Cactus Clyde's Dragon's Breath Chili

Putting together the ingredients for my all-time favorite, if I can remember them all. Gonna try this Saturday and see if I still have the touch.

 

Cactus Clyde's Dragon's Breath Chili

Ingredients:

2 lbs. lean Chuck or Sirloin, ground
1/2 lb. lean Pork, ground or Italian Sausage (I used Chorizo)
2 Garlic cloves, finely chopped
1/2 cup finely chopped Yellow Onion
1/2 Green Bell Pepper, chopped
1/2 Red Bell Pepper, chopped
1/2 Yellow Bell Pepper, chopped
1 green Chili Pepper, seeded and chopped
2 stalks Celery, chopped
1-1/2 teaspoons Worcestershire Sauce
2 teaspoons Bacon Bits
1/2 cup strong Coffee
1 can (15 oz.) Chili Beans
1 can (15 oz.) Pinto Beans
1 can (15 oz.) Kidney Beans
1 can (28 oz.) Diced Tomatoes w/ juice
1 can (15 oz.) Stewed whole Tomatoes, plain or seasoned
1 can (8 oz). Tomato Sauce
1 can (6 oz.) Tomato Paste
4 oz. jar diced pimentos, drained
1 can Beer (12 oz.)
1 Tablespoon Chili Powder
1 Tablespoon instant Beef Bouillon (or 1 cube)
1 Tablespoon Cumin, ground
1/2 teaspoon Dried Basil
1 teaspoon Paprika
1 teaspoon Oregano leaves
1 tsp. Cinnamon
1/2 teaspoon Coriander, ground
1 teaspoon Unsweetened Cocoa
1/2 teaspoon Louisiana Hot Sauce

1 teaspoon Cornmeal
1 teaspoon Flour
1 teaspoon warm Water

1 bag corn chips such as Fritos® or Tostados
1 (8 ounce) package shredded Cheddar and Monterey Jack cheeses
1 8 oz. Sour Cream
2 Limes, halved
Corn Bread if desired

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, coffee, beer, chili powder, bouillon, cumin, paprika, oregano, coriander, cocoa, cinnamon and hot sauce. Mix well.
5. Pour in the chili beans, spicy or other beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season to taste with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, pepper, cayenne, paprika, and pimentos. Stir to blend.
6. Bring to a boil then reduce heat and simmer, covered , for 2 hours, stirring occasionally.
7. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
8. Stir into chili and cook, covered, for an additional 20 minutes.

9. Taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

10. To serve, ladle into bowls, and top with corn chips and shredded Cheddar and Monterey Jack cheeses, Sour Cream and a squeeze of Lime.

Cornbread   Recipe courtesy Paula Deen - Food Network

Ingredients:

• 1 cup yellow cornmeal
• 1 cup sifted all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk or buttermilk
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 2 tablespoons chopped jalapenos, or to taste

Directions:

Preheat oven to 425 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

* Note:
Dragonbreath Chili
  (In the World of Warcraft)  is a delicacy especially handy for melee fighters. When eaten, it provides a ten minute buff which grants the user a potential fiery breath attack when struck in combat. Dramatic and highly visible, this fiery breath is an AoE and will hit multiple targets as long as they're in front. The fire breath attack has the potential to critically hit, though the player has no control over when or how often it will happen. Because a character's spellpower bonuses increase the damage the fiery breath does, the chili is best eaten by classes that do melee and magical attacks, such as paladins and shamans. http://www.wowwiki.com

Nordalini's Pizza

Not a good pic. Shot with my bike cam.

I thought I'd share another secret recipe.

