Recent content by laststandchili

He hehehe

Bring us back some high beam photos from Krazy Flats.

I've always done chipotles by putting fully ripened in my rinky dink dehydrator for about 8 hours then finishing on my offset smoker for about 4 hours.

I've been using the same recipe for CASI and ICS in MD/VA/NJ/PA. Tend to do well consistently in CASI, and have been gaining ground in ICS events.

Chuck shoulder. The gold standard for chili. Personally get all my spices from Penderys in DFW. Pecos Red is a nice all purpose powder.

Thanks.

Gearing up for our third year of CASI competition in Annapolis. Still open to cooks and judges if anyone in the area is interested or available. Annapolis MD CASI. 3rd Occasional, Heat by the Harbor Chili Cook-Off and the Maritime Republic of Eastport's Tenth Annual Tug of War. Vendors, live...

Use a bigger pot and more water. Most of the time pasta sticks because it is cooked in a pot that doesn't allow enough room for the starch that is released during the cooking process to dissipate enough. It's a pain in the neck sometimes, but measure everything the way you usually cook pasta...

http://rollybrook.com/carnitas-1.htm These are some real carnitas.

Brisket looks great, but I have one question. If you're triple wrapping after 6-8 hours, why not just finish it in the oven? Much easier to control, and you don't have to continue feeding your cooker. Vayo con Queso