Kosher Dosher...“I am a culinary Heretic"

Chap -AZZ- Chili Oh, Chili, oh Chili, how do I  love thee.  That's right, I just love Chili. Well, that's not exactly true.  I dislike  Chili made with beans, and historically, in my opinion, it's not the real stuff. People started adding beans because they could not afford meat.  There you have it, my Chili is an all-meat Chili, and BTW does not contain any tomato products either.   So hold on to your AZZ and pucker up for a great recipe from yours truly.   I make several versions of Chili.  This one contains all re-hydrated Chili's.  Sometimes I make alternative chili's that contain some fresh chili's but not today. This is an old fashion bowl of RED.   When deciding to make a bowl of Red Chili, one of the things that cross my mind is the type of meat to use and what Chili's to use.   I chose Chuck because of the texture and flavor.  Short ribs would have been great too.  Chuck has plenty of fat and connective tissue, a

  The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and their version of Burnt Ends was terrible. This so-ca