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Memorial Day Weekend Cooks Thread

D

DerHusker_rivals270018

All-Conference
May 29, 2001
12,936
1,761
0
Post them here!

@huskerfan66 asked me to post mine so here it is.

This is to be my favorite, nice and healthy, 2-time Throwdown winning chili and is so delicious.

Here are most of the ingredients:




Recipe:

3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)

2 tbsp. EVO

1 large yellow onion

1 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

1 Bell pepper, seeded & diced

2 tbsp. minced garlic

¼ cup all-purpose flour

2 tbsp. chili power

1 tbsp. chipotle chili power

1 tbsp. cumin power

1 tsp. salt

1 tsp. Mexican oregano

1 tsp. white pepper

1 tsp. black pepper

½ bunch fresh cilantro (minced)

3 (15.5 oz.) cans white beans (Drained & rinsed)

1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)

2 (15.5 oz.) can corn (Drained & rinsed)

3 (15.5 oz.) cans chicken stock

For the sauce: (all these were roasted (except the cilantro) before going into the blender)

15 small to medium tomatillos

2 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

2 Jalapeno chile, seeded & diced

½ yellow onion (quartered)

6 cloves garlic

½ bunch fresh cilantro

I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some Big Poppa Desert Gold rub.



I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.


I started out grilling the chicken breast on the Redhead indirect.


Once the veggies had started to soften, I added the seasoning


and stirred it in. (The smell was incredible)


Next, I added the flour to the seasoned veggies.


And now some chicken stock to create a roux type sauce and let this simmer a while.


Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.




At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)


Started roasting the chiles, onion and tomatillos for the sauce.


I took the grilled chicken and gave it a good chopping.




Everything is ready so took the roasted items inside.


I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.


Now I added the chopped-up chicken, stirred and let it simmer.


Inside I skinned and seeded the chiles and added everything to the blender.


Stirred the chili and added the sauce to it.


I stirred this in and brought it inside and added the minced cilantro.


Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.





This was so delicious, and the heat profile was just right.

Thanks for looking.
 
Last edited:
T

TFrazier_rivals269992

All-Conference
Jun 8, 2001
7,429
3,298
0
DerHusker said:
Post them here!

huskerfan66 asked me to post mine so here it is.

This is to be my favorite, nice and healthy, 2-time Throwdown winning chili and is so delicious.

Here are most of the ingredients:




Recipe:

3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)

2 tbsp. EVO

1 large yellow onion

1 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

1 Bell pepper, seeded & diced

2 tbsp. minced garlic

¼ cup all-purpose flour

2 tbsp. chili power

1 tbsp. chipotle chili power

1 tbsp. cumin power

1 tsp. salt

1 tsp. Mexican oregano

1 tsp. white pepper

1 tsp. black pepper

½ bunch fresh cilantro (minced)

3 (15.5 oz.) cans white beans (Drained & rinsed)

1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)

2 (15.5 oz.) can corn (Drained & rinsed)

3 (15.5 oz.) cans chicken stock

For the sauce: (all these were roasted (except the cilantro) before going into the blender)

15 small to medium tomatillos

2 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

2 Jalapeno chile, seeded & diced

½ yellow onion (quartered)

6 cloves garlic

½ bunch fresh cilantro

I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some Big Poppa Desert Gold rub.



I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.


I started out grilling the chicken breast on the Redhead indirect.


Once the veggies had started to soften, I added the seasoning


and stirred it in. (The smell was incredible)


Next, I added the flour to the seasoned veggies.


And now some chicken stock to create a roux type sauce and let this simmer a while.


Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.




At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)


Started roasting the chiles, onion and tomatillos for the sauce.


I took the grilled chicken and gave it a good chopping.




Everything is ready so took the roasted items inside.


I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.


Now I added the chopped-up chicken, stirred and let it simmer.


Inside I skinned and seeded the chiles and added everything to the blender.


Stirred the chili and added the sauce to it.


I stirred this in and brought it inside and added the minced cilantro.


Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.





This was so delicious, and the heat profile was just right.

Thanks for looking.
Click to expand...

I needed this “before” this past weekend!! Winking
 
C

Charlie Marlow_rivals363743

All-Conference
Sep 23, 2005
18,868
3,620
0
I had a cookout too…

 
S

schuele

All-American
Apr 17, 2005
21,124
5,734
0
I didn't cook a damn thing this weekend, but I am always up for some DerHusker food porn!
 
T

timnsun

All-American
Jan 25, 2008
13,815
7,519
3
That was awesome! I think a little ambitious for me, but it looks amazing!
 
G

GretnaShawn

All-Conference
Sep 28, 2010
6,329
4,182
78
I didn’t take any pictures, but I rocked a tri tip this weekend that was superb.
 
mgbreeze

mgbreeze

All-Conference
Dec 16, 2004
10,106
3,556
113
DerHusker said:
Post them here!

@huskerfan66 asked me to post mine so here it is.

This is to be my favorite, nice and healthy, 2-time Throwdown winning chili and is so delicious.

Here are most of the ingredients:




Recipe:

3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)

2 tbsp. EVO

1 large yellow onion

1 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

1 Bell pepper, seeded & diced

2 tbsp. minced garlic

¼ cup all-purpose flour

2 tbsp. chili power

1 tbsp. chipotle chili power

1 tbsp. cumin power

1 tsp. salt

1 tsp. Mexican oregano

1 tsp. white pepper

1 tsp. black pepper

½ bunch fresh cilantro (minced)

3 (15.5 oz.) cans white beans (Drained & rinsed)

1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)

2 (15.5 oz.) can corn (Drained & rinsed)

3 (15.5 oz.) cans chicken stock

For the sauce: (all these were roasted (except the cilantro) before going into the blender)

15 small to medium tomatillos

2 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

2 Jalapeno chile, seeded & diced

½ yellow onion (quartered)

6 cloves garlic

½ bunch fresh cilantro

I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some Big Poppa Desert Gold rub.



