[quote]Panther1015 wrote:
I don’t know what I’d do without good 'ol steer meat. Beef has to be the single greatest meat around. Just my humble opinion. Lamb isn’t too far off either. I could go for a pine nut crusted rack of lamb right now (recipe to be posted soon).[/quote]
Ooooh I LOVE lamb! Please post!
Lamb is good, but deer, buffallo, elk and moose rank above beef in my opinion.
Here is a stupid question Panther: Is lamb meat from baby sheep? Is the meat from an adult sheep referred to as mutton? For some reason this question came up the other day but nobody knew.
[quote]JPBear wrote:
Lamb is good, but deer, buffallo, elk and moose rank above beef in my opinion.
Here is a stupid question Panther: Is lamb meat from baby sheep? Is the meat from an adult sheep referred to as mutton? For some reason this question came up the other day but nobody knew.[/quote]
Yes and yes.
I made the chili last night, and I have to agree with everyone, it’s awesome! Thanks for sharing the recipe, Kuz, and make sure to tell mom she’s a hit here at T-Nation.
You guys from Texas might appreciate this one (got this from a native Texan while I was living down there). It’s a bit long, but bear with me - it’s funny.
A Texas Chili Contest
Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better.
For those of you who have lived in Texas, you know how true this is.
They actually have a Chili Cook-off about the time of Halloween. It takes up a major portion of a parking lot at the San Antonio City Park.
The notes are from an inexperienced chili taster named Frank, who was visiting from Spingfield, IL.
Frank: “Recently, I was honored to be selected as a judge at a Chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy and besides, they told me I could have free beer during the tasting, so I accepted.”
Here are the scorecards from the event: (Frank is judge #3)
Chili #1 Eddie’s Maniac Monster Chili
Judge #1-- A little too heavy on the tomato. Amusing kick.
Judge #2-- Nice, smooth tomato flavor. Very mild.
Judge #3-- (Frank) Holy Shit! What the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that?s the worst one. These Texans are crazy.
Chili #2 Austin’s Afterburner Chili
Judge #1–Smoky, with a hint of pork. Slight jalapeno tang.
Judge #2–Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge #3–Keep this out of the reach of children. I’m not sure what I’m supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
Chili #3 Ronny’s Famous Burn Down The Barn Chili
Judge #1-- Excellent firehouse chili. Great kick. Needs more beans.
Judge #2-- A beanless chili, a bit salty, good use of peppers.
Judge #3-- Call the EPA. I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I’m getting shit-faced from all of the beer.
Chili #4 Dave’s Black Magic
Judge#1-- Black bean chili with almost no spice. Disappointing.
Judge#2-- Hint of lime in the black beans. Good side dish for fish or
other mild foods. Not much of a chili.
Judge#3-- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb woman is starting to look HOT…just like this nuclear waste I’m eating! Is chili an aphrodisiac?
Chili#5 Lisa’s Legal Lip Remover
Judge #1-- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge #2-- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge #3-- My ears are ringing, sweat is pouring off my forehead, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I’m burning my lips off? It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!
Chili #6 Pam’s Very Vegetarian Variety
Judge #1-- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge #2-- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge #3-- My intestines are now a straight pipe filled with gaseous,
sulfuric flames. I shit on myself when I farted and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can’t feel my lips anymore. I need to wipe my ass with a snowcone.
Chili #7 Carla’s Screaming Sensation Chili
Judge #1-- A mediocre chili with too much reliance on canned peppers.
Judge #2-- Ho-Hum, tastes as if the chef literally threw in a can of chili peppers at the last minute.** I should take note that I am worried about Judge #3. He appears to be in a state of distress as he is cursing uncontrollably.
Judge #3-- You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they’ll know what killed me. I’ve decided to stop breathing, it’s too painful. Screw it! I’m not getting any oxygen anyway! If I need air, I’ll just suck it in through the 4-inch hole in my stomach.
Chili #8 Karen’s Toenail Curling Chili
Judge #1-- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge #2-- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor feller, wonder how he’d reacted to really hot chili?
Kuz,
I whipped up a pot of this stuff on Monday night and it’s even better today. A couple of personal tweaks I added…
substituted the water w/ a bottle of beer (any good lager will do, I used Michelob)
Three words: Chipotle Chili Powder, adds some smoky flavor and is a nice complement to the beer tones.
