BRADLEY SMOKER | "Taste the Great Outdoors"

Iron Chef Bradley (ICB) => Iron Chef Bradley Contests: 1 - 5 => ICB II => Topic started by: deb415611 on July 07, 2009, 03:28:22 am

Title: Iron Chef Bradley II Turn-In Pictures
Post by: deb415611 on July 07, 2009, 03:28:22 am
Basic Iron Chef rules:

Be creative on your recipes.

It can be as simple as a new ABT or a recipe that would take a snooty waiter in a fancy-schmancy restaurant 10 minutes to describe.
 
At least 80% of the cook time must be done in the Bradley Smoker, grill or other cooking method. Up to 20% of the cook time can be done on the stove, oven,

Use any spices or pre-made BBQ sauces, or other goodies as you wish.

The recipe is not limited to just the 3 main ingredients. Your pantry is open and anything is fair game to be used in your recipe. As long as the meat and two other ingredients are in one dish. ie...one bite gets all three ingredients.

It can be breakfast, brunch, lunch, or supper, or midnight snack.

Voting will be done in the form of a poll, which will be posted on July 16 and will close July 19th.  You will only have to pick your favorite and vote for that one.

PLEASE REFRAIN FROM COMMENTING IN THIS THREAD UNTIL AFTER ALL THE ENTRIES HAVE BEEN POSTED. This will allow everyone an equal chance in the voting. Please continue commenting in the Ingredients and Smack talking thread.


Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: westexasmoker on July 07, 2009, 06:00:35 am

WTS southwestern breakfast roll
Ingredients

1 smoked/grilled ham steak, diced
3 slices mesquite smoked bacon, crumbled
3 potatos, peeled and fried
3 eggs, scrambled
2 jalapenos, diced
roasted red bell peppers, diced
smoked cheddar, colby, firejack cheese, grated
chunky salsa, this was Pace

Southwestern Pizza Dough (for the Breadman)

1 1/4 cups warm water
3 tbsp oil
2 tsp salt
3 tbsp sugar
2 tbsp dry milk
4 cups bread flour
3/4 cups corn meal
2 1/4 tsp active dry yeast

Ham Steak, smoked, grilled then diced

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002316.jpg)

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002317.jpg)

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002318.jpg)

Potatos, peeled, diced and fried, salt and pepper

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002332.jpg)

Pizza dough, rolled out

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002333.jpg)

Coated with Salsa

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002319.jpg)

Now just start layering all of the other ingredients

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002320.jpg)

Roll up tight and brush with olive oil, don't forget to crimp the ends

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002334.jpg)

Set your grill up for indirect heat, if using a gas grill just turn one burner on and place your roll on the opposite side, rub the grate will oil, or use some grilling spray.  Close the lid and bake till golden brown, about 25-30 minutes.  About halfway through the cook time or as one side begins to take on color, rotate so as the other side bakes evenly.  Keep a close eye on it through this process.

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002335.jpg)

Let rest for just a minute or two, then slice and serve!

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002336.jpg)

