Evilo Blog — smoked

Smokedelic Chili Baby! 0

A mouth-watering, smoked chili the whole family will love.

Ingredients:

2 lbs. ground beef 
3- 14.5 oz. cans of diced tomatoes 
1- 15.5 can of dark kidney beans 
1- 16oz. can of pinto beans 
1 large white onion, diced 
1 red bell pepper, diced 
1 green bell pepper, diced 
3 roasted red chilis, diced 
1 tsp. Fleur de Sel sea salt 
3/4 cups Italian Lambrusco Red Wine Vinegar 
3 cloves Chipotle marinated garlic, diced 
1 tbs. Garlic infused olive oil 
4 tbs. Blackened Seasoning 
2-3 Hickory smoking chunks 

Directions:

1. Fire up your Big Green Egg to 250 degrees. 
2. Once your Egg has reached 250 degrees, add your hickory smoking chunks and place your convEGGtor inside. 
3. Once your grill has reached 250 degrees with the convEGGtor in place, place your Dutch oven on your cooking grate. 
4. Add your garlic olive oil and onions to the dutch oven. Saute for 2-3 minutes, then add your bell peppers, roasted chilis, and your garlic cloves. 
5. Once the vegetables are soft, add salt and pepper to taste, then bring to a simmer. 
6. Add your Lambrusco vinegar, pinto beans, kidney beans, and diced tomatoes. Stir until combined. 
7. Knead the ground beef and blackened seasoning together, then roll into a large ball.
8. Place a perforated cooking grid on top of your dutch oven, then place your meatball in the center of your perforated cooking grid. 
9. Smoke at 250 degrees for about 3 hours, or until the meatball reaches 140 degrees internally. 
10. Remove the meatball and perforated cooking grid. Chop your meatball into small chunks, then add it to your dutch oven. Stir until combined. 
11. Smoke for an additional hour, stirring occasionally. 
12. Top your chili with shredded cheese or chives, serve, and ENJOY!

Drunken Jerky 1

Whiskey and Beef: A Match Made In Heaven

Ingredients:

1/2 cup Brown Sugar 
1/2 cup Jack Daniels Tennessee Whiskey 
1/2 cup soy sauce 
1/2 cup Italian Lambrusco Red Wine Vinegar 
1 tablespoon Worcestershire sauce 
4 drops liquid hickory smoke 
Round Eye Roast 
4-5 Hickory Smoking Chunks

Directions:

1. Take your roast and cut in in half lengthwise, then proceed to take each half and cut it into strips, about 1/6" pieces. Set aside. 
2. In a gallon freezer bag, add all of your ingredients (minus the meat strips) and mix throughly. Allow mixture to rest for at least 10 minutes. 
3. Add the meat strips to the ziplock bag and mix until all strips are throughly coated.
4.Remove the air from the bag, seal it, and then place it in the refrigerator for 24 hours to allow the meat to marinate. While the meat is marinating, be sure to work it around in the bag every few hours so the marinade is fully incorporated. 
5. Take the Stainless Steel Cooking Grate off of your Big Green Egg. Set aside. 
6. Add the charcoal to the Big Green Egg and open the vents. Once the grill has reached around 350 degrees, close your vents to about a 1/4" opening, add your smoking chunks, and allow the temperature to come down. The target dome temperature is between 180 and 200 degrees. Anything over 210 degrees and the meat will cook too fast. 
7. Take your Stainless Steel Cooking Grate and lay the meat strips on it. Once the strips has been laid out, place the Grate inside of the Egg. 
8. Every hour to hour and a half, flip and rotate your jerky pieces so that all the pieces cook evenly. 
9. Your jerky should take 5 and a half to 6 hours to finish. You will know that the jerky is done when a slice is bent and it cracks, but doesn't break apart completely. 
10. Once you've finished your jerky, let it cool and then place it in ziplock bags for storage. The shelf life of your jerky is about a week unless you vacuum seal it.