Smoky Barbecue Chili Food

BROOKLYN CHILI BURGERS WITH SMOKY BARBECUE SAUCE WITH OIL AND VINEGAR SLAW

Steps:

• Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes.
• Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.
• Preheat a grill or griddle to medium.
• Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers.
• Serve the burgers on slider rolls topped with pickle slices and the slaw.

SMOKED PORK BUTT WITH SWEET AND SMOKY BBQ SAUCE AND BRUSSELS SPROUTS WITH THAI CHILI VINAIGRETTE

Steps:

• For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour.
• Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings)
• For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner.
• Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining
• In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps.
• In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined.
• Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out.
• Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside.

SMOKY BARBECUE CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
• Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
• Place half of the chile mixture in a blender.
• Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
• Pour into a medium bowl and repeat procedure with remaining chile mixture.
• Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
• Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
• Add chile mixture and beef to pan.
• Stir in tomato puree and remaining ingredients except beans; bring to a boil.
• Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
• Stir in beans; cook 15 minutes.
• Garnish with sour cream and chopped green onions, if desired.