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I’m Texan born and raised to Texans born and raised. Thank you for adding beans! Our families put beans in EVERYTHING. We never had money for much meat
Just made an incredibly similar Chili myself, sans tomatoes and use ground chuck instead of the bison. Won a chili contest in the process! Keep up the videos mate!
Thanks Marshall! Congrats on yoru sponsorship! glad to see ya growing! My pro tip for chilli has been meat textures. i think a smoked sausage, some left over brisket and ground beef really round out the flavors. its nice to get a bit that has a little different texture and flavor than the next because you got a piece of one. ill try the pepper next time to make the base!
Joe, Looks incredible! You are even now matching the date of the newspaper to the date of the slaughtering! Such an innovation has never been seen! I also liked the introvert brisket and extrovert fire discourse! Would you ever put the whole chili pot in the smoker to simmer to pick up more smoke or is this too much? Some others have shown this. Beans in the chili! Just don’t tell your Texas friends, except for Bradley, since they will ban you!😂 Keep up the great content!👍
So literally just now clicking on the video, haven't watched, but using burnt ends in chili is a genius idea I never considered. Side note about chili, if you ever screw up a brisket and dry it out (which I did once) cooking into chili is a perfect use for it. When the meat is fully submerged in basically any kind of stew/soup/whatever it doesn't matter how dry it was. Because it's not completely submerged in water or stock (stock is also mostly water).
@@knoxavebbq I watched it now. Have you ever tried making burnt end by partially separating the point and flat? Basically do what you did, but stop about half way through or so separating it. The idea apparently is you can still cook the whole brisket, and still get a lot of burnt ends. I've seen some people do it that way, but I think to get proper bark on the point you're gonna have to prop up the gap between the point and flat. Also using brisket trimmings for chili is fun. Get a lot of varied textures, because of all the different kind of cuts you get from trimming. Last time I smoked briskets, I smoked 4 and used all the trimmings for chili. Did not smoke any of the trimmings, just braised them in stock for hours till tender.
That’s why we gotta find ways to stretch it out. Haha. But the good thing is, there are a lot more things to cook besides brisket! 😁👍 thanks for watching!
@@knoxavebbq I literally only got a costco membership for their cheap briskets now they never have them :( I've been switching to chuck roasts but they're still $5-7 a pound around the philly area.
Joe that looks Greeeeeat!! Add the beans if you want them, can't believe how whiny folks get about beans in chili.. Heck, I crumble up cornbread in mine... Cook and eat what you like... Thanks for sharing...
Great minds think alike. lol nice. I like to see the same type of video from good chefs. Because they all have different takes on it. More variaty to learn from.
I think you can break chili down into two categories. The kind you eat a bowl of, and the kind that is more of a condiment. If I were eating a chili dog I wouldn't want beans in the chili. If I'm eating a big hearty bowl, bring on the beans. That flat would make for some great pastrami btw.
RU-vid picked a winner putting this in my feed. I make a completely different chili thats amazing, but definitely going to take a few bits from your video to create a new version. Great content.
You could make a video with those beautiful looking burnt ends alone. I would have eaten them before the chili was ready for them. Burnt Ends........They`re a beautiful thing. 🤣
www.sydneyknifesharpening.com/product/NOSETO-GermanBoning170mm-StainlessSteelHighQuality-RedSandalWoodHandle/209?cp=true&sa=false&sbp=false&q=false&category_id=7 it was gifted to me. it's a good knife. havent used it enough to say i love it yet.
I like the trolling of people who take bbq way too seriously. Great meat + technique= great bbq.... Korean newspaper bought same day it was slaughtered 😅. Well played!
*Ahem* FUCK BEANS That said, this is definitely the uh...advanced version of the chili I am planning to make tomorrow lmao (I'm using grass-fed sausages instead of brisket >>) Also mine is animal products only so that's definitely a big difference as well. Also chocolate. I know it sounds weird but cacao powder added in just *does something* to chili. Like cacao and chili were meant for each other (the Aztecs knew what they were doing clearly lmao).
'stealing anyone's idea by...' wait...... 'trimming a brisket.. ffs......you're too close to the craft to be honest i don't wanna hear you trimmed a brisket and are pretending some dude in 2023 created trimming meat.
