane & I even named it insane chili. not from heat but from the sheer amount of flavors - 4 kinds of chilis, coffee, chocolate, anchovy, garlic, clove, anise, bourbon, plus the standard stuff like onion, cumin, coriander)
Suggestions for other cheap cuts that are delicious - cheek or tongue tacos, ox tail, shanks (beef or pork). Maybe some marrow bones for soups or appetizers.
I've been using stew meat in my chili for years. I think the texture and flavor are much, much better than ground. I too use cocoa powder in mine. Thanks for the validation! :D
I love smoking chili. I've actually settled on smoking the meat/peppers slurry and cooking the rest on the stove. I use beef ribs and cook the bones in the chili.
Great recipe and very similar to how I do it. May I suggest you try throwing those peppers, garlic and onion/shallots on the smoker with your meat? This really adds a lot of flavor and it lightly cooks/softens it. You can then throw it all in a food processor before adding into the sauce. Thanks for the great channel and content!
I smoked thick-cut bacon (the spice of the meat world) a couple times, it was delicious but took forever. I didn't follow a recipe, just smoked till crispy. I can get layout bacon at the meat counter for 5.99 to 6.99 a pound, that's cheaper than a lot of beef cuts around here. I like to bake it off in batches and keep it in a gallon bag in the freezer (can't keep it on the spice rack).
I like beans with my chili. This is more to extend the chili than for anything else. When I have chili, it is generally as presented above, with no additional sides, so the beans adds the barb balance.
This recipe is ok but that one Meat Church BBQ did is the bomb! If this is supposed to be about cheap meats, wouldn't dry aged beef cost more? I usually use browned ground beef in my chili if I'm using beans, but you guy's have giving me an idea. Next time I make chili I'm going to grill burgers first, then chop up that and add that in my chili.
This is the type of content I go for. Many of the BBQ TH-camrs seem to end up in this stream of bullshit recipes like: Let's dry age this in honey for 500 days and see if it still has good taste. Your channel keeps things real and provides tips I can actually eat. It's why I'm still subscribed here!
Guga: I'm going to marinate this rack of beef ribs in Chicken soup for 5 years and then smoke it over pecan then batter and deep fry it in lard......Let's do et
Great recipe. 2 tips to consider. Freshly grind the cumin before adding and toss it with the onions and veggies before adding the meat. Also use a bunch of Mexican oregano. Really steps it up and makes it taste authentic.
Hey Jeremy, great job. An old chef’s trick is t brown your meat first, then do the veg to pick up the fond. Then toast your spices for a minute or two after you pick up that fond, proceed from there.
Like most the content and I liked the buzz word cheap for the thumbnail, then Seen Porter Road selling stew meat for $12/lb. I suppose i had a different idea of cheap in my mind
Great recipe, I much prefer beef dripping and beef stock when I make mine to really amp up the beef flavour. Also, try adding some dehydrated, powdered mushroom for more umami.
I have won two Chilli Cook offs, one in Killeen an the other in Arizona . I mimicked the Lampasas chili recipe. Beer has always been my secret ingredient lol Never tried beef broth am I actually. Looks delicious gonna give it a try tonight Thanks for the videos and by the way And your turkey recipe was the best turkey I've ever had heard my daughter and son alone almost despised turkey She has requested that we Smoke another one for Christmas Thank you Nick in Arizona
You're asking for ideas on a video, how about- ready for it - Reby steak. Like many of my friends I've gotten rid of the old gas grill. I have a rubber kettle that I love cooking ribeye steak on but As most Americans today I have a pellet smoker smoker. I know it's not the same as an offset a charcoal grill or a green egg but That's what I have. I thought maybe it'd be fun too Is smoke a Is steak
You're video with the chuck roast as a brisket inspired me... You mentioned you thought the main difference was the lack of the fat cap. So that got me thinking. Cheap and tender cut of meat with a fat cap... Picanha. Cooked it like a brisket, I wont give my review on it but I do think it would be a good video for you to try
Try smoking whole beef shank and get pulled beef from it or sliced thick from the butcher and make smoked beef Oso Bucco. Ox tail is another good choice. I smoke whole lamb shoulders since it is more readily available in my location. I use cut-up chuck for Chili.
