Make BBQ Cheap Again | Smoked Chili | Mad Scientist BBQ
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- Опубліковано 27 сер 2024
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Chili Recipe-4 tablespoons lard
-6 shallots (can be replaced by onion of your choice) diced
-2 jalapeño or Serrano peppers
-3 cloves garlic minced
-2 lb Stew meat (or ground beef)
-1 Tablespoon brown sugar (optional)
-4 Tablespoons Mexican chili powder3 teaspoons smoked paprika
-2 teaspoons cumin
-1.5 teaspoons ground black pepper
-salt to taste-0.25 teaspoon cayenne pepper
-1 ¼ cup chicken broth
2 15 oz cans dark red kidney beans, drained
2 15 oz cans black beans, drained
-28 oz can diced fire roasted tomatoes undrained
-0.5 cup tomato paste -1/2 can of beer-2 Teaspoons dry mustard powder
-2 Tablespoon Worcestershire sauce
Soften shallots and chilies in lardadd garlic for 60 secondsAdd dry spicesAdd all other ingredients and allow to cook until desired meat tenderness and chili thickness are reached.
This video is sponsored by Porter Road.
One good but unusual addition to chili in my experience is a spoonful of cocoa powder. It gives some of those bitter notes to round out the flavor, and really compliments a spicy chili
I do this as well, and for the same reason.
Agreed even a small piece of dark chocolate and a small teaspoon of vegemite is great to add some depth and umami flavor
I believe they used to do this in WWII.
It you like that then you’d also probably like a Mexican dish called mole poblano
Not unusual at all here in Cincinnati all local chili spots use a little bit of cocoa in their recipe, most notably skyline chili
This is the type of content I go for. Many of the BBQ UA-camrs seem to end up in this stream of bullshit recipes like: Let's dry age this in honey for 500 days and see if it still has good taste. Your channel keeps things real and provides tips I can actually eat. It's why I'm still subscribed here!
Ah, you watch Guga
Guga: I'm going to marinate this rack of beef ribs in Chicken soup for 5 years and then smoke it over pecan then batter and deep fry it in lard......Let's do et
@@Dad_Lyon I mean that guy its obvious hes doing it for his own enjoyment and fun and also that people will obviously wanna see how it comes out.
Shots fired
Guga has left the chat
I am loving this series on cheap meats! So much more relevant to ordinary Joes like me. How about a cheap cuts episode on chicken wings!?
Cause they ain't cheap. Lol
Agree, wings ain’t cheap anymore in the USA. Thighs are non existent in Dallas tx the last two months. Wings are high, so they are still available.
Great recipe. I usually add some diced chorizo sausage for some extra salty smokey flavors. It’s also nice to add the tomato paste before you add the liquids. If you stir fry it briefly it adds flavor and takes away som of the harsh sour taste of the paste.
Few additional suggestions based on past experiences. Season the meat prior to smoking. It adds and additional layer of flavor, I put my meat on a cooling rack to allow more air/smoke circulation. Also, like to add my tomato paste in after sweating down the veggies. It brings out the sweetness of the tomatoes and cuts it tartness... Good recipe over all.
I like to make chili with leftover brisket trimmings (fat removed). I have a homemade rub that includes chili powder and cumin, and I smoke the chopped-up brisket along with the full packer. I add the smoked chopped brisket to the chili and the usual ingredients: Homemade beef bone STOCK, onion, garlic, black pepper, chili powder, cumin, then basil, oregano, sugar (small amounts), worcestershire sauce, DARK beer, canned rotel tomatoes (original), tomato paste,chopped habanero peppers (if available) -or- -and- Heartbreaking Dawns Chocolate Habanero Hot Sauce + a tiny amount of cinnamon. Beans optional at the end, after chili has cooked. Of course, you can tailor ingredients to your own personal taste. The canned products usually have plenty of salt. NOTE: Beef bone stock is not seasoned at all with salt or garlic. No salt in stock, you add the salt later to make broth or other dishes.
When I make chili using ground beef, I make hamburger patties and grill them. Then I break them apart into big chunks, and add them to my chili. Lots of flavor, good crust and overall texture.
Do a meatloaf. A mixture of ground beef and pork in your favorite meatloaf recipe is a great cheap item that smokes really well.
I always use a Sad Panda porter in my chili. The dark chocolate and notes of bitter coffee go GREAT with it.
