1 Week Ago
I made a second batch of this in the last few days.
Smoked about 3.5 pounds lean burger and put it in the crockpot with the stock to soak for a day until I could get the cook-pot out the next evening. This time I found the G peppers but blanked (for the second time) on the dried jalapenos. Simmer times were slightly abbreviated, because---hey, I don't have all night.
We're making progress. The burger had a funny texture, different from the first time I made this, when the burger went straight from the smoker to the pot, instead of making a detour to the crockpot first. It was almost as if it was dry/dusty, even though it had been stewing in stock for a day.
I also had to add some cornstarch, as things came out significantly thinner than the first time I attempted this.
I think I'm heading in the direction of stew meat for Round Three. It's hard to find a brisket around here, but that's Plan C.