Iron Chef WAYCT - What Are You Cooking Today
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@jtbel1988 Can you tell me more about how you cooked the ribs? They look delicious.
2 hours at 270. About 45 mins with foil wrapped under the ribs like a boat (preserves the bark).
I dusted the ribs with a rub called holy hog (meat church).
Cooked on kamado joe.
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Fwiw I use cherry and apple with lump coal as fuel with great results on pork. Sometimes some pecan too @Jett129
Nutn fancy, but I tried a bolognese recipe that is supposedly fairly authentic. I liked it very much, but next time I will add a bit more tomato (as a barbarian, I have a certain reputation to live down to, after all). I loved the final step of cooking the parcooked pasta in the sauce (I do this usually with pasta). What was different from what I’m used to is high heat for this and mixing in some Parmesan and emulsifying it into the sauce such that you can’t see it in there. Then garnishing with more parm and some basil.
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Today I made some Cincinnati Chili.
The 2 stage version is just spaghetti and the meat sauce. I went all out adding cheese, beans and raw onions. 
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These 3 recipes are from the Austro-Hungarian empire and are still very popular in the Czech republic
First is a Kaldoun soup with liver dumplings, it is usually made from duck, goose or rabbit thick stock
Dill creme sauce with boiled beef chuck and dumplings
and finally, dessert
Poppyseed linzer cake
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As discussed with the guys at the virtual happy hour, I have 7 lb of corned beef in the sous vide. 140 degrees for 48 hours.
I’ll update with its trip to the grill/oven to finish.
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Campfire steaks.
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Rotisserie chicken and 1/4s on the grate.
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Beef ribs smoked at 275 for 7 hours on a kamado joe. My best cook yet.
Nope… but did steal some 
