Memorial Day Weekend Cooks Thread

[DerHusker]

Post them here!

@huskerfan66 asked me to post mine so here it is.

This is to be my favorite, nice and healthy, 2-time Throwdown winning chili and is so delicious.

Here are most of the ingredients:




Recipe:

3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)

2 tbsp. EVO

1 large yellow onion

1 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

1 Bell pepper, seeded & diced

2 tbsp. minced garlic

¼ cup all-purpose flour

2 tbsp. chili power

1 tbsp. chipotle chili power

1 tbsp. cumin power

1 tsp. salt

1 tsp. Mexican oregano

1 tsp. white pepper

1 tsp. black pepper

½ bunch fresh cilantro (minced)

3 (15.5 oz.) cans white beans (Drained & rinsed)

1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)

2 (15.5 oz.) can corn (Drained & rinsed)

3 (15.5 oz.) cans chicken stock

For the sauce: (all these were roasted (except the cilantro) before going into the blender)

15 small to medium tomatillos

2 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

2 Jalapeno chile, seeded & diced

½ yellow onion (quartered)

6 cloves garlic

½ bunch fresh cilantro

I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some Big Poppa Desert Gold rub.



I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.


I started out grilling the chicken breast on the Redhead indirect.


Once the veggies had started to soften, I added the seasoning


and stirred it in. (The smell was incredible)


Next, I added the flour to the seasoned veggies.


And now some chicken stock to create a roux type sauce and let this simmer a while.


Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.




At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)


Started roasting the chiles, onion and tomatillos for the sauce.


I took the grilled chicken and gave it a good chopping.




Everything is ready so took the roasted items inside.


I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.


Now I added the chopped-up chicken, stirred and let it simmer.


Inside I skinned and seeded the chiles and added everything to the blender.


Stirred the chili and added the sauce to it.


I stirred this in and brought it inside and added the minced cilantro.


Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.





This was so delicious, and the heat profile was just right.

Thanks for looking.

 

[TFrazier]

Post them here!

huskerfan66 asked me to post mine so here it is.

This is to be my favorite, nice and healthy, 2-time Throwdown winning chili and is so delicious.

Here are most of the ingredients:




Recipe:

3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)

2 tbsp. EVO

1 large yellow onion

1 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

1 Bell pepper, seeded & diced

2 tbsp. minced garlic

¼ cup all-purpose flour

2 tbsp. chili power

1 tbsp. chipotle chili power

1 tbsp. cumin power

1 tsp. salt

1 tsp. Mexican oregano

1 tsp. white pepper

1 tsp. black pepper

½ bunch fresh cilantro (minced)

3 (15.5 oz.) cans white beans (Drained & rinsed)

1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)

2 (15.5 oz.) can corn (Drained & rinsed)

3 (15.5 oz.) cans chicken stock

For the sauce: (all these were roasted (except the cilantro) before going into the blender)

15 small to medium tomatillos

2 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

2 Jalapeno chile, seeded & diced

½ yellow onion (quartered)

6 cloves garlic

½ bunch fresh cilantro

I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some Big Poppa Desert Gold rub.



I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.


I started out grilling the chicken breast on the Redhead indirect.


Once the veggies had started to soften, I added the seasoning


and stirred it in. (The smell was incredible)


Next, I added the flour to the seasoned veggies.


And now some chicken stock to create a roux type sauce and let this simmer a while.


Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.




At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)


Started roasting the chiles, onion and tomatillos for the sauce.


I took the grilled chicken and gave it a good chopping.




Everything is ready so took the roasted items inside.


I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.


Now I added the chopped-up chicken, stirred and let it simmer.


Inside I skinned and seeded the chiles and added everything to the blender.


Stirred the chili and added the sauce to it.


I stirred this in and brought it inside and added the minced cilantro.


Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.





This was so delicious, and the heat profile was just right.

Thanks for looking.

I needed this “before” this past weekend!!

 

[Charlie Marlow]

I had a cookout too…

 

[schuele]

I didn't cook a damn thing this weekend, but I am always up for some DerHusker food porn!

 

[huskerfan66]

Der Husker that was awesome 👌 👏 👍 😍

 

[DerHusker]

Thanks everyone! 😀

The pic of the Ardbeg Uigeadail was for @bigboxes.

 

[timnsun]

That was awesome! I think a little ambitious for me, but it looks amazing!

 

[GretnaShawn]

I didn’t take any pictures, but I rocked a tri tip this weekend that was superb.

 

[mgbreis]

Post them here!

@huskerfan66 asked me to post mine so here it is.

This is to be my favorite, nice and healthy, 2-time Throwdown winning chili and is so delicious.

Here are most of the ingredients:




Recipe:

3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)

2 tbsp. EVO

1 large yellow onion

1 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

1 Bell pepper, seeded & diced

2 tbsp. minced garlic

¼ cup all-purpose flour

2 tbsp. chili power

1 tbsp. chipotle chili power

1 tbsp. cumin power

1 tsp. salt

1 tsp. Mexican oregano

1 tsp. white pepper

1 tsp. black pepper

½ bunch fresh cilantro (minced)

3 (15.5 oz.) cans white beans (Drained & rinsed)

1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)

2 (15.5 oz.) can corn (Drained & rinsed)

3 (15.5 oz.) cans chicken stock

For the sauce: (all these were roasted (except the cilantro) before going into the blender)

15 small to medium tomatillos

2 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

2 Jalapeno chile, seeded & diced

½ yellow onion (quartered)

6 cloves garlic

½ bunch fresh cilantro

I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some Big Poppa Desert Gold rub.