Nordalini’s Pizza

 Ingredients:

• ½ lb. Chopped Italian Sausage
• 1 (8 oz.) can Tomato sauce
• 1 medium chopped Onion
•  1 clove chopped Garlic
• ½ teaspoon dried Basil Leaves
• ½ teaspoon dried Oregano Leaves
• ¼ teaspoon ground Black Pepper
• One medium Bell Pepper, chopped
• 1 cup shredded Mozzarella Cheese
• 1 cup shredded Provalone Cheese
• ½ cup crumbled Feta Cheese
• 1 cup shredded Cheddar Cheese
• ½ cup Broiled Mushrooms
• ½ cup Sliced Black Olives
• Pizza Dough (recipe below) 

Directions:
Cook and stir sausage until light brown; drain. Mix in tomato sauce, onion, garlic, basil, oregano and pepper.
Prepare Dough.

Ingredients:

• 2 packages Fleischmann's Active Dry Yeast
• ¾ cup Warm Water
• 1 teaspoon Sugar
• ½ teaspoon Salt
• 2 tablespoons Olive Oil
• 2 cups All-Purpose Flour
• ¼ cup Wheat Germ
• ¼ cup Corn Meal
• 2 tablespoons Italian Seasoning (Oregano & Basil) 
• Dissolve yeast in warm water. Stir in sugar, salt, , seasoning, oil and 1 cup of flour. Gradually add the rest of the flour, as necessary, to prevent sticking. Turn onto well-floured surface. Knead until smooth and elastic (about five minutes). Divide dough into halves. Pat each half into a ten-inch circle on a lightly-greased cookie sheet or pizza pan, lightly dusted with cornmeal. Bake four minutes in a very hot oven. Remove from oven, spread with sauce. Sprinkle sausage, green pepper, onion and cheeses, except Feta and Cheddar, which is added when pie is removed from oven. Bake in 425 degree oven until cheese is bubbly and crust is brown. Remove from oven and sprinkle with shredded Cheddar and Feta cheeses. Let cool a few minutes before slicing.
  *Alternate dough preparation: Rub Olive Oil in bowl. Roll Ball of dough in bowl to coat. Let rise thirty minutes. Punch down and spread on a large round pizza pan, rolling up the edges.
•  ( photos to follow later )

http://www.flickr.com/photos/oldetownephotos/8462952085/

Family Secret Barbeque Recipe

This is for my faithful followers only.  I figured I can't take it with me ( well I could, but why would I? Barbeque Heaven is in North Carolina ), so, like my photos, I thought I'd share one of my most prized secrets.

Nordan Family Secret NC BBQ Recipe

This recipe can be used for ribs or shoulders. The technique is a little different. Some ingredients may be adjusted or omitted.
--------------------------------------------------------
BBQ DRY RUB
2 1/2 TBS Brown Sugar
2 tsp Paprika
2 tsp Dry Mustard
2 tsp Onion Powder
2 tsp Garlic Powder
1 1/2 tsp Dried Sweet Basil
1 tsp Ground Bay Leaves
3/4 tsp Ground Coriander
3/4 tsp Ground Savory
3/4 tsp Ground Thyme
3/4 tsp Ground Black Pepper
3/4 tsp Gound White Pepper
1/8 tsp Ground Cumin
1 TBS  Instant Tea Mix  *new ingredient added as per email from Steven Raichlen of BBQU.  See link at bottom.

