Packers Huddle

Packfntk wrote: ↑

24 Aug 2020 13:54

BF004 wrote: ↑

24 Aug 2020 13:53

How did that turn out?

It was really good. Added some habenero peppers to make it spicy, will definitely do it again.

Yeah, that looks awesome.

I might have to try something like that.

Did a brisket the other day, it was literally like butter.
The best thing about smoking a brisket is using said brisket and piling veggies and spices in it and sticking it back in that same smoker for smoked brisket chili.

You need to post that chili if it's done. That looks fantastic.

Trudge wrote: ↑

03 Dec 2020 14:27

You need to post that chili if it's done. That looks fantastic.

It's on the smoker, will be done in an hour or two.

Smoked up a venison backstrap the other day. Fresh never frozen

Make a bunch of these every year, better than any steak I’ve ever bought.

Damn BF004, that looks amazing.

My own venison back straps on the Weber kettle grill with wood chunks.

Anyone get a new grill or smoker for Christmas or in the New Year?

Nothing new but I did smoke a brisket for Christmas - which was my best brisket yet and the first time I got a true bark on one - and then used the left over brisket for chili a week later!

Wow, looks like you copies Nick's picture from above, lol.


Did that chili go back into the smoker?

Do you guys eventually add some tomatoes or like tomato sauce or tomato paste or anything? And are you seasoning it?

BF004 wrote: ↑

14 Jan 2021 10:49

Wow, looks like you copies Nick's picture from above, lol.


Did that chili go back into the smoker?

Do you guys eventually add some tomatoes or like tomato sauce or tomato paste or anything? And are you seasoning it?

I smoke mine for 5-6 hours. Yes, I add a bunch of seasonings. No tomato products, I am not a sickie, that does not belong in chili.

Packfntk wrote: ↑

14 Jan 2021 11:17

BF004 wrote: ↑

14 Jan 2021 10:49

Wow, looks like you copies Nick's picture from above, lol.


Did that chili go back into the smoker?

Do you guys eventually add some tomatoes or like tomato sauce or tomato paste or anything? And are you seasoning it?

I smoke mine for 5-6 hours. Yes, I add a bunch of seasonings. No tomato products, I am not a sickie, that does not belong in chili.

You'll have to let me try that sometime. Not sure I could envision chili without any kind of tomato, lol.

BF004 wrote: ↑

14 Jan 2021 10:49

Wow, looks like you copies Nick's picture from above, lol.


Did that chili go back into the smoker?

Do you guys eventually add some tomatoes or like tomato sauce or tomato paste or anything? And are you seasoning it?

It does look like a copy/paste! Imitation is the sincerest form of flattery, haha

And yah, all of those ingredients got smoked for 3 hours then mixed into the tomato sauce where it was cooked down at a very low simmer for a few more hours.

Gunzaan wrote: ↑

14 Jan 2021 11:27

BF004 wrote: ↑

14 Jan 2021 10:49

Wow, looks like you copies Nick's picture from above, lol.


Did that chili go back into the smoker?

Do you guys eventually add some tomatoes or like tomato sauce or tomato paste or anything? And are you seasoning it?

It does look like a copy/paste! Imitation is the sincerest form of flattery, haha

And yah, all of those ingredients got smoked for 3 hours then mixed into the tomato sauce where it was cooked down at a very low simmer for a few more hours.

Sounds super tasty.

BF004 wrote: ↑

14 Jan 2021 11:18

You'll have to let me try that sometime. Not sure I could envision chili without any kind of tomato, lol.

Let me know the time and place. Have a few containers frozen, and doing some more in the next week.

Packfntk wrote: ↑

14 Jan 2021 11:35

BF004 wrote: ↑

14 Jan 2021 11:18

You'll have to let me try that sometime. Not sure I could envision chili without any kind of tomato, lol.

Let me know the time and place. Have a few containers frozen, and doing some more in the next week.

Might go drop off some food and stuff for my niece at UWGB this weekend, I’ll let you know if I make it over that way. I could give you some of my non-smoked, super tomato-ey, venison chili.

BF004 wrote: ↑

14 Jan 2021 12:07

Packfntk wrote: ↑

14 Jan 2021 11:35

BF004 wrote: ↑

14 Jan 2021 11:18

You'll have to let me try that sometime. Not sure I could envision chili without any kind of tomato, lol.

Let me know the time and place. Have a few containers frozen, and doing some more in the next week.

Might go drop off some food and stuff for my niece at UWGB this weekend, I’ll let you know if I make it over that way. I could give you some of my non-smoked, super tomato-ey, venison chili.

Let me know. I am gone all of Saturday coaching soccer, then to LA LA LA LAMBEAUUUUUUUUU!

Packfntk wrote: ↑

14 Jan 2021 15:47

BF004 wrote: ↑

14 Jan 2021 12:07

Packfntk wrote: ↑

14 Jan 2021 11:35

Let me know the time and place. Have a few containers frozen, and doing some more in the next week.

Might go drop off some food and stuff for my niece at UWGB this weekend, I’ll let you know if I make it over that way. I could give you some of my non-smoked, super tomato-ey, venison chili.

Let me know. I am gone all of Saturday coaching soccer, then to LA LA LA LAMBEAUUUUUUUUU!

You found tickets?!?!

Get $%@# loud, baby!!!

BF004 wrote: ↑

14 Jan 2021 15:49

You found tickets?!?!

Get $%@# loud, baby!!!

HAHA! Was telling my sob story about how I got screwed out of tickets, and an ex coworker hooked me up. Jacked up!

So not smoking related but food. There is a local emu farm near me and we have been enjoying it big-time. Like a lean steak.

I brought 4 lbs of neck bones and treated them like braising ox tail and made a stew with tons of veg and butter beans and habanero for heat. I served it to about 12 adults and they were in awe.

Just ordered more today along with their spicy duck sausage with is awesome.

https://amaroohills.com/