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Author Topic: Chili Chucks  (Read 228 times)

cigarman20

  • WKC Ranger
  • Posts: 706
Chili Chucks
« on: August 21, 2021, 03:40:22 AM »
Did a variation of Pepper stout beef using chili seasoning as my rub. Smoked at 225F for a few hours then covered with assorted chilies for a few hours. Shredded and served with a Datil pepper sauce I picked up at a St Augustine hot shop.  I would do this one again.






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Grails- ‘63 Fleetwood, Ambassador

acast285

  • WKC Brave
  • Posts: 182
Re: Chili Chucks
« Reply #1 on: August 21, 2021, 04:58:35 AM »
Wow that looks awesome!

How was the flavor and spice?
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SMOKE FREAK

  • WKC Ranger
  • Posts: 1115
Re: Chili Chucks
« Reply #2 on: August 21, 2021, 01:02:56 PM »
That had to be great.
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JEBIV

  • WKC Ambassador
  • Posts: 10687
Re: Chili Chucks
« Reply #3 on: August 21, 2021, 02:56:19 PM »
Looks awesome

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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

bbqking01

  • WKC Ranger
  • Posts: 1620
Re: Chili Chucks
« Reply #4 on: August 22, 2021, 09:17:12 AM »
Well done!


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cigarman20

  • WKC Ranger
  • Posts: 706
Re: Chili Chucks
« Reply #5 on: August 22, 2021, 04:31:49 PM »
Thanks gents.
@acast285 flavor was real good. A little spicy for some of the crew but I thought it could have used a little more punch.


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Grails- ‘63 Fleetwood, Ambassador

acast285

  • WKC Brave
  • Posts: 182
Re: Chili Chucks
« Reply #6 on: August 22, 2021, 06:35:05 PM »
Excellent! I will be giving it shot soon!
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WVKettle

  • Smokey Joe
  • Posts: 17
Re: Chili Chucks
« Reply #7 on: September 01, 2021, 11:01:56 PM »
I bet they were spicy..   Nice creativity...   I have have only made them into poor man's burnt ends... 
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