I have been asked to start another ICB. Some of the new folks have heard about them or may have read about some of the past ICB. If your new and are wondering what this is all about you can follow this link. http://forum.bradleysmoker.com/index.php?topic=17985.0 These are usually a lot of fun and this is the time that we get to pick on each other and talk a little smack. It is all done in fun and as long as we keep it that way it will still be fun. Join in, Have fun. Think outside the box and get as wild and exotic with your meals as you wish. Here is how we start an ICB.
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 outdoor 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.
The turn in thread will be opened on the 24th of January and closed during the day on January 28th. The voting will be January 28th through January 31st.
ARE YOU READY FOR THE INGREDIENTS???
The Ingredients are:
Pork Butt
Apple (Any Kind)
Blue Cheese
Game on - I'm in!
We got some really good ingredients this time. I sure hope there is a whole bunch of folks playing this time.
Win, Lose or draw i am gonna jump in this one!!!
Sceered aintcha?
Really should be some interesting cooks coming from this.
WOW! Great ingredients! I hope I have some left to take a picture of.....
Whats an Apple? ;D
Can the pork butt be connected to the rest of the pig?? ;D
Ron all you gotta do is stick the apple......uuuhhhhh.........in the other mouth :o :o
Why blue cheese
Why not?
Quote from: SL2010 on January 10, 2011, 03:24:27 PM
Why blue cheese
Chris has a box with slips of paper of different veggies, cheese, meat, etc.
He draws out a meat and then two ingredients to go with it.
He doesn't just choose them himself.
SL2010, enter the Contest. It is alot of fun.
i would and it sounds like fun but i rate blue cheese right up there with seafood they should be illegal plus i would hate to see all you veteran smokers get beat by a rookie i will sit this one out but will a have blast watching that is cool how you choose the components
sl2010, if you take that blue cheese and melt it down with some butter and a drop or two of habenaro pepper sauce and a dash of water and lemon juice, you can create a sauce that will knock your socks off!
That's why I'm worried about this one. Chefs snacks may happen too often............
And remember, veteran smokers learned from other veteran smokers!
Quote from: SL2010 on January 10, 2011, 05:13:58 PM
i would and it sounds like fun but i rate blue cheese right up there with seafood they should be illegal plus i would hate to see all you veteran smokers get beat by a rookie i will sit this one out but will a have blast watching that is cool how you choose the components
OK there Sister Mary Sunshine if your gonna talk the Talk then YOUR gonna have to walk the Walk. I HEAR BY GRANT YOU PERMISSION to use any cheese you want to use, SL2010 you will not be required to use Blue Cheese do to your objections!! You are now free to walk about the forum!!
It's still Blue Cheese for the rest of Us!!
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs064.snc6/167467_142999492425140_100001452716818_244448_1115673_n.jpg)
Let the smack begin!
Quote from: Tenpoint5 on January 10, 2011, 06:19:37 PM
Quote from: SL2010 on January 10, 2011, 05:13:58 PM
i would and it sounds like fun but i rate blue cheese right up there with seafood they should be illegal plus i would hate to see all you veteran smokers get beat by a rookie i will sit this one out but will a have blast watching that is cool how you choose the components
OK there Sister Mary Sunshine if your gonna talk the Talk then YOUR gonna have to walk the Walk. I HEAR BY GRANT YOU PERMISSION to use any cheese you want to use, SL2010 you will not be required to use Blue Cheese do to your objections!! You are now free to walk about the forum!!
Rut Roh ..... SL2010! NOW you have to PLAY!
Quote from: SouthernSmoked on January 10, 2011, 06:47:28 PM
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs064.snc6/167467_142999492425140_100001452716818_244448_1115673_n.jpg)
Let the smack begin!
WOW! That is too kewl!
I Like that Southern!!!
Quote from: Tenpoint5 on January 10, 2011, 06:19:37 PM
It's still Blue Cheese for the rest of Us!!
Whoaaaaaaaaaaaaaa.....
Do you get any
special treatment if you came in
DFL last time???
Quote from: hal4uk on January 10, 2011, 09:45:34 PM
Quote from: Tenpoint5 on January 10, 2011, 06:19:37 PM
It's still Blue Cheese for the rest of Us!!
Whoaaaaaaaaaaaaaa.....
Do you get any special treatment if you came in DFL last time???
Look at the bright side, you can't do any worse this time.
SL thinks seafood should be illegal? Yes I have had two Tito's tonight but am I missing something? Seafood should never be eaten? Never be smoked? Never mentioned? Dang now I can't sleep!! What part of the universe are you from dude?
