BRADLEY SMOKER | "Taste the Great Outdoors"

(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/ICB-IX.jpg)

AS A REMINDER FOR EVERYONE

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 Ingredients:

Olives

Mac & Cheese

Chuck Roast

The turn in date for your recipe and pictures of how you made it will be 9/16 - 9/19  and voting will be 9/19 - 9/23.

As usual would everyone please refrain from commenting in this thread until the voting is complete and a winner has been selected.

Please continue to comment in the Ingredient and Smack thread.

Mac and Cheese Pizza with Smoked Chuck Roast and Black Olives

Start with a Pizza crust out of a tube.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111122950.jpg)

Slather on some Nacho Cheese

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111123244.jpg)

Dice up some Smoked Chuck Roast and Toss it on.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111123553.jpg)

Add a little left over Mac and Cheese to the mix. Pay no attention to the stray pieces of hotdog that may have found their way into the Mac and Cheese.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111123942.jpg) (http://i222.photobucket.com/albums/dd237/tenpoint5/091111124013.jpg)

Strategically place a couple of Black Olives on top.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111124352.jpg)

Sprinkle some Colby/Monteray Jack shredded cheese over everything.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111124608.jpg)

Look at this thing and realize that just aint enough cheese! Dump a bag of Mozzarella Cheese on top.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111124742.jpg)

Get a better look and YES now it has enough cheese on top!!

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111124757.jpg)

Find the nearest fire breathing dragon. Running wide open at 450º, and insert pizza.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111131304.jpg)

Wait for 14-16 minutes. Open the door and you should see something like this.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111132333.jpg)

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111132352.jpg)

After cooling on the table for 5 minutes and the Cheese settling down and setting up. You can slice it up.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111132521.jpg)

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111133510.jpg)

Check the bottom and see a nice toasted brown bottom.

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111133102.jpg)

Start enjoying the crispy smokey flavored pieces of heaven!!

(http://i222.photobucket.com/albums/dd237/tenpoint5/091111133427.jpg) (http://i222.photobucket.com/albums/dd237/tenpoint5/091111133310.jpg)

Here is my entry: Mac Chuck Roll

And here are the players(my 3 year old added strawberry shortcake)...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1380.jpg)

We had the butcher slice the chuck thin and then I flattened it some more with a wooden mallet...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1379.jpg)

Finely chopped black olives/garlic and chopped onions, mushrooms, and Red/Orange Bell Peppers...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1382.jpg)

Then grilled in a pan until lightly caramelized on the side burner of my RED Grill...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1384.jpg)

Now lay out on package of the pizza dough and flatten it out...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1385.jpg)

Now lay out the flattened chuck across the top of the dough and season the meat with some salt & pepper. Then lay the veggies on top of the meat and season with oregano...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1390.jpg)

Then lay your macaroni on top of that(we used pre-made from country crock)...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1391.jpg)

Then shredded American cheese on top of the mac...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1392.jpg)

Now roll it up but keep the ends open...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1389.jpg)

And now make another using the other package of pizza dough.

You got two now...good!

Now take the two sections and form half circles with them to form a doughnut. Connect the ends and overlap the dough so both sections are connected and sealed...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1394.jpg)

And liberally coat the dough with a egg wash...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1393.jpg)

And a coating of oregano...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1395.jpg)

Now into the Traeger set at 400F with apple & maple pellets on a pizza stone...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1397.jpg)

30 minutes later...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1404.jpg)

After 40 minutes the dough color looked good so I pulled it...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1405.jpg)

And the money shots...

(http://i752.photobucket.com/albums/xx169/muebe/IMAG1407.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1406.jpg)

Special thanks to my wife who helped me with this idea and will kill me if I do not mention that :)

BACKGROUND
After making a smartass remark about the cookoff, I received a private message from a member. In the PM they gave an idea for an entry and Triple Dog Dared me to enter it. Not a dog dare or a double dog dare, but a triple dog dare!! Now, no self-respecting Southern Gentleman can let a triple dog dare go by.