C
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Up In Smoke on July 07, 2009, 04:31:39 pm
Dagwood is a wimp!
great superbowl samich :o
1 1/2 lb your favorite pizza dough divided into 3 equal size balls, spread in 9" cake pan and baked at 300 on grill.
1lb sliced ham
1lb sliced turkey
1/4 pound sliced pepperjack cheese
one large onion sliced kinda thick seasoned with greek seasoning and fried till about half clear.
1/4 jar sliced green olives
spicy mustard
one fresh avacado sliced
1/2 lb bacon fried
1/2 jar dill sandwich slices
one large tomato sliced
1/4 jar sliced banana peppers
one can potato sticks
mayo to taste.
bacon, onions and dough on grill. i had to do the bacon and onions in 2 batches
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/fryinbacon.jpg)(http://i480.photobucket.com/albums/rr169/smokerpics/samich/fryinonions.jpg)(http://i480.photobucket.com/albums/rr169/smokerpics/samich/pandough.jpg)
once all 3 pieces of dough, bacon and onions are cooked set all aside and let cool.
once cool it is time for the contractor to start work :D
layer 1
dough
1lb ham
cheese
half of fried onions
olives
spicy mustard to taste
avacado
and half of the bacon
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/layer1.jpg)
layer 2
dough
pickle slices
tomato slices
pepper rings
the rest of the bacon
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/layer2.jpg)
then 1lb turkey
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/turkey.jpg)
top with more onions
lettuce
and potato sticks
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/lettuceandtatersticks.jpg)
add top
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/done.jpg)
i had to press this sandwich for 1/2 hour with 30 lbs of weight.i would place the samich on a small rack on something absorbant so the bottom layer does not get soggy.
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/weighted.jpg) finished.(http://i480.photobucket.com/albums/rr169/smokerpics/samich/pressed.jpg)
next time i will not use so much BEER! ;D
Oh, small wedge with buffalo pretzel bites
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/platewithpretzelbites.jpg)
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: deb415611 on July 07, 2009, 07:54:41 pm
Individual Meat & Potato Lovers Deep Dish Pizza

Start getting the ingredients ready.....  Potatoes, meatballs & italian sausage into the smoker for 40 minutes of oak, continue cooking until done  (Moinkballs were a snack)

(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/ironchef/iron%20chef%202/001.jpg)

Make potato deep dish dough, use 7.5 oz per pizza  (6" pan) (dough makes several pizzas)

1 - 2 medium potatoes, baked in bradley, cooled & grated , use 1 1/3 cups
3 1/2 oz all purpose flour
1 1/2 tsp instant yeast
1 3/4 tsp salt
1 cup water
2 tbsp olive oil

combine flour, yeast & salt in food processor,  add water - process until shaggy ball,  add potato & oil, process until smooth & sticky.  Oil dough, place in bowl & let rise about 1 hour.

After an hour cut off 7.5 oz &  press dough out into oiled pan.  On top of dough add 4 oz of sliced mozzerella

(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/ironchef/iron%20chef%202/001-1.jpg)

More ingredient prep - amounts will be below.....  in fry pan on grill ...  fry bacon, potatoes, onions, red pepper until potatoes are golden.  When almost done add butter & minced garlic

(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/ironchef/iron%20chef%202/009.jpg)

Mix filling together (per pizza)(first 4 ingredients were from fry pan above):
1 slice thick sliced bacon, diced
1/2 partially baked potato, diced
1 oz chopped onion
1 oz red pepper, diced
2 1/2 oz HAM, diced
1 oz pepperoni , sliced thick and diced
2 1/2 oz italian sausage, sliced
2 1/2 oz meatballs (cut each into 8 pieces)
2 oz smoked pepperjack cheese

Into the Bradley at the max temp it will get to for about an hour

(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/ironchef/iron%20chef%202/002.jpg)

Top with additional shredded smoked pepperjack & mozzarella cheese & then to the grill until everything all brown & happy

(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/ironchef/iron%20chef%202/003-1.jpg)

A slice ......................  potato, onion, red pepper, ham, bacon, sausage, meatball & pepperoni pizza

(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/ironchef/iron%20chef%202/004-Copy.jpg)

Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Gizmo on July 07, 2009, 07:58:22 pm
Here it is,

