bbq pork rib preparation

[Mezzaluna]

Kevin, you may have to grow your own. Are there any farmers who produce chilis in your area? Any good farmers' markets near you (like the Dane County one in Madison)?

Your paste sounds divine!

[MuskyHopeful]

Hi Mezzaluna,

Good fresh chiles are available at Mexican grocery stores. I'm in a Milwaukee suburb, and the El Rey stores are great for chiles, fresh masa, all kinds of stuff. You need the dried chiles for the paste. I think I've done things the same way each time I've gone through the paste process, so instead of blaming myself for the blandness or overspiciness of the paste, I blame the chiles, LOL. Penzey's sells some great looking dried chiles for about five times the price of El Rey, so I've never tried those. I could spice things up with chili powders, but I like to try and do it with only salt, pepper, and cumin as dry ingredients.

It may be possible to dry your own, but I've seen it on the Food Network, and it was being done on the roofs of buildings in New Mexico in blazing heat. I have to give credit to a Rick Bayless cookbook on this idea. It's basically an adapted guajillo sauce. The dry chiles have a whole different flavor. It's the frying that really makes them zing, and takes out the bitterness that you'll sometimes come across in a Mexican restaurant.

I love the Madison farmer's market. I have a pastry chef friend from Sun Prairie that sold her organic creations there. Now she's back in school, so I think that's on hold.

By the way, it's only been a few days, but I've really enjoyed this site. Bigwheel and I would get along just fine, that I can tell. My posts can sometimes ramble, so I ask forgiveness in advance until I learn the language of a food forum. I apologize if I hijacked the original poster's thread.

Kevin

[bigwheel]

Ahhh ok..now I am with ya on the plan. Must be how the little eye doctor who whupped us does it too cuz he showed me his food mill. Sounds a little too labor intensive for lazy fat boys who sweat a lot Sure ICS be just fine with bringing your own pastes. Know it aint agin TCA or CASI rules. If it were they would nearly have to outlaw canned tomater sauce and broth too..which they dont. The major thrust of the prohibitions involve pre-contest manipulation of the meat..pre-seasoning...marinading etc. Pre chopping onyawns and slinging chili paste be just fine I ghuarontee.

bigwheel

Originally Posted by MuskyHopeful

I don't grind the chiles, I rehydrate and puree them, then run them through a food mill to lose the bitter skins. Then fry them until reduced to a thick paste. That cooks out the raw flavor. Roast and puree garlic , too. I puree saute'd onions. I run those through the food mill too. The paste needs to be seasoned with cumin, sugar, pepper, salt. Add it to a beef or chicken broth with the garlic and onion, and some tomato puree, and reduce. Diced Tri-tip for the meat. Simmer to the right thickness. I squeeze in a little lime juice at the end. If everything works out you get a silky, spicey, red broth. No grittiness and a nice bite to the meat.

The problem in Wisconsin is the dried chiles are very inconsistent as to flavor and spiciness, so you don't know until about two hours in if the final product is going to be bland or blazing hot. So you take your chances in a competition. I'm not sure you can bring a paste that has already been cooked to an International Chili Society cookoff. I've never entered one.

Kevin