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For competition chili (5 gallons minimum) I use 12 lbs of beef roast and 4 lbs of pork shoulder. I then smoke that meat for around 2.5 hours with 1 part hickory and 2 parts apple wood. I don't want to fully smoke the meat but imbue it with a hearty smoke flavor. After the rest of the TOP SECRET ingredients are added, it then simmers for at least 3 hours before a competition. I call this recipe "Gunsmoke and Honey" chili. It's taken around 8 years of experimentation to get just right. Wow...I guess this Aurora thread went off on quite a tangent!!!
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