Weary of the usual tailgating fare? Whether you party on the asphalt or in your backyard, we have the perfect antidote for “wing fatigue”: Smoked Pork Chili Verde.

Forget the usual hot dogs and hamburgers. This smoky, slightly spicy pork chili brings something different to the party, and it won’t cost a fortune.

This recipe—one of our favorites—was developed when we were blessed with an abundance of fire-roasted green chile peppers at a session of Steven’s Barbecue University. Meaty country-style pork ribs (not ribs at all, but a well-marbled cut from the shoulder) were smoked and helped turn these peppers into a dish that could feed more than 50 attendees. The recipe has since been adjusted to feed 12.

Happily, the chili benefits from an overnight rest in the refrigerator. Make it at home the day before the party, then reheat before your guests arrive. We like to serve the chili from a Dutch oven, like this one from Lodge.

What makes this pork chili verde special is its combination of roasted green chiles, tangy tomatillos, tender pork, and a touch of wood smoke.

The green chiles and vegetables develop a rich, roasted flavor when charred over high heat. Meanwhile, the pork gets its own dose of smoke before everything comes together for a slow, gentle braise.

It’s the kind of meal that makes people stop talking about the game long enough to ask, “Who made this chili?”

And that’s saying something when the score is tied in the fourth quarter.

Recipe

Barbecue University Chili Verde

Recipe by Steven Raichlen

Country-style pork ribs are smoked over wood, then gently braised with fire-roasted green chiles, tomatillos, onions, and spices. This crowd-sized chili serves 12 and tastes even better the next day.

Yield: 12 servings

Equipment: Grill or smoker; grill-safe Dutch oven or heatproof casserole; food processor; 2 cups wood chips or chunks, preferably mesquite, soaked for 1 hour and drained

Ingredients

• 20 to 24 fresh chiles, preferably a mix of poblanos, Anaheim, Hatch, or New Mexican chiles
• 2 to 3 jalapeño chiles
• 1-1/2 to 2 pounds fresh tomatillos, husked, washed, and halved
• 2 large Spanish onions, peeled and quartered through the stem ends
• 4 to 5 pounds country-style pork ribs, bone-in or boneless, each 3/4 to 1 inch thick
• Coarse salt and freshly ground black pepper
• 1 12-ounce bottle or can of beer, in a spray bottle
• 1 bunch fresh cilantro, coarse stems removed, with a few sprigs reserved for serving
• 4 cloves garlic, coarsely chopped
• 6 cups chicken broth, plus more as needed
• 1 tablespoon ground cumin, or more to taste
• 2 teaspoons dried oregano, preferably Mexican
• Sour cream or Mexican crema, for serving (optional)

Instructions

1. Set up your grill for direct grilling and preheat to high. Grill the chiles, jalapeños, tomatillos, and onions, turning as needed, until the chile skins blister and blacken and the onions develop a good char.
2. Transfer the grilled vegetables to a large bowl and allow them to cool. Peel, stem, and seed the chiles, reserving their juices. Remove any excessively charred layers from the onions and tomatillos. Coarsely chop the vegetables and garlic.
3. Working in two batches, process the roasted vegetables, cilantro, garlic, chicken broth, cumin, and oregano in a food processor. Pour the mixture into one or two grill-safe Dutch ovens or heatproof casseroles.
4. Prepare the grill for indirect grilling at 225 to 250 degrees F, placing a drip pan between the coal piles. Add 1/2 cup of wood chips or chunks to each pile, replenishing halfway through smoking. Alternatively, use a smoker according to its instructions. On a gas grill, use a smoker box or foil smoking pouch, starting on high until smoke appears, then reducing the heat to medium-low.
5. Season the pork generously with salt and black pepper. Place the ribs over the drip pan and smoke for 1 hour, turning once and periodically spraying with beer. Transfer the smoked pork into the chile mixture, submerging the pieces.
6. Cover the Dutch oven or casserole and place it on the grill. Cover the grill and braise for 1-1/2 hours, maintaining a temperature of approximately 300 degrees F by adding coals as needed.
7. Move the Dutch oven to a heatproof surface. Remove the pork, discard any bones, and cut the meat into bite-size pieces. Stir it back into the chili. Adjust the seasoning with additional broth, cumin, or salt if necessary. Serve in bowls, topped with sour cream or crema if desired, and garnish with cilantro.

See the original Barbecue University Chili Verde recipe.

The post Smoked Pork Chili: A Winning Tailgating Feast (Budget-Friendly, Too!) appeared first on Barbecuebible.com.

“…bacon is in its terminal stage, clinging to relevance, grasping at any opportunity to cash in on its dwindling cachet as its 15 minutes come to an end.”

So wrote Seattle journalist Erica C. Barnett in May 2009, in the alternative newspaper The Stranger.

Well, Ms. Barnett, you got it wrong. Time to eat crow, preferably wrapped in a bacon weave.

Yes, cured and smoked pork belly is still one of America’s favorite flavors, an exceedingly popular meat at supermarkets and butcher shops from coast to coast. At breakfast it sits beside eggs, toast, pancakes, or potatoes. On a hamburger it contributes smoke and crunch. Wrapped around vegetables, chicken, fruit, or scallops, its rendering fat bastes whatever lies beneath it. Crumbled over salads or soups, a small amount can flavor an entire dish. Even bacon fat itself becomes an ingredient, carrying its smoky character into eggs, beans, cornbread, vegetables, gravies, stews, and sauces.

“Fry” it on your outdoor grill or griddle and avoid messy spatters and lingering odors.

Here are our favorite ways to enjoy this versatile meat.

Make a Bacon Weave

Have you yet to try the impressive bacon weave, a savory cloak that elevates meatloaf, pork loin, and the Thanksgiving turkey?

If not, find concise directions and tips for success here. It’s easy and is guaranteed to impress friends and family.

Make Bacon Jam

We read that 69 percent of U.S. restaurants feature bacon on their menus, some in the form of bacon jam.

It’s a bougie condiment you can make yourself. Find the recipe for Bacon Jam here.

Make Bacon Bourbon

Bacon isn’t limited to the plate. You can even put it in your glass.

Our Bacon Bourbon uses rendered bacon fat to infuse bourbon with smoke. Sip it straight or use it for Manhattans and Old Fashioneds. Better still, garnish the cocktail with a strip of bacon.

Bacon-Wrapped Onion Rings

Wrap thick slices of sweet onions with thin-cut bacon for a porky twist on onion rings.

Bacon on a Stick

Thread bacon on bamboo skewers and grill at 375 degrees for 8 to 10 minutes per side, or until done to your liking.

Serve with burgers or other grilled sandwiches. These also make good stir sticks for Bloody Marys.

Bacon-Wrapped Corn

Spiral bacon slices around ears of sweet corn.

Bacon-Wrapped Fruit

Wrap wedges of fruit—peaches, cantaloupe, or pears—with bacon and grill to your liking.

Make Onion Bombs

Follow our directions for Onion Bombs—a blessed marriage between onions, bacon, and ground meat.

Make Your Own Bacon

Make your own bacon! It’s easier than you think and can be on your table in as little as two days.

Our 48-hour homemade bacon method shows you how.

The post Baconpalooza: 9 Ways to Grill With Bacon appeared first on Barbecuebible.com.