Iron Chef WAYCT - What Are You Cooking Today

[seawolf]

So did mine!

My first time I shut the exhaust vents on the smoker because I figured that more smoke is better! Not so much. There was so much creosote on my brisket it made my tongue numb.

[mclaincausey]

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:

[derivative666]

I love brisket

"Obstacles are stepping-stones That guide us to our goals"

[mclaincausey]

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…

[derivative666]

Sounds unreal

"Obstacles are stepping-stones That guide us to our goals"

[mclaincausey]

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...

[Finn666]

god damn seawolf…it's only 5.30am here and you already have me lusting for that super great piece of meat

[mclaincausey]

I'm gonna leave that one alone

[Finn666]

ha

[mclaincausey]

Well well well. A coworker gave me a bounty and I just got a big box of goodies from me CSA.

Time for salsa verde.  Probably with pork shoulder.

[derivative666]

Yum, please stop you are killing me

"Obstacles are stepping-stones That guide us to our goals"

[seawolf]

Mac & Cheese

[mclaincausey]

Jesus, I normally don't miss pasta but SHIT!

[seawolf]

Wait until you see the whole plate. I'll take pics later

[seawolf]

Crab bisque

[Finn666]

@mclaincausey:

Well well well. A coworker gave me a bounty and I just got a big box of goodies from me CSA.

Time for salsa verde.  Probably with pork shoulder.

…please don't forgot to post the recipe mate!

[mclaincausey]

Can/will do!

[Finn666]

@mclaincausey:

Can/will do!

great, thanks!

[mclaincausey]

I added Hatch chiles from New Mexico and it turned the chile verde rojo. Tastes amaze balls. Now time to slow cook some pork in it.

Pork rubbed before iron skillet, then added to a slow cooker with the chile.

And now, the wait…

It is ready. OMG, it turned out quite well. It smells so good in here too.

[seawolf]

Crab bisque with a quenelle of whipped cream.

Brisket over a bed of coleslaw, smoked corn, cuke salad, Mac & cheese and homemade BBQ sauce. I ran out of room on the plate. Otherwise I would never put sauce on brisket. Always serve it on the side.

Apple pie with homemade ice cream, homemade hot fudge, and a slice of Vermont cheddar.