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tuscanfoodie's Achievements

  1. I want one of those baby joes so bad...but I bought a Vision at Costco two years ago, and I just sold a big 22in weber because I already have 3 grills plus an Argentinian parilla that I have never used. WTF.
  2. Because I work like a dog all day, every day. And when I have free time I'd rather be cooking or riding my motorcycle or spend time with my family or read a good book. Certainly I wouldn't want to spend time making coal. If I buy a bad bag, I'll buy a new one. Simple as that.
  3. Yes, this is what I normally do when I make chili. However, when I make a recipe for the very first time (like in this case) I like to follow it entirely, to see how it comes out. Again, decent chili, nothing spectacular.
  4. So I made this today. I let the meat marinate with the chile paste 24hours in the fridge, and then got it going in the kamado at 1pm. I cooked it until 5.30, which is more than APL recommends. I found that almost all of the cooking times he gives for his dishes err on the short side (the baked beans, the tenderloin, the potatoes), so I decided to play it safe. I checked it after three hours, and it was way too soupy for me, so I let it go for 4 1/2 hours, and the consistency was the one I wanted. I used four large chunks of mesquite, because I wanted a lot of smoke in the dish. Once again, I was disappointed though: the smoke was nowhere to be found in that chili. I am at my wits' end: if I can't get smoky flavors with four chunks of mesquite, I don't know what to do. (Before anybody asks: the chunks of mesquite are gone, and there was a lot of smoke during the cook). The chili was good, not fantastic. The meat was tasty and soft, but it was overall way too sweet for me (there is a lot of brown sugar in it). Also, in spite of all the chiles that go into it, this was the mildest chili I have ever made. I like my chilis hot (VERY hot: here's a recipe I came up with a long time ago), and the heat in this one was underwhelming. My wife - who's Belgian - commented that this chili reminded her more of the Flemish beer stew called "Carbonnade Flamande" than of a chili. I would have to agree with her. I don't see any particular reason to make this recipe again. I may try some other chili recipes in the Kamado, to see if I can get some darn smoke to get into them though. Here are a few photos: The meat after the marinade: The meat mixed with the chicken stock: The chili at the end of the cooking time: Plated:
  5. Got the chilies: found some New Mexican (as APL reccomends) and some Guajillo. Will do half and half. The New Mexican dried chili I bought are not green though, and look very red. It is the first time I use dried New Mexican chiles, as I have always used them fresh before, and they were green. Oh well.
  6. Most contests with prizes being awarded require that information.... yes, after and if you win. Not before...
  7. Why do you need to give all your details, address included? Nope. Not participating.
  8. Thanks for the heads up. I am entering my New Mexican green chili con carne or my Belgian Beer Stew recipe...will have to make up my mind!
  9. I just bought this Fogo Premium charcoal on Amazon. The review is pretty decent: http://www.nakedwhiz.com/lumpdatabase/lumpbag103.htm. 1.2$/pound.
  10. I agree...that was why I was mentioning the green chiles in a can!
  11. Royal Oak for me was such a disappointment: tiny pieces, full of wood which had not carbonized yet, so that you could see the paint of what seemed to be some type of construction trimming. And like you said, I have a very hard time controlling the temperature with RO. I like Cowboy for its smokiness and because it seems easier to maintain the temp. However, I am not done with my quest for the perfect lump...
  12. Bought the chuck roast today. Now I need to find the Mexican chiles. If I can't find them, I will resort to a mixture of canned green chiles and poblanos. I know, not the same thing, but one needs to be resourceful...
  13. I made them last night, and they came out very good. The recipe suggests to cook them 1hr-1 1/4hr at 325F. However, since I was also going to use the kamado to remake the pork tenderloin with peach glaze, which calls for a 450F temp give or take, I cooked the potatoes between 400F and 500F, and they still came out perfectly cooked after 80'. Which makes me wonder whether they would have come out alright had I cooked them at the suggested temperature. Anyway, a very easy dish that you can throw on the grill when you are cooking something else. Worth the 5' prep effort.
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