Iron Chef WAYCT - What Are You Cooking Today

[JDelage]

Yum. I love shakshouka....

[mclaincausey]

Leftover smoked pork shoulder makes its way into green chile stew

[denim-dawg]

Kamado flamingo up the ribs n coleslaw n chicken with the shiraz in the glasses. I am positive the secret ingredient is the herringbone shirt and 21oz jeans. Wishing you all a great weekend!

[Giles]

South Indian Pepper Water...The recipe says that it will warm you up on a cold Winters evening, it's a mild Spring day here, and I am on

[A Former User]

@Giles way the go G fire away

[Giles]

Couple of curries to cook for tonight, and I got diverted

[Giles]

Last night I cooked Chicken Balti Pasanda....

I used this (did not realise until too late):

Instead of this....

Surprisingly, it turned out brilliant.....

[Giles]

Quiche.....

[goosehd]

@Giles What do you have in it?

[Giles]

Lardons, Crème Fraîche, Cream, Gruyère, Nutmeg, Salt & Pepper....

[goosehd]

Good man!! We sometimes clean out the refrigerator and throw bell peppers, any variety of hot peppers, mushrooms, zucchini, etc. into ours. But 9 times out of 10 we use Gruyere.

[Giles]

Hmmmm, I forgot Chili's.....

[ROman]

@Giles Sounds excellent.

[Giles]

Curry-fest.....

[Nocturama]

Scrubbed the Weber clean this morning, and spatchcocked a chicken (with Tubby Tom’s King Cajun rub) this afternoon, for the first bbq of the year.

[Nocturama]

Got the Go Anywhere out for a quick spin this evening - nothing fancy, just road testing.

[Sage954]

T-bones and corn. Corn was soaked in water for a few hours.

[motojobobo]

That looks delicious @Sage954

[Sage954]

@motojobobo the smoke flavor from an open fire makes everything taste better and gives me a lot of room for error in the cooking process. It’s also a lot of fun.
Cheers

[Sage954]

Porter house steaks and fries. Seared at 705 degrees