Featured Now the ECB has to do Chili

Discussion in 'Beef' started by Rings Я Us, Oct 28, 2017.

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  1. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I can't resist to make chili now on the old clunker.
    I'm starting out with the basket full of RO Ridge and a couple chunks of hickory.
    The Chuck 80/20 is simply started in a stainless heavy duty pot with salt n pepper , some chili flakes and season salt to start it out.
    I used only a bit of foil as a deflector over the coals. It is about 48 degrees and not much wind . 4:30 p.m. I started it on the top grate in the pot.
    minion with only a dozen coals lit to start. I wanted smoke on the meat before I started adding stuff. It's held 210 degrees for 30 minutes of smoke.

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    halfsmoked likes this.
  2. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    The temps should rise as the minion burns into the fresh coals and spreads. This gives me a good hour of smoke on the meat before it really needs to be tended to. I hope to go in with onion and garlic.. and the seasonings after 1 hour of smoke.
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Watching!
     
  4. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Haha.. thanks.. I'm trying to load up the ECB category before the things are extinct.
    :p

    Maybe the government will give me a grant to use federal funds and tag all of the ECB smokers so we can track them for preservation purposes .. lol
     
  5. motocrash

    motocrash Smoking Fanatic

    Gonna be good!The chili bug is biting as of late and I'm infected. Right now I've got beef spares on my Baby WSM with mesquite ETA 7:30
     
    Rings Я Us likes this.
  6. motocrash

    motocrash Smoking Fanatic

    W
    ~ what year did they stop making them?
     
  7. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Was only about 3 years ago..
     
  8. motocrash

    motocrash Smoking Fanatic

    Oh,I thought it was more like ten yrs.How old is yours?
     
  9. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    So meat got browned in the ECB . Also got red from smoke. IMG_20171028_172641.jpg IMG_20171028_172739.jpg
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    So that's all just beef juice and fat from the 80/20. not bad
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  10. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I added a bunch of onion and like 4 cloves minced garlic.
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    Seasoning too.. IMG_20171028_173853.jpg
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    Running 260 degrees.. just bubbly..
    More hickory chunks on.. this pot is already smoked and painted with creosote.. lol
     
  11. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    My smoker was free .. a gift about 3 years ago used..
     
  12. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Some matters smashed to add in

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  13. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    It's 260 in the dome area, so this stuff is moving along good.. Added another big chunk with the tomatoes.

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    Product placement but no payoffs.. lol
     
    Last edited: Oct 28, 2017
  14. motocrash

    motocrash Smoking Fanatic

    Lookin' yum!
     
  15. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    It's hot and spicy..
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  16. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    IMG_20171028_191307.jpg Red and
    green bell pepper.. Some Serrano and jalapenos.. Going in now with the beans .. good stuff!
     
  17. motocrash

    motocrash Smoking Fanatic

    Damn,the seeds too ! ?
     
  18. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Lol no.. I tossed seeds this time..
     
  19. griz400

    griz400 Master of the Pit

    looks good so far
     
    Rings Я Us likes this.
  20. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Good stuff..
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