I love this Make BBQ Cheap Again series! Keep em coming. Also, at my HEB the chuck roast is as cheap as the chili meat and you can get more of it.
Like most the content and I liked the buzz word cheap for the thumbnail, then Seen Porter Road selling stew meat for $12/lb. I suppose i had a different idea of cheap in my mind
@@this_foo_right_here Yeah chuck roast at my store is 5.50/ lb . It's stew..I don't need prime beef.
Tho I bet the chili is splendid served with Dry Aged Artisan Tater Tots
I adjusted this recipe by subbing in poblano for jalapeño and adding hatch chile powder. Great recipe idea and my wife is obsessed with it now.
"Over the top" chili has been my personal favorite so far. Numerous variations on everything from teh chili recipe to meats used, but the jist is take several kinds of meats ground or otherwise, ball it all up into a giant patty, put it on a small roasting rack on top of the chili in your cast iron pot and smoke away until done. Fat drippings add to the flavor of the chil. Drop the giant meat hunk in and break it up..
The exact recipe is immaterial as we've tried several and they've all turned out awesome. So find your favorite recipe and give it a shot!
Shakshouka cooked on a kamado joe in a cast iron pan. One pan dish great for a Sunday brunch. Coat some hearty bread with butter or oil and sprinkle with red chilly flakes and grill over fire for a few minutes.
Man this looks really good. Lol, now don't laugh. I make two different kinds of chili. And yes, one does have beans. But I blend my beans so they are smooth you don't even know they're in there but you still get the benefit of all that protein. And my bean chili is almost a sauce. With chunks of meat. I blend the garlic, the beans, the onions, and the tomatoes. And add smoked and then fried or "seared" the cheapest steak I can find. Oh yes, and of course there are about 20 different seasonings in it LOL. It's an all day event so when I make it, I make a lot. No bean chili is a lot less work for sure. But I thought I would throw the blended Bean chili idea at you so you can play around with it if it was intriguing enough to you. And bare in mind when I make it, I use four different kinds of beans. I love what you do, just keep doing it. ❤️
Another well done video. Will have to try your recipe. Of course, down here in Texas, we have some really good recipes too! One thing I'd like to clear up is the seed/heat thing. We remove the seeds because they just taste bad, not to reduce heat from the pepper. In fact, the seeds themselves have not heat. The seeds are only hot by association with the ribs (called placenta by botanists). The rib membranes are attached to rows of seeds in the cavities. So, the seeds will tend to have a lot of this dissepiment stuck to them and that is where the heat comes from that has been attributed to the seeds. The seeds are only hot by association with this material. If they were completely cleaned off, they'd have not heat. Hope this helps!
Some cheap meat suggestions:
1 Rib fingers/intercostals - the part between the ribs that butchers need to cut away. Really good for burnt ends. Often ended up in mince/burgers but some butchers will sell it separately.
2 Chuck crest/brahmin hump/cupim - great replacement for brisket, incredibly marbled (almost looks like wagyu marbling) but needs a long low and slow.
3 Hanger steak - ridiculously tender (like tenderloin tender) cut but with huge flavour. Needs a little prep work but now amongst my favourite cuts of steak and normally a lot cheaper than the likes or ribeye or tenderloin.
Another vote for Finger Ribs here! Saw them for $4/lb, yesterday but was unfamiliar with the cut. Just starting on my offset and I wanna do at least 20 cooks before going north of $20 on the meat.
@@nicktillman8636 They're pretty forgiving, the worst part is trimming the silverskin from the strips. Aside from that it's easiest to smoke them as strips (shorter cooking time than a whole brisket or chuck for example) and then cut them into bit sized chunks when they're ready to go into the pan with your sauces etc.
Made this tonight. Doubled the recipe to have enough to freeze for a few more meals. This was a solid, simple recipe. Thanks for this!
I can’t do the beans and not so much tomato. Mostly chili peppers. Some mole paste for those sweet, chocolate back notes.
There's this BBQ restaurant here in Australia that had a one day only smoked then seared burger, it was one of the best things I've ever had and I've been chasing the dragon since. Would love to see you tackle something like that!
Which restaurant? Keen to know.
2nd that
If it was a one day thing, why not ask them for the recipe? Don't forget to share it here.
People tell me I’m stupid because i quit my job to smoke weed on my UA-cam channel & do what makes me happy, screw them. they gon be stuck in the same place forever, ima move up !
