Barbecue on Winter Vacation
Copyright © 2009 BDT Enterprises, LLC - All Rights Reserved
How about this for a motley crew out for a winter vacation!!
Honey, we're not in Kansas anymore...
Can you say comfort food? That's what cooking for a winter vacation is to me, and since we have covered a lot of actual barbecue on other
pages of this website, I am going to suggest a couple of other favorites of mine. When you come in from a cold day outside, nothing hits the
spot better than a warm soup or chili. Check out these recipes below for some of my favorites!
Big Daddy T Chili with Ground Beef        

2.5 lbs        beef, ground chuck
2        onions - chopped
6        garlic cloves, crushed
1        red bell pepper, chopped
3        stalks celery, chopped
2 cans        tomatoes, Rotelle original mix
2 cans        broth, chicken, 14 oz each
12 oz        Beer, your choice, recommend mild like   Budweiser
1 tsp        salt, Kosher
1 tsp        black pepper, coarse fresh ground
4 tsp        Ancho chile pepper
1.5 tsp        Cumin
1 tsp        Cayenne
1/4 tsp        cinnamon
1/4 cup        brown sugar, dark
3        peppers, Chipotle, in Adobo sauce, minced/chopped
2        peppers, jalapeno, seeded and chopped
4 cans        beans, kidney, Dark Red,15 oz, drained and rinsed
1        peppers, habanero, seeded and chopped
2 oz        chocolate, dark
Brown beef in stock pot. Move to the sides of the pot and saute the onion, bell pepper, celery, garlic, Chipotle peppers and jalapeno peppers
until soft, about 6 minutes. Then combine all ingredients. Simmer onm low heat for 1 hour or until desired consistency is reached after 1 hour.
For best results set cooled chili overnight in refrigerator, then slowly bring to a simmer the next day.
Big Daddy T’s Texas Chili
Warning: This chili is spicy hot and is not recommended for the faint of heart.

3 packs Beef Stew Meat - cut into 1x1 or 1/2x1/2 squares
6 tablespoons Ancho Chili powder
5 tablespoons flour
¼ cup brown sugar
1-1/2 teaspoon cumin
1 tablespoon Oregano
2 cloves garlic
1 onion, medium, chopped
3 celery stalks, chopped
1 red bell pepper, chopped
3 cans beef broth
1 12 oz beer, mild like Budweiser
2 can Ro Tel Original diced tomatoes & Chiles mix
3 Habanera peppers, seeded & chopped
3 Jalapeno peppers, seeded & chopped
Olive oil
Salt, to taste
Pepper, to taste

Brown meat in olive oil, salt & pepper.
Put Garlic, Onion, Celery, Bell Pepper, Habanera & Jalapeno peppers in, cook for 5
Add Cumin, Oregano, stir
Add Chili powder, flour & stir to thick paste
Transfer to crock pot
Slowly add the beer and then the beef broth, 1 can at a time, to desired liquidity
Add brown sugar
Add salt & pepper, to taste, if desired
Boldly simmer for 30-45 minutes
Turn off, let cool
Refrigerate overnight
Place in crock pot, cook on low/medium for 5-6 hours

Serve with ice cold beverages and corn chips.
Minnesota Wild Rice Soup

2/3 - cup        Minnesota Wild Rice
2-1/2 - cups        water, cold
4        Chicken Bouillon cubes
1/2 cup         Butter, unsalted
1        Onion, finely chopped
1/2        Green Pepper, finely chopped
2        Celery stalks, finely chopped
4        Mushrooms, large, sliced
1 - cup        Flour
3 cans        Chicken Broth
1 pint        Half & half
Black Pepper, freshly ground

Bring water, rice and boullion cubes to a boil.
Cover and simmer 45- 60 minutes. Melt the
butter in a large pot and saute the onion, green
pepper, celery and mushrooms for 5-10 minutes.
Add the rice mixture to the vegetables. Stir in the
flour and then add the chicken broth. Stir
continously until blended. Add the half&half, salt
and pepper. Heat thoroughly and serve.
Go to: Recipes
Brotha K's Damn Good Crawfish Chowder

1 stick        Butter
2 packs        crawfish tails, frozen
1 pint        milk, whole
1 pack        cream, cheese, softened
1 can        cream of mushroom soup
2 cans        cream of potato soup
2 cans        corn, whole kernel
1 lb        crab meat
1/2 sm bottle        clam juice
1 TBLSP        Garlic salt
1 TBLSP        Pepper
2 TBLSP        The Spice Hunter Cajun Creole Seasoning
Tony Chachere's Creole Seasoning - to taste        

Combine all ingredients except the crawfish and corn. Simmer and cook down for about 30
minutes. Add crawfish and corn, cook for another 10 minutes and check for seasoning…for
more seasoning lightly add Tony's and all is good.
"Can be served as chowder, but I like mine
over some white rice with about 8 shots of Tabasco or Louisiana hot sauce. It is more
filling." -- Brotha K
Oh my, my.  "Brotha K's Damn Good Crawfish Chowder" all I can say is the man knows his food! This was without a doubt one of the best
dishes I have had the pleasure to cook. Spicy, filling, and in winter, made on a cold day,
what a treat! It is creamy and rich with just the right
amount of spice. You could make it spicier, but do it to the original first so you can see how good it is.

My advice is to make it early and often! It is worth the time and effort, though it does not require a great deal of either one. The only specific
advice I will offer is to go to the trouble of finding the best crawfish you can get, and use the best kind of crab you can afford. I know the crab can
make the dish get pretty pricey, so don't fret it too much - I have made it now with the least expensive claw meat and it was still
"Damn Good"!
Damn Good Chowder!