Iron Chef WAYCT - What Are You Cooking Today

[Giles]

Sounds awful

[Kasi]

Chap did you steal that idea by looking at Van Gogh painting lol

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[Chap]

@Kasi:

Chap did you steal that idea by looking at Van Gogh painting lol

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Nope… but did steal some from @Giles

[Kasi]

[Jett129]

Hope you’re having some sort of Agave based spirits as the Booze part.

[Chap]

@Jett129:

Hope you’re having some sort of Agave based spirits as the Booze part.

Yep… there should be bottle Padre Azul somewhere in the bar

[Chap]

Don’t know how authentic they are but this stuff is super delicious

[jordanscollected]

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.

[JDelage]

Oh, this should be good!

[Sage954]

Campfire steaks.

[Sage954]

Rotisserie chicken and 1/4s on the grate.

[jtbel1988]

Beef ribs smoked at 275 for 7 hours on a kamado joe. My best cook yet.

[Jett129]

Those look absolutely phenomenal. Just salt and pepper for a rub? Any wood chunks used? Did you get them from a butcher? I hope to do them this season.

[68degreesorless]

Wow!

[Daniel San]

Holy smokes that looks delicious

[Alex]

@Jett129:

Those look absolutely phenomenal. Just salt and pepper for a rub? Any wood chunks used?

Yes, details please @jtbel1988
This will go on the staff BBQ menu, 7h is very doable for us

[Jett129]

Not sure how many hungry people you would be able to feed with that. Might need to make at least 2 of them. I plan on trying them first chance I get.

[Alex]

Who said it was the only thing on the menu….

[Jett129]

How much other stuff do you think you could cook on the Komodo,while that was cooking,or would that just be a side dish of sorts?

[Alex]

We have the largest one they do. Could probably smoke two Boston butts and do some ribs at the same time, or do some ribs, then foil-towel-cooler them, crank the heat and cook some quick things too