I made some delicious bourbon jerky from sirloin tip and flank steak. I hate sirloin tip. Got my recipe off of Traeger app. I used the chipotle chilies with adobe sauce like you recommended. PERFECT
Question Why didn't you use a grate on top of the aluminum pan so air flow and smoke flavor would get all over the meat? Seems like just the top would be smoked
With trying to get more smoke flavor have you tried using a cooling rack to let it circulate around your meat more? I noticed it was in a foil pan in the video.
Awesome recipe! Being someone that uses and sharpens various knives for cooking, that edge tapping on the pot raised the hairs on the back of my neck for a second lol
I think using smoked chicken would add a whole new dimension to white chili, so we will be trying that soon at my house. Thanks for the great chili video.
Love the video! Might need to modify my recipe for stew meat but I have smoked ground beef/venison I made into meatballs and put on a rack in the pan for ventilation. I also love veggies so I also use bell peppers and carrots
The “Make BBQ Cheap Again” series is an awesome idea. I’m practicing Keto with Intermittent Fasting, but considering a 30-90 Day Carnivore Challenge to lower blood glucose. I saw a video on Smoked Beef Liver & Onions from “Meaty Mike”. Would love to see your rendition. Keep up the great work.
Great chili recipe. How about a video on beef short ribs; comparing single bone to racks. Like a 4 bone rack. I find the racks are harder to find but my preferred cut.
Awesome recipe for a BBQ smoke in the winter time! 👍 How about smoking any fish for us? Salmon, trout, etc. hot or (even better) cold smoked. Thanks keep it going!
Definately trying it soon. Like to see some cold smoking for cured meats or any good way to smoke lamb? In RSA its very popular meat but never seen it smoked.
I'm a new subscriber and this is my first time commenting. I tried this technique modified it to my family's taste and it was a hit. I enjoy your content and like the way you explain and break things down. You are my go to for BBQ knowledge
Have you done smash burgers or hotdogs, with which the possibilities are endless. Also I enjoy a good baked potato in the winter with some chili or brisket or pulled pork on it .. u get the idea, all of which turn out super good on a smoker. Thanks
How are you liking your pellet smoker? I got a vertical box pellet smoker recently instead of the grill style. (Which I had previously) I think it has better flavor and the meats are juicy because of the water pan.
What would you do with pork country style ribs? Where I live they are a dirt cheap cut of meat. I usually just smoke them on my offset. They turn out good but I'm looking for different ideas.
What pellet smoker would you recommend buying for a first timmer? I was going to get a treager however in some of your videos you have said that you are not a fan of them. Thanks love the channel
Did this with pork ribs for Chile verde. Did the stew meat produce a lot of oil? Or did it merge in just right with the chili? Gonna try this once I get some time off.
You could sear ground beef by forming it into burgers, and then chopping it up when you add it to the chili. It will cook through in the chili. You could get that sear and that smoke flavor into your meat. Great lookin' chili there, Chef! Thanks!
There's this BBQ restaurant here in Australia that had a one day only smoked then seared burger, it was one of the best things I've ever had and I've been chasing the dragon since. Would love to see you tackle something like that!
People tell me I’m stupid because i quit my job to smoke weed on my TH-cam channel & do what makes me happy, screw them. they gon be stuck in the same place forever, ima move up !
Would it be worth smoking the Garlic bulb at the same time as the beef? Also, if doing this in my offset, I would consider roasting fresh on the vine tomatoes at the hot end of the smoker. Thoughts? Too much?
Have you done a video on kebabs? I love em but it's definitely a labor of love. Kinda anxious to see your take on those. I purchased a butchered cow and some of the meat was labeled "kebab meat" and I'm not sure what cut it is.
I recently got a pork shoulder blade roast and didn't really know what to do with it. I roasted it and it was not great but edible, but sub-par. So I ended up just making an ad-hoc posole type soup which was great but I wanted to make that cut work. How would you cook that cut on a cooker? Fair answer is that I should have just braised it but I'd love some input.
Proper chili (and most every stew) uses the least expensive cut of protein available IF you're looking for an authentic interpretation of it. Stews, including chili, are peasant food where there was access to lots of tasty veggies, but no access to fancy cuts of protein. With all that said, this is what chili is supposed to be. I tend to use beef (or other game) heart. I also am not a fan of ground meat, but I don't prefer the large chunks either. I usually cut into large stew meat sized chunks, freeze for about 30 minutes, and toss in the food processor until coarsely chopped. As he points out, it's chili. He likes big chunks of stew meat, I like chopped beef heart. Both are authentic and delicious interpretations of a great peasant stew. There are endless variations and all should be celebrated!