I tried this once and havent done back. Smoke for about 45mins than sear on a hot cast iron
Suggestions for other cheap cuts that are delicious - cheek or tongue tacos, ox tail, shanks (beef or pork). Maybe some marrow bones for soups or appetizers.
that stew cut is also good for beef stroganoff- probably an even cheaper/easier/faster recipe if you need to cook for a lot of people and keep to the budget
I made this for the Broncos game today. This is by far the best chili I have ever made. (Minus my green chili) Simple and to the point. I only have an offset so it took only about 60min to get the meat smoked and I slow cooked it for about 5hrs afterward and it was amazing
I've been using stew meat in my chili for years. I think the texture and flavor are much, much better than ground. I too use cocoa powder in mine. Thanks for the validation! :D
Awesome recipe! Being someone that uses and sharpens various knives for cooking, that edge tapping on the pot raised the hairs on the back of my neck for a second lol
Great recipe and very similar to how I do it. May I suggest you try throwing those peppers, garlic and onion/shallots on the smoker with your meat? This really adds a lot of flavor and it lightly cooks/softens it. You can then throw it all in a food processor before adding into the sauce. Thanks for the great channel and content!
Probably one my favorite things to do with left over bbq. Pulled beef makes amazing chili.
I totally agree with porterroad. i just tried organic pork for the first time and it was heaven and earth kind of a difference. Like the first bite i took of the pork belly, I was instantly blown away. It was clean, it was fragrant in the mouth from the pork oil, and the texture wasn't mushy or tough, instead it was bouncy and snappy
Thank you so much for EVERYTHING. The LA street tacos rule! Now this! More recipes! Bravo!
If you want even more beefy quality, use beef short ribs. You'll pay a LOT more, to the point I only do it for special occasions, but you also increase the flavor even more. I might try my recipe with stew meat though. (my recipe is kinda insane & I even named it insane chili. not from heat but from the sheer amount of flavors - 4 kinds of chilis, coffee, chocolate, anchovy, garlic, clove, anise, bourbon, plus the standard stuff like onion, cumin, coriander)
Also a cup of coffee and molasses are great additions to chili
Love the outtakes!!!
Hey Jeremy, great job. An old chef’s trick is t brown your meat first, then do the veg to pick up the fond. Then toast your spices for a minute or two after you pick up that fond, proceed from there.
yup! 💯
The “Make BBQ Cheap Again” series is an awesome idea.
I’m practicing Keto with Intermittent Fasting, but considering a 30-90 Day Carnivore Challenge to lower blood glucose.
I saw a video on Smoked Beef Liver & Onions from “Meaty Mike”.
Would love to see your rendition.
Keep up the great work.
I think using smoked chicken would add a whole new dimension to white chili, so we will be trying that soon at my house.
Thanks for the great chili video.
I'll have to try this one with pulled smoked chuck.
I am born Texan and I am making this. I probably will do have chili meat and half brisket though. Good job.
Definitively giving the Chili a try soon! Jeremy, with Christmas coming up, I would be really interested in your take about smoking and glazing a Ham.
Hi Jeremy. In your quest for keeping it cheap? I will say that you already know how to cook these (as you do everything) but a way to keep this cheap is? Buy the whole spareribs and cut it down to the St Louis cut. Where I am in Texas I've noticed that the spareribs go for about .50 cents to a dollar less per pound. Once you cut it down to the St Louis cut there's still good meat left over for another recipe. The leftover portion could easily be smoked and made into a pork chili or if someone wants to navigate the bone and cartilage its still good eating as is like ribs. My suggestion, check the price of St Louis cut ribs compared to Spareribs. Cut the spareribs to the St Louis cut. That alone is a savings by making the cut yourself. THEN? A continuation of the video or a separate video of another recipe with the leftover tasty as ribs. Meat.
Love your content always. Your connection to your Brazos says A LOT about that smoker. I hope they pay you for saying you'll never part with it and being willing to give away one of the others that cost over twice a much? That says a lot. Merry Christmas Jeremy.
Looks fantastic. I'd toss some green onions on top for a slight crunch and some freshness.
with the prices of meat going up a series on cheap meats would be great keep up the great recipes thanks from Hamilton Ontario Canada
I love smoking chili. I've actually settled on smoking the meat/peppers slurry and cooking the rest on the stove. I use beef ribs and cook the bones in the chili.
