The first smoke of the season is always special but this one was a little more meaningful. We were using our new Mountain Weber Smoker for the first time. As you have seen from past posts we were doing just fine with the regular Weber grill using indirect heat but this summer we are taking it to the next level. These ribs were inspired by a Thai pepper pickle recipe we created using fish sauce, vinegar, lemon grass and Thai chilies. This recipe is hot like most Thai food is so if you can’t handle the heat cut down on the chilies.
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Who doesn’t love crispy creamy mac and cheese? We wanted to put our own twist on this comfort food by adding homemade chili powder and crispy bacon. The better quality cheddar you use in this recipe the better tasting the mac will be.
This chili is not to be confused with our Arrogant Bastard Chili. This is a whole new thing. We made a roux and cooked our fresh veggies in this to make this dish rich and flavorful. The roux gives the chili its red velvet color. Like any FullBellyBlog dish this is no ordinary dish. This chili is made without beans, hamburger meat, and tomatoes. We used our pressure cooker to speed up the cooking time but if you don’t have a pressure cooker (get one) you can cook this on the stove until the meat is tender.
If you think mediocrity is sexy and you want a sweet, tomatoey sludge with beans and hamburger meat, may this blog's bounce rate be damned: GET OUT NOW! Click that back button on your browser 'till your trigger finger aches. If you want some ill, helter-skelter stew that AIN'T FOR THE MASSES, well then you've come to the right place.
We think chili is best enjoyed on a cold day. It should be invigorating and comforting, but also sting. Beer makes for a fantastic chili base and Stone Brewing Company'sArrogant Bastard Ale is only fitting for such an arrogant bowl of red. This is how we make ours: