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Thread: Camp Chef

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    Camp Chef

    Hey 2sac, have you tried this one yet on the smoker?
    Tri Tip steak, cooked like a brisket.
    Smoked till 160 IT, then wrapped in butcher paper and cooked till 200 IT.
    It was butter tender.
    Cooked in the smoker with green bean casserole and smoked baked potatoes.

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    Damn that looks tasty
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    As far as steaks, I've done reverse searing with thick ribeye and strip, and believe it or not skirt steak. I have been trying different times and temps with cut up chicken. Now that it's getting warmer out, I'm going to be experimenting more. This week I may do a smokey chili experiment. Figure I'll smoke all the peppers and onions and ground venison prior to adding them to the chili pot on the stove. Do 6 hours on the stove and then transfer the chili into a couple smaller pots back in the Camp Chef for the last 2 hours.
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    Have you tried over the top chili yet? Really adds a lot of flavor.
    I made brisket chili last fall with leftovers from a big brisket I smoked.
    I havent failed. Ive just found 10,000 ways that wont work. - Thomas Edison

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    Never even heard of it
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    Make your chili except leave out the meat. Put the chili on the bottom rack of the smoker in a pot. Form the raw meat into a loaf and put it on a rack directly above the pot. Smoke until the meat is cooked, then break the meat up into the chili. This way the drippings from the meat fall into the chili, the meat soaks up the smoke better and the chili has a chance to soak up smoke too.
    I havent failed. Ive just found 10,000 ways that wont work. - Thomas Edison

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    That's a thought. I'd probably use skirt steak since venison is so lean. The mexican grocer sells skirt steak already chopped.
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    Quote Originally Posted by 2sac View Post
    As far as steaks, I've done reverse searing with thick ribeye and strip, and believe it or not skirt steak. I have been trying different times and temps with cut up chicken. Now that it's getting warmer out, I'm going to be experimenting more. This week I may do a smokey chili experiment. Figure I'll smoke all the peppers and onions and ground venison prior to adding them to the chili pot on the stove. Do 6 hours on the stove and then transfer the chili into a couple smaller pots back in the Camp Chef for the last 2 hours.
    I have smoked ground elk and then fried it turned out pretty good. I’ve seen where the put a pot of chili on the smoker and done it whole
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    A non traditional roast to smoke. Boneless leg of lamb. Just threw it on. Rub is garlic, spicy mustard, olive oil, kosher salt, black pepper, rosemary, and thyme.
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    Just started her
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    Bacon wrapped largemouth bass, veggies, and fruit for desert. Made a bourbon caramel glaze for the fruit.
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