I rendered the fat out of a couple strips of low sodium bacon (chopped). Not the most healthy move to make, but I don’t think three strips of bacon will ruin the nutritional profile of a whole pot of chili.
Changed the cooking order to maximize flavor. Check it out:
Render fat out of three strips of bacon. Remove pieces. Add EVOO. Saute onions for a few minutes, add minced garlic, half of the chili powder and half of the dried oregano. Stir for 3 more min. Add green peppers and can of tomato paste. Stir for additional 3-5 min. Remove from pot and reserve in bowl. Add beef, season w/ salt, pepper and dash of chili powder. When beef is just browned, return veggie/tomato paste mixture back to pot. Stir until evenly incorporated. Add canned tomatoes, beer/boulion mixture and beans. Add in remaining chili powder and oregano and simmer as instructed.
When done, add etra salt and chili powder to taste.
As a note, I separate and add the chili poweder at different stages to get a different dimension of flavor from it. The heat usually cooks out of the powder during simmering, and sauteeing some of the chili powder w/ the onions creates a different layer of flavor than the powder added in the meat and near the end of the cooking. You can also use traditional chili powder along w/ the chipotle powder for added flavor.
Thanks again for the recipe.
[quote]sam747 wrote:
JPBear wrote:
Is the meat from an adult sheep referred to as mutton? Yes and yes.[/quote]
OMG, finally learned what a “Mutton” is. Thanks for the 4-1-1…
[quote]chinadoll wrote:
sam747 wrote:
JPBear wrote:
Is the meat from an adult sheep referred to as mutton? Yes and yes.
OMG, finally learned what a “Mutton” is. Thanks for the 4-1-1…
[/quote]
There’s a really popular mutton dish out in Kentucky called burgoo. I haven’t tried it yet, but I hear it’s good.
Kuz~
I have all the ingredients in front of me this very minute, and will use your recipe. Thank you for the recipe! Would Cayenne Pepper be ok for more heat?
I always crave chili whenever I train heavy, BTW. Hmph…
Someone mentioned Texas chili…I just spent some of the summer in Northern Kentucky, Cincinnati and Indiana eating a ton of Cincinnati Chili at Skyline and Goldstar. More Skylines and Goldstars in Cincinnati and N. Kentucky than there are McDonaldses here. It’s a different flavor, with cinnamon and other different spices, and slightly watery. And they serve it over spaghetti, with chopped onions, beans only optional, and pile it with shredded cheddar cheese. A different twist to chili.
Thank you again for the recipe!
Panther~
I was just in Kentucky! Could you tell me what’s in that dish? Curious. Although I’m not sure if I could bring myself to eating any!
[quote]Panther1015 wrote:
chinadoll wrote:
sam747 wrote:
JPBear wrote:
Is the meat from an adult sheep referred to as mutton? Yes and yes.
OMG, finally learned what a “Mutton” is. Thanks for the 4-1-1…
There’s a really popular mutton dish out in Kentucky called burgoo. I haven’t tried it yet, but I hear it’s good.
[/quote]
I’m not really sure what’s in burgoo, but I’m sure you can find a recipe on google.
[quote]chinadoll wrote:
Kuz~
I have all the ingredients in front of me this very minute, and will use your recipe. Thank you for the recipe! Would Cayenne Pepper be ok for more heat?
I always crave chili whenever I train heavy, BTW. Hmph…
Thank you again for the recipe![/quote]
Very, very welcome! I think cayenne pepper would be totally fine to add in. I think that’s the beauty of the recipe - you get a basic foundation and you can get funky from there without too much hassle.
Panther - I really like the chipotle idea. I’m going to have to add that into the mix. And quite frankly, EVERYTHING is better with bacon.
What is burgoo?
If you are like most people you have never heard of, much less eaten burgoo. This is one of those times it’s definately best to be in the minority. Burgoo is a savory stew made from a varying array of ingredients. It is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. It has been said that burgoo is more of a concept than a recipe. This is because there are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats: mutton (sheep/lamb), beef, pork, chicken, veal or opossum. You will also find some combination of these vegetables: potatoes, corn, lima beans, tomatoes, or okra. Of course there are also many spices to choose from as well. As you might imagine there are many people who keep their recipes a closely guarded secret.
What does “BURGOO” mean?
It is believed that the word “burgoo” originated in the 17th century on the high seas. These sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book “Adventures by Sea” by Edward Coxere.
Where can I get some?
