With the Bartels Harley-Davidson Chili Cook Off just a month or so away, I need to train up. This year I’m bringing Pickapeppa sauce into the mix (literally) with a Jamaican twist on chili. Some might call it blasphemy. Tasty, tasty blasphemy.
Step one is creating a baseline, of course. This is where I put together the basic ideas, guinea pig them on whoever’s around, and adjust (or toss out) as necessary. Using some leftover pulled pork with no rub or sauce on it, I made this version of jerk chili. It’s about as basic as it gets with pre-made rub and canned sauce ingredients. Now that I know it works, round two will be more elaborate with my own rub, some tweaks to the liquid equation, and another change or two to personalize it.
Latest posts by Mark Masker (see all)
- Orange Chicken with Sundried Peppers - 08/03/2021
- Dude, Seriously Launches World’s First Hot Sauce Vending Machine - 08/02/2021
- Black Bean and Cream Cheese Enchiladas | Byron Bay Chilli Co - 07/30/2021