Ten Commandments for a Chili Cookoff
by Paul Stephen

The StarNews turned into a battleground today as 11 of our employees vied for the in-house chili king crown as a fundraiser for United Way. In addition to scraping up over $100, a few finer points in competitive chili cooking came to light. Obviously, chili is a subjective dish, all beef and peppers in Texas, cinnamon and pasta up in Cincinnati. That being said, the judges (other StarNews coworkers) overwhelmingly favored the classic bowl of red. So without further ado, here are my 10 Chili Cookoff Commandments.

1. Chili is, above all else, about beef and chilies. Skip the ground and cube up some chuck roast. Otherwise unremarkable chili can become a star with a nice chunk of meat, and chuck roast can often cost less than ground beef. Likewise on the chilies. Use a mixture, maybe a few fresh jalapeños, a canned chipotle or two and a half dozen or so dried anchos soaked and run through a blender. Leave the McCormick Chili Powder on the shelf. You can do a lot better on your own with a little instinct and intuition.

2. Thou shall not cooketh thine chili in a Crock-Pot. Crock-Pots are great things, but brown meat they cannot. Do it right in a heavy dutch oven, saute down those onions and garlic, get a nice color on the meat. Then Crock it to keep it hot.

3. Just because it’s called chili doesn’t mean ignore the rest of the spice rack. Get some cumin in there, some coriander. Play with the oregano, cinnamon, heck, try grinding a handful of coffee beans down to dust. Remember, heat and spice aren’t the same thing.

4. Chili is a patient chef’s dish. Don’t expect to toss dome ingredients into a pot , bring it to a boil and walk away with a prize. To make a pot of chili more than a sum of its parts requires a good long simmer.

5. Vegetarian chili. Just don’t do it. Not for a contest, anyway. They can be perfectly delicious and nutritious but unless they have their own category a veggie chili isn’t likely to be a contender.

6. Taste your chili constantly while cooking. If things are starting to burn on the bottom it will affect the whole pot. Keep those other spices in check and please, don’t let it get too sweet. If you just follow the recipe and toss it out there for the judges disappointment is likely to follow.

7. Corn. I like corn. Corn can be good in chili. But tough, chewy corn from a bag in the freezer is no fun. Corn is cheap this time of year, buy a few ears of the nice sweet white kind and cut it off. You (and the judges) will be thrilled with the results.

8. Canned tomato sauce is not for chili. Texans would argue tomatoes period are not for chili, but I suspect most judges will be anticipating a little tomato acidity. Canned sauce only adds an unnatural sweetness and gross texture. Stay away.

9. Season carefully. There’s a lot of good stuff going on in a pot of hearty, complex chili. Don’t mask it with a heavy dose of sat. Worse yet, see it all lay flat and lifeless at the bottom of a judges list by not adding enough. If this is confusing, see rule #6.

10. Most importantly, and flying in the face of the rest of this list, don’t be afraid to take risks. Some of my favorites of the day were pretty unconventional. One was loaded with smoky chorizo and cider vinegar for a distinct tang, another a visually striking stark white with chicken and pale beans. One of the better veggie options I’ve ever tried was packed with cauliflower and cheese. While judges will probably be looking for classic flavors, don’t be afraid to put your stamp on it.

So there it is. One chili fan’s opinion. Do with this as you will, but follow even a few of these rules and I’m pretty sure you can count on your bowl making a stronger showing at the next contest.

-Paul Stephen

A little while ago I decided to make Leg of Lamb. It was marinated for 36 hours in soy-sauce, balsamic vinegar, salt, pepper, rosemary and garlic.

My “Weber Smokey Mountain Cooker”-smoker (WSM) was prepared using the minion method. I used some apple-wood for the smoke. The leg of lamb was in the smoker for 5 hours @  110 - 120 deg. C. By then it reached a core temerature of 70 deg. C. and was removed from the smoker. I did let it rest for about half an hour before cutting it.

Leg of lamb after 5 hours in the smoker - ready to be cut

The meat was incredibly tender and juicy. To say that it “melted on the tongue” was in this case not exadurating. Not at all….

Extremely tender and juicy meat

On the side we had potatoes with a nice sauce (gravy) made from juices collected during the cooking, red wine and a little cream. I also made a salat of watermelon, red onion and feta. With a little oregano and olive oil that I brought home from Napa Valley

Dinner is served!

