I'm a novice when it comes to cooking.

By fanatic, I mean I eat the shit out of it.

Nothing is better during a cold, blistery day.

How did he cook the tri tip? Homemade gardinaire?

Cinnamon, brown sugar, and peanut butter, have all made it into my chili at one time or another. Some people swear by grape jelly, but I'm not down with that particularly.

me too but that sounds real good:D

A touch of cinnamon is a wonderful addition. Greatly improves the aroma and adds a very subtle sweetness.

I'll be working pretty much all the time and my wife is out of town. So probably grill whatever I can find.

Smoked brisket on grilled buns
Smoked beans
Cole Slaw
Corn fritters w/honey

It looks like we might invite some of the relatives over on Monday, so we'll probably just go with a basic cookout.

heed my warning, don't do the cinnamon....it'll ruin your whole weekend.

How much do you use? I use less than a 1/4 tsp for my entire batch, which includes 3 pounds of meat. Hardly enough to "ruin" anything.

Smoking some ribs, some smoked beans, some corn on the cob, corn bread, homemade chips, slaw and beer, lots of beer. :)

This

What about for those who don't get Monday off? Can we make a thread for that?

dude...

I've got a customer who brings me all kinds of food from Chicago.
he makes the trip every couple of Weeks and always brings me SOMETHING. Some kind of food, he picks it and brings it.

Anyways last week he brought me Italian beef, Au jous, and a big bucket of gardinaire from some butcher I think.

five lbs of beef sliced really thin.

And the gardinaire I could just sit and eat with a spoon, best I've ever had.


Just went and looked, no label on the bucket...
Today he brought me burritos. He's a ****ing cool old dude.
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Chili is just like anything else, ribs, brisket, pulled pork, whatever. Make it the way you like it. There isn't a wrong way.

Edit...and if it doesn't have a little dark molasses in it, it sucks. :)