Iron Chef WAYCT - What Are You Cooking Today

[LewisStonehouse]

Leftover smoked brisket subs here

[neph93]

Reminds me of philly cheese steak sandwichen I ate in Manhattan.

[LewisStonehouse]

@neph93:

Reminds me of philly cheese steak sandwichen I ate in Manhattan.

Yeah that sort of thing was the inspiration

[ROman]

@neph93:

Reminds me of philly cheese steak sandwichen I ate in Manhattan.

But they're never the same unless you get them in Philadelphia…

[Chris]

Yeah, if you ate it in Manhattan, it wasn't a cheesesteak.

[LewisStonehouse]

Grey day in the UK, but that won't keep me indoors because Sunday = ribs 

Rubbbbb

And waiting for the camado to come up to temp, wearing Oni today

Results later

[LewisStonehouse]

[RoxRocks86]

^^ this is a mighty fine looking meal!!!!

[LewisStonehouse]

@RoxRocks86:

^^ this is a mighty fine looking meal!!!!

Thanks @RoxRocks86 - it didn't taste too shabby either 

[kkibbey23]

@LewisStonehouse:

@RoxRocks86:

^^ this is a mighty fine looking meal!!!!

Thanks @RoxRocks86 - it didn't taste too shabby either 

Looks really good! I need to do ribs again soon.

Is that a joe JR? How do you like it? I have a large big green egg and have a joe JR ordered on the way in the next week or two.

I thought the jr was a good size for more high heat stuff and use less charcoal than the large egg.

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[LewisStonehouse]

@kkibbey23 thanks!

Yeah it's a good grill, holds it's temperature pretty well, quite efficient on charcoal and quite responsive. Well made bit of kit! Only drawback is the size really, limits what you can cook. Suits me perfectly though!

[kkibbey23]

Yeah. I love my big green egg, but for 2 people the large is alot to fire up. So enter Joe jr[emoji41]

Its crazy how well ceramics can hold temp

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[LewisStonehouse]

Yeah that was my thought process top, I like to grill a lot but it's generally only for two people. I need to be able to bring it inside when Im done too, so handy on that front as well.

[LewisStonehouse]

Brisket today:

Beans made from the drippings:

Ready to carve:

And plate:

[twin]

Still breakfast at home

[Giles]

Keeping it simple…

Pasta with Pesto made by @Alex and Kira from wild garlic they picked on a walk in the woods last Saturday…..

[ROman]

Fish Friday, Not a usual for me, but I love Cod, it takes on the taste of what its served (cooked) with. I did this with a poaching sauce of coconut milk, chicken broth, shallots, garlic, ginger, curry paste, and a bit of basil added at the end. After poaching the fish, I served the sauce with Jasmine rice.

[Giles]

Sounds delish…..

[LewisStonehouse]

Managed my best ribs to date today:
.o

[LewisStonehouse]

First attempt at pulled pork on the Kamado