Iron Chef WAYCT - What Are You Cooking Today
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That does look great.
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Oh this was just the wife and me, no need for the fancy china
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Doing my turkey 2 days late. Started out in a wet brine for 24hours with just kosher salt and sugar. My son made a spice rub to coat the turkey,and the same rub will be used later on to make a compound butter,which will be used to coat the turkey before it’s wrapped. Hope to wrap at about 135 degrees. Started off at 44 degrees. Big chunk of Apple wood for the smoke and,as always bourbon in the drip pan.
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Apologies to any Indians and/or Italians who may see this.
Made Bombay Potatoes this evening (pretty traditional method), but had a load of focaccia dough in the fridge that needed using, so I melted some ghee and brushed it with that instead of olive oil, than used garlic powder and cumin seeds on it. Focaccina’an?
It was super tasty with the sauce on the potatoes.
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Here comes the best part of doing a prime rib roast: leftover steak sandwiches au jus. Pink peppercorn / horseradish sauce, caramelized onion, Swiss cheese. Jus made from the bones and trimmings.
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@mclaincausey That sandwich looks amazing! @Jett129 your meal looks to be coming along well too.
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spatch bbq turkey
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Oh this was just the wife and me, no need for the fancy china
Oh come on…don’t forget all your IH buddies’ viewing pleasure is also in attendance!
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Touche!
Thanks fellas 🥰
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Butcher had a 3.6# prime rib on sale today, couldn’t pass it up. Smallest one I’ve cooked. Tried the Weber kettle and charcoal for the first time. Too small for a fire. Great flavor, but I overcooked it.
I’d show sliced pic’s, but it’s not even close to @mclaincausey
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By the way, does anyone have an outdoor pizza oven? Thinking about getting one frome here:
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Could this be of any use?
https://www.biggreenegg.eu/en/inspiration/blog-and-events/the-perfect-pizza