I've been using san marzano tomatoes the last couple of years along with black beans. The results have been great. The san marzano tomatoes really add a lot of flavor. My mother was a big fan of shallots -- home grown. What about some smoked vegetables.
One good but unusual addition to chili in my experience is a spoonful of cocoa powder. It gives some of those bitter notes to round out the flavor, and really compliments a spicy chili
I do this as well, and for the same reason.
Agreed even a small piece of dark chocolate and a small teaspoon of vegemite is great to add some depth and umami flavor
I believe they used to do this in WWII.
It you like that then you’d also probably like a Mexican dish called mole poblano
Not unusual at all here in Cincinnati all local chili spots use a little bit of cocoa in their recipe, most notably skyline chili
Few additional suggestions based on past experiences. Season the meat prior to smoking. It adds and additional layer of flavor, I put my meat on a cooling rack to allow more air/smoke circulation. Also, like to add my tomato paste in after sweating down the veggies. It brings out the sweetness of the tomatoes and cuts it tartness... Good recipe over all.
When I make chili using ground beef, I make hamburger patties and grill them. Then I break them apart into big chunks, and add them to my chili. Lots of flavor, good crust and overall texture.
I adjusted this recipe by subbing in poblano for jalapeño and adding hatch chile powder. Great recipe idea and my wife is obsessed with it now.
Great recipe. I usually add some diced chorizo sausage for some extra salty smokey flavors. It’s also nice to add the tomato paste before you add the liquids. If you stir fry it briefly it adds flavor and takes away som of the harsh sour taste of the paste.
Do a meatloaf. A mixture of ground beef and pork in your favorite meatloaf recipe is a great cheap item that smokes really well.
Some cheap meat suggestions:
1 Rib fingers/intercostals - the part between the ribs that butchers need to cut away. Really good for burnt ends. Often ended up in mince/burgers but some butchers will sell it separately.
2 Chuck crest/brahmin hump/cupim - great replacement for brisket, incredibly marbled (almost looks like wagyu marbling) but needs a long low and slow.
3 Hanger steak - ridiculously tender (like tenderloin tender) cut but with huge flavour. Needs a little prep work but now amongst my favourite cuts of steak and normally a lot cheaper than the likes or ribeye or tenderloin.
Another vote for Finger Ribs here! Saw them for $4/lb, yesterday but was unfamiliar with the cut. Just starting on my offset and I wanna do at least 20 cooks before going north of $20 on the meat.
@@nicktillman8636 They're pretty forgiving, the worst part is trimming the silverskin from the strips. Aside from that it's easiest to smoke them as strips (shorter cooking time than a whole brisket or chuck for example) and then cut them into bit sized chunks when they're ready to go into the pan with your sauces etc.
I made this for the Broncos game today. This is by far the best chili I have ever made. (Minus my green chili) Simple and to the point. I only have an offset so it took only about 60min to get the meat smoked and I slow cooked it for about 5hrs afterward and it was amazing
Shakshouka cooked on a kamado joe in a cast iron pan. One pan dish great for a Sunday brunch. Coat some hearty bread with butter or oil and sprinkle with red chilly flakes and grill over fire for a few minutes.
I totally agree with porterroad. i just tried organic pork for the first time and it was heaven and earth kind of a difference. Like the first bite i took of the pork belly, I was instantly blown away. It was clean, it was fragrant in the mouth from the pork oil, and the texture wasn't mushy or tough, instead it was bouncy and snappy
I can’t do the beans and not so much tomato. Mostly chili peppers. Some mole paste for those sweet, chocolate back notes.
Hi Jeremy. In your quest for keeping it cheap? I will say that you already know how to cook these (as you do everything) but a way to keep this cheap is? Buy the whole spareribs and cut it down to the St Louis cut. Where I am in Texas I've noticed that the spareribs go for about .50 cents to a dollar less per pound. Once you cut it down to the St Louis cut there's still good meat left over for another recipe. The leftover portion could easily be smoked and made into a pork chili or if someone wants to navigate the bone and cartilage its still good eating as is like ribs. My suggestion, check the price of St Louis cut ribs compared to Spareribs. Cut the spareribs to the St Louis cut. That alone is a savings by making the cut yourself. THEN? A continuation of the video or a separate video of another recipe with the leftover tasty as ribs. Meat.