Pork Wellington
AKA Pigs in a Blanket
1 lb of Sausage
2 slices of ham about 1 to 1-1/2 lbs
2 lbs of bacon
3 jalapenos
1 large (or 3 small) Potato
¾ cup chopped mushrooms
½ cup onions
¼ cup of cilantro
3-4 cloves of garlic
4-5 cups of flour (or less if you are making a smaller size)
1 egg (for wash)
Bad Byron’s Butt Rub, Jan’s Rub, or what ever is your flavor.
2 hours worth of smoke (or your taste)
Core jalapenos and finely chop onions,  mushrooms, and garlic.  Sautee with a little butter, salt and pepper to taste.  Set aside.  Chop cilantro, set aside.
Peel and julienne the potato.  Bake or fry into potato sticks, set aside.
Brown 1 lb of bacon, chop, set aside.
Spread out a layer of plastic (2 wide).  Layout 1 lb of bacon in a weave on the plastic.  Spread 1 lb of sausage out on another 2 wide layer of plastic.  Season with Rub to taste.   Spread the sautéed onion, mushrooms, garlic, cooked bacon, and cilantro on top of the sausage.  Roll the sausage into a tight log.
Place the sausage log onto the bacon weave and tightly roll the bacon around the sausage and tuck ends under weave or pin with tooth picks as required.
Place into the smoker and smoke high temp until an IT of 160 deg (or to your desired doneness) and bacon is crisp on the outside.  If the IT is reached and the bacon is not crisp, put the roll on the grill, Big Easy  or under the oven broiler.
While the log is in the smoker, prepare the pizza dough with your favorite recipe.  I used Deb’s recipe with the Sir Lancelot flour .
Let flour raise.

When log is done and bacon is crisp, prepare the egg wash, punch down the pizza dough and roll out.  Place log on dough and wrap dough around the log.  Cut off excess dough for a pizza in a few days.   Add a little egg wash to the edges of the dough and press the edges together.   Coat surface of dough with the egg wash and grill or bake at 450 or higher to brown and crisp the dough.   Should only take about 15 minutes or less.
Drizzle a little Korean BBQ sauce on the surface to taste and garnish with additional cilantro.
See next thread for Pictures.

Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Gizmo on July 07, 2009, 07:59:26 pm
Pork Wellington Pictures
Click to enlarge.
Base set of ingredients.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_445.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_445.jpg)

Sautéed some onion,  jalapeño,  garlic, and mushrooms. 
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_446.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_446.jpg)

Julienned the potato and baked it in the oven to crisp them up.   
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_448.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_448.jpg)

Added some cooked bacon and the previous ingredients for the stuffing, along with some seasoning, bad byron’s butt rub and a bit of Jan’s Rub.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_451.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_451.jpg)

I had put the ham slices in the smoker (had some ribs and pistachios already going) for 1 hour of apple, then sliced them up as thin as possible to aid in rolling.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_453.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_453.jpg)

I needed something to hold it all together and not having any Parma Ham (my first choice) or pancetta, I decided to go with a bacon weave.
  (http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_455.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_455.jpg)

Wrapped it up in plastic and popped it into the freezer for just a few minutes while the smoker was heating.  Out of the fridge and all wrapped up  ready for the smoker.
 (http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_456.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_456.jpg)

While the smoker was going, time to get the pizza dough made up. 
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_457.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_457.jpg)

Post smoking.  Had about 2 hours of smoke at 240 deg and then bumped up the set temp to 320 so the bacon would crisp up as well as get the sausage inside cooked.   The IT went to about 160 deg. as it rested.  I put it on an elevated  rack in the oven to keep it warm and allow the fat to continue to drip off.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_459.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_459.jpg)

Dough has finished rising, ready for a punch down and roll out.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_460.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_460.jpg)

Ready  to roll up.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_461.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_461.jpg)

Rolled and ready for a quick back in the Big Easy.  OPPS, too long by about an inch to fit into the Big Easy, looks like the Oven will have to do.  Put on an egg wash and off it went for some high heat.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_462.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_462.jpg)

Looking real good, let it rest a few.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_463.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_463.jpg)

Oh YAH.  Nice looking.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/th_Smoking_464.jpg) (http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_464.jpg)

Close up of the Picasso.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_465.jpg)

Plated, Ready to eat. 
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_468.jpg)
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: NePaSmoKer on July 09, 2009, 08:18:03 am
Ok here are my pics.


