It took me almost four hours to cook this but it would have been faster if I could have dialed in my pit settings faster. I wanted to brown the meat in a frying pan and make a lot of smoke at 200°.
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For PG owners
My original PG-500 setting was 15/45 but I changed it to 10/45 for more smoke.
After an hour I raised the temperature to 350° but a half hour later I could see that the temperature was climbing too slowly so I raised the HHt to 75. That was fine for the rest of the cook.
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The delays weren’t troublesome because I'm not serving it today.
Also–I forgot the warning about cooking tomato-based dishes in cast iron. Fortunately it didn’t seem to taint this dish.
Ingredients2 Pounds ground beef
½ Medium onion, diced
1 Large green bell pepper, diced
4 Garlic cloves, minced
1½ Cup ketchup
3 oz. tomato paste (½ 6-oz. can)
1½ Cup water
2 Tablespoons brown sugar
2 Teaspoons chili powder
Salt and pepper to taste
DirectionsBrown the ground beef. It had formed a bit of a smoke ring on top of the pan. I should have taken the photo before stirring it.
Add diced onion, green pepper and garlic. Cook until onion is translucent.
Add ketchup, tomato paste, water and the other stuff. Stir it all together and simmer for at least a half hour.
Simmering.
The test taste was really good. It's in the refrigerator and will be served tomorrow.