Great recipe, I much prefer beef dripping and beef stock when I make mine to really amp up the beef flavour. Also, try adding some dehydrated, powdered mushroom for more umami.
I have won two Chilli Cook offs, one in Killeen an the other in Arizona . I mimicked the Lampasas chili recipe. Beer has always been my secret ingredient lol Never tried beef broth am I actually. Looks delicious gonna give it a try tonight
Thanks for the videos and by the way And your turkey recipe was the best turkey I've ever had heard my daughter and son alone almost despised turkey She has requested that we Smoke another one for Christmas
Thank you Nick in Arizona
You're asking for ideas on a video, how about- ready for it - Reby steak. Like many of my friends I've gotten rid of the old gas grill. I have a rubber kettle that I love cooking ribeye steak on but As most Americans today I have a pellet smoker smoker. I know it's not the same as an offset a charcoal grill or a green egg but That's what I have. I thought maybe it'd be fun too Is smoke a Is steak
Great recipe. 2 tips to consider. Freshly grind the cumin before adding and toss it with the onions and veggies before adding the meat. Also use a bunch of Mexican oregano. Really steps it up and makes it taste authentic.
I smoked thick-cut bacon (the spice of the meat world) a couple times, it was delicious but took forever. I didn't follow a recipe, just smoked till crispy. I can get layout bacon at the meat counter for 5.99 to 6.99 a pound, that's cheaper than a lot of beef cuts around here. I like to bake it off in batches and keep it in a gallon bag in the freezer (can't keep it on the spice rack).
I like beans with my chili. This is more to extend the chili than for anything else. When I have chili, it is generally as presented above, with no additional sides, so the beans adds the barb balance.
Amped up chicken and dumpling soup. Just in time for winter.
Best chili I have made! Thanks for sharing
Have you tried roasting your peppers prior to prepping them? Adds another layer of flavor.
My brother just got a smoker. We both like to cook, so I'm looking forward to meat prices chilling the heck out.
Your videos just keep getting better. I love the theme of just cheap delicious bbq.
Hey Jeremy hope all is well I hope that you and your family were not affected by the tornado . It's so horrible what has happened Praying for all the families.
You should make a series on side dishes you make or could make on a smoker
Made the chili from beef tenderloin trimmings. Spice blend is excellent! Will most definitely make this again.
Yeah! Voodoo Ranger! One of my favorites.
I just chop leftover vacuum sealed brisket & throw into the crockpot with my blend. I’ll try the smoked stew meat route soon.
Put the meat directly on the rack to get even more smoke or a pan with holes if you're afraid it'll fall through
This recipe is ok but that one Meat Church BBQ did is the bomb! If this is supposed to be about cheap meats, wouldn't dry aged beef cost more? I usually use browned ground beef in my chili if I'm using beans, but you guy's have giving me an idea. Next time I make chili I'm going to grill burgers first, then chop up that and add that in my chili.
I’m just here to read the “Beans don’t belong in chili” comments 😂 Looks great, Jeremy!
Awesome recipe Jeremy, & im enjoying the "make bbq cheap" series. Another possible canindate could be chicken quarters, which are usually pretty inexpensive
I'm a new subscriber and this is my first time commenting. I tried this technique modified it to my family's taste and it was a hit. I enjoy your content and like the way you explain and break things down. You are my go to for BBQ knowledge
Putting in a request for some "side dishes" on the smoker. Non-meat dishes, veggies, queso, etc. Thanks!
Jeremy, I love this video…perfect timing…I just had store bought chili from Costco last night thinking “I forgot how much I like chili… I wonder if I could make it better on my grill?” Waking up to this video was awesome!! Thank you.
Costco does make some great homemade chili in back. Doesn’t look like it would compare to the mad scientist but yes it’s great
What state are you in? All Costcos near me in Los Angeles don’t have chili
@@DioxXiDeONPS3 Minnesota
Try smoking whole beef shank and get pulled beef from it or sliced thick from the butcher and make smoked beef Oso Bucco. Ox tail is another good choice. I smoke whole lamb shoulders since it is more readily available in my location. I use cut-up chuck for Chili.
Definitely going to give this a shot. Looks great.
Oh, btw, Sheldon Cooper says that real chilli doesn’t have beans in it, 🤣🤣🤣.
👏👏👏 👋👋👋 🇦🇺
I’m with Sheldon!
