Iron Chef WAYCT - What Are You Cooking Today

[Jett129]

Thanks,Did you use any wood smoking chunks,like hickory or apple? Are those Baby Backs? That’s it,no more questions.

[mclaincausey]

Fwiw I use cherry and apple with lump coal as fuel with great results on pork. Sometimes some pecan too @Jett129

Nutn fancy, but I tried a bolognese recipe that is supposedly fairly authentic. I liked it very much, but next time I will add a bit more tomato (as a barbarian, I have a certain reputation to live down to, after all). I loved the final step of cooking the parcooked pasta in the sauce (I do this usually with pasta). What was different from what I’m used to is high heat for this and mixing in some Parmesan and emulsifying it into the sauce such that you can’t see it in there. Then garnishing with more parm and some basil.

[ROman]

Today I made some Cincinnati Chili.      The 2 stage version is just spaghetti and the meat sauce. I went all out adding cheese, beans and raw onions. 

[Moty]

These 3 recipes are from the Austro-Hungarian empire and are still very popular in the Czech republic

First is a Kaldoun soup with liver dumplings, it is usually made from duck, goose or rabbit thick stock

Dill creme sauce with boiled beef chuck and dumplings

and finally, dessert
Poppyseed linzer cake

[Chap]

Harissa and Chicken Pie in the make

[Chap]

IH Chicken Pie

[Chap]

Chili… Tacos and Booze planned for tonight

[Giles]

Sounds awful

[Kasi]

Chap did you steal that idea by looking at Van Gogh painting lol

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[Chap]

@Kasi:

Chap did you steal that idea by looking at Van Gogh painting lol

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Nope… but did steal some from @Giles

[Kasi]

[Jett129]

Hope you’re having some sort of Agave based spirits as the Booze part.

[Chap]

@Jett129:

Hope you’re having some sort of Agave based spirits as the Booze part.

Yep… there should be bottle Padre Azul somewhere in the bar

[Chap]

Don’t know how authentic they are but this stuff is super delicious

[jordanscollected]

As discussed with the guys at the virtual happy hour, I have 7 lb of corned beef in the sous vide. 140 degrees for 48 hours.

I’ll update with its trip to the grill/oven to finish.

[JDelage]

Oh, this should be good!

[Sage954]

Campfire steaks.

[Sage954]

Rotisserie chicken and 1/4s on the grate.

[jtbel1988]

Beef ribs smoked at 275 for 7 hours on a kamado joe. My best cook yet.

[Jett129]

Those look absolutely phenomenal. Just salt and pepper for a rub? Any wood chunks used? Did you get them from a butcher? I hope to do them this season.