Everyone loves easy chili recipe here's one that you will definitely love!
Ingredients
1 Red pepper diced
1 Yellow pepper diced
1 Orange pepper diced
4 Jalapenos diced
2 Serrano peppers diced
2 Large sweet onion chopped
1 Poblano pepper
2 Large cans of whole corn
1 Large can of whole stewed tomatoes
1 Large can of Diced tomatoes
1 Large can of tomato sauce
2 TBSP cummin
3 TBSP chili powder
3 TBSP fresh ground black pepper
1 TBSP cayenne pepper
1 TBSP celery salt
5 LBS of lean ground beef
5 slice of maple bacon thick cut
1 Can of beer
Direction
1. Cook the ground beef in a large frying pan then place in the cast iron pot;
2. Cook the bacon half way in frying pan and pour any of the grease it created in the cast iron pot then cut the bacon slices in small pieces and put it in the pot;
3. Pre-heat your BBQ for 250-275 degrees;
4. Dice all the peppers and shoppe the onions then place them in the pot;
5. When BBQ reaches temp place pot on the grill and add all the can stuff, spices and beer;
6. Mix it very well and stir it occasionally (every 15-20 minutes);
7. Grill for about 4 hours or till the chili is at your taste and thickness.
For over a year now, I have been on the hunt for the perfect
rotisserie basket for my Joetisserie. A month ago, I came across the Weber Premium
Fine Mesh Rotisserie Basket on Facebook in a grilling group that I belong too. Unfortunately,
this rotisserie basket is not available for sale in North America but only
available overseas. Therefore, I decided to order one anyways from amazon from
overseas. I took about a week for the basket to be delivered to my door by FedEx.
The basket was very well packaged and arrived intact. Weber
took great care in the packaging of the Weber Premium Fine Mesh Rotisserie
Basket.
At the first glance at the basket, you can visually see lots
of care was taken in its design. It’s very well built and you can visually see
that its built to last. I love the fact that you can split the basket in half
for easy cleaning. The basket is made of fine mesh steel, which is coated with
a ceramic coating which is non-stick. I like the fact that it’s indeed
dishwasher safe. The fine mesh design makes it perfect for roatissering very
small items such as peanuts, coffee and even for making popcorn.
In addition, there is no need to worry about food falling
though the gaps that this fantastic accessory for your BBQ spit or Joetisserie.
The rotating action allows your food to self-baste and reduces the need for
cooking oils and grease; create a healthier grilling while still achieving a
wonderfully crisp result.
The hinges to which the two basket halves are connected are
simply two elongated metal hooks into which the hinge rod of the counterpart
must be pressed. This is exactly what
you have to do before and after using the basket, if you want to clean it and
connect it to save space.
The basket is placed on the spit over a two-square
feed-through and then secured to the rod with a wing screw on each end of the
basket. The basket can then neither twist nor slip which is good to see.
The basket itself is 16 3/4 inches in length and the inside of the basket is 14 inches wide in the open position and the inside diameter of the basket cooking surface is 7 1/1 inches wide which gives you plenty of space for food.
Length of basket
Width of basket fully open
Diameter of the width of the inside of the basket
Length of the spit support bracket
One side of the basket has two flaps/paddle to help the food from sticking together for more efficient grilling while roatissing on the spit/Joetisserie.
As you can see in the following pictures the latch mechanism of this basket is very well designed and it actually holds the basket securely shut during the spinning.
The Weber Premium Fine Mesh Rotisserie Basket fits perfect on a classic Kamado Joe.
I first tried French fries using this basket with a minimal
amount of oil; the potato pieces became very crisp. Although it takes much
longer than in a deep fryer, the advantages are healthier heating and I found
them more flavorful. Popcorn is also very fun to do with this basket ounce
almost done popping you can give them a little seasoning while its rotating on
the spit.
Well after playing whit this basket for a couple of week I found the easiest way to clean this basket is to use a large pale with hot water and soap. Place the basket separated in two pieces in the bucket of hot water and soap and let her soak for 10-15 minutes then everything rubs off easily with a rag. Then ensure you to dry the basket completely using a dry rag. You can also use a dishwasher but I personally find that it takes to much room in the dishwasher and that the pale method worked best.
This Weber Premium Fine Mesh Rotisserie Basket is built to last if you properly take care of it. I personally love this basket a lot better then my fill it grill it basket which had the issue of the door popping open ounce in a while during cooks and was cumbersome to put back together after cleaning. I am very disappointed that this Weber Premium Fine Mesh Rotisserie Basket is not available to the North America market since this basket is definitely one of the best rotisserie basket on the market. I strongly recommend this basket to everyone that owns a Joetisserie or a spit.
Here's some videos of the basket I found on youtube since I didn't want to re-invent the wheel:
French fries over the spit
Source: YouTube user: PavingPlace
Popcorn over the spit:
Source: YouTube user: worldofpowerbuxton
Coffee on the spit:
Source: YouTube user: The Smoking Bottle
The cheapest place over-seas to order this basket at the moment can be found here: Amazon.de
I definitely recommend to all of my grilling friends to contact Weber and request this rotisserie basket Part #17588 to be made available to the North American market. You can contact them via there Facebook page here: Weber FB page or via email here: Weber support email or call them directly 1 800-446-1071 Happy Grilling :)
Today I decided to grill a brisket in a non traditional method that I seen chef Eric W Gephart from Kamado Joe used in one of his videos online. The traditional method of doing a brisket is using a dry heat method.
This non traditional method will use a Dry heat and the wet process of steaming, brazing, and convection. This is achieved by smoking the brisket for 3 hours then it get very interesting by wrapping it in a thick grade saran wrap and foil then on the grill again for 12 hours. As long as we keep the grill under 236 degrees the wrap will not melt or burn. However to be on the safe side I recommend keeping the grill between 200-220 degrees. The brisket will be so tender that you will have to be very careful when removing it from the grill. This method makes brisket that is so tender and flavorful. It actually melts in your mouth.
I was very skeptical at first in using this method but now that I did it all can say is wow its turns out amazing brisket that everyone will beg for more :)
Brisket Rub Ingredients:
1/2 cup Brown sugar
1/3 cup Kosher salt (sea or kosher)
1/3 cup Smoked Paprika
1/3 cup chili powder
2 tsp mustard powder
2 tsp garlic powder
1 tbsp onion powder
3 tbsp raw sugar
1/3 cup Fresh ground black pepper
Direction:
1. Rinse your brisket under cold water till water is clear then pat dry with paper towels;
2. Now place your brisket in a pan or on a large cutting board fat side up. Then score the fat cap to ensure the penetration of the rub;
3. In a large bowl mix and blend all the rub ingredients together;
4. Now liberally apply the dry rub, to the fat side making sure to get it in all of the channels you made by scoring the fat cap then wait 30 minutes then flip and rub the other side. Now wrap the brisket in saran wrap and refrigerate overnight.
5. Next morning real early pre-heat your Joe to 200 degrees for indirect grilling;
6. Place a few wood chunk on the hot coals I used apple and maple mixture;
7. Now place the brisket fat side up on the grill and smoke for 2-3 hours;
8. Now remove your brisket and wrap it in a few layers of saran wrap to trap all the moisture then wrap with a layer of foil on top of it;
9. Place the wrap brisket on the grill again and cook for another 12 hours or till internal temp reaches 195 degrees. Its imperative that you do not allow your BBQ to go over 220 degrees for this phase.
10. When ready be very careful when removing it from the grill since it will want to break apart since its so tender also carefully take it out of the wrap and gently place it on a cutting board and let it rest for 10-15 minutes before cutting and serving.
