Iron Chef WAYCT - What Are You Cooking Today
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I'm so Seawolf but this was so good.
Rafa-plate sized amount of food. Check.
Beans for breakfast. Check.
Meat. Check.
Guatemalan coffee in expensive coffee mug. Check.Eggs, bacon, tomatoes, beans, martin's rolls, and I swear there's a pile of kale under their somewhere.
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you already know i love that plate
Rafa-plate sized amount of food. Check.
hahaha, great
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Last week I did skirt steak and chimichurri for the first time. My pattern, once I discover a new dish, is to iterate on it and tweak it until I reach what my palate considers to be perfection. I'm experimental by nature. This is how I developed my barbecue ribs, jerk chicken, and a few other things I've become known for among my friends.
The first iteration of skirt steak and chimichurri was amazingly good and everyone loved it. Probably my best first swipe at anything culinary. Not bragging, it didn't take much skill or anything (I have few kitchen skills, but a good palate), just stating a fact.
This next iteration should be better. Using grass fed, beautifully marbled steak and I added shallot to the chimichurri and didn't use a blender this time–should be a more authentic consistency, though my guests, even the South American ones, loved it last time. Sauce is Italian parsley (was curly last time), cilantro, shallot, garlic, salt, pepper, olive oil, and red wine vinegar. In a future iteration, I will likely use red bell pepper and possibly a hot chile.
Skirts are salted, peppered, and garliced. Last time i experimentally marinaded one in chimichurri for a few hours, one last minute as it went on the grill, and left one as these are now. I will pour some chimichurri on these a half hoir before they hit the grill. I'll char them briefly at high temperature, rest them, and then slice orthogonally to the grain like you'd do fajitas. The chimichurri will be served as a dipping sauce on the side.
I'll update with the finished product later.
Savages….
This is low-hanging fruit y'all. It's easy peasy and so delicious. -
Thanks Giles. Updated with the final product. As mentioned, this is an easy way to please a crowd.
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nomnomnomnom
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Gorgeous ring on it.
I have yet to try making brisket but I know it can be tough.
The fatty brisket at Kreuz market changed my opinion on beef barbecue. Still a pork guy first and foremost, having come up in the mid-South, but wow…
While I was searching for that picture I came across some other Q pics of mine. I have posted probably a couple of these before, whenever I did the deed, so apologies in advance.
Here's a sassy yard bird. Now I still use the beer can rig, but I don't put a can in there. The cavity, IMO, is better filled with smoke than a can:
Here is a thigh that was cooked among other thighs as opposed to a whole bird, you can see the smoke ring where I took off a little skin:
Carolina mustard style on one, Memphis tomato and vinegar style on the other, pulled pork (awful photo, sorry about that):
And finally dry rub spares with homemade baked beans and slaw, and grilled corn. Really proud of the smoke ring on these:
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I love brisket
"Obstacles are stepping-stones That guide us to our goals"
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As do I, D. One of my buddies has been experimenting with his mother's Jewish brisket recipe, fusing that with a Southern BBQ smoke style. Great stuff…
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Sounds unreal
"Obstacles are stepping-stones That guide us to our goals"
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It is–he always says "as a Jewish son, it's my duty to claim my mother's brisket is the best in the world, but let me tell you--it is."
Haha. Funny dude. I think he may be right too...
