welcome chili cookers

[bubbaschili]

been looking over the forms and see a cpl of chili cooks i know blackgold and i don't think i ever meet last stand chili but we all got red gravy running thru our veins.....good to see yall

bubba out

[PcolaHot]

Morning Bubba.:mouthonfire:

[AlabamaJack]

Bubba...I have not quite perfected the taste I am looking for yet so I have not started cooking competitively. I will have to puree all the stuff I put in my chili...I like to use only fresh ingredients and supply the chili powders from peppers I have grown myself. Just makes me feel like I have accomplished something. Another thing that will hurt me is I use Italian Sausage, Chorizzo, Ground Pork, and Chili Grind Round for mine. I suppose if it has only sauce and meat that is the requirement. I don;\'t think CASI says you have to use beef do they?

[cheezydemon]

Not to mention the fresh powders taste better AJ! Good for you, it will pay off.

[bubbaschili]

meat gravy no fillers... the full rules are available at www.chili.org

[Pam]

good to see yall

bubba out


You never come out and play anymore.



*~pout~*

[AlabamaJack]

meat gravy no fillers... the full rules are available at www.chili.org


I kinda know the rules Bubba...several of my friends here cook in CASI...matter of fact, Dee Palmer placed 2nd overall in chili 2 or 3 years ago. I have been to Terlingua twice as a spectator and had a rather large time both years. Whiskey Flats Rocks...

I have talked to them and found out the way to make my chili the way I like to make it...I will take all my ingredients other than the meat and put them in my 3/4 HP cuisenart food processor and puree it before I cook....no floaters that way but I will be able to use fresh onion, fresh tomatos, heck...fresh everything....

[bubbaschili]

sorry bout that jack...didn't mean in anyway you didn't know...was just trying to help.

to me taking everything fresh and puttin the spurs to em sounds super great and i would love to try it...fun thing about cookin chili is trying to find out what 12 different people want and making them happy.

[bubbaschili]

You never come out and play anymore.



*~pout~*

i stop in usualy every day....i have a major brown thumb and cant grow plants at gunpoint. so most of the time i just wait around until someone says something about chili......or hot wings....looooooooooove hot wings.

gonna be cooking in south carolina in a cpl of months.

[AlabamaJack]

sorry bout that jack...didn't mean in anyway you didn't know...was just trying to help.

to me taking everything fresh and puttin the spurs to em sounds super great and i would love to try it...fun thing about cookin chili is trying to find out what 12 different people want and making them happy.

I understand Bubba....didn't take offense at all...

you may get 12 this people that like it hot with a lot of aftertaste, then next week no one wants that much aftertaste...

What is the judging criteria...aroma, color, texture, taste, after taste...that means a well rounded chili...

Keep on cookin' that chili Bubba....its all good...

[chiliman]

Hey Bama, the young lady who won At whiskey flats in 06, Dana Plocheck (spelling?) used ground meat. So that proves that the ground meat gang like youand I have a shot.

I say get out there and compete before you get exactly what you think you want. You will get a huge amount of feedback and might be able to hone your recipe quicker.

Hey Bubs!!! Hope all is well! I have been busier than the perverbial one legged man in the booty kickin contest so have not been able to carve out much time for competing. I WILL be in G-boro in May, but that is the only one I can say with any surity.

[AlabamaJack]

Hey Bama, the young lady who won At whiskey flats in 06, Dana Plocheck (spelling?) used ground meat. So that proves that the ground meat gang like youand I have a shot.

I say get out there and compete before you get exactly what you think you want. You will get a huge amount of feedback and might be able to hone your recipe quicker.


The word among my CASI friends is that more and more ground meat is winning.

If I were not in this band I am, I would probably be already cooking...but with working a full time job and playing between 90 and 100 gigs a year, time is kinda precious. I am planning on having somewhere around 200 pepper plants this year and if I give them the TLC they deserve, I will almost be on a negative time scale...:lol: I reckon I can cut back on my sleep......