Iron Chef WAYCT - What Are You Cooking Today

[ROman]

On Thanksgiving, I should have photo'd it but I roasted a 28 lb Turkey, brined it, threw it in the oven, basted it occasionally, and it came out great. The funniest thing was it was the largest bird I ever roasted and took up most of the oven.

[mclaincausey]

What do you do when you order 5 bones and get 7 for a Thanksgiving prime rib roast? Carve up the extras and reverse sear them with an ancho rub and a zhug compound butter to finish.

[den1mhead]

^ Its breakfast time here in the UK but I could get stuck into this deliciousness right NOW

[JDelage]

Zhug is my discovery of the year.

[Chap]

[Chap]

[Chap]

[Chap]

Homemade Dashi, Udon with Shiitake and Sashimi of Scottish Salmon, Tuna and Sea Bass

[mclaincausey]

Jeez that looks and sounds amazing

[Alex]

Shit @Chap , that looks like a really really good home attempt

[Chap]

Cheers @mclaincausey @Alex, to be honest it was not that complicated. The most difficult thing with japanese cooking is to get good ingredients. In Austria e.g. it is almost impossible to get hon wasabi

[mclaincausey]

My favorite Japanese place Denver has a wasabi sashimi dish, and we can usually find it frozen at Whole Foods.

You've inspired me to do something I've long considered–sushi party!

[Giles]

Preserving lemons:

[Chap]

[Chap]

[Chap]

Winter Barbecue
Wagyu Rib Eye, mash of potatoes and sunchoke, Brussels sprouts… truffle from Alba

[Giles]

Looks wonderful…

[Chris]

Damn, and here I am eating leftover pizza.  Now I'm sad.

[JDelage]

@Chap Is that a cast iron grate? Nice work on that steak… 

[Chap]

Cheers @JDelage yes you're right it's the cast iron grate on my Kamado