Cook of the Week
By Nathan Straus News Reporter

Lin Lindsey

Lin Lindsey has been a Murchison resident for 25 years. He was born in Newton County in Texas.

"I moved to Murchison because I was looking for land," Lindsey said.

Currently working for the Jacobs Engineering firm in Dallas, Lindsey makes the lengthy drive every day to his workplace.

He is married to his wife of 36 years, Sharon Lindsey. They have three girls.

"We have greatly enjoyed our time together," Lindsey said.

He attends church at First Assembly in Chandler.

Some of Lin's favorite pastimes include hunting and other outdoor activities.

"I try to be an outdoor person, " Lin said.

One of his hobbies takes him all over Texas; chili cooking.

Lin is an accomplished chili cook, and this pastime takes him to around 10 competitions each year.

"I enjoy winning in the chili cooking competitions," Lin said.

At the Chandler Chili Cookoff April 26, Lin's chili, Kickapoo Creek Chili, won first place in the People's Choice competition and in Showmanship. Throughout the cook-off, chili tasting enthusiasts kept returning to his booth for an extra "sample" of his winning concoction.

Lin was even willing to share one of his famous chili recipes, as well as a brisket recipe.
Lin's Chili
2 pounds chili meat
3 tbsp bacon grease (set one
aside)

1 14 ounce can beef broth
1 14 ounce can chicken
broth
1 8 ounce can tomato sauce
1 medium purple onion,
chopped
2 cloves garlic, chopped
fine
6 tbsp chili powder
3 tsp cumin
‰ cube beef bullion
‰ cube chicken bullion
‰ tsp salt
… tsp black pepper
… tsp white pepper
… tsp cayenne pepper
… tsp brown sugar

In the skillet, brown meat in 2 tbsp grease. Drain and place in a three quart pot; pour in a skillet the remaining grease and sautØ the onions and garlic. Add to meat and add beef broth and tomato sauce, bring to a boil. Add 1 tbsp chili powder and cook for one hour, then add remaining spices. Add chicken broth and salt as needed and cook for another hour. For spicier chili, float a Serrano pepper for the first hour, then squeeze the juice into the mix.
Brisket
10-12 pounds brisket
Atkins Brisket Rub
Mustard

To start, make sure the brisket is flexible. If it is hard then it has too much fat. Rub it down with the brisket rub the night before and place it in the refrigerator. Take it out the next day and bring it to room temperature. Rub it down with mustard and reapply the rub. Put it on a smoker at a temperature not to exceed 250 Degrees. Cook for an hour per pound. The internal temperature needs to be 180 Degrees.

After four hours of smoking wrap the brisket in foil, then complete the cooking.

Cool it in the refrigerator after cooking so it will cut better.