The WSM does an incredible job. It is really easy is to control the temperature, and using the Minion method I have kept it going for up to 24 hours without adding briquettes.

Bon appetite!

What do you think…..?

As with Southern BBQ, there seem to be a few basics that every “authentic” jerk recipe includes. Those ingredients are allspice berries (and as always please don’t buy pre-ground…we’ll talk about all that in another rant), scotch bonnet peppers, thyme, nutmeg and salt and pepper.

INGREDIENTS:

• 4-6 scotch bonnet peppers, halved and seeded
• ½ cup ground allspice berries
• 2 tbl fresh thyme leaves (cut in half if using dried)
• ½+ cup packed brown sugar
• 6-8 cloves garlic
• 2 bunches scallions
• 1 teaspoon cinnamon
• 3 tbl soy sauce to moisten
• Salt and Pepper to taste
• ½ tsp fresh ground nutmeg
• 2oz fresh root ginger, peeled and roughly chopped
• 2 tbl vegetable oil
• juice of 2 fresh squeezed limes
• OPTIONAL: Add some pineapple juice to the mixture if that suits your palate.

DIRECTIONS:

1. Put all the ingredients for the jerk sauce into a food processor and whizz until smooth.
2. Place the meat in a large shallow dish pour the sauce over it. Rub the meat all over making sure to get even coverage on all parts, folds, and cavities.
3. Cover and leave to marinate in the fridge for at least 2 hours and up to 24 hours, turning every now and then.
4. Barbecue the meat over medium-hot coals. As it cooks the thick sauce will go quite black in places, but as it falls off it will leave behind really well flavored “crispy bits” with lovely moist tender meat underneath. ]]> http://www.thesmokeartists.com/?feed=rss2&p=404 http://www.thesmokeartists.com/?p=374 http://www.thesmokeartists.com/?p=374#comments Sat, 28 Mar 2009 17:59:45 +0000 BJ http://www.thesmokeartists.com/?p=374  

The is is a great recipe for a good-ole-fashioned backyard BBQ,when your having over 6 or 7 people and wanna just “chill”.                                                        

It takes a little time to prepare,  so crack open a cold one, put on some Jimmy Buffett or Don Williams and just GIT-R-Done!!

2-1/2lbs of  fresh Colossal shrimp, (about 9 shrimp per pound)

3 yellow or orange bell peppers

1 big yellow onion, preferably VIDALIA (a sweet American onion)

1/2 lb of common mushrooms, small grocery variety

1/2 cup of coconut oil

1/2 cup of salted butter

1/2 to 3/4 cup of Dark Rum

1 -1/2 cups of  OTTS®  French Dressing (dont use another brand)

2 tablespoons of garlic salt

14-16 Kabob skewers-  metal or wood (the metal hold a little more and can be re-used)

In bowl, melt the Coconut oil and butter together then mix in rum and garlic salt. Pour the OTTS®  in a seperate bowl. Cut Bell Peppers into 1-1/2″ chunks, and cut onion into chunks as well but leave them 3 layers thick; cut mushrooms in half or leave whole, its up to you.

Start applying the Shrimp & Veggies onto the skewers until you’re out of food, whatever is left you can just crudely put on a leftover skewer and use it as your tester for when they might be done.

Once they are on the smoker, ONLY brush the shrimp with the coconut/butter/rum mix. Then, with a different brush or mop, apply the OTTS®  onto the vegetables. After you’ve done this, allow the kabobs to smoke at about 200-210 degrees for 20 minutes preferably with applewood, but pecan works well too. After removing from smoker, repeat brushing process with remaining mixes. Keep covered in foil.

These dont have to be smoked,  Kabobs can also be grilled over some lump coal………..propane not allowed!!!

EAT FRESH AND HOT WHILST DRINKING SUMMER BEVERAGE OF CHOICE-    Samuel Adams Summer Ale®, Fat Tire Wheat®, Negro Modelo®, Mojito or Gin & Tonic!!!!

ENJOY!!!

1 of my little smokers for quick jobs

the better.

First off, this HAS to be done in a DUTCH OVEN (preferably), or any sturdy cast iron pot.

You’ll want to cook these right after your Pork Butts, which will be explained later.