I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.


I started out grilling the chicken breast on the Redhead indirect.


Once the veggies had started to soften, I added the seasoning


and stirred it in. (The smell was incredible)


Next, I added the flour to the seasoned veggies.


And now some chicken stock to create a roux type sauce and let this simmer a while.


Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.




At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)


Started roasting the chiles, onion and tomatillos for the sauce.


I took the grilled chicken and gave it a good chopping.




Everything is ready so took the roasted items inside.


I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.


Now I added the chopped-up chicken, stirred and let it simmer.


Inside I skinned and seeded the chiles and added everything to the blender.


Stirred the chili and added the sauce to it.


I stirred this in and brought it inside and added the minced cilantro.


Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.





This was so delicious, and the heat profile was just right.

Thanks for looking.
Click to expand...
That looks amazing. It also looks like I'd have heartburn for a week! I always tell people the hottest salsa I like is ketchup.
 
K

kerpal_68

Senior
Dec 12, 2005
120,770
954
0
I would much prefer just to eat your chili over me attempting to make that but it looks amazing.
 
H

HUSKERFAN66

All-Conference
Dec 8, 2004
21,221
3,566
113
Der I've never made chicken chili before but I'm definitely going to attempt to replicate this masterpiece. Might have to wait for a cold day but I guess I could always make, taste and then freeze for later
 
D

DerHusker_rivals270018

All-Conference
May 29, 2001
12,936
1,761
0
huskerfan66 said:
Der I've never made chicken chili before but I'm definitely going to attempt to replicate this masterpiece. Might have to wait for a cold day but I guess I could always make, taste and then freeze for later
Click to expand...
As you can see, I made a huge batch, so I froze about half of it.
 
Rhule Szn

Rhule Szn

All-American
Nov 22, 2020
5,865
6,351
113
DerHusker said:
Post them here!

@huskerfan66 asked me to post mine so here it is.

This is to be my favorite, nice and healthy, 2-time Throwdown winning chili and is so delicious.

Here are most of the ingredients:




Recipe:

3 lbs. chicken, boneless breasts or thighs. (I used 5 boneless breasts, grilled & chopped)

2 tbsp. EVO

1 large yellow onion

1 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

1 Bell pepper, seeded & diced

2 tbsp. minced garlic

¼ cup all-purpose flour

2 tbsp. chili power

1 tbsp. chipotle chili power

1 tbsp. cumin power

1 tsp. salt

1 tsp. Mexican oregano

1 tsp. white pepper

1 tsp. black pepper

½ bunch fresh cilantro (minced)

3 (15.5 oz.) cans white beans (Drained & rinsed)

1 (15.5 oz.) can pinto beans (Drained & rinsed and only because I didn’t have a 4th can of white beans)

2 (15.5 oz.) can corn (Drained & rinsed)

3 (15.5 oz.) cans chicken stock

For the sauce: (all these were roasted (except the cilantro) before going into the blender)

15 small to medium tomatillos

2 Anaheim chiles, seeded & diced

1 Poblano chile, seeded & diced

2 Jalapeno chile, seeded & diced

½ yellow onion (quartered)

6 cloves garlic

½ bunch fresh cilantro

I cut the breast in half horizontally to give them more surface area for rub and grill/char marks. I rubbed them down with some Big Poppa Desert Gold rub.



I started the diced up the onion and chiles sautéing in my 8 qt. CI DO.


I started out grilling the chicken breast on the Redhead indirect.


Once the veggies had started to soften, I added the seasoning


and stirred it in. (The smell was incredible)


Next, I added the flour to the seasoned veggies.


And now some chicken stock to create a roux type sauce and let this simmer a while.


Once the chicken was close to being up to temp, I moved everything over the coals to really get them going with a nice char.




At this time, I poured myself a drink of Ardbeg Uigeadail to enjoy before dinner. (Yum!)


Started roasting the chiles, onion and tomatillos for the sauce.


I took the grilled chicken and gave it a good chopping.




Everything is ready so took the roasted items inside.


I now added in the beans, corn and chicken stock. Stirred and brought it to a boil.


Now I added the chopped-up chicken, stirred and let it simmer.


Inside I skinned and seeded the chiles and added everything to the blender.


Stirred the chili and added the sauce to it.


I stirred this in and brought it inside and added the minced cilantro.


Now I plated some into a bowl, added some sour cream and some cilantro for garnish along with a slice of corn bread.





This was so delicious, and the heat profile was just right.

Thanks for looking.
Click to expand...
@DerHusker - your posts really should come with some type of FDA warning....

"Opening this thread will add 3 to 4 pounds to your morning weigh in"...or something to that nature.
 
B

Baxter48_rivals204143

All-Conference
Sep 22, 2010
8,892
2,089
0
i smoked chicken thighs, legs, and breasts with a bbq recipe it really simple recipe, it turned out dam good. I brined the pieces for a hour in salt water then added the rub. Smoked them at 225 for 2 hours. If anyone is interested in the recipe I can post it .
 
B

Baxter48_rivals204143

All-Conference
Sep 22, 2010
8,892
2,089
0
cruelhalo said:
I smoked a few pounds of salmon and 8 lbs of chicken thighs and finished the weekend with smoked then grilled burgers. It will take me a couple of months to recover from the food coma.
Click to expand...
My wife has a great recipe for smoking salmon, my probably is I keep forgetting to have her pick a few up 🤭
 
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