Cold 'nuff for Chili

[Magicman]

The low thirty somethings calls for drastic measures:


 
Saute' da onion and brown da ground beef.


 
Select da seasoning, etc.


 
Lookin mighty fine.  
 

[randy d]

Your chili looks really good but our chicken soup was really good we are at 6 below now just before 8 PM going to be another cold one tonight can't wait for spring to get here. Randy

[sawguy21]

Nothing wrong with chicken soup or chili on a cold night. Soul food.

[Larry]

Day after the last blizzard I fired up the smoker.



Threw some pork spare ribs on.  Normally cook them using the classic 3-2-1 formula but found a different idea on the web.  The cook said to cut the foil time and sauce time in half.  Basically a 3-1-1/2 cook time.  He said the meat would not fall off the bone as usual but would be firmer with more bite or taste.  To check to see if the meat is done pick up the rack and shake it.  If the meat starts to crack away from the bone its ready.  I followed his advice and the ribs were the best I've ever cooked.




Details can be found here.     Angry BBQ smoked ribs

[LeeB]

Made a pot of venison chili a couple of nights ago. Had the rest of it last night with Frito pie.