Category: Dining

Recipe: Brisket Jalapeno Chili

I forgot to post my brisket chili recipe last week, since getting wrapped up in chasing down issues with my web hosting (AWS and GCP). I’m not even sure I remember the ingredients any more, but technically you can follow my original Slow Cooker Jalapeno Chili recipe and get about the same results. After all, after all the prep work, the slow cooker does all the cooking for you.

So I’m just going off memory but here are the ingredients:

  • 4lbs smoked flat of brisket
  • 10oz, Onions, raw
  • 56g, Garlic, raw
  • 5-6oz, Peppers, jalapeno, raw, some see

Ain’t Summer w/o BBQ

Summertime in Texas, specifically in DFW, means all things BBQ. As a follow up their their Top 50 BBQ guide, Texas Monthly‘s Daniel Vaughn lists the roundup of all the smoked meat goodness to found in Dallas, Ft Worth and surrounding counties. Finger lickin’ good!

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Freshman Brisket on the BGE

We gave smoking a brisket a try on the Big Green Egg this weekend. It was our first attempt at smoking Texas brisket in a BGE. The results were tasty, but not close to the ideal Texas texture and flavor we were hoping for. A few issues marred our attempts, but the man was staunch about doing it his way. He did spend a good 8-10 hours at it, but the end result was undercooked. We learned a great deal about how the Big Green Egg did a better job of maintaining temperatures over long cook times.

A salt rub the night beforehand is key to investing a brisket with flavor, and something I’ve learned to do during my smoke experiments with the Weber kettle. Previously, I did my dry brine and rubs in one step, then let the brisket rest overnight before hitting the grill.

Coming Soon to a Brisket Chili Near you

Memorial Day weekend is almost here. Time to fire up those grills! I’ll be making brisket chili for a potluck lunch. Here’s a sneak peek: brisket is rubbed, bone broth is a-simmering.

Recipe: Garlic Parmesan Shredded Chicken with Shiitake and Mukimame

What to do with leftover rotisserie chicken? I needed something quick and easy to fix, while utilizing a package of shiitake mushrooms that were languishing in my fridge. Good thing I still had a bag of frozen mukimame ready to go. And I really was looking forward to using the garlic parmesan olive oil I picked up at Scarborough Faire.

  • 16oz frozen mukimame
  • 12oz roasted or rotisserie chicken, meat and skin, shredded
  • 11.5 oz sliced​ shiitake mushrooms
  • 3oz raw garlic, chopped, minced
  • 1 tablespoon garlic powder
  • .25 tsp sea salt
  • 1oz extra virgin olive oil
  • 1oz Garlic Festival Garlic and Parmesan infused olive oi