Love your content always. Your connection to your Brazos says A LOT about that smoker. I hope they pay you for saying you'll never part with it and being willing to give away one of the others that cost over twice a much? That says a lot. Merry Christmas Jeremy.
I am loving this series on cheap meats! So much more relevant to ordinary Joes like me. How about a cheap cuts episode on chicken wings!?
Cause they ain't cheap. Lol
Agree, wings ain’t cheap anymore in the USA. Thighs are non existent in Dallas tx the last two months. Wings are high, so they are still available.
Another well done video. Will have to try your recipe. Of course, down here in Texas, we have some really good recipes too! One thing I'd like to clear up is the seed/heat thing. We remove the seeds because they just taste bad, not to reduce heat from the pepper. In fact, the seeds themselves have not heat. The seeds are only hot by association with the ribs (called placenta by botanists). The rib membranes are attached to rows of seeds in the cavities. So, the seeds will tend to have a lot of this dissepiment stuck to them and that is where the heat comes from that has been attributed to the seeds. The seeds are only hot by association with this material. If they were completely cleaned off, they'd have not heat. Hope this helps!
I like to make chili with leftover brisket trimmings (fat removed). I have a homemade rub that includes chili powder and cumin, and I smoke the chopped-up brisket along with the full packer. I add the smoked chopped brisket to the chili and the usual ingredients: Homemade beef bone STOCK, onion, garlic, black pepper, chili powder, cumin, then basil, oregano, sugar (small amounts), worcestershire sauce, DARK beer, canned rotel tomatoes (original), tomato paste,chopped habanero peppers (if available) -or- -and- Heartbreaking Dawns Chocolate Habanero Hot Sauce + a tiny amount of cinnamon. Beans optional at the end, after chili has cooked. Of course, you can tailor ingredients to your own personal taste. The canned products usually have plenty of salt. NOTE: Beef bone stock is not seasoned at all with salt or garlic. No salt in stock, you add the salt later to make broth or other dishes.
Have you tried roasting your peppers prior to prepping them? Adds another layer of flavor.
I always use a Sad Panda porter in my chili. The dark chocolate and notes of bitter coffee go GREAT with it.
Man this looks really good. Lol, now don't laugh. I make two different kinds of chili. And yes, one does have beans. But I blend my beans so they are smooth you don't even know they're in there but you still get the benefit of all that protein. And my bean chili is almost a sauce. With chunks of meat. I blend the garlic, the beans, the onions, and the tomatoes. And add smoked and then fried or "seared" the cheapest steak I can find. Oh yes, and of course there are about 20 different seasonings in it LOL. It's an all day event so when I make it, I make a lot. No bean chili is a lot less work for sure. But I thought I would throw the blended Bean chili idea at you so you can play around with it if it was intriguing enough to you. And bare in mind when I make it, I use four different kinds of beans. I love what you do, just keep doing it. ❤️
that stew cut is also good for beef stroganoff- probably an even cheaper/easier/faster recipe if you need to cook for a lot of people and keep to the budget
"Over the top" chili has been my personal favorite so far. Numerous variations on everything from teh chili recipe to meats used, but the jist is take several kinds of meats ground or otherwise, ball it all up into a giant patty, put it on a small roasting rack on top of the chili in your cast iron pot and smoke away until done. Fat drippings add to the flavor of the chil. Drop the giant meat hunk in and break it up..
The exact recipe is immaterial as we've tried several and they've all turned out awesome. So find your favorite recipe and give it a shot!
Hey Jeremy hope all is well I hope that you and your family were not affected by the tornado . It's so horrible what has happened Praying for all the families.
If you want even more beefy quality, use beef short ribs. You'll pay a LOT more, to the point I only do it for special occasions, but you also increase the flavor even more. I might try my recipe with stew meat though. (my recipe is kinda insane & I even named it insane chili. not from heat but from the sheer amount of flavors - 4 kinds of chilis, coffee, chocolate, anchovy, garlic, clove, anise, bourbon, plus the standard stuff like onion, cumin, coriander)
Suggestions for other cheap cuts that are delicious - cheek or tongue tacos, ox tail, shanks (beef or pork). Maybe some marrow bones for soups or appetizers.
