The Art of Building a Smoker and Preparing a Delicious Chili Sauce to Accompany it
The first step in building a smoker is to prepare the charcoal and wood. The narrator prefers to use coconut charcoal, which is a sustainable option, and has also included chunks of wood to add smoky flavor to the meat. To start the smoker, they place the coconut briquettes on one end and the chunks of wood on top. They then light the starter at the thin end of the charcoal pile, allowing it to slowly burn off as the smoker heats up.
As the smoker reaches a temperature of 275-300°F, the narrator sets the vents open wide, allowing the smoke to flow through the grill. This is where the magic happens, and the meat begins to absorb all those lovely smoky flavors. The next step is to prepare the chili sauce that will accompany the smoked ribs. To do this, they start by cooking bacon in a pan over low heat until it's crispy.
With the bacon ready, the narrator turns their attention to the vegetables. They dice up a red onion and slice garlic very thinly, adding it to the pan with the bacon. Next, they add jalapeno peppers, seeds removed, as well as some diced vegetables to continue cooking them until they're almost translucent but not yet caramelized. The goal is to cook the vegetables just enough to bring out their natural sweetness without overcooking them.
The puree mixture is then added to the pan, using chipotle adobo and dried ancho chilies soaked in water to create a rich and complex sauce. The narrator blends the ingredients together until smooth and then adds cocoa powder and chili powder to give it that perfect balance of spices.
To complete the chili sauce, they pour in beef stock, strong coffee, and beer (or alternative beverage), stirring well to combine. A pinch of Sicilian oregano is added to finish off the flavor profile. The mixture is then simmered over low heat for about an hour, allowing all the flavors to meld together.
While the chili sauce simmers, the narrator turns their attention back to the smoker. They place the smoked ribs on a grill set away from the direct heat, where they can absorb even more of those delicious smoke flavors. The ribs are cooked at a simmering temperature of 375°F for about an hour and a half, or until they're tender and fall-off-the-bone.
As the chili sauce finishes its last stages of cooking, the narrator takes it off the heat and lets it cool slightly before serving. To finish it off, they add some grated cheddar cheese, chopped cilantro, scallions, and a dollop of Crema on top of the ribs. The result is nothing short of spectacular – a dish that's both tender and flavorful, with all the perfect balance of spices and flavors.
The final touches are the key to making this recipe truly special. A sprinkle of cheddar cheese adds a nice tanginess, while the chopped cilantro provides freshness and crunch. The Crema adds a rich and creamy texture, balancing out the spiciness of the chili sauce. And let's not forget that gorgeous bowl of chili sauce itself – with its deep red color and complex flavor profile, it's truly a masterpiece.
In conclusion, building a smoker and preparing this delicious chili sauce are two separate but equally important parts of creating an unforgettable dining experience. By following these steps and tips, anyone can create their own mouthwatering smoked ribs to accompany the perfect bowl of chili sauce. So go ahead – fire up that smoker, grab your apron, and get ready to indulge in a culinary adventure you'll never forget!
"WEBVTTKind: captionsLanguage: ensmoked brisket chili first things first brisket about 1 inch cubes you don't have to be perfect this is chil it's going to be a little bit on The Rustic side inspired by Texas so we have the brisket cubed to that I'm going to make a little spice rub we have cumin coriander cayenne and a little bit of papra and to this I'm going to put in a nice big pinch of kosher salt um Okay so so beef is going to go in with the spices we are going to give this a very quick toss and then I will show you how we're going to build the smoker to kind of maintain that 275 300° heat over here I have no coals on our Grill yet so we're going to take off the top here I have I like using coconut charcoal it's a sustainable charcoal so these are coconut briquettes we also have some chunks of wood and we're going to start thin and then kind of build the pile up as we go and we're going to place the chunks right on top I'm going to set my starter on the thin end we're going to light the starter and then it's just going to slowly start to burn this off so we're going to come up to that temperature and then it's going to take about 30 minutes or so to smoke the meat this is kind of a a simpler snake method go back on we're going to set this away from the heat we are going to put our meat right on there we're going to spread the meat out put the lid down I'm going to let my vents open up pretty wide on this and this is going to cook for about 30 minutes so to make the chili sauce we have some bacon these were big lardone Bacons cut into big chunks this is going to go into that pan all right so we are going to start dicing up our vegetables and you're using a red onion but I'm using a red if you whatever onion you have in your kitchen with all right so onions are done garlic I'm just going to slice very thin all right jalapeno we are going to take the ribs and the seeds out of half of these so it's like you're mildly spicy all right so bacon is ready onions are going to go in first jalapeno put that garlic on the top because that cooks the fastest pinch of salt so I'm going to move this off the high heat I'm going to move it forward a little bit cuz I just want these vegetables to become almost translucent not caramelized so I am not going to blast them over high heat time for our puree so the puree comes together pretty easily I have some Chipotle adobo here we're going to use about two Chipotle out of here I also have two dried ancho chilies uh soaking in water to one soften up two they give us this little liquidy broth that's great that we're going to use I'm going to take my two anchos and then about a cup of this liquid because the liquid is almost like liquid gold here and we'll reserve some of this liquid in case we need some later for the chili two of the Chipotle in Adobo so to this I have cocoa powder and chili powder and