Dead-Finger Tech: The Weber Smokey Mountain

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No-name for me

Horizontal cylinder with attached firebox. Grill or smoke, have it your way.

Since I have a bunch of mature mesquites on the property that need pruning, I burn wood down to charcoal in the box. Major cooking is an all-day thing, but mmmmmmm... Ten-pound chili:

10 pounds of onions (coarsely chopped)
10 pounds of cubed beef rump
10 pounds of roasted green chilis
about a half-pound of crushed garlic
bay leaves
about a tablespoon of cinnamon
about two tablespoons of cocoa
Other seasonings to suit taste

Toss the beef, garlic, bay leaves, and onions into a large roasting pan, toss together. Put into the smoker uncovered and start slow-roasting it. Have a beer, this is going to be a while. Stir it up every half-hour or so.

At some point the mix will suddenly evolve a whole bucket of pot liquor. Remove from smoker, add remaining ingredients, cover, and pop into a slow oven (about 200F) for a few more hours. No rush.

Feed a multitude, or freeze what you can't gorge on. Makes a whole buncha very, very fragrant lunches.

Posted by: Yagotta B. Kidding   Posted on: 07/21/09 You are currently: a Guest | Members login | Terms of Use

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