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Posted: 10/21/2014 8:12:58 PM EDT
Rounded up some ingredients, and.....
BAM! Chili with sass-age. 
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Posted: 10/21/2014 8:13:58 PM EDT
[#1]
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Posted: 10/21/2014 8:14:54 PM EDT
[#2]
Fry-joes in chili?
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Posted: 10/21/2014 8:15:19 PM EDT
[#3]
I'm shocked you got that much fail into two pictures.
Posted Via AR15.Com Mobile |
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Posted: 10/21/2014 8:15:24 PM EDT
[#4]
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Posted: 10/21/2014 8:16:12 PM EDT
[#5]
Should've said frank and beans. I might have believed that.
2/10 |
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Posted: 10/21/2014 8:16:47 PM EDT
[#6]
I would probably try and then immediately regret.
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Posted: 10/21/2014 8:18:58 PM EDT
[#7]
That poor Italian sausage.
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Posted: 10/21/2014 8:19:19 PM EDT
[#8]
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Posted: 10/21/2014 8:19:25 PM EDT
[#9]
Quoted:
Rounded up some ingredients, and..... http://i1282.photobucket.com/albums/a538/Gutter1000/dn1_zps627992c6.png BAM! Chili with sass-age.
http://i1282.photobucket.com/albums/a538/Gutter1000/dn2_zps9c9b3065.png 2/10 |
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Posted: 10/21/2014 8:20:38 PM EDT
[#10]
The fuck?
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Posted: 10/21/2014 8:21:11 PM EDT
[#11]
0/10
Chili has no beans. |
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Posted: 10/21/2014 8:23:21 PM EDT
[#12]
you just gave me visual flatulence
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Posted: 10/21/2014 8:24:11 PM EDT
[#13]
Quote HistoryQuoted:
That poor Italian sausage. Exactly. What did it ever do to anyone? Fucking waste. I like beans in my chili and I wouldn't touch that. Well, that's a lie. Call it fancy beanie weenies and I'd eat the hell out of it. |
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Posted: 10/21/2014 8:24:58 PM EDT
[#14]
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Posted: 10/21/2014 8:25:36 PM EDT
[#15]
Beans and wienies is an acceptable dinner to have in once in awhile. Substituting sausage for the wienies is fine. I would have used smoked country sausage but if you like Italian then all is good.
You did OK. |
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Posted: 10/21/2014 8:26:19 PM EDT
[#16]
Anus. Prepare yours for destruction.
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Posted: 10/21/2014 8:30:46 PM EDT
[#17]
gross
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Posted: 10/21/2014 8:31:10 PM EDT
[#18]
Wow, you must be hammered.
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Posted: 10/21/2014 8:33:26 PM EDT
[#19]
Would eat. 7/10
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Posted: 10/21/2014 8:36:11 PM EDT
[#20]
Is that photo before or after you ate it?
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Posted: 10/21/2014 8:42:16 PM EDT
[#21]
That's not how you treat Italian sausage man.
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Posted: 10/21/2014 8:45:42 PM EDT
[#22]
looks good. 10/10
Fuck these 2/10s |
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Posted: 10/21/2014 8:48:30 PM EDT
[#23]
You may have unified the hate from both chili camps with this one.
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Posted: 10/21/2014 8:49:32 PM EDT
[#24]
Sausage, pepper and onion sandwiches with a side of beans would have been my choice.
2/10
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Posted: 10/21/2014 8:50:01 PM EDT
[#25]
Quote HistoryQuoted: I'm shocked you got that much fail into two pictures. Posted Via AR15.Com Mobile |
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Posted: 10/21/2014 8:51:52 PM EDT
[#26]
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Posted: 10/21/2014 8:52:19 PM EDT
[#27]
Save this thread!
 Ham on the grill. Indirect over charcoal for ~3 hours, glazed with fig preserves, white wine and onion. Delicious! |
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Posted: 10/21/2014 8:53:15 PM EDT
[#28]
Quote HistoryQuoted:
I'm shocked you got that much fail into two pictures. Posted Via AR15.Com Mobile Thats bad OP |
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Posted: 10/21/2014 9:12:14 PM EDT
[#29]
Quoted:
Rounded up some ingredients, and..... http://i1282.photobucket.com/albums/a538/Gutter1000/dn1_zps627992c6.png BAM! Chili with sass-age.
http://i1282.photobucket.com/albums/a538/Gutter1000/dn2_zps9c9b3065.png that's not chili !!! that's Italian sausage in baked beans !!!! silly yankee ...... 
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Posted: 10/21/2014 10:16:41 PM EDT
[#30]
Quote HistoryQuoted: Save this thread! https://lh5.googleusercontent.com/-zCJkRXYKe9M/VERAerCj5DI/AAAAAAAABYI/Z1GOSWpAp3w/w1495-h841-no/20141019_155004.jpg Ham on the grill. Indirect over charcoal for ~3 hours, glazed with fig preserves, white wine and onion. Delicious! Just some more fail in this thread. On second thought, thats one of those processed, compressed, already cooked "hams" isn't it? |
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Posted: 10/21/2014 10:50:41 PM EDT
[#31]
Quote HistoryQuoted: How in the hell do you cook that all the way through on indirect heat in 3 hours? Quote HistoryQuoted: Quoted: Save this thread! https://lh5.googleusercontent.com/-zCJkRXYKe9M/VERAerCj5DI/AAAAAAAABYI/Z1GOSWpAp3w/w1495-h841-no/20141019_155004.jpg Ham on the grill. Indirect over charcoal for ~3 hours, glazed with fig preserves, white wine and onion. Delicious! Just some more fail in this thread. On second thought, thats one of those processed, compressed, already cooked "hams" isn't it? It was not chopped, pressed & formed, but it was "ready to eat" and not a fresh ham. It was a bone-in half ham, basically the top half of a pig's ass cheek. It was refrigerated shortly before I put it on the grill and in ~3 hours was 160+ internal temp. I don't see why a fresh version would take much longer. It was still delicious. |
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