Texas Red

Any food other than BBQ or Grilled.

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CaptJack
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Texas Red

Postby CaptJack » Wed Mar 29, 2017 4:29 pm

Texas Red
made with Top Sirloin & Leg of Lamb
slow cooked in the dutch oven
in the oven for 3 hrs
I used chili powder..
wish i had gone to the store to get fresh chilis
good... but could have been better

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Kiwiruss
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Re: Texas Red

Postby Kiwiruss » Wed Mar 29, 2017 4:49 pm

What ratios are you using and is it minced up, all new to me , spices?? Looks like I'd eat it though. The heading Texas red gave me a flash of a bright red chilly, wife just picked some California grim reaper chillies in the weekend.

Russ
Be different.......we love different. :happ:
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CaptJack
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Re: Texas Red

Postby CaptJack » Wed Mar 29, 2017 5:06 pm

Russ
I used my coarse blade on my grinder to keep the meat chunky
especially since i planned on the long slow cook in the oven
both the beef and lamb were totally lean, no fat
i browned the meat & the onion in 2 tbls of bacon grease
i only used 2 tbls of chili powder, could have used 1 or 2 more
because i used 1 tbls of a spice mix
1 tbls of cumin
1 tbls of Piquin pepper instead of cayenne pepper, for the heat
1 diced sweet onion
2- tbls of minced garlic
2- 12oz brown ales for the liquid
2- small cans of tomato sauce

it was good, the meat was very tender from the long slow cook
it just didn't have as much chili pepper flavor as i like
..my chili is always better when i use fresh chilis instead of the powder

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Kiwiruss
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Re: Texas Red

Postby Kiwiruss » Wed Mar 29, 2017 5:14 pm

Many thanks, completely different to what I imagined. :D

Russ
Be different.......we love different. :happ:
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woodenvisions
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Re: Texas Red

Postby woodenvisions » Wed Mar 29, 2017 5:19 pm

2 bowls for me please [GRINNING FACE WITH SMILING EYES][GRINNING FACE WITH SMILING EYES]

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OldUsedParts
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Re: Texas Red

Postby OldUsedParts » Wed Mar 29, 2017 6:03 pm

If I fix another Ripper would you pour about a cup over it and I'll just eat it with a fork :tup: :salut: :cheers:
OUP

" Country by choice, Texan by the Grace of God "
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Sailor Kenshin
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Re: Texas Red

Postby Sailor Kenshin » Wed Mar 29, 2017 6:16 pm

Looks gooooood! Lamb, really? Interesting, we've never tried that.
Moink!
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Down_South
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Re: Texas Red

Postby Down_South » Wed Mar 29, 2017 7:53 pm

I see no beans....thank you.
~Aaron
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bsooner75
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Re: Texas Red

Postby bsooner75 » Wed Mar 29, 2017 9:03 pm

That is chili!


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Williep
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Re: Texas Red

Postby Williep » Thu Mar 30, 2017 1:53 am

:cheers: :salut: :cheers: :salut: :cheers: :salut:
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CaptJack
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Re: Texas Red

Postby CaptJack » Thu Mar 30, 2017 10:49 am

OUP thought you would appreciate this

3 pork tamales
with the Texas Red over the top
with cheddar
nuked
with pico

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OldUsedParts
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Re: Texas Red

Postby OldUsedParts » Thu Mar 30, 2017 11:39 am

I love it when you hurt us like that :tup: :salut: thank goodness I have a belly full of Wings to help curb the pain - - - Chili's on the list fo sho :cheers:

BUMP: Capt'n that's ?almost? too purdy to eat :whiteflag:
OUP

" Country by choice, Texan by the Grace of God "
JustinCouch
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Re: Texas Red

Postby JustinCouch » Thu Mar 30, 2017 8:16 pm

I've never made red before, never had it either. I can't wait to try it. One question though, do you get a metallic taste from the cast iron? When I used to use my Dutch oven to make anything tomato based I would get a metallic taste. Just asking.
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Kiwiruss
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Re: Texas Red

Postby Kiwiruss » Thu Mar 30, 2017 8:36 pm

Lol, Justin, asking for a friend, there was an hilarious thing on fb the other day, and at the end it said asking for a friend,lol. I can't put it on here, but it was darn funny, you just reminded me of it,lol. :whiteflag: :whiteflag:

Russ
Be different.......we love different. :happ:
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Down_South
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Re: Texas Red

Postby Down_South » Thu Mar 30, 2017 8:51 pm

CaptJack wrote:OUP thought you would appreciate this

3 pork tamales
with the Texas Red over the top
with cheddar
nuked
with pico

Image

Image


Holy, Holy, Holy...that's the first hymn in the Baptist cookbook....I mean hymnal.
~Aaron

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