Iron Chef WAYCT - What Are You Cooking Today

[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

[mclaincausey]

For a large piece of meat like that, you'll get the best results resting it in a Cambro for at least an hour (and up to like 4 maybe?) after it reaches your desired temperature. That gives you time to pivot to cooking other items on the kamado. Here's how to make a faux Cambro.

Since OP hasn't answered the questions yet, I would just do a liberal Dalmatian rub with coarse pepper added right before the cook, having dry cured with kosher salt for 24-48 hours prior in a dedicated refrigerator without other smells or the door opening and changing the temperature during the cure. I will say the meat looks incredible, but that I would personally start the pit at something more like 225F for probably something like 11 hours overnight since I have a Smobot on my kamado that can maintain temperature while I sleep–this guy linked below does that kind of an approach, though you aren't supposed to remove the membrane under beef ribs the way you do for pork, and I'd use oak instead of cherry. If you look at his results it's hard to imagine a better cook when he tears the meat apart with his fingers at the end.

[jtbel1988]

Hi guys - the ribs were left overnight in the fridge with just pepper and sale (2:1 ratio and went heavy).

I have a kamado joe with a slow roller so I can get a pretty clean smoke going at 275.

Lump charcoal with a few blocks of post oak mixed in.

275 for 7 hours. Sprits with apple cider/water mix every 30 mins or so around 5.5 hours in. I did not wrap the ribs bc I wanted a really good bark. No need to wrap these bc it’s not as big as a brisket.

I let these ribs rest for ~3 hours in a cooler wrapped in butcher paper and a few towels. A long rest for beef ribs/ brisket is key.

Hope this is useful!!

[Jett129]

Thanks so much for the info. Appreciate it!

[mclaincausey]

Tonight we did roasted vegetables over quinoa with a tahini sauce. Deeeelicious!

[mclaincausey]

Vietnamese chicken salad

[popvulture]

Linguine w/ shiitakes, thyme, ricotta, Aleppo chile. Turned out pretty well

[louisbosco]

attempted tempura don the other week..