Poll
Question:
Which entry do you think deserves to be the Winner of Iron Chef Bradley VIII
Option 1: FLBentRider
Option 2: Keymaster
Option 3: Drac
Option 4: SL2010
Option 5: wyoduke
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 May 31st and will close June 4th. You will only have to pick your favorite and vote for that one. All of the Money Shot Pictures will be posted in the very last thread when the voting opens.
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.
I just happen to be on line when I got the "ready to post" message.
I went with a fru-fru dish. No name as of yet but here it is. Doing a variation of cordon blue. I used the pork filled with blue cheese and caramelized apples. As a support team I decided to go with some smoked asparagus wrapped in prosciutto (pork butt, sort of) and drizzled with a blue cheese bechamel.
And the supporting players -
I started with an apple cider brine.
While brining I started the apple part of the filling. I used breaburn apples. Just a simple caramelizing in butter to keep the flavors simple. I did add just a shot of calvados to double up on the apple flavor.
Boiled down the rest of the cider for a glaze.
After the brining I pounded out the cut thinner.
A thin spread of a blue cheese chosen for a mild flavor and creamy texture is spread. Than a few of the apple pieces.
A quick roll up and it's ready for the grill.
A quick roll of the asparagus in the prosciutto.
A toss in the smoker to get just a touch of smoke (it is the Bradley forum after all) before they go onto the grill.
While it is getting some smoke it's time to get the sauce going. A simple bechamel sauce.
And the finished sauce.
Using the green Egg to get some color. The other two are just extras from the butt. Why waste the brine?
Nicely browned.
Dinner is served -
Jim
I made a Pulled pork sandwich with homemade bread, my oven element is broke so I used my Ceramic oven. I also made a homemade Carolina BBQ sauce with a kick of Hatch chili powder. I fried some sweet potato waffle fries accompanied by a sour cream and BBQ dipping sauce.
The Sauce.....
Started with three Roma Tomatoes
Smoked them in the Bradley for 1.5 hours with Alder
Peeled the Tomatoes and added Apple Cider vinegar, spices, then took the stick blender to them and boiled to desired consistency
Then I put it in a fancy squeeze bottle for later use
The Pork Butt.....
I decided to go with a small butt
I covered it with spices and slathered it in mustard and let it rest in the fridge overnight
In the smoker for an undetermined amount of time with Apple smoke
It ended up taking Ten hours and fifteen minutes to reach 200° F.; I had anticipated 6 hours tops, wrong again!!
The pork butt resting on the counter and then finally pulled.
The Bread.....
Mixed the Water, Yeast, Milk, Sugar, Butter, Salt, Egg and flour then threw it in a greased bowl to rise a bit.
Then I shaped them and let them rise a bit more for twenty minutes
While the dough was rising I got the ceramic grill going for some baking
On the ceramic grill in Bake Mode
10 minutes at 400 degrees and they were done
Then on a rack to cool
The Apple.....
The Side.....
The Sandwich.....
Fried Apples and Sauce
Pulled pork and Blue Cheese
Slaw and more sauce
Entry Picture..... Hill Billy Pork Sammich & Sweet tator waffle Fries
Well to start PORK BUTT
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food001.jpg)
Then smoke with Apple pucks for 8 hours
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food014.jpg)
Butt it had a little work done to it
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food002.jpg)
I took a cup of JIM BEAM
A cup Apple cider vinegar
2 cups apple cider
1 cup apple sauce
1 cup apple butter
2 apples skined and sliced
I cooked it down on the stove to combine the flavers
and injected the butt with it
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food003.jpg)
Just making it happy
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food006.jpg)
I turned the pan into a boat and added the rest of the apple juices
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food011.jpg)
and making me happy
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food012.jpg)
24 and a half hours later i pulled it out
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food015.jpg)
went in to FTM for 6 hours
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food020.jpg)
And out for a eazy pull
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food033.jpg)
Made some blue cheese cole slaw
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food022.jpg)
Made a loaf of french bread
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food039.jpg)
Some blue cheese crumbles
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food037.jpg)
Then just put it all together with a little wine that the wife said they named after me
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food035.jpg)
JIM helped me to finish up
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food042.jpg)
It was a great taste and i would do this again
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food041.jpg)
Great to the last bite
(http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view¤t=food043.jpg)
Pulled Pork with Apple Blue cheese sauce
Take some pork butt
Made up some salt lick clone
3/3/1/1 ratio of:
Kosher salt
Fresh cracked Black Pepper
Granulated Garlic
Cayenne Pepper
slather with CT then applied the rub, wrap in plastic wrap and rest in the fridge
Into the MAK
Ready for FTC
Took an Apple, Peeled and diced, into a pot with some water, cook down for a while, run through a food mill and you have Applesauce
Added 1-2 Tablespoons of Blue cheese crumbles, stirring over medium heat until combined
Added Chili powder, Paprika, salt, pepper and a splash of Apple Cider Vinegar
Butts are ready
Plated with a corn muffin and blue cheese crumbles on top
OK it is time to Vote on the entrants. Here is the "Money Shot" from those that entered to help with your voting. It is requested that you refrain from commenting until the voting is complete.
Drac
FLBentRider
SL2010
wyoduke
Keymaster
Congratulations to KeyMaster For wining ICB VIII.
Great Job done by all that entered.
KeyMaster
Congradualtions!!
KeyMaster, Congrats! ;D
Nice job KeyMaster!
WTG Keymaster.
Way to go that was a great looking sandwich.
Thank you very much guys, it was allot of fun and everyone did a awesome job on there dishes!!!!! Your all a great bunch of people that I have learned allot from :)