Prepare the rub in a small bowl. Massage into meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat. The dry mixture can be stored in an airtight container for up to four months.
----------------------------------------
BBQ SAUCE
1 lb.      Bacon, finely chopped
1/2 tsp   Sweet Basil
2 ea.      Bay Leaves
1/4 cup  Bell Pepper, chopped
2 TBS   Butter, unsalted
1/4 tsp  Cayenne Pepper
1/4 cup Celery, chopped
1/2 tsp  Chili Powder
6 oz.    Coca-Cola
1 can    Condensed Beef Broth
1 TBS  Coriander, ground
1/8 tsp  Cumin, ground
2 tsp     Curry Powder
1/4 cup Dark Brown Sugar
3 TBS  Garlic, minced
3 TBS  Ginger, crystallized
1 TBS  Sugar, granulated
1/4 cup Honey
6 TBS  Lemon Juice
1 TBS  Lemon Peel, grated
2 TBS  Molasses
1 TBS  Dry Mustard
1 TBS  Olive Oil
1/4 cup Onion, chopped
1 cup    Orange Juice
1 tsp     Dry Oregano
2 tsp     Paprika
1/2 tsp  Black Pepper
1/2 tsp  White Pepper
1/2 tsp  Ground Sage
1 tsp     Sea Salt
1/2 tsp  Savory, ground
1 TBS  Sesame Oil
2 TBS  Soy Sauce
1/4 tsp  Tabasco Sauce
1/4 tsp  Dry Thyme
1 can    Plum Tomatoes, crushed
1 can    Tomato Sauce or a cup of ketchup
2 TBS  Vegetable Oil
3 TBS  Red Wine Vinegar
3 TBS  White Wine Vinegar
2 TBS  Worchestershire Sauce
-----------------------------------------------------------
Procedure:

Bring basil, bay leaves, broth, oregano, savory and thyme to a boil. Reduce heat to a simmer.
Melt butter in a skillet over medium-high heat. Add onions, celery, green pepper, garlic, mustard, salt, white and blck pepper, paprika, coriander and cumin.
Cook until browned (5 to 7 min.) Add to broth along with lemon peel, juices, soy sauce, vinegar and the oils. Stir to combine.
Add the cooked bacon and any rendered fat to the mixture.
Add remaining ingredients and combine.
Continue simmering until the broth is reduced by a forth (about an hour).

Cool to room temperature and baste away ! Adjust seasonings as necessary. If sauce is too thick, add a small amount of apple cider. Refrigerate any remaining sauce in covered container for up to 2 weeks.
--------------------------------------------
Technique :

Soak hickory chips in apple juice for 6 hours. Drain.

Place chips over hot coals in a covered grill.

If you are using a roast (shoulder) , place roast on aluminum foil on grill and close lid, leaving air vents in top open. Cook pork, covered for four to six hours at 190 to 225 degrees until internal temperature reaches 170 degrees. Turn occasionally. Remove from grill, cool and let rest. Remove and discard excess fat from roast. Finely chop pork and place on baking sheet. Sprinkle with vinegar and crushed red pepper mix to taste. Heat under broiler to desired crispness.

Serve with coleslaw (recipe follows), baked beans, hushpuppies or buns and Bluegrass music.

*note: If doing Babyback ribs, you may want to wait til they're almost done to baste with sauce. Add Orange Marmalade or Peach Preserves for a sweeter glaze or serve on the side.

You hearty folks can add Bourbon as necessary.

* For more Barbeque tips from the BBQ Master and Grilling Guru, Steve Raichlen, click on the link > http://www.bbqu.net/aboutsteven.html

Carolina-Style Pulled Pork Barbeque

Simple Coleslaw Recipe:

3   cups  Finely Shredded Cabbage
1   cup   Diced Apple
1/2 cup  Shredded carrots
1/2  ts    Black Pepper
1/4 cup  Pickle Relish
2   TB    Chopped Onion
2   TB    Lemon Juice
3    ts     Oil
1   cup   Diced Cucumber
2/3 cup  Mayonnaise
1/2  TB  Vinegar
1/2  ts    Salt
1/8  ts    Sugar

Barbecue Quiz » Create quiz software

I purchased my smoker at Wal-Mart, but here are some better ones >

http://www.outdoorlivingshowroom.com/chargriller_m1217.html

Barbecue is an intuitive, real-time act of controlling smoke and fire through air drafting – you, not an automatic regulator. Get a simple off-set firebox smoker. Learning its use is the whole art and zen of barbecue, and if it's too much trouble, you should just be ordering take-out.

edited Jan 10, 2014
New toy >
Details later.

Same ingredients and technique, different appliance.

Check out this great Forum I stumbled across:

http://www.kamadoguru.com/

Kamado Guru

Also, Great Videos here >  https://www.youtube.com/user/StokedOnSmoke