Dang Chris, I leave for the Dominican Republic on Wed, and I will not be back until the 22nd, not much time to get an entry in, I will try even though we are moving five weeks after we get back, with these ingredients I figure I can come up with something.
Ross
You don't get much more newb than me and I'l give it a try.
Thse ingredients could be interesting...
Jim
I AM IN but i will not use a different cheese same rules as every one i will study the art of bluecheese and master it
Quote from: SL2010 on January 12, 2011, 02:54:42 PM
I AM IN but i will not use a different cheese same rules as every one i will study the art of bluecheese and master it
Boy this is just like dealing with kids. "I don't want to use that!! You have to. But I don't want too!! (Screamed from the top of there voice while laying on the ground kicking and screaming) Fine you don't have to use it then. But I want to use it!!
I just dont want no tears when i WIN
Then I get this as a PM.
Quote from: SL2010 on January 12, 2011, 03:04:08 PM
Game on sorry i was not on for a couple days work has been crazy but i will use the BC cause that way when i win i dont want any complaints ;D i love to smack talk and for the right to be able to do that i will eat some of the stuff
Sounds to me like somebody is afraid to run with the big dogs!! Even had him a place on the porch all picked out and started to warm it up. Poke him with a stick then he wants to go rabbit hunting.
I aint never been one to sit on the porch i am already researching ways to use blue cheese
Quote from: SL2010 on January 12, 2011, 04:12:36 PM
I aint never been one to sit on the porch i am already researching ways to use blue cheese
It don't count using someone else's recipe.
Im game ;D
I dont have time. To busy cranking and stuffin ;D
I hear honks in my sleep :D
HONK HONK
Quote from: NePaSmoKer on January 12, 2011, 06:00:12 PM
I dont have time. To busy cranking and stuffin ;D
I hear honks in my sleep :D
HONK HONK
:D ;D ;D ;D :D
Quote from: GusRobin on January 10, 2011, 10:04:36 PM
Look at the bright side, you can't do any worse this time.
Ummmmmmmmmmmmmmmmm.....
Well...
technically, I could be "UNI-LAST"...
;D ;D ;D
I'll be your huckle berry..Thats just my game ;) ;D
You boys need to suck it up and play the game....there are an amazing variety of blue cheeses....our friends and we do this Iron Chef all the time...hell I got licorice once....
This one intrigues me.....I may hop into this race....
QuoteYou boys need to suck it up and play the game....
QuoteThis one intrigues me.....I may hop into this race..
Well?? Suck it up and bring it!! ;D
Quote from: SL2010 on January 12, 2011, 02:54:42 PM
I AM IN but i will not use a different cheese same rules as every one i will study the art of bluecheese and master it
Check around and experiment. There are different varieties of blue cheese, and one may be to your liking. The varieties are, Roquefort, Stilton, and Gorgonzola. If you go to a specialty store, you can often sample the varieties. I personally like Stilton.
I'm in also! This will be fun! ;D
Quote from: La Quinta on January 12, 2011, 11:57:32 PM
You boys need to suck it up and play the game....there are an amazing variety of blue cheeses....our friends and we do this Iron Chef all the time...hell I got licorice once....
This one intrigues me.....I may hop into this race....
Hold the Phone there Teabag Lady!! You do this all the time?? You might hop in on this one?? What gives I looked back and this is just a broken record. I'll get in , I'll get in, then your a no show on Race day.
BTW here is what a Boston Butt looks like LQ since you have probably NOT seen one in a while. I made this one this morning just to show you and of course for me to eat.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8004972.jpg)
Quote from: Tenpoint5 on January 12, 2011, 04:17:53 PM
Quote from: SL2010 on January 12, 2011, 04:12:36 PM
I aint never been one to sit on the porch i am already researching ways to use blue cheese
It don't count using someone else's recipe.
Oh it will be my own i just never used the stuff so looking for ideas
Just found this thread and It sure sounds like a lot of fun! Can anyone participate?
Thanks.
SamuelG
Sent from my iPhone using Tapatalk
Quote from: SamuelG on January 13, 2011, 03:05:59 PM
Just found this thread and It sure sounds like a lot of fun! Can anyone participate?
Yes.
Quote from: SamuelG on January 13, 2011, 03:05:59 PM
Just found this thread and It sure sounds like a lot of fun! Can anyone participate?
Thanks.
