Iron Chef WAYCT - What Are You Cooking Today
-
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.
-
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!!
-
Tonight we did roasted vegetables over quinoa with a tahini sauce. Deeeelicious!
-
Vietnamese chicken salad
-
Linguine w/ shiitakes, thyme, ricotta, Aleppo chile. Turned out pretty well
-
attempted tempura don the other week..
-
Looks great @popvulture
Also looks great @louisbosco ; crispy and not greasy
-
Thanks man!
Also shiiii I just took one look at that fried stuff above and got hit with the cravings…
-
thanks mate @mclaincausey
wasn't easy trying to do it at home..
-
Dough last night. Pizza tonight.
-
Drool… was it as good as it looks and sounds @JDelage ?
Today I’m doing a white chicken chili. This is an easy and fast recipe that’s always delicious, but I think this version will be my best yet. I made an avocado salsa verde and incorporated that alongside some roasted Pueblo chilis (Colorado’s meatier, often spicier version of NM Hatch chiles—I think ours are better, but prefer NM-style chile stews).
-
@JDelage That looks fantastic:
Is this the recipe that you used (if not, can you point me in the right direction): https://food52.com/recipes/87188-cabbage-slaw-recipe-with-lime-poppy-seed-dressing-turmeric-cashews
Slaw
1 green cabbage (1 pound, 14 ounces / 850 grams), core removed and head finely sliced (73/4 cups/700g)
1 to 2 carrots (6 1/3 ounces / 180 grams), peeled, halved crosswise, then thinly sliced and julienned
1 red onion (4 1/2 ounces / 120 grams), halved and very thinly sliced
3/4 cup (15 grams) cilantro leaves, with some stems attached
1/4 cup (5 grams) mint leaves
Kosher salt and freshly ground black pepper, to taste
Turmeric Cashews, Curry Leaf Oil & Lime Dressing
Turmeric Cashews
2 tablespoons light brown sugar
2 teaspoons extra-virgin olive oil
3/4 teaspoon ground turmeric
1 1/3 cups (200 grams) roasted and salted cashews
2 teaspoons whole cumin seeds
Curry Leaf Oil
1 thinly sliced Fresno chile (2 tablespoons / 10 grams)
3 tablespoons extra-virgin olive oil
20 fresh curry leaves (from about 2 sprigs)
Lime Dressing
5 tablespoons (70 milliliters) freshly squeezed lime juice (from about 4 limes)
2 teaspoons Dijon mustard
2 garlic cloves, minced
1 tablespoon poppy seeds
1/4 teaspoon kosher salt, plus more to taste
5 tablespoons extra-virgin olive oil
