Iron Chef WAYCT - What Are You Cooking Today
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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.
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Got the Go Anywhere out for a quick spin this evening - nothing fancy, just road testing.
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T-bones and corn. Corn was soaked in water for a few hours.
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That looks delicious @Sage954
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@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 -
Porter house steaks and fries. Seared at 705 degrees
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@Chap
your cooking always looks fantastic mate
you should start a second career as chef de cuisine! -
@Daniel-San said in Iron Chef WAYCT - What Are You Cooking Today:
@Chap
your cooking always looks fantastic mate
you should start a second career as chef de cuisine!Thanks buddy but it's just for fun. Didn't have much time and energy for cooking lately and really enjoyed doing this today.
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@Chap It looks great..
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@chap that’s awesome. Love the boiled kitchen towel.
My wife’s favorite dish is raw vegan lasagna and I make for her bday every year. Slices of zucchini get layered with pesto, sun dried tomato sauce and cashew cheese flavored with nutritional yeast. It is incredibly flavorful for a raw vegan meal.
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@jordanscollected thx Jeff the Lasagne looks fantastic, sounds like a perfect dish for a hot summer day... lots of olive oil? Do you marinate it for a certain time or is it served immediately after preparation?
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@Chap There is olive oil in the pesto and the tomato sauce, but the Cashew cheese has enough fat. Refrigerating for a few hours to marinate and let the flavors develop is preferred, and once that's achieved, letting the dish come close to room temp provides the best eating experience.
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@jordanscollected said in Iron Chef WAYCT - What Are You Cooking Today:
@Chap There is olive oil in the pesto and the tomato sauce, but the Cashew cheese has enough fat. Refrigerating for a few hours to marinate and let the flavors develop is preferred, and once that's achieved, letting the dish come close to room temp provides the best eating experience.
Thx. Sounds great... will give it a try (but will probably use Parmesan cheese)
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@Chap the nut cheese is what makes the dish so special. If you make it, the nut cheese is important and easy. Soak raw nuts (pine nuts are too expensive here so we use cashews) and blend with the rest of the ingredients.
It’s really simple and easy.
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Smash burgers baby!
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Eddie and Beth took us to dinner....
Well, I guess technically we did cook.
We had a 3 Kilo chunk on this,
That was seared and then sliced for us (this is one of 2 plates).....
We then cooked to the degree of doneness we favoured on a slab of oiled salt over a naked flame...
And, my God it was good......
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@Giles Looks excellent! Any pics of the salt slab over flames? Never heard/seen that technique and curious to try it out…or what the method is called?