SamuelG
Sent from my iPhone using Tapatalk
Yes you can it is open to ANY and EVERY Registered Member on this forum. The more the Merrier. Makes the trash Talking a whole lot more fun as well!!
Well i am going to bring porkie for good long smoke ;D
LQ OH LQ hey there Honey Just thought I would show you what a butt looks like going into FTC. Cause I know you aint got enough gumption to ACTUALLY join in our little ICB contest!!! Perfection if I do say so myself!! What you bringing to the Party????
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8005003.jpg)
Is that smoke coming off of the butt or flash glare off foil? Butt looks buttarific
Oh, heck yeah!
That's looking darn good!
Quote from: DTAggie on January 13, 2011, 08:07:11 PM
Is that smoke coming off of the butt or flash glare off foil? Butt looks buttarific
That My Son is a sign from the Smokin' Gods! ;D
looks like the little dipper to me. ;D
Quote from: OU812 on January 13, 2011, 08:13:47 PM
looks like the little dipper to me. ;D
I was thinking a Halo! ;D
Quote from: classicrockgriller on January 13, 2011, 08:15:59 PM
Quote from: OU812 on January 13, 2011, 08:13:47 PM
looks like the little dipper to me. ;D
I was thinking a Halo! ;D
Aint NO halo's around me anywhere!! As long as you don't count the Yardapes ::) ::)
That would be some steam rising up DT. It's only 16º outside right now, so that would make it about 25º in teh garage.
CRG called me son...do I have to be a little smoking monkey?
10.5 you gonna work on your smack talk.... ;D a little weak...and dont honey me baby!!!! :D
Plus I am loaded up with gumption....just been busy...but just stuffing a butt with cheese...come on...seems kinda easy... ::)
Turn in Thread will open on Monday for posting your ICB recipes.
Thought i might get in on this one but due to recent events i am gonna have to stay on the sidelines. >:(
maybe next time.
Im In ;D Took last place in the last contest of grub makin I entered :o
Good luck my friends.
May the best one give guidance to others.
Wow...there is a whole lotta shakin going on in here. For those that know me, and not many do at the moment, I am always up for a good challenge. 10.5...I will gladly throwdown with you. This is gonna be fun! Haven't been in any contests for a while.
Hmmm 10.5....if I recall correctly in another setting...I believe I won the last contest...LMAO
Perhaps you will need to wait until the next one...as I didn't read through enough...turn in boxes are due this week...yikes. I better stop working so much and start cooking and reading more. Don't you worry 10.5, I'll save my bag of tricks for ya...we shall meet another day...LMAO
Quote from: Poolshark on January 22, 2011, 08:26:13 AM
Perhaps you will need to wait until the next one...as I didn't read through enough...turn in boxes are due this week...yikes. I better stop working so much and start cooking and reading more. Don't you worry 10.5, I'll save my bag of tricks for ya...we shall meet another day...LMAO
You actually have thru friday morning of next week to turn it in.
There is still time.
Get'er done.
That's way too long to wait CRG, my blue cheese apple pork is getting cold!!
SamuelG
Sent from my iPhone using Tapatalk
Quote from: Poolshark on January 22, 2011, 08:26:13 AM
Perhaps you will need to wait until the next one...as I didn't read through enough...turn in boxes are due this week...yikes. I better stop working so much and start cooking and reading more. Don't you worry 10.5, I'll save my bag of tricks for ya...we shall meet another day...LMAO
Bring it on my friend, bring it on!!! You have until Friday morning to make it and post it. As for the rest of you I happen to have a couple of free seconds tonight so I unlocked the turn-in thread. You may begin posting how you made your recipe and the Money shot that will be used. Good Luck to all those that enter!!
Hope I left room for the rest of you to post some pics ;D I have to go now and finish cleaning all the dishes :'(
+1 on the dishes
As for room, that's why I got there first
(http://images.zaazu.com/img/devil-devil-monster-evil-smiley-emoticon-000132-large.gif)
There's only two people playing thks time in the ICB?? What gives with all the folks that said I'm in? I might have to come up with something and shoot from the hip tomorrow night to give these guys some competition.
somehow I snoozed on the dates and thought I had this weekend to giterdone.
crap.
can i still post when i get home tonight ???
Quote from: wyoduke on January 26, 2011, 04:22:43 PM
can i still post when i get home tonight ???
Yes Everyone has until probably around noon on Friday to post or if there is enough interest I can modify the dates and extend turn-in until Monday morning.
