Iron Chef WAYCT - What Are You Cooking Today
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I used a black bream I caught in the summer, but guessing any white fish would do. The good thing about the bream is that the flakes were really firm so the cakes had some bite to them. Mine, of course, were nowhere near as perfect and pretty as the pic in the book…..
I made this too, it was really lovely:
Both were first-timers, and will be made again. I'm always delighted when I do a recipe and it ticks enough boxes to become a regular….
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Thanksgiving prep today/tonight
Brine with orange zest, spices, bourbon and maple syrup (and obviously salt. a lot of salt)
Making sure the bird will fit in there tomorrow…
Port & Cranberry Sauce made, forgot to photograph the process
Giblet stock for gravy going on now
Improvised brining device - my (clean) recycling bin and three bin liners
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Last year I went crazy adding all kinds of spices and stuff to the brine,and felt like they didn’t add any noticeable flavor. Not smoking my turkey until Saturday,but going back to basics with the brine. My son will be making a compound butter to put on/in the turkey for when it comes off the smoker and is ready to be wrapped.I’ll use the same spices to rub on the turkey before smoking. Spice rub recipe…
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Everything lookin nice y’all!
Got a 3 bone prime rib roast from my local butcher. Trimmed, trussed, and brining for 48 hours. Then will apply an herbal paste of rosemary, thyme, peppercorn, and olive oil and cooking at 225F until the center reaches 115F. I’m planning on doing this in the cooker with the deflector plates in place, on the extension grill up high above the heat source so that it cooks as evenly as possible, with as uniform heat around it as possible. Pull, rest for 30-120 minutes, and hit at high heat for 10 minutes to crust (the ole reverse sear). We did this a few Christmases ago (but in the oven since we didn’t have the Primo then) and it was the best prime rib I’ve ever had: salty, herbaceous crust, and uniformly pink and juicy throughout the interior. I hope we can recapture that magic this time around. A subsequent effort came close, but not quite there.
We will serve with a jus made from the drippings, the broth I’m making from the bones, and some wine, along with a pink peppercorn horseradish sauce. Then, French dip sandwiches for days! This will be for a Friday feast after Friendsgiving.
Roasting the bones and other beef broth ingredients before cooking them down into a hearty broth:
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Nice @mclaincausey isn't it funny that so many IH guys here are interested in good food and cooking… love it.
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Yes @Chap i love that so many of us have so much in common. It’s cool to see overseas colleagues like @Alex doing such justice to American Thanksgiving traditions as so many of you also do to Japanese, Indian, and other global foods.
And @Jett129 you are speaking my language.
What can I say? I hang out here for a reason, and y’all are that reason. Thankful for you!
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Agree with everything you guys said and you @mclaincausey have been my Mezcal Sherpa since day one.
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Whachu gettin into with that @goosehd ?
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Everybody's preps look great. I'm doing a dry brine, which I usually do. No photos yet, but I will post tomorrow, depending on how much I drink. Happy Thanksgiving….,.