I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.


I started out grilling the chicken breast on the Redhead indirect.


Once the veggies had started to soften, I added the seasoning


and stirred it in. (The smell was incredible)


Next, I added the flour to the seasoned veggies.


And now some chicken stock to create a roux type sauce and let this simmer a while.


Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.




At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)


Started roasting the chiles, onion and tomatillos for the sauce.


I took the grilled chicken and gave it a good chopping.




Everything is ready so took the roasted items inside.


I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.


Now I added the chopped-up chicken, stirred and let it simmer.


Inside I skinned and seeded the chiles and added everything to the blender.


Stirred the chili and added the sauce to it.


I stirred this in and brought it inside and added the minced cilantro.


Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.





This was so delicious, and the heat profile was just right.

Thanks for looking.

That looks amazing. It also looks like I'd have heartburn for a week! I always tell people the hottest salsa I like is ketchup.

 

[kerpal_68]

I would much prefer just to eat your chili over me attempting to make that but it looks amazing.

 

[bigboxes]

It's like no contest when Der is posting his food. But...

 

[DerHusker]

It's like no contest when Der is posting his food. But...

Pork? What was the sauce/glaze on it?

 

[bigboxes]

Pork? What was the sauce/glaze on it?

It's a ribeye. No glaze. I'm using a filter that gives it a different hue.

 

[DerHusker]

It's a ribeye. No glaze. I'm using a filter that gives it a different hue.

look delicious!

 

[huskerfan66]

Der I've never made chicken chili before but I'm definitely going to attempt to replicate this masterpiece. Might have to wait for a cold day but I guess I could always make, taste and then freeze for later

 

[DerHusker]

Der I've never made chicken chili before but I'm definitely going to attempt to replicate this masterpiece. Might have to wait for a cold day but I guess I could always make, taste and then freeze for later

As you can see, I made a huge batch, so I froze about half of it.

 

[planored]

Smoked 40 lbs of pork butt was fantastic

 

[Frosted Szn]

Post them here!

@huskerfan66 asked me to post mine so here it is.

This is to be my favorite, nice and healthy, 2-time Throwdown winning chili and is so delicious.

Here are most of the ingredients:




Recipe:

3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)

2 tbsp. EVO

1 large yellow onion

1 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

1 Bell pepper, seeded & diced

2 tbsp. minced garlic

¼ cup all-purpose flour

2 tbsp. chili power

1 tbsp. chipotle chili power

1 tbsp. cumin power

1 tsp. salt

1 tsp. Mexican oregano

1 tsp. white pepper

1 tsp. black pepper

½ bunch fresh cilantro (minced)

3 (15.5 oz.) cans white beans (Drained & rinsed)

1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)

2 (15.5 oz.) can corn (Drained & rinsed)

3 (15.5 oz.) cans chicken stock

For the sauce: (all these were roasted (except the cilantro) before going into the blender)

15 small to medium tomatillos

2 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

2 Jalapeno chile, seeded & diced

½ yellow onion (quartered)

6 cloves garlic

½ bunch fresh cilantro

I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some Big Poppa Desert Gold rub.



I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.


I started out grilling the chicken breast on the Redhead indirect.


Once the veggies had started to soften, I added the seasoning


and stirred it in. (The smell was incredible)


Next, I added the flour to the seasoned veggies.


And now some chicken stock to create a roux type sauce and let this simmer a while.


Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.




At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)


Started roasting the chiles, onion and tomatillos for the sauce.


I took the grilled chicken and gave it a good chopping.




Everything is ready so took the roasted items inside.


I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.


Now I added the chopped-up chicken, stirred and let it simmer.


Inside I skinned and seeded the chiles and added everything to the blender.


Stirred the chili and added the sauce to it.


I stirred this in and brought it inside and added the minced cilantro.


Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.





This was so delicious, and the heat profile was just right.

Thanks for looking.

@DerHusker - your posts really should come with some type of FDA warning....

"Opening this thread will add 3 to 4 pounds to your morning weigh in"...or something to that nature.

 

[bigboxes]

Smoked 40 lbs of pork butt was fantastic

Coworker brought me some pulled pork today. Was a wonderful lunch. He smoked a big fat pork butt on Memorial Day. Yummy.

 

[Baxter48]

i smoked chicken thighs, legs, and breasts with a bbq recipe it really simple recipe, it turned out dam good. I brined the pieces for a hour in salt water then added the rub. Smoked them at 225 for 2 hours. If anyone is interested in the recipe I can post it .

 

[cruelhalo]

I smoked a few pounds of salmon and 8 lbs of chicken thighs and finished the weekend with smoked then grilled burgers. It will take me a couple of months to recover from the food coma.

 

[cornhead1]

kept it simple- brats, hot links, potato salad, baked beans and watermelon

 

[Baxter48]

I smoked a few pounds of salmon and 8 lbs of chicken thighs and finished the weekend with smoked then grilled burgers. It will take me a couple of months to recover from the food coma.

My wife has a great recipe for smoking salmon, my probably is I keep forgetting to have her pick a few up 🤭