Iron Chef WAYCT - What Are You Cooking Today
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Ordered
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Sườn Nướng, central Vietnamese style pork chops finished with Mỡ Hành (scallion oil) and served with Nước Chấm (fish sauce) for dipping. Pickled and raw veggies.
Turned our great! Adapted a recipe we saw on TV.
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For the college football championship did some wings. Peach bourbon BBQ for the Georgia Bulldogs and lemongrass Nước Chấm just because, with homemade ranch, bleu cheese, and peanut satay dips. For the former, I used my pork rub, and the latter, leftover marinade from the Viet pork I posted previously overnight. Then spun them the BBQ sauce I came up with or Nước Chấm, respectively. The Vietnamese variant edged out the peach variant for me. Not a glamorous picture but they were good!
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Looks brilliantly messy and lip smacking @mclaincausey. Who doesn't love wings. My wife and I make them on the Traegar and just sit over a sheet pan and eat like cavemen while the cat judges (or envies) us from across the room.
I personally like the flats more than the drumettes as if they are cooked properly, you can just spin the bones out and are left with a perfect dippable nugget of chicken and skin.
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Have you tried the 0-400 method before @jordanscollected ? It seems to be specific to pellet grills, but in principle it makes sense. Put the wings in at 0 degrees and set for 400F, pull when the cooker hits 400. So you get smoke and crispiness.
I was shocked to finally see the flats and drumettes at Costco a while back, they've been like hen's teeth since COVID and I imagine even worse with avian flu now.
I love dark meat chicken so preferred drumettes in the past but have come around to being fully conflicted about it now. For flats I hold them in my teeth and pull the bones away from each other, then eat the meat. Completely sophisticated and not savage in the least. I can get through them as fast as drumettes. I need to get my crawfish game at that level
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Those look great @mclaincausey !
Drums used to be a favorite just because of the single bone, but about 10yrs ago I converted to much preferring flats as they seem more consistently tender and easier to eat with the right technique of cracking the joint by twisting the two bones, pulling the ends away from each other, and effectively ending up with a bone in each hand to pick the meat right off with your front teeth.
The only other thing I have to add to your original post about the Bulldogs is "To hell with Georgia!".
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Some NM-style carne adovada, one of my favorite foods. Over polenta with pinto beans and Elote-ish salad.
Dinner last night was beef Bulgogi stir fry
Used the leftovers from this flank steak, which I rubbed with black garlic for a steak dinner the night before. Marinated in Bulgogi overnight.
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Nice!
I’m with you on white plates. I kind of hate the shape of the top one so I rarely use them; don’t do well in the dishwasher. My favorite we have is these white shallow bowls that have a more rounded, convex profile than these, as seen in the Bulgogi.
Our flat plates aside from China are unfortunately not white. Maybe one day, but I would want to find a responsible way to get rid of what we have.
I hope to see pictures of the pizza!
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The vodka sauce and sausage pizza in there looks great. We made the base sauce that can be augmented into his vodka sauce for this weekend, so may give it a shot.
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Yeah, that's the one–same the other day
