Iron Chef WAYCT - What Are You Cooking Today
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Agreed, turkey has a much lower ceiling than other meats but the dark meat was especially good. In general though I agree, outsized hype for a bird that takes a decent amount of effort to just be edible. Between brining, whiskey butter injection, and smoking we were able to get a great result.
The baconator was done by a friend. He made/cured the sausage, ham, and bacon, then the baconator. The ends of it are about the best damn thing you could eat.
Used a recipe on the prime rib that we developed last year. Herb paste on all sides of the meat, truss the bones back on, cook low and slow to 135F read at the center, blast at 500F for 10 or so minutes. This reduces the temperature gradient as evidenced by the dreaded gray ring normally found on prime rib such that you have a crispy exterior and medium rare flesh all the way through. Same principles as sous vide or slow smoking.
You'd never know from my post, but we had a lot of great vegetables and vegetarian dishes too.
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On Thanksgiving, I should have photo'd it but I roasted a 28 lb Turkey, brined it, threw it in the oven, basted it occasionally, and it came out great. The funniest thing was it was the largest bird I ever roasted and took up most of the oven.
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What do you do when you order 5 bones and get 7 for a Thanksgiving prime rib roast? Carve up the extras and reverse sear them with an ancho rub and a zhug compound butter to finish.
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^ Its breakfast time here in the UK but I could get stuck into this deliciousness right NOW
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Jeez that looks and sounds amazing
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Cheers @mclaincausey @Alex, to be honest it was not that complicated. The most difficult thing with japanese cooking is to get good ingredients. In Austria e.g. it is almost impossible to get hon wasabi
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My favorite Japanese place Denver has a wasabi sashimi dish, and we can usually find it frozen at Whole Foods.
You've inspired me to do something I've long considered–sushi party!