- 2 lbs of pre-soaked pintos-  (soak for around 7  hours in water)

- 1 big chunk of pork salt

- 3 fresh Garlic cloves (chopped)

- 4 tablespoons of fresh ground pepper

- 2 green onions (chopped)

- 3 tablesp. of Red-Pepper Flakes

- 1 ham hock

Take the pork salt and use it to ” PAINT ” the inside of the pot; not only will this keep the beans from sticking but adds great flavor!

Put beans in seasoned pot with the water along with the chopped green onions, garlic, black pepper, red pepper and of course, the ham hock!

The reason I suggested putting the beans on as you take the Butts off is because you will want to use the BARK (the burnt crust on the Pork Butts) as the MAIN flavoring for your beans, it adds an INCREDIBLE smokey flavor!! This is were the majority of the “smokiness” will come through.

Take about 2 solid cups of the bark in chunks and stir into the beans.

Let them smoke for about 2 hours at 300 degrees, stirring occasionaly.

After you remove from the smoker you may choose to add a little Brown Sugar, but its optional.

ENJOY

This recipe is for approximately 4lbs of FRESH corn….

My BIG Pull-Behind deep Smoker!

1 cup of KRAFT® Olive Oil Mayonnaise
1 1/2  cups of Salted Butter or margarine
1 tablespoon of Cayenne Pepper
3/4 tablespoon of Paprika
2 tablespoons of minced Garlic (fresh)
1/2 Tablespoon of fresh Ground Pepper

1/4 tablespoon of white sugar

1 lb of “cheap bacon”  (more fat than meat)

Cut your fresh ears of corn in half, and aside from the bacon, mix ALL ingredients together in a bowl and put back in fridge for around 3 hours.

Then apply 1 good “tablespoon-full” of the corn paste on the ear of corn.
Cut Bacon strips in half & wrap around the corn.

Wrap in heavy aluminum foil and smoke at 260 degrees for around 40 minutes.

Remove from smoker and serve HOT!!!!

ENJOY!

Boog

Beer, Pork and Brine? Uh, yes please!

This recipe is borrowed from the Samuel Adams^® website but it fits right in with this SmokeArtists^® philosophy of flavor infusion. A nice flavorful ale, classic pork spices and 2″ chops? Yes please!

I have to admit, I’m a bit of a brine junky. The following recipe was recently put on the website linked above and while I haven’t tried it yet personally, it will be the very next thing I try on my grill. If you get a chance, try it yourself and leave yor comments for all of us to read.

INGREDIENTS:

(Recipe by Chef Ken Oringer)

• 4 - Pork chops, 2″ thick (like these)


Center cut, bone-in chops

• 2 bottles Samuel Adams Irish Red Ale


Samuel Adams Irish Red Ale

• 1/2C maple syrup
• 1/2C salt
• 2 bay leaves
• 4 each allspice
• 2 tbl fennel seed
• 4 - Garlic cloves smashed
• 1 onion sliced
• 16 oz water

Instructions:

• Combine ingredients and refrigerate for 3 days (this is not a typo).
• After 3 days remove pork chop.
• Grill pork chop on both sides approx 20 minutes until medium, let rest before carving/serving.

Boog

My favorite all around cut

Could there be a better all round cut of meat for multiple recipes than the skirt steak? Served alone, with rice and beans, as fajita’s or even sliced on a salad or sandwich, the skirt steak is one of my favorites. It cooks in a flash, is very receptive to marinades and has a high enough fat content to stay nice and juicy if cooked in quantity and served to large parties on the back deck.

The following is my basic marinade for what I call “simply perfect” skirt steak. You can take this recipe and apply it to any of the end products listed above, or any of your choosing.

INGREDIENTS:

• 2 lbs (900 g) skirt steak
• 2 Garlic cloves, fresh, minced
• 1/2 Jalapeno pepper, fresh, minced
• 1/2 tbls (7.5 ml) Kosher salt
• 1/4 c (60 ml) White wine vinegar
• 1/4 c (60 ml) Cilantro, fresh, finely chopped
• 1/4 c (60 ml) Flat-leaf (Italian) parsley, fresh, finely chopped
• 2 tbls (30 ml) Oregano leaves, finely chopped
• 2 tbls (30 ml) Lime Juice, fresh
• 1/2 c (120 ml) Olive Oil

PREPERATION

1. Whiz all ingredients (except the steak of course) in the food processor
2. Place steak into zip top bag(s)
3. Cover with marinade for 4-6 hours
4. Grill over highest heat possible until medim rare
5. Serve as you like
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