UncleBuck

Used to love watching that arrow fly at night back when I was a kid

Old Jody with the fried okra. Money.

I call chili with beans in it Chili With Beans. Chili is a type of stew. Chili with beans in it, also a type of stew. As for the task at hand, my step-grandmother would make both a pot of chili AND a pot of beans at family get togethers sometimes. Provide a slotted spoon and they can throw their beans in the chili if they want. As for the heat issue, maybe mash up or blend up some chilies, fresh or cooked, and have a good sized bowl of it on the side for people to thrown a spoonful in their chili/chili with the beans if they want to spice it up a bit. Maybe roast some serranos and get those chopped up/blended up on the side. One of my favs is a bunch of chile pequins mashed up in the molcajete with just a bit of liquid to spread it out and help lube things up for better mashing (maybe just a bit of water, or a bit of tomato juice). You throw that in a stew or soup (chili in this case) and man, it'd be good for a quick heat. Obviously a lot of work, both making it and just finding that many pequins. OR maybe just a bottle of Louisiana hot sauce or other type of pepper sauce to pass around/on the counter.

Hell, BFGoodrich might even give 'em a star or two next go around..

Good to see the SA thread is still just people telling Helobious that his food opinions are -as Randall Tex Cobb would say- "toro caca."

Same. And whether for at home or for competition I'm adding half my cumin closer to the end of the cook than the beginning.

There's something about re-heating it that causes those small bits that didn't break down in the original cook to break down the second time and release more goodies.

Any cilantro and lime type stuff I'd add separately in very small amounts. Not a lot of coming back from those.

nm

I learned how to bbq out on a ranch that had post oak, live oak and mesquite on it. We cut and stacked up plenty but never really kept it separated. We'd bbq with whatever we grabbed. You could tell when you were going heavy with mesquite, but we cooked at a little higher temps regardless of wood, so it was never bad. Would I smoke a brisket low and slow with mesquite exclusively? I probably wouldn't, but I'd mix it in no problem. High heat? I'll use mesquite all damn day (not necessarily on brisket, but other high heat items).

I'm cool with local zoning ordinances that do not allow Arby's to build new locations. They can keep slinging their freezer burned meat from where they're already at -as it's on you at this point if you haven't figured them out-, but they don't get to take any additional real estate off the market.

Most importantly: can one of those sides be fried okra?

@DalTxHornFan park that CFS recommendation right here, fella. Give the details.

One of the better flavored habanero offerings that you can find easily.