So as the famous southern saying goes, "Hold my beer and watch this."
INGREDIENTS

THE MAC - Here is an elbow macaroni cooking.

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0339.jpg)

Here it is cooked and drained.

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0341.jpg)

THE CHEESE
Here is the pepperjack cheese (what else would you use?) sliced.

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0343-1.jpg)

THE MAC AND CHEESE
Here is the elbow macaroni and pepperjack cheese ready to go in the oven.

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0344-1.jpg)

Out of the oven and it is now officially Mac and Cheese

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0347-1.jpg)

THE CHUCK ROAST
Here is the chuck roast cooking on the SRG

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0350-1.jpg)

THE OLIVE
Here is the olive

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0353-1.jpg)

THE MARTINI
Martini ????? (patience grasshopper all will be revealed in time)

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0354.jpg)

THE SMOKE
Since it is a BBQ contest, here are all the ingredients getting smoked in the Bradley

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0355-1.jpg)

THE REVEAL
What do you get when you combine mac and cheese, olive, chuck roast, and a martini?

THE 'BAMA MARTINI

(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0362.jpg)


Thanks to 10.5 for the idea and the Triple Dog Dare.
____________________________________________

Chucky Mac Pot Pie!

It seemed simple enough and sounded good so I went with it. Started a chuck roast in a cast iron skillet studded with green olives as a sub for the salt. Other ingredients were pepper and garlic
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06825.jpg)

After it browned up nice I poured in a can of cream of mushroom soup thinned out to make 4 cups
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06828.jpg)

Put the lid on and held at 350 for 3 hours. It got really tender and the 'gravey was nice and thick!
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06836.jpg)

Meanwhile since Bubba was busy I fired up the Trunk Monkey to make the mac and cheese
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06829.jpg)

(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06830.jpg)

Held the mac and cheese in the Cambro until I was ready for the next step.

The Pie!!

Took a large ramikin and lined it with pastry dough
Mixed up the chuck roast and the mac and cheese and made sure I got all that gravy in there!
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06838.jpg)

(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06839.jpg)

(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06840.jpg)

All nice and sealed up, I went out and gutted the Bubba Keg and switched to baking mode.
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06841.jpg)

Held it nice and steady at 350 for the first 30 minutes and then covered the pie with foil to minimize browning, then went another 30 minutes until it was flaky
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06842.jpg)

Let it cool about 10 minutes and then dug into the Chucky Mac Pot Pie!!

(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06844.jpg)

Pizza

Did a couple chuck roasts in the Traeger,  pulled the beef, with a little gravy and green olives
(http://i281.photobucket.com/albums/kk234/deb415611/food/sept%202011/photo-39-2.jpg)

I was hoping that Sonny's starter would be activated to use in time but it's not  :( so I went with my quick & easy go to crust recipe,  dressed with the chuck and then homemade mac & cheese

(http://i281.photobucket.com/albums/kk234/deb415611/food/sept%202011/photo-40-2.jpg)

into the traeger onto the pizza stone , a few minutes before I pulled it out
(http://i281.photobucket.com/albums/kk234/deb415611/food/sept%202011/photo-42-1.jpg)

the slice.........
(http://i281.photobucket.com/albums/kk234/deb415611/food/sept%202011/photo-44-1.jpg)

Pulled Beef, Mac N Cheese, Olive Salsa Enchiladas


Pulled Chuck Roast

3lb Chuck Roast

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13039.jpg)

Spice grounded SW Chipotle Seasoning

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13040.jpg)

Bradley Smoked

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13048.jpg)

Hand Pulled

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13052.jpg)


Corn Masa Tortillas:

Masa dough in press

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13059.jpg)

Finished Tortillas

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13060.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13061.jpg)

Onto a hot cast iron skillet for 30 seconds

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13062.jpg)

Flip and cook for one minute

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13063.jpg)

Flip back to the original side and cook for 30 seconds more

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13064.jpg)

