Category: Food

Crazy Hot Chicken Chili

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So last week we brought home some canned Ancho chilis. We had never cooked with them before, and thought we would cool chili with them…only to discover they are stupid hot.

So I waited a week…and until the wife was out of the house to do it.

Step 1. lightly oil a frying pan

Step 2. chop up 2 white onions

Step 3. add 1 1/2 tbsp of garlic

Step 4. fry them until the onions are lightly see through and then add a 28oz can of Ancho chilis cook for approx 5 min(apparently the heat opens up the chilis oil)

Step 5. use a blender and blend them together until they are a puree

Step 6. add a 28oz can of chopped tomatos to blender and mix in with the chili

Step 7. next add / mix in

2 tsp cumin

1/2 tbsp chipotle

2 tsp cinnamon

1/2 tbsp chili powder (you can probably skip this)

1/2 tsp salt

1 1/2 cups sour cream (NOTE: if you want it crazy hot…cut this to 1/4 cup of sour cream)

Step 8. pour contents of blender into a large pot, and add two 12oz cans of kidney beans and 1 cup of frozen corn.

Step 9. in another pan lightly brown chicken cut into 1/2 inch blocks and then add to chili mixture

Step 10. let it simmer on low/medium heat for 1 hour

It’s tasty…but will open pores and nasal passages shortly thereafter.

We bought a Traeger

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Rachel and I have been talking for the past few years about “getting a smoker”. With some many things going on, and such busy lives, it never seemed like the right time to do it…until now.

What else are we doing? Why not learn to do it right when we have nothing else to do?

So I returned to my “research phase” of smokers. I contacted the people that I know that have used smokers for years, as well as a couple of people that are new to it. The idea was to determine the pros and cons from people of varying experience levels so that I can go into this with as much knowledge as possible. The results determined that we should spend the money on a good unit, and not to buy one that’s too small (we might regret it).

There’s a lot to learn about smokers, and unlike BBQ’s the shapes and sizes really are a lot different.

There are vertical and offside style smokers. The offside style smokers tend to use wood pellets for fuel and smoke, while the vertical units seem to use more electric and propane usage.

Interestingly I kept reading that the vertical units might have a better heat range and moisture control…but I was really more interested in the offside smokers and their usage of pellets for smoke flavor.

After hearing about how you can’t go wrong with Traeger, and the amazing app they have (so amazing that other smoker brands recommend it). Then hearing how well built they are…I had to check them out…so I went and took a look at them over at Strodes Deli & BBQ in Brantford.

The very first determination was that the model we were looking at was smaller than I initially thought we would want…so we went a little bigger for our first unit. Our purchase wasn’t determined by “features” per se, but by the size of the smoking area.

Ultimately we settled on a Traeger Pro 575.

I would consider this to be a medium sized smoker, and as advertised…it fired right up and just did what it was supposed to do. The initial fire up was perfect with no issues, and and hour and a bit later we were good to start putting food on it.

Which is when I ran into a small issue with connecting the app to my grill and my wireless network. Yes…it’s actually a feature.

(warning IT speak to follow)

There are lots of people complaining about this one, and having gone through the same thing I think I’m able to explain it a little better now. So if you buy a Traeger grill that allows you to connect to your wifi (and you are having issues)…here’s what you’ll need in order to set it up successfully.

  1. a wireless G network running 2.4ghz
  2. a visible wireless name (no ssid hiding)
  3. a password to connect to your wireless
  4. an ios or google device with the Trager app loaded

When you open the app you’ll click to connect to your grill. It will ask you which wireless network you want to connect to which is where lots of people (including myself initially) get thrown off.

Accept the message that pops up, so that the grill will connect to your phone directly.

Think of it this way….the wireless unit on the grill doesn’t have a way for you to connect to your wireless network from the grill, so it connects to your phone. When you enter the information on your phone, you are likely creating a small file that the phone will then hand off to your grill (which will give it the login / password to connect to your network)…this is why the very first step is to connect from your phone directly to the grill.

When it gets to the next step…move indoors away from your grill and closer to your wireless network. This lets you phone get a stronger wireless signal for the first step…a firmware update.

I can’t belive there are firmware updates for a smoker…but there are. This will take approximately 5 minutes, but once it’s over…you can rename your smoker to a more civil name and then you are complete.

The Traeger is definitely a solid unit, although others will have more accessories that will come with them. It’s one of those items that I feel like the name is worth paying the extra little bit for.

Update April 27th,2020

I’m not even kidding with this one…but you can connect the Traeger 575 to your Alexa app so that you can control the temperature and get temperature updates with your voice. I’m NOT going to do this as the app works fine for me…but it’s hilarious to think that at some point down the road we can ask Alexa to fire up the grill and tell me when it’s ready to start cooking.

Bacon Sushi

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This recipe is super yummy 10/10 and is perfect for all ages of carnivore!

INGREDIENTS
10 slices bacon
2 tbsp. mayo
1 c. chopped tomatoes
1 c. shredded romaine
kosher salt
Freshly ground black pepper

DIRECTIONS
Preheat oven to 400ยบ. On a large baking sheet with a wire rack placed on top, line 5 slices bacon side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top. Lay the slices back down. Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips.

Bake until cooked but still pliable, 20 minutes.

Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap (helps for rolling!).

Spread a thin layer of mayo on top of bacon weave, then top with tomatoes (keep them on the bottom 1/3 for easier rolling) and romaine. Season with salt and pepper.

Starting from the bottom, tightly roll, then slice into bite sized pieces.