The Texas BBQ Forum

Smokin up da hood


Used this stuff 50/50 venison/pork - A friend gave me the John Henry's ET Chili mix. Pretty good stuff.


Sauteed the onions and garlic directly on the lump then started started browning the meat on the lump - pecan for smoke


Everyone in the pool and simmered for about an hour


Excuse me while I get another bowl

Love Chili! Great job EH.

Larapin lookin' Chili there, EH. I could use a couple of heaping spoons full on my scrambled eggs this morning?

Great! Your pork chili is very good. I just see the photos but I want to eat them. It's very meticulous to cook this chili.

Oh man, I have some ground venison in the freezer. You might've helped me make up my mind as to what I should do with it.

Home run!


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