Originally posted by Richtee
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OK dammit. The Cold’s got me down.
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Originally posted by SMOKE FREAK View PostRich...What would Bubba say if he was here...
I sen him, oh.. in early Nov. Was about 30 out. He was in shorts. You need to remember he has SIGNIFICANTLY more R-factor than I thoIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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red wine - always, cocoa powder no: 100% cacao yes :-)
The stuff I use is essentially ground up cacao beans. Not sweet, not bitter and really does add a savoury hit to any beef or venison dish.
Got a big bag/resealable pouch from costco for reasonable price.
THis kind of stuff: https://www.nutriseed.co.uk/products...xoC73sQAvD_BwE
The difference is the cocoa is made from the dry pulp that is left after you've pressed the beans and extracted most of the cocoa butter. To me it has zero chocolate taste. Cacao is simply ground up whole chocolate beans. And again it's completely savoury.
If you wanted to make an authentic aztec chocolate drink, you'd use cacao and chilli :-)
These days I also usually add a couple squirts of truffle oil as well - lidl had the bottles on offer last year, so i stocked up :-) Again just kicks the umami up another notch, a little goes a loong way.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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I tossed in a couple tablespoons of dried porcini mushroom powder :{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Thats what I like about chili. Ive put about everything possible in mine except dirty socks.... and "anyone who knows beans about chili knows there aint no beans", but I sure like em in mine....Some nicer weather headed your way!
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