now we Buzz till it's smooth so this comes to the front we are going to pour in our Blended spice mixture oh everybody get out of there so to add to this I have beef stock I have some very strong coffee so it could be strong coffee or espresso and then whatever your favorite beer is so I'm going to pour that in my blender to make sure that I get out all the goodies coffee in there and our beer if I didn't want to use alcohol could I use something else in here yeah you could use just add a little bit more stock we're going to give this a stir I'm going to take a little bit of our Sicilian oregano and we're just going to give it a little Shake till we get two teaspoons or so move this back over the high Heats this is going to come up to a simmer that base is simmering right now it looks beautiful we have cooked our meat to 140° for about a half half an hour you can see it's taking on some of that color uh it gets that nice kind of smoky burnish to it and this is going to go right in to our broth and we're going to cook it till it's tender so I'm going to have the grill going here at about a simmer I'm going to keep it off the heat it's going to be about 375° just kind of simmering away it's going to take an hour hour and a half until it gets tender lid goes back on the chili is looking Divine it all comes together you got that meat the sauce there's no tomato product in here but it does look tomatoey because of all those lovely chilies that are in there does very stewy so I am going to take a little bit of that Crema I'm going to take some nice chunks of avocado scallion and I am going to hit it with some cilantro plumes and then just grate a little bit of cheddar on top gosh that's gorgeous what it gorgeous right love it all right that is so good wow forsmoked brisket chili first things first brisket about 1 inch cubes you don't have to be perfect this is chil it's going to be a little bit on The Rustic side inspired by Texas so we have the brisket cubed to that I'm going to make a little spice rub we have cumin coriander cayenne and a little bit of papra and to this I'm going to put in a nice big pinch of kosher salt um Okay so so beef is going to go in with the spices we are going to give this a very quick toss and then I will show you how we're going to build the smoker to kind of maintain that 275 300° heat over here I have no coals on our Grill yet so we're going to take off the top here I have I like using coconut charcoal it's a sustainable charcoal so these are coconut briquettes we also have some chunks of wood and we're going to start thin and then kind of build the pile up as we go and we're going to place the chunks right on top I'm going to set my starter on the thin end we're going to light the starter and then it's just going to slowly start to burn this off so we're going to come up to that temperature and then it's going to take about 30 minutes or so to smoke the meat this is kind of a a simpler snake method go back on we're going to set this away from the heat we are going to put our meat right on there we're going to spread the meat out put the lid down I'm going to let my vents open up pretty wide on this and this is going to cook for about 30 minutes so to make the chili sauce we have some bacon these were big lardone Bacons cut into big chunks this is going to go into that pan all right so we are going to start dicing up our vegetables and you're using a red onion but I'm using a red if you whatever onion you have in your kitchen with all right so onions are done garlic I'm just going to slice very thin all right jalapeno we are going to take the ribs and the seeds out of half of these so it's like you're mildly spicy all right so bacon is ready onions are going to go in first jalapeno put that garlic on the top because that cooks the fastest pinch of salt so I'm going to move this off the high heat I'm going to move it forward a little bit cuz I just want these vegetables to become almost translucent not caramelized so I am not going to blast them over high heat time for our puree so the puree comes together pretty easily I have some Chipotle adobo here we're going to use about two Chipotle out of here I also have two dried ancho chilies uh soaking in water to one soften up two they give us this little liquidy broth that's great that we're going to use I'm going to take my two anchos and then about a cup of this liquid because the liquid is almost like liquid gold here and we'll reserve some of this liquid in case we need some later for the chili two of the Chipotle in Adobo so to this I have cocoa powder and chili powder and now we Buzz till it's smooth so this comes to the front we are going to pour in our Blended spice mixture oh everybody get out of there so to add to this I have beef stock I have some very strong coffee so it could be strong coffee or espresso and then whatever your favorite beer is so I'm going to pour that in my blender to make sure that I get out all the goodies coffee in there and our beer if I didn't want to use alcohol could I use something else in here yeah you could use just add a little bit more stock we're going to give this a stir I'm going to take a little bit of our Sicilian oregano and we're just going to give it a little Shake till we get two teaspoons or so move this back over the high Heats this is going to come up to a simmer that base is simmering right now it looks beautiful we have cooked our meat to 140° for about a half half an hour you can see it's taking on some of that color uh it gets that nice kind of smoky burnish to it and this is going to go right in to our broth and we're going to cook it till it's tender so I'm going to have the grill going here at about a simmer I'm going to keep it off the heat it's going to be about 375° just kind of simmering away it's going to take an hour hour and a half until it gets tender lid goes back on the chili is looking Divine it all comes together you got that meat the sauce there's no tomato product in here but it does look tomatoey because of all those lovely chilies that are in there does very stewy so I am going to take a little bit of that Crema I'm going to take some nice chunks of avocado scallion and I am going to hit it with some cilantro plumes and then just grate a little bit of cheddar on top gosh that's gorgeous what it gorgeous right love it all right that is so good wow for\n"