Fresh BBQ ham.
(http://i123.photobucket.com/albums/o290/stlthy1/ichef-1.jpg)

Grinding BBQ ham
(http://i123.photobucket.com/albums/o290/stlthy1/ichef1-1.jpg)

Fresh made mashed taters.
(http://i123.photobucket.com/albums/o290/stlthy1/Picture002-3.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/ichef4.jpg)

Ground BBQ Ham
(http://i123.photobucket.com/albums/o290/stlthy1/ichef3.jpg)

Spices for adding to ground ham
(http://i123.photobucket.com/albums/o290/stlthy1/ichef2-1.jpg)

Mashed taters and spices added to BBQ ham. Getting ready to make into ham balls  ;D
(http://i123.photobucket.com/albums/o290/stlthy1/ichef5-1.jpg)

Smoking ham balls for 1.5 hours.
(http://i123.photobucket.com/albums/o290/stlthy1/smokedbbqhamballs.jpg)

Pizza dough......... DOH
(http://i123.photobucket.com/albums/o290/stlthy1/doh.jpg)

Pizza dough filled with mashed taters and BBQ ham balls.
(http://i123.photobucket.com/albums/o290/stlthy1/dohmashed.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/dohmashedball.jpg)

Ready for the smoker.
(http://i123.photobucket.com/albums/o290/stlthy1/ichef10.jpg)

In the smoker.
(http://i123.photobucket.com/albums/o290/stlthy1/ichef11.jpg)

Meanwhile a teaser appetizer. Pizza dough biscuit topped with mashed taters and BBQ ham balls. Topped with sauce and cheese.
(http://i123.photobucket.com/albums/o290/stlthy1/ichef16.jpg)

45 mins later.
(http://i123.photobucket.com/albums/o290/stlthy1/ichef12.jpg)

Almost done.
(http://i123.photobucket.com/albums/o290/stlthy1/ichef15.jpg)

Inside. Filled with BBQ ham balls and mashed taters.
(http://i123.photobucket.com/albums/o290/stlthy1/ichef22.jpg)


SO THERE  ;D

nepas









Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Caribou on July 17, 2009, 09:56:49 pm
Quichezza with Smoked Ham, Zucchini and Hash Brown Topping

Deep Dish Pizza Crust
4 1/2 cups flour
1 1/2 cup warm water
2 tsp active dry yeast
3 TBS powered milk
1 tsp salt
1 TBS sugar
2 TBS vegetable oil
1/4 cup bacon grease melted to grease pan

Pizza dough in the mixer
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6419.jpg)
Grease an 8" cast iron skillet and place pizza dough
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6420.jpg)

Hash Brown Topping
2 med potatoes peeled and sliced very thick
1/4 tsp salt
1/8 tsp pepper
1 TBS Butter
1 TBS Bacon Grease
Salted water to blanch potatoes

(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6428.jpg)
After blanching potatoes for 10 mins in boiling salted water, grate the potatoes and toss with salt and pepper.
Heat butter and bacon grease in skillet over gas grill.
Add seasoned potatoes and fry for 20 mins until browned and crispy
Set aside.

Filling
1 1/4 lb of fully cooked ham diced
2 cups sliced zucchini
1 cup diced sweet onion
2 eggs
8oz grated mozerella cheese
1/4 cup salted butter
1 TBS Dijon mustard
2 TBS parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil leaves
1/4 tsp oregano leaves
1/4 tsp garlic powder

Smoke diced ham in hot smoker with hickory smoke for 1 hour
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6423.jpg)
Ingredients for the filling
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6430.jpg)
Spread dijon mustard on the bottom of the crust before placing the filling in it.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6438.jpg)
Melt butter in a skillet over the grill then add the zucchini and onion and saute for 10 mins.
Here they are cooking the same time as the hash brown topping.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6435.jpg)
Remove from heat toss in salt, garlic, pepper and herbs.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6437.jpg)
Then add this to the cheese, ham and eggs mix before adding to the crust dough.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6441.jpg)
Top with hash brown topping.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6442.jpg)
Cook in grill over indirect heat at about 375 degrees for 25 mins or until a knife poked in the middle comes out clean.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6449.jpg)
Let rest for 10 mins before serving
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6455.jpg)
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6456.jpg)

Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: deb415611 on July 23, 2009, 03:18:47 am
Last day to vote!!


Get your votes in.  You are eligible to vote even if you did not enter.
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: deb415611 on July 24, 2009, 03:22:55 am
And the winner is:

Up in Smoke's Dagwood is a wimp! Great Superbowl Samich



Great job everyone!! 

