re: #729 Guanxi88

Now that I’m in the Lone Star State, I’ve had the privilege of experiencing what the natives call chili and the wonderful things they do with brisket.

Amazing cuisine we’ve got here, but - and those who know me think I’m nuts - I do still like my brisket “boiled” (as my wife calls it) and my chili a la Skyline from time to time.

I’m in Oklahoma, so we make our chili Texas-style. The only difference is that we prefer big tomato chunks. And I am a student of the smoking arts. I make one heck of a smoked turkey and smoked chicken.