The center of the burgoo universe is Owensboro, Kentucky. Owensboro is about mid-way between Cincinnati, OH and St. Louis, MO on the Ohio River. The largest city in western Kentucky, Owensboro is known as “The Bar-B-Q Capital of the World” This is due, in part, to the world renowned International Bar-B-Q Festival held on the Riverfront each May on the Friday and Saturday before Mother’s Day. As part of the festival teams from charitable organizations, churches or businesses compete to be named the best. During the festival over 1,500 GALLONS of burgoo will be served up, by the cup (with a slice of white bread) or by the gallon (wide-mouth glass or plastic jar). You will also find live entertainment, a midway with rides and games, arts and crafts as well as other foods.
Many area Catholic churches have annual picnics during the summer months. People travel for miles to their favorite picnics. My family’s favorite is held in Rome, KY. Church volunteers will spend HOURS cooking and setting up. Most picnics sell burgoo by the cup, gallon or you can get full meals. Other events at these picnics include Cake Wheels, Ring Tosses, Bingo, Rummage / bake Sales and lots of socializing. There are plenty of Bar-B-Q restaurants to choose from in the Kentucky, Indiana and Illinois (TriState) area. Naturally most of them are located in Owensboro.
From The Burgoo Page: The Burgoo Page
[quote]Kuz wrote:
Panther1015 wrote:
You guys want in on a little secret I use to make tri-tips tender and yummy: marinate them in coke overnight then season lightly w/ a dash of salt and pepper and coat w/ cocoa powder and olive oil before grilling. You can thank me later ;).
I’ve heard of people using Coke as a marinade, but have never tried it. I gotta give this sucker a run now… highly intriguing.
And let’s all pause for a moment in praise of beef. All this talk about it is bringing a tear to my eye! sniff It’s beautiful![/quote]
coke is good but dr. pepper is even better !
[quote]swivel wrote:
Kuz wrote:
Panther1015 wrote:
You guys want in on a little secret I use to make tri-tips tender and yummy: marinate them in coke overnight then season lightly w/ a dash of salt and pepper and coat w/ cocoa powder and olive oil before grilling. You can thank me later ;).
I’ve heard of people using Coke as a marinade, but have never tried it. I gotta give this sucker a run now… highly intriguing.
And let’s all pause for a moment in praise of beef. All this talk about it is bringing a tear to my eye! sniff It’s beautiful!
coke is good but dr. pepper is even better ![/quote]
Oh I gotta try that. I love the Pepper, but never thought of it as a marinade. Seriously, every time I come back to this thread, my mouth starts to water.
Kuz~
Yummy chili recipe! I added Jalapeno peppers, a whole bell pepper and more chili powder. Thanks!
chinadoll:)
How about using a crockpot?
[quote]chinadoll wrote:
Kuz~
Yummy chili recipe! I added Jalapeno peppers, a whole bell pepper and more chili powder. Thanks!
chinadoll:) [/quote]
Very welcome! Sounds like one spicy dish you fired up there. I might have to try mine with a little more heat and see what it’s like.
[quote]erknjerk wrote:
How about using a crockpot?[/quote]
I am sure you could do that too, it would just be a little longer to cook than the 1 1/2 hours.
[quote]Kuz wrote:
swivel wrote:
Kuz wrote:
Panther1015 wrote:
You guys want in on a little secret I use to make tri-tips tender and yummy: marinate them in coke overnight then season lightly w/ a dash of salt and pepper and coat w/ cocoa powder and olive oil before grilling. You can thank me later ;).
I’ve heard of people using Coke as a marinade, but have never tried it. I gotta give this sucker a run now… highly intriguing.
And let’s all pause for a moment in praise of beef. All this talk about it is bringing a tear to my eye! sniff It’s beautiful!
coke is good but dr. pepper is even better !
Oh I gotta try that. I love the Pepper, but never thought of it as a marinade. Seriously, every time I come back to this thread, my mouth starts to water.[/quote]
dude anytime i’ve got some meat that needs tenderizing, usually a flank steak, i go to the pepper ! grill it up slice it thin, and it’s steak & cheese city ! whenever i do that people are like " damn! what do you do to this meat ?!! and i’m like “secret recipe yo !”
or take that “pepper steak” cut thin and lay it down on some thick sourdough that you toasted on the grill w/ garlic and olive oil and load up the sausage pepper and onions. wash it all down w/ a sixah of ballantine’s xxx and keep 'em coming!