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.

In chili recipes and in other applications I've seen this done. Only negative I can think of is an added bitterness at the end of the cook, but I'm not sure if it would be enough to really register.

Thanks. Thinking about changing my comp recipe from straight powder to a slurry of re-hydrated chiles, or at least a combination of the two, and am looking for a starting point.

Wish I could, Dziuk's is the only one I've tried. Forget the other ones. May have been in Hondo and/or D'Hanis. Not sure if Hondo included Primos or not, but I did like their chile pequin dry sausage the one time I stopped in.

And to hear the folks who know tell it, it's not the best in the county/area.

I've just noticed this knife getting a lot of hype recently. Looks like they're offering a very VERY cheap alternative to the Benchmade Bugout. I've been wanting a bugout, or the mini, but I can't bring myself to go that much on a pocket knife....yet

Do you take the seeds out?

Tried the parisa and Dziuk's last year before seeing Charlie Robison in Bandera. It was an eye opening experience, and tbh I'm still not sure how much I really do or do not like it, but I've been craving it. I actually made my own batch a couple of weeks after trying it, and it was just "okay."

Drumsticks will get up there once everyone catches on to butterflying them before grilling.

Exactly. It means nothing now (except for that Texas means a lot more than some of these pendejos would like to admit).

It means nothing now. It's just a fun thing to do, and we should be nothing but flattered.