UIS - send me your address & bisquette choice in a pm & I'll get your prize to you!
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Tenpoint5 on July 24, 2009, 06:32:53 am
Way to Go UIS!!! That is a heck of a Sammie.
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: KyNola on July 24, 2009, 06:37:33 am
Way to go UIS!!

Everyone's entry was incredible.  Very imaginative and creative.

KyNola
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Caribou on July 24, 2009, 07:05:53 am
Congrats UIS!
Fantastic job and enjoy your prize!
Carolyn
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: FLBentRider on July 24, 2009, 07:44:15 am
Great job UIS!
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Mr Walleye on July 24, 2009, 07:45:05 am
Congrats UIS!  8)

Ya make a mean "Sammy"!  ;)

Mike
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: westexasmoker on July 24, 2009, 08:04:36 am
Congrats UIS!  Well done!

C
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Habanero Smoker on July 24, 2009, 08:24:08 am
UIS;

Congradulations! Well done.
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: OU812 on July 24, 2009, 08:49:21 am
UIS congrads that is one heck of a sammich
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Gizmo on July 24, 2009, 10:07:07 am
Congrats UIS,
Ah, did Deb tell you about the winner rule where you have to make the sammy for each of the contestants?  ;D  :P
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: NePaSmoKer on July 24, 2009, 10:17:42 am
Congrats UIS

Hey lets do lunch  :D

nepas
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: westexasmoker on July 24, 2009, 10:21:37 am
Congrats UIS,
Ah, did Deb tell you about the winner rule where you have to make the sammy for each of the contestants?  ;D  :P

I like this rule...better get busy UIS!  :D

C
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Caribou on July 24, 2009, 11:30:31 am
Wow!  What an awesome consolation prize! ;)
Carolyn
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Caribou on July 24, 2009, 11:32:40 am
Thanks 10.5 and Deb for organizing this!  Looking forward to doing it again.
Carolyn
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: pensrock on July 24, 2009, 11:56:10 am
Congrats UIS and I think all envolved did a great job!
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Caneyscud on July 24, 2009, 02:09:31 pm
Congratulations and great job UIS!   
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Bradley (Head Office) on July 24, 2009, 02:40:35 pm
Congrats  UIS

Great looking sammie

Brian
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: HawkeyeSmokes on July 24, 2009, 03:22:11 pm
Congrats UIS. Great looking sandwich.

And congrats to the rest of the entries. They all looked like winners in my book.  ;D

Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Up In Smoke on July 24, 2009, 03:23:23 pm
Thanks to all for the opportunity to participate.
thank you WTS for not spanking me with an altered BBQ pie ;)
I would especially like to thank Deb and 10.5 for setting this up, and the other
contestants who really had me biting my nails with their entries...they were all just great
and i will be trying them.(one at a time of course).
i am wearing my Bradley apron as i type cause you gotta look nice when accepting a
SAMMY!  ;D ;D ;D

I would also like to thank those that voted. (your checks are in the mail).  :D


I would like to apologize to the other contestants though....i sent the consolation prizes out today
and the truck was stolen. there is a photograph of the culprit and an investigation is under way!
(http://i480.photobucket.com/albums/rr169/smokerpics/samich/gview.png)

Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: Smokin Soon on July 24, 2009, 05:47:10 pm
Congrats UIS, that is a "Supremo Sammy". I'm thinking that would be a great thing to bring to a party that's full of sprout and tofu eaters an watch them wolf it down!
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: smokeitall on July 24, 2009, 06:23:52 pm
Congrats SS, it was very hard to vote, they all looked great.
SIA
Title: Re: Iron Chef Bradley II Turn-In Pictures
Post by: La Quinta on July 24, 2009, 08:37:22 pm
Very kool UIS...that sucker looks amazing...VERY...VERY...WELL DONE...that is one honkin sandwich!! My husband is a drooler...when I showed him the pictures...we had to get a new keyboard!!!  ;D