Iron Chef WAYCT - What Are You Cooking Today

[Brodie]

And this morning we fired off a loaf of focaccia using the leftover ambient heat in the oven from last night's pizza cook. A little more dense than our normal loafs, but still tasted amazing.

[SourPower]

@Brodie bad ass Mill Scale Pit!!! Living the dream

[Brodie]

@SourPower Thanks! The thing is a beast...so much fun to use.

[flannel slut]

Made Italian Roofies for tomorrow

[seawolf]

Steak frites with bordelaise sauce. I don't normally deep fry my frites but I'm trying to use some things up (we're moving house in about a year) and had a jug of oil calling my name from the pantry.

[goosehd]

Boneless Leg of Lamb

[ARNC]

@seawolf you must ridiculously organised if you’re planning meals a year ahead!

[goosehd]

[goosehd]

[seawolf]

@ARNC I am, and I don’t like moving extra crap. Let’s use it up and try to start with a clean slate!

@goosehd looking great!

[GraemeE]

For some reason we couldn't find mussels even though we are at the coast - still tasted great though

[SFMCfranky]

Mushroom, leek and bacon quiche - just out of the oven. I used a new recipe for the pie crust that called for a little cold vodka. Hopefully it works out.

[Alex]

[Alex]

This post is deleted!

[Alex]

[Alex]

No photos of the after jerk chicken, but was 90mins at 150C with cherry and hickory wood. Served with rice and peas, coleslaw and mango salsa. I don’t say this lightly based on how much time I spend in the Caribbean, but it was some of the best jerk I’ve ever eaten

[goosehd]

@Alex If you get a chance, would love the recipe for the jerk please.

[Tago Mago]

@goosehd I feel like there should be some kind of in-person mod meeting of the minds, preferably when @Alex is working his magic on the barbecue

[bluemantra]

@Alex What size BGE do you have? Large?

[Alex]

@goosehd honestly, i just used Walkers Wood and butter, I think it was all in the smoke