Ok, this might not be BBQ either, but I cut the fat out of the ribeye trimmings from yesterday and cooked up a batch of ribeye chili in Bubba Ho-Keg. After all, I had to break in another one of the new cast iron pots…
The chili went on around noon and cooked for about 5 hours. I’d tell you the recipe, but it is sort of a family secret (this is code for I throw a bunch of stuff in it until it tastes the way I want it) so you’ll just have to try and identify the ingredients from the picture below.
I’m really enjoying the cast iron cooks on Bubba Ho-Keg, but tomorrow we will return to our normal programming; pork butts are on the WSM as this is being written and will be joined by some other tasty treats tomorrow. It ought to be interesting as I got a bit of a surprise when I opened the package of pork shoulder…
{ 8 comments… read them below or add one }
Wow, that looks really good! I would call it BBQ, you did cook it for 5 hours.
What a tease:
“as I got a bit of a surprise when I opened the package of pork shoulder…”
Black Widow spider????
No spiders. But not the two large cuts of pork I was expecting either…
Chili looks fantastic! Added beans just the way I like it, looks a little tomato-ish and that’s good….. Could use a little more help here. Chili flakes, bell peppers, zooming in now… onion also. OK, I got part of the family recipe, any other hints
Yum no matter how much stuff you threw in … And won’t disclose!
Gary
You got most of it… There were multiple types of fresh peppers chopped and cooked down in addition to a lot of chopped fresh tomatoes (and one small can of diced tomatoes in juice). The beans were black (because that’s what we had on hand), and there were copious amounts of red chili powder, cayenne pepper, ground cumin, and a few other spices to go with the onion you saw.
I guess the real secret is in the amounts, and I will say that the results were great. And gone before this morning…
I can’t believe you ate the whole thing
No one else was home, so I was duty bound to do my part and consume that chili. Seriously, it was only 3 large bowls, and no one was harmed by the subsequent toxic cloud since it’s summer and the windows were open…
You and I would both be hung or have our arses kicked in Texas but I like beans in my chili! I haven’t tried using rib trimmings for chili but now that you mention it….that sounds farking great!
If you love you chili on the kamado and cast iron, try making your favorite spaghetti meat sauce sometime. Your family will be amazed!
I like chili both ways, so I’ll wear a special disguise the next time I have to go to Texas and not admit to putting beans in the chili.
There is no doubt in my mind that the best way to get ribeye steaks the way I like them cut (and not pay a fortune) is to buy the whole roast and cut them myself. The Foodsaver takes care of any concerns about freezing them, and this was a fantastic way to use the trimmings. It took a bit of work to get most of the fat out, but it was well worth it.
Now that I have the cast iron, I’m sure there is a spaghetti meat-sauce cook coming up at some point in the future. Although I’m still considering spaghetti and MOINK balls…
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