Iron Chef WAYCT - What Are You Cooking Today

[northsouthdenimguy]

Elk strip loin, eggs and sour dough for brunch

[northsouthdenimguy]

More Elk strip loin and sour dough bread/Amish Butter. Weird dinner…

Also, some salsa Verde and green sauce, both hot.

[Alex]

Steaks and my arm

[jordanscollected]

@Alex that utensil looks like it lied on its job application in the fire pic.

those are some thick frickin steaks, are they dry aged?

[mclaincausey]

Those have to be dry aged. And maybe dry brined too. Look delicious.

[flannel slut]

@Alex looks delicious and please send us the after pic of you without your eyebrows

[Alex]

@jordanscollected no, marinaded in a loose tare sauce that i thinkened up at the end.

[Ikeaparty]

Some pizza action tonight

[seawolf]

@Ikeaparty brilliant

[jordanscollected]

@Ikeaparty dang those look amazing. My entry level Ooni produces “good” pizza but I struggle to achieve “great”.

[jordanscollected]

Last night I made gluten free fried boneless chicken thighs. Marinated in a spiced buttermilk with fresh dill and served with homemade pickles.

I fried them in beef tallow we get from a friend who raises cows and chickens.

[Ikeaparty]

@jordanscollected I had an ooni before and felt the same, it was really hard to control the heat it was always just rippin even at the lowest temp. I upgraded to Gozney Arc XL last year and its alot easier, still not perfect there is a hot spot on the stone next to the flame, but the shape of the oven allows the flame to go vertical instead of horizontal

[jordanscollected]

@Ikeaparty this is a relief to hear. I always feel like I made yet another crust moisture or temp control mistake, or i worked too much flour into the process to make the launch easier. I won't give up on the Ooni as it was a gift and it still functions, but knowing it's not just me helps.