Brisket Chili

I basically stole this recipe from Jeff in KC (from the BBQ Brethren forum). The recipe is pretty simple - though I used homemade salsa instead of Rotel. The beer is my hombrew stout. Here's an ingredient list:

2 lbs smoked brisket
5 strips bacon
4 cloves garlic
1 small onion
1 tsp black pepper
1 tsp cumin
1 tsp ground ginger
1 tsp red pepper flakes (I got kids to think about!)
1 TBS Lowrey's seasoned salt
3 TBS chili powder
1 TBS dry mustard
1 tsp oregano
1 quart homemade salsa
1 bottle Monty's Sweet Stout

1 small can tomato paste

1 can chili beans

God bless my little piece of America!

Spending July 3rd Brewing and Q'ing. Here's to a great country!!

Brew: Irish Draught Ale
Q: 7 pork butts and 2 briskets.

Another great BBQ doc featuring whole hog.

Thanks again, Chez!
If you want to visit one of the best BBQ blogs on the internet chek out Chez's blog (where I found these videos). You'll be glad you did!
http://chez-frontporch.blogspot.com/

CAPITOL Q from Joe York on Vimeo.

Whole Hog vid!

Chez posted a link to this video on The Motley Fool "Funky Art of BBQ" forum. I just had to share it with you all. Have fun!

Whole Hog from Joe York on Vimeo.

Pork BBQlossal

The pork board gave each team "pocket roasts" and asked us to prepare them for the public. This is a new economy cut that they wanted to introduce. I think it comes from the ham. It really wasn't a very good cut of meat and I made sure that I explained to everyone who came to our camp that this wasn't something I'd serve them if I had my choice.

Jeff working on a turn-in box.

Mark "Oly" working on ribs.

The 10th place hog. Our first BBQ paycheck!

The hog box. As I look at this photo I really can't believe we didn't get 6s on appearance. Looks amateurish and rushed - though it was probably the best we could do with our limited experience. Oh well, we must have gotten a inexperienced table of judges.  Scores were 988 - 887 - 777 - 988 - 799 - 899.

Another good day.

The new team shirts are in ! Mark models the latest styles.

Mark and Jeff take the pig out of the cooker

Ready to pick.

Back at it!

Spare rib on top - trimmed to St. Louis on bottom.

Here's how I trim my thighs for comp. 
Some of what I put on the smoker.

A Fistfull of $$$$