So, something I have a ton of is venison. It's super lean, and easy to dry out on a smoker. What's your best bet for a deer quarter?
I've been using stew meat in my chili for years. I think the texture and flavor are much, much better than ground. I too use cocoa powder in mine. Thanks for the validation! :D
I love smoking chili. I've actually settled on smoking the meat/peppers slurry and cooking the rest on the stove. I use beef ribs and cook the bones in the chili.
Great recipe and very similar to how I do it. May I suggest you try throwing those peppers, garlic and onion/shallots on the smoker with your meat? This really adds a lot of flavor and it lightly cooks/softens it. You can then throw it all in a food processor before adding into the sauce. Thanks for the great channel and content!
I smoked thick-cut bacon (the spice of the meat world) a couple times, it was delicious but took forever. I didn't follow a recipe, just smoked till crispy. I can get layout bacon at the meat counter for 5.99 to 6.99 a pound, that's cheaper than a lot of beef cuts around here. I like to bake it off in batches and keep it in a gallon bag in the freezer (can't keep it on the spice rack).
I like beans with my chili. This is more to extend the chili than for anything else. When I have chili, it is generally as presented above, with no additional sides, so the beans adds the barb balance.
Fantastic lookin chili Jeremy. When I make chili I use both ground and screw meat but I ALWAYS brown it first. I'm gonna give your recipe a try.
Probably one my favorite things to do with left over bbq. Pulled beef makes amazing chili.
This recipe is ok but that one Meat Church BBQ did is the bomb! If this is supposed to be about cheap meats, wouldn't dry aged beef cost more? I usually use browned ground beef in my chili if I'm using beans, but you guy's have giving me an idea. Next time I make chili I'm going to grill burgers first, then chop up that and add that in my chili.
Thank you so much for EVERYTHING. The LA street tacos rule! Now this! More recipes! Bravo!
This is the type of content I go for. Many of the BBQ TH-camrs seem to end up in this stream of bullshit recipes like: Let's dry age this in honey for 500 days and see if it still has good taste. Your channel keeps things real and provides tips I can actually eat. It's why I'm still subscribed here!
Ah, you watch Guga
Guga: I'm going to marinate this rack of beef ribs in Chicken soup for 5 years and then smoke it over pecan then batter and deep fry it in lard......Let's do et
@@Dad_Lyon I mean that guy its obvious hes doing it for his own enjoyment and fun and also that people will obviously wanna see how it comes out.
Shots fired
Guga has left the chat
Can you try the over the top chili recipe and see how it compares to the old style of browning the ground beef?
Great recipe. 2 tips to consider. Freshly grind the cumin before adding and toss it with the onions and veggies before adding the meat. Also use a bunch of Mexican oregano. Really steps it up and makes it taste authentic.
I am born Texan and I am making this. I probably will do have chili meat and half brisket though. Good job.
I just chop leftover vacuum sealed brisket & throw into the crockpot with my blend. I’ll try the smoked stew meat route soon.
Hey Jeremy, great job. An old chef’s trick is t brown your meat first, then do the veg to pick up the fond. Then toast your spices for a minute or two after you pick up that fond, proceed from there.
yup! 💯
I love this Make BBQ Cheap Again series! Keep em coming. Also, at my HEB the chuck roast is as cheap as the chili meat and you can get more of it.
Like most the content and I liked the buzz word cheap for the thumbnail, then Seen Porter Road selling stew meat for $12/lb. I suppose i had a different idea of cheap in my mind
@@this_foo_right_here Yeah chuck roast at my store is 5.50/ lb . It's stew..I don't need prime beef.
Tho I bet the chili is splendid served with Dry Aged Artisan Tater Tots
Great recipe, I much prefer beef dripping and beef stock when I make mine to really amp up the beef flavour. Also, try adding some dehydrated, powdered mushroom for more umami.
