Iron Chef WAYCT - What Are You Cooking Today

[seawolf]

Woof. Servsafe. haha!

I'm so excited to walk away from professional foodservice. 24 years under my belt so far. Byyyyyeeeeee!!

[Giles]

Today, I going to attempt, what will probably be a poor imitation of @seawolf 's, Yankee Pot Roast.

Piece of Chuck was large…

Cut it in half and the other bit can go to the freezer for next time…Zach's suggestion was to cut the meat up into smaller pieces, so it ends up having more surface to sear

I couldn't find Pearl Onions either, so I'm using shallots….

[seawolf]

What a lovely pile of ingredients! I think the shallots will be wonderful. Don't be shy with the (kosher or sea) salt when you're searing

[Giles]

Ready for the carrots and the shallots….

[seawolf]

Wow, that looks fantastic! Great job! Happy with it so far?

[steelworker]

@seawolf:

Wow, that looks fantastic! Great job! Happy with it so far?

Looks good. The tiles are beautiful!

[Chap]

Piece of Mangalica Pork shoulder rubbed yesterday

[Chap]

Fire lit early this morning

Some cherry wood chips added

[Chap]

See you in some hours

[seawolf]

11 days ago, I placed a 13 lb prime brisket into a brine. Last night, I cooked the corned beef and served it with cabbage, carrots, and mashed potatoes. Today however, is when the fun really begins. Reuben sandwiches.

[sabergirl]

drool

[seawolf]

Started with some great bread. Rye is preferred, but in a pinch I had to use sourdough. Next, some homemade thousand island dressing and some fresh sauerkraut. Swiss cheese, homemade corned beef piled high, and into the pan. Cooked low and slow to make sure they're crispy and hot all the way through.

[JDelage]

Awesome looking Reubens!

[seawolf]

They were delicious but a little heavy. All of that marbling in the corned beef rendered out which was delicious, but I wanted to die by the last bite.

[Giles]

And it was so good, repeat…..

[seawolf]

Outstanding!

[seawolf]

Today I'm making BBQ spareribs. I trimmed the flap, removed the membrane from the back of the ribs, slathered in mustard, and rubbed with a spice rub that I made just for ribs.

The smoker is getting hot as we speak. I'll be cooking these ribs for about 6 hours with a combination of lump charcoal and pecan wood.

[seawolf]

Update: 2-1/2 hours into the cook.

[seawolf]

Ready to pull off the grill!

[mclaincausey]

Looks great! Ever tried the 3-2-1 method? It's pretty damn effective. 3 hours smoked, 2 hours wrapped in foil to get some tenderness, 1 hour to crust, optionally saucing with a half hour left.