I definately want to see some more posts even if we have to wait until Monday to vote, I already know who I'm votin for :-X ;D
i am still in will post tomorrow
Wow i got mine done ;D
Quote from: wyoduke on January 26, 2011, 07:02:05 PM
Wow i got mine done ;D
Looks interesting there "Smoking LOON"
It was not to bad drank it all at supper ;D
Quote from: wyoduke on January 26, 2011, 07:01:11 PM
(http://i1186.photobucket.com/albums/z374/Cody_Berdahl/th_food035.jpg) (http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food037.jpg)
... a little wine that the wife said they named after me
SWMBO says the same thing about me and ...
(http://i618.photobucket.com/albums/tt269/KaHonu/2007_fat_bastard_shiraz.jpg)
Quote from: Ka Honu on January 26, 2011, 08:04:03 PM
Quote from: wyoduke on January 26, 2011, 07:01:11 PM
(http://i1186.photobucket.com/albums/z374/Cody_Berdahl/th_food035.jpg) (http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food037.jpg)
... a little wine that the wife said they named after me
SWMBO says the same thing about me and ...
(http://i618.photobucket.com/albums/tt269/KaHonu/2007_fat_bastard_shiraz.jpg)
Ditto,
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Booze/IMGP0508.jpg)
(http://i908.photobucket.com/albums/ac287/Ofrazier01/Booze/IMGP0509.jpg)
People outside of Texas say this applies to a lot of us.
Pachanga
Turn-In has been extended until Monday that give the holdouts another weekend to prepare their menus for the ICB
Voting is now Open
Congratulations to KeyMaster For wining ICB VIII.
Great Job done by all that entered.
Congrats KeyMaster!
Congratulations keymaster this was alot of fun i hope to be able to join in the next one
Congrats keymaster.
Thanks guys, It was allot of fun and all the entries looked excellent. A big thanks to Tenpoint5 for taking the extra time to run the contest. I look forward to ICB VIIII :)
Congrats Keymaster
Way to go Keymaster and every one else who participated in the cook off.
Congrats Keymaster and FLBR!
All entries were fantastic!
Carolyn
Congrats Keymaster!!!
Congrats Keymaster you did a great job!!!!!!
Congrats Keymaster!
congrats keymaster. I need to go in on the ICB action next round, these always look like fun.
Quote from: Keymaster on February 07, 2011, 06:16:24 PM
Thanks guys, It was allot of fun and all the entries looked excellent. A big thanks to Tenpoint5 for taking the extra time to run the contest. I look forward to ICB VIIII :)
OK, it's over and done. King is crowned. Willl get you next time, ect...
Now cough up that bread recipe...
Quote from: Drac on February 09, 2011, 08:38:05 AM
Quote from: Keymaster on February 07, 2011, 06:16:24 PM
Thanks guys, It was allot of fun and all the entries looked excellent. A big thanks to Tenpoint5 for taking the extra time to run the contest. I look forward to ICB VIIII :)
OK, it's over and done. King is crowned. Willl get you next time, ect...
Now cough up that bread recipe...
Ummmm, ok :-\ I cut this recipe in half that I got off Breadworld.com and I used dollar store minced onions ;D
Yield: 12 buns
Prep Time: 25 minutes
Proof Time: 50 to 90 minutes
Bake Time: 10 to 15 minutes
A great bun for hamburgers or any sandwich.
1/2 cup warm water (100° to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
1/4 cup sugar
3 tablespoons butter OR margarine, softened
1-1/2 teaspoons salt
2 eggs
4-1/4 to 5 cups all-purpose flour
Directions
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, salt, eggs and 2 cups flour; beat 2 minutes with electric mixer. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch dough down. Remove dough to lightly floured surface; divide into 12 equal pieces. Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 400°F for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.
Optional Toppings: Brush buns with 1 beaten egg, sprinkle with Spice Islands® Minced Onions, Poppy Seeds or Sesame Seeds.
Sorry, I realized that came off as a serious order instead of a mocking one.
My apology.
Thank you for sharing despite that.
Jim
Quote from: Drac on February 09, 2011, 05:06:38 PM
Sorry, I realized that came off as a serious order instead of a mocking one.
My apology.
Thank you for sharing despite that.
Jim
I wasn't sure if you really wanted the recipe or just kidding around :) I knew you weren't being demanding, I've seen allot of your post and your always a gentleman. No apologies necessary ;)
Congrats
Keymaster and FLB
Oh, I wanted the recipe. It looks like it will makes some good rolls for left over rib roast sandwiches and I have a Green Egg that should do a decent job.
Jim