I have won two Chilli Cook offs, one in Killeen an the other in Arizona . I mimicked the Lampasas chili recipe. Beer has always been my secret ingredient lol Never tried beef broth am I actually. Looks delicious gonna give it a try tonight
Thanks for the videos and by the way And your turkey recipe was the best turkey I've ever had heard my daughter and son alone almost despised turkey She has requested that we Smoke another one for Christmas
Thank you Nick in Arizona
You're asking for ideas on a video, how about- ready for it - Reby steak. Like many of my friends I've gotten rid of the old gas grill. I have a rubber kettle that I love cooking ribeye steak on but As most Americans today I have a pellet smoker smoker. I know it's not the same as an offset a charcoal grill or a green egg but That's what I have. I thought maybe it'd be fun too Is smoke a Is steak
You're video with the chuck roast as a brisket inspired me... You mentioned you thought the main difference was the lack of the fat cap. So that got me thinking. Cheap and tender cut of meat with a fat cap... Picanha. Cooked it like a brisket, I wont give my review on it but I do think it would be a good video for you to try
Try smoking whole beef shank and get pulled beef from it or sliced thick from the butcher and make smoked beef Oso Bucco. Ox tail is another good choice. I smoke whole lamb shoulders since it is more readily available in my location. I use cut-up chuck for Chili.
Also a cup of coffee and molasses are great additions to chili
I made some delicious bourbon jerky from sirloin tip and flank steak. I hate sirloin tip. Got my recipe off of Traeger app. I used the chipotle chilies with adobe sauce like you recommended. PERFECT
Question
Why didn't you use a grate on top of the aluminum pan so air flow and smoke flavor would get all over the meat? Seems like just the top would be smoked
With trying to get more smoke flavor have you tried using a cooling rack to let it circulate around your meat more? I noticed it was in a foil pan in the video.
Maybe a cooling rack inside of the pan, might preserve juices from dripping off into oblivion.
Made the chili from beef tenderloin trimmings. Spice blend is excellent! Will most definitely make this again.
Love the outtakes!!!
Awesome recipe! Being someone that uses and sharpens various knives for cooking, that edge tapping on the pot raised the hairs on the back of my neck for a second lol
Love the outtakes!
I think using smoked chicken would add a whole new dimension to white chili, so we will be trying that soon at my house.
Thanks for the great chili video.
Love the video! Might need to modify my recipe for stew meat but I have smoked ground beef/venison I made into meatballs and put on a rack in the pan for ventilation. I also love veggies so I also use bell peppers and carrots
The “Make BBQ Cheap Again” series is an awesome idea.
I’m practicing Keto with Intermittent Fasting, but considering a 30-90 Day Carnivore Challenge to lower blood glucose.
I saw a video on Smoked Beef Liver & Onions from “Meaty Mike”.
Would love to see your rendition.
Keep up the great work.
Yeah! Voodoo Ranger! One of my favorites.
Great chili recipe. How about a video on beef short ribs; comparing single bone to racks. Like a 4 bone rack. I find the racks are harder to find but my preferred cut.
Looks fantastic. I'd toss some green onions on top for a slight crunch and some freshness.
Awesome recipe for a BBQ smoke in the winter time! 👍 How about smoking any fish for us? Salmon, trout, etc. hot or (even better) cold smoked. Thanks keep it going!
Jeremy, love the video's can you smoke wings or a leg quarters on an affordable offset?
thanks!
I'll have to try this one with pulled smoked chuck.
Made this tonight. Doubled the recipe to have enough to freeze for a few more meals. This was a solid, simple recipe. Thanks for this!
I smoke ground beef in a large iron skillet. You should try it
Wouldn't tenderloin tips have less flavor, since it's a leaner cut?
have you considered using your smoked wagu tallow in place of lard?
Where can I find a recipe with measurements. Can't wait to try it!
Definately trying it soon. Like to see some cold smoking for cured meats or any good way to smoke lamb? In RSA its very popular meat but never seen it smoked.
I'm a new subscriber and this is my first time commenting. I tried this technique modified it to my family's taste and it was a hit. I enjoy your content and like the way you explain and break things down. You are my go to for BBQ knowledge
You should check out an "Over the Top" chili! Great way to still use ground beef and get a great smokey flavor in your chili.
Best chili I have made! Thanks for sharing
Have you done smash burgers or hotdogs, with which the possibilities are endless. Also I enjoy a good baked potato in the winter with some chili or brisket or pulled pork on it .. u get the idea, all of which turn out super good on a smoker. Thanks
How are you liking your pellet smoker? I got a vertical box pellet smoker recently instead of the grill style. (Which I had previously) I think it has better flavor and the meats are juicy because of the water pan.
with the prices of meat going up a series on cheap meats would be great keep up the great recipes thanks from Hamilton Ontario Canada
What would you do with pork country style ribs? Where I live they are a dirt cheap cut of meat. I usually just smoke them on my offset. They turn out good but I'm looking for different ideas.