🤣🤣🤣
Awesome recipe for a BBQ smoke in the winter time! 👍 How about smoking any fish for us? Salmon, trout, etc. hot or (even better) cold smoked. Thanks keep it going!
Have you done smash burgers or hotdogs, with which the possibilities are endless. Also I enjoy a good baked potato in the winter with some chili or brisket or pulled pork on it .. u get the idea, all of which turn out super good on a smoker. Thanks
Thanks for making these cheap bbq videos. Haven’t been smoking meat lately because of the cost
Jeremy, great video as always and thank you for sharing alternate ways to make great bbq on a budget. Prices are getting STUPID and your tips keep us going. Thank you
Make brisket cheap again! The whole point of bbq is to take inexpensive or overlooked meats and make them something special using an alchemical combination of smoke and fire. Just about anything is made better in the pit. I wish I could go back to making brisket more often, but it's just not worth it these days with Brandon's meat economy. I've diverted to chuck roast with surprising results.
Love the Chuck Norris mention, funny stuff. I'd love to see a pork belly with some wicked crackling! Cheers boss, love your videos!
Fantastic chili, Jeremy. My next project is to make a mac and cheese on the pit. Should be a good time!
If it hasn't been said yet...the chile seeds don't actually make it spicier. It's the placenta "meat" to which the seeds are attached.
Will definitely be trying this
Fantastic lookin chili Jeremy. When I make chili I use both ground and screw meat but I ALWAYS brown it first. I'm gonna give your recipe a try.
Looks like a stellar bowl of chili! Also glad to see you added the beer, alcohol really brings out the flavor in tomatoes.
Great post, thanks for the lesson!
Thanks for sharing!
I have brisket slices in the freezer for chili sometime soon.
Highway 49 background music🔥
Add some coco powder for a rich taste. Chocolate powder has always been the secret ingredient to my chili recipes.
Excellent video. Wasn't expecting, "Here's a cheap chili recipe . . . you can use some dry-aged tenderloin"
Imma go for a smoked spaghetti. Smoke a block of ground beef and ground Italian sausage and then roast the veggies (onions, bell peppers, etc) then impart that into the spaghetti sauce.
Can you try the over the top chili recipe and see how it compares to the old style of browning the ground beef?
Great pot of beans ya got there!
I'd love to see a smoked beef stew!
Would love to see some chicken or chuck roast recipes.
Great video! One thing, I was always told to season every layer. I would have salted the stew beef before smoking.
Last year I diced up some Carolina Reapers, and even after washing my hands a few times I got that “bathroom surprise”.
🥵
You could sear ground beef by forming it into burgers, and then chopping it up when you add it to the chili. It will cook through in the chili. You could get that sear and that smoke flavor into your meat. Great lookin' chili there, Chef! Thanks!
That chili looks delicious.
Made this for a chili cook off and won 3 of the 5 categories!
As soon as you added beans you went from chili to soup , but still looks good
I made some delicious bourbon jerky from sirloin tip and flank steak. I hate sirloin tip. Got my recipe off of Traeger app. I used the chipotle chilies with adobe sauce like you recommended. PERFECT
You had me until the beans. Lol. I’m a Texas chili guy, but understand some people like to add them. I’m looking forward to my first batch this winter using some Wagyu roast.
I never like beans in Chili, but if I am going to use a great cut of meat and put smoke on it, there is no way in hell I am going to mess it up with beans.
I grew up in Laredo, TX, my family is from Mexico, and we've always put beans in our chili. Some people call beans "filler," but they're no more filler than potatoes & carrots in beef stew. It's just part of the dish for us. I can't stand kidney beans, but pintos or small red beans add textural element to chili that we enjoy. We make the beans from scratch with bacon.
Made this for my family today and it was fantastic! Thank you for the video!
A little correction - the spice is in the veins of the chili, the seeds are hot due to proximity.
Jeremy, a few ideas for future videos: stuffed pork chops, enchiladas, or stuffed bell pepper.
Dude, I love your mind for BBQ. Totally giving this a try
I would love to see you make a good shepherds pie or some Jambalaya using cheap ingredients on the smoker.
Great chili recipe. How about a video on beef short ribs; comparing single bone to racks. Like a 4 bone rack. I find the racks are harder to find but my preferred cut.
You should check out an "Over the Top" chili! Great way to still use ground beef and get a great smokey flavor in your chili.
I would like to see how you cook a prime rib roast for the holidays. Also a good ham recipe.