It wasn't Chef Boyardee, was it?:laughing: As much of their stuff as the grocery stores stock, someone must really like it, especially kids, I'd guess. But I can sure do without their products myself; just doesn't suit my taste.
Yep, Chef Boyardee anything, Chun King "divide and concur", and Wolf Brand chili are all just over-priced cans of YUCK! I've tried and tried to make some burritos using Wolf Brand chili and can't get anything acceptable without adding spices, refried beans, and cheese. Even with all that, the best one I made was smothered in my homemade salsa. I think I'd probably been better off just having tortilla chips to dip in my salsa. My Wolf Brand is on the shelf waiting for a hot-dog opportunity. Sorry two-bit-score, if you like it, more power to you. However, I agree with Bird and FG that WB is never something I'd put in a bowl and waste good crackers with.
I've got all my fixin's for chili. I thought I'd make it this week, but my meds have made my mouth so sore I cannot bear spicy foods. I'll have to wait until between Christmas and New Years to make up my pot-o-red chili. When I do, I'll try to take pictures of all the ingredients and each major step along the way. I even have fresh poblanos and dried chili peppers to add instead of chili powder. Cumin is the primary spice that gives chili it's flavor. That and fresh ingredients should do the trick.
Rain, rain, glorious rain! Yesterday morning, early, we got 1/4" from several showers that moved over. They didn't make it very far south, but the ground here was very wet. Last night, we got 1-3/4" and it is still showering some. The rain was so nice on my metal roof this morning that I got up for a potty call and then went back to bed and fell soundly asleep. 10:45 folks! That's the latest I've slept in years.::ashamed: But hey! Since I got up to go to the potty, can that just be called a morning nap?
Yesterday, I drove down to Decatur, Tx to our Wise Electric Coop office. Their "briskets for charity" function every year is just too good to pass up. I picked up my two briskets and a ham plus made a small extra contribution since it's for charity. You pay in the business office and then drive around to their maintenance yard where they have two big (huge) smokers set up. There was one rather large fellow there (6'6" and about 300 lb). He encouraged me to stay in the car because it was a bit muddy, but I wanted to see inside the smokers just so I'd have a mental picture of all those briskets in there. They were all covered in foil, but there must have been 100 briskets. What a sight! Each brisket was huge. As he picked up my briskets to put into individual aluminum pans (gigantic 12" x 20"), the juices just came flowing out the bottom. The inside side of my car smelled like a BBQ delivery vehicle.:licking: The pit-master was so helpful and so jolly that I thought he'd look great in a big Santa suit. He really made me feel like his only customer.
I drove home with the briskets and ham. Since they were still hot and steaming, I decided there was no better time to deliver the Christmas gift to my neighbor. I needed to make a Walmart run, so I wrapped the brisket pan in new foil and took it to the neighbor. To say they were shocked is putting it mildly. When I walked in with the brisket, their eyes got as big as saucers. This is the same neighbor who brought us the big pan of delicious cinnamon rolls earlier in the week. I needed to get going to Walmart, so I excused myself and headed out. About half-way to Walmart, my cell phone started going crazy. Since it was noon, they had decided to slice some of the brisket and try it. My text message was full of OMGs and WOWs. I could not wait to get back home and sample our tasty "little" morsel.
After Walmart, I got home and found my wife had not done anything with the brisket. She was making cookies, so our counters were filled with delightful little "fat pills" all calling my name. I resisted and only had one coconut macaroon. After finishing that, I told my wife that I wanted to section the brisket so it would be in more manageable pieces. I cut 1/3 off the end and discovered it was so tender and juicy that only a very sharp knife would cut it without tearing the meat loose. I put the section on a cutting board and trimmed away the fat before slicing. I had to carefully slice to keep from turning slices into chopped brisket. It was just incredibly tender and juicy. My wife commented that she had never seen a brisket so juicy. That grill master must really know his business. The meat was just perfect. After having a sandwich, I had to go back for 2nds and eat a few more heavenly sliced slabs.YUM!
I apologize for this being such a long post. I haven't posted much in the last few days because I just haven't felt my best. I guess I saved up a lot. Oh well, you all know I'm long winded anyhow.