Finish cooking all the Tortillas

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13065.jpg)


Mac N Cheese and Olive Salsa

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13070.jpg)

Traeger Mac n Cheese

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13069.jpg)

Green Chili Enchilada Sauce and 20 Garlic Stuffed Olives

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13080.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13081.jpg)


Making the Enchiladas

Tortillas

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13071.jpg)

Hot Oil

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13072.jpg)

Warmed Chipotle blended sauce reduce with water

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13073.jpg)

Pulled Beef in same Chipotle sauce

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13074.jpg)

Pulled Beef added to Tortilla

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13075.jpg)

Add the Mac n Cheese

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13076.jpg)

Into a 9 x 13 Pyrex seam down

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13079.jpg)

Topped with the Olive Salsa

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13083.jpg)

Topped with more Mac N Cheese

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13084.jpg)

Topped with Mexican Cheese

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13086.jpg)

Traeger Smoked/Cooked at 350* till bubbly

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13106.jpg)


Spanish Rice/Refried Beans/Mac n Cheese/Pulled Beef/Jalapeno Olives Panko fried Poppers

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13094.jpg)

Deep Fried to a Golden Brown

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13102.jpg)


Ring the Bell ........... Let's Eat!

Full Meal Deal

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13130.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13133.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13135.jpg)

The Poppers

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13136.jpg)

The Lady of the House said I did Good

(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13078.jpg)

"Swamp & Turf"

Awrighten... 
(https://lh5.googleusercontent.com/-9V3nc7y4asc/Tm7ckpysuUI/AAAAAAAAATA/FT96uTdN9mc/s800/IMAG0241.jpg)

This involved three main parts.
First the chuck roast.  I trimmed out the silver, cut into smaller pieces, and sliced about 3/8 think across the grain.
Then, I tenderized them...
(https://lh3.googleusercontent.com/-xo9mIYBozbk/Tm1k2PqtzRI/AAAAAAAAAPc/iHYL1H1Jruo/s800/IMAG0179.jpg)

Fried up some bacon (of course)...
(https://lh5.googleusercontent.com/-2QWwfEHOkLc/Tm6vhhagmQI/AAAAAAAAAPw/6uEkRDrdrio/s800/IMAG0184.jpg)

Added 1/2 stick of butter to the bacon grease, some trinity (with some red pepper mixed in) and green onion...
(https://lh4.googleusercontent.com/-oedDWPZ_ZfA/Tm7F3Pftk2I/AAAAAAAAAQw/9w_hOn135Mo/s800/IMAG0204.jpg)

Added a couple tablespoons of flour, some thyme and black pepper...
(https://lh4.googleusercontent.com/-2v_6ReNKOok/Tm7NxLc1dPI/AAAAAAAAARw/1vzmN1_JlVo/s800/IMAG0221.jpg)

I cooked that down with some gahhhlic, Tabasco, Lea & Perrins, some Veron's Cajun seasoning, some clam juice, and I probably spilled some bourbon in it too...
We'll get back to that stuff soon.

In the meantime, I made a Mac n Cheese sauce.
Didn't want BIG MAC (I made a funny!) for this, so I cooked and chopped the mac...
(https://lh3.googleusercontent.com/-QgECg3tD1mY/Tm7E3L2IE3I/AAAAAAAAAQk/t8ZW-6ciaxg/s800/IMAG0201.jpg)


Whipped up a white sauce from a little butter, flour, and milk...
Added shredded swiss, and fresh grated Gruyere..
(https://lh5.googleusercontent.com/-k-z96cbR6Jc/Tm6vLXVRjLI/AAAAAAAAAPo/Kg5SDJiJhXQ/s800/IMAG0182.jpg)

Chopped some stuffed spanish olives along with some of the bacon and into the cheese sauce with the chopped mac...
(https://lh6.googleusercontent.com/-pQdbla7yrgs/Tm7JkTUmwAI/AAAAAAAAARI/uHrXobFyJgs/s800/IMAG0211.jpg)