Could I use my smoked beef tallow from the brisket I did instead of lard?
Great ingredient message. That really looks good!
What pellet smoker would you recommend buying for a first timmer? I was going to get a treager however in some of your videos you have said that you are not a fan of them.
Thanks love the channel
Definitively giving the Chili a try soon! Jeremy, with Christmas coming up, I would be really interested in your take about smoking and glazing a Ham.
Jeremy, my last chili cook, I used the smoked beef talo instead of lard… it was amazing. I also used Axis instead of beef.
Axis?
Mmmmm!!
Did this with pork ribs for Chile verde. Did the stew meat produce a lot of oil? Or did it merge in just right with the chili? Gonna try this once I get some time off.
My dad was a caterer and he made roast beef tender, and juicy red. Would you consider smoking a roast? Thank you for the good smoking works!
can u make BBQ affordable again this would awesome how could we get cheap meat and which parts etc .
You could sear ground beef by forming it into burgers, and then chopping it up when you add it to the chili. It will cook through in the chili. You could get that sear and that smoke flavor into your meat. Great lookin' chili there, Chef! Thanks!
There's this BBQ restaurant here in Australia that had a one day only smoked then seared burger, it was one of the best things I've ever had and I've been chasing the dragon since. Would love to see you tackle something like that!
Which restaurant? Keen to know.
2nd that
If it was a one day thing, why not ask them for the recipe? Don't forget to share it here.
People tell me I’m stupid because i quit my job to smoke weed on my TH-cam channel & do what makes me happy, screw them. they gon be stuck in the same place forever, ima move up !
I tried this once and havent done back. Smoke for about 45mins than sear on a hot cast iron
Would it be worth smoking the Garlic bulb at the same time as the beef? Also, if doing this in my offset, I would consider roasting fresh on the vine tomatoes at the hot end of the smoker. Thoughts? Too much?
Amped up chicken and dumpling soup. Just in time for winter.
Put the meat directly on the rack to get even more smoke or a pan with holes if you're afraid it'll fall through
question, Do you add the liquid from the smoked stew meat to the pot?
Your videos just keep getting better. I love the theme of just cheap delicious bbq.
Have you done a video on kebabs? I love em but it's definitely a labor of love. Kinda anxious to see your take on those. I purchased a butchered cow and some of the meat was labeled "kebab meat" and I'm not sure what cut it is.
Thanks for making these cheap bbq videos. Haven’t been smoking meat lately because of the cost
Hey guys, how about delving into bbq chicken appetisers or tailgate food s.
I recently got a pork shoulder blade roast and didn't really know what to do with it. I roasted it and it was not great but edible, but sub-par. So I ended up just making an ad-hoc posole type soup which was great but I wanted to make that cut work. How would you cook that cut on a cooker? Fair answer is that I should have just braised it but I'd love some input.
Proper chili (and most every stew) uses the least expensive cut of protein available IF you're looking for an authentic interpretation of it. Stews, including chili, are peasant food where there was access to lots of tasty veggies, but no access to fancy cuts of protein.
With all that said, this is what chili is supposed to be. I tend to use beef (or other game) heart. I also am not a fan of ground meat, but I don't prefer the large chunks either. I usually cut into large stew meat sized chunks, freeze for about 30 minutes, and toss in the food processor until coarsely chopped.
As he points out, it's chili. He likes big chunks of stew meat, I like chopped beef heart. Both are authentic and delicious interpretations of a great peasant stew. There are endless variations and all should be celebrated!
My brother just got a smoker. We both like to cook, so I'm looking forward to meat prices chilling the heck out.
Great video! One thing, I was always told to season every layer. I would have salted the stew beef before smoking.
How long does it usually take to final cook and could you do it in the smoker for extra smoke?
Did you cover to let cook for a few hours?
Why not use the offset smoker? Thanks for the recipe. You always amaze me with your great ideas. Two thumbs up.
I've been using san marzano tomatoes the last couple of years along with black beans. The results have been great. The san marzano tomatoes really add a lot of flavor. My mother was a big fan of shallots -- home grown. What about some smoked vegetables.
Dude, I love your mind for BBQ. Totally giving this a try