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Japhy wrote: ↑Sun Oct 18, 2026 4:25 am
Mr Z, did you get a buffalo?
Hatch Chili improves damn near everything
I buy buffalo semi often and make blue cheese buffalo burgers
Havent tried it with green chilies
No. My local meat processor friend called me and said that he had a buffalo processed that the owner never returned and claimed. So, he sold me the meat at half price of processing.
Buffalo is good. But, not enough that I would pay the price to shoot one. It doesn’t taste any better than beef cattle. But, at half price of processing…….it was cheaper than cow!
Talent hits a target no one else can hit; Genius hits a target no one else can see.
How did Texans get to decide that THEY and ONLY they, were the sacred keepers of what's chili (or BBQ), and what's not?
Texans don't like beans in their chili, BIG FREAKIN DEAL. There are a lot more non-texans than Texans.
Goes well with an axiom I love sharing...
You can always tell a Texan, you just can't tell 'em much"
"Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it." - Samuel Clemens (aka Mark Twain)
GrapeApe wrote: ↑Mon Oct 19, 2026 4:52 pm
How did Texans get to decide that THEY and ONLY they, were the sacred keepers of what's chili (or BBQ), and what's not?
Texans don't like beans in their chili, BIG FREAKIN DEAL. There are a lot more non-texans than Texans.
Goes well with an axiom I love sharing...
You can always tell a Texan, you just can't tell 'em much"
Uhh...it was the TX guy that posted the chili soup...
GrapeApe wrote: ↑Mon Oct 19, 2026 4:52 pm
How did Texans get to decide that THEY and ONLY they, were the sacred keepers of what's chili (or BBQ), and what's not?
Texans don't like beans in their chili, BIG FREAKIN DEAL. There are a lot more non-texans than Texans.
Goes well with an axiom I love sharing...
You can always tell a Texan, you just can't tell 'em much"
Cause thats the way it is. If its got beans in it its soup!
If its other than beef its grilled whatever.
Arthur Bryant did bring Texas BBQ north to KC where there were native hickory trees which soon replaced the need for too much pepper in the recipe. So thats still BBQ