Looked like this after a minute...
(https://lh6.googleusercontent.com/-lz9Sgl1XioQ/Tm7KM4xMMqI/AAAAAAAAARY/vhZIc3rS8Yw/s800/IMAG0215.jpg)

Then BOTH of these concoctions went into some pyrex for a slow ride in the smoker...
(https://lh3.googleusercontent.com/-7WazSE5X7n8/Tm7QDFToq-I/AAAAAAAAASA/wc9FB_CPrUQ/s800/IMAG0225.jpg)

Hickory and apple chunks with a couple of Bradley cherry bisquits.
(https://lh4.googleusercontent.com/-SRkTPB0QnXk/Tm6rLrlfqUI/AAAAAAAAAPg/T0AbTKjrbzc/s800/IMAG0180.jpg)

Seasoned the tenderized chuck with some Veron's dredged in flour and fried up crispy.
(Forgot the fry pics --- The frying part was well into the drinking part)
(https://lh6.googleusercontent.com/-SClgwHcOA1Y/Tm7Tl4Iwg-I/AAAAAAAAASU/nShDW_jlt3k/s800/IMAG0230.jpg)


Out of the smoker, I added crawfish tails to the first sauce and gave a quick simmer on the stove...
(https://lh5.googleusercontent.com/-NxKq5cDqOlo/Tm7Y1h0QCjI/AAAAAAAAASg/AHt2cnsiaPA/s800/IMAG0233.jpg)

(https://lh6.googleusercontent.com/-ycxwv_trCMw/Tm7a5Pf_CFI/AAAAAAAAASo/WDGmdNpyOJs/s800/IMAG0235.jpg)

Made a "bed" of the crawfish tails in sauce, topped with fried chuckie slices, and then the smoked mac-n-cheese sauce.
Finally topped with the rest of the bacon and more fresh Gruyere...
(https://lh5.googleusercontent.com/-RjNQoysXgsw/Tm7cYk0g3bI/AAAAAAAAAS0/FVPE3OA4Jkw/s800/IMAG0238.jpg)

And that's that.   :o

The ingrediants

(http://i995.photobucket.com/albums/af75/Keymaster_2010/004-70.jpg)

Chuck roast cut up and ready to grind

(http://i995.photobucket.com/albums/af75/Keymaster_2010/005-65.jpg)

Spices and Olives and Mac n cheese, I actually used Rytek Kudas Italian sausage recipe on Page 180

(http://i995.photobucket.com/albums/af75/Keymaster_2010/007-48.jpg)

Gettin ready to mix

(http://i995.photobucket.com/albums/af75/Keymaster_2010/008-34.jpg)

Mixed and ready to stuff

(http://i995.photobucket.com/albums/af75/Keymaster_2010/011-19.jpg)

All stuffed and ready to Q

(http://i995.photobucket.com/albums/af75/Keymaster_2010/012-17.jpg)

I got te Noodles and clam sauce ready to go

(http://i995.photobucket.com/albums/af75/Keymaster_2010/013-13.jpg)

(http://i995.photobucket.com/albums/af75/Keymaster_2010/030-5.jpg)

Then I cooked the McChuckeO Italian Sausage

(http://i995.photobucket.com/albums/af75/Keymaster_2010/014-12.jpg)

(http://i995.photobucket.com/albums/af75/Keymaster_2010/018-10.jpg)

The Entree is McChuckEo Italian Sausage

(http://i995.photobucket.com/albums/af75/Keymaster_2010/024-1.jpg)

Smoked Chuck, Mac & Cheese Tamale Pie
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3737cropped.jpg)

(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3715.jpg)(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3716.jpg)
Rubbed a chuck roast with salt, chipotle pepper and black pepper
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3720.jpg)
Into a 225F smoker for 2 hours of hickory smoke and continued to cook until an IT of 200F
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3721.jpg)
Pulled the chuck roast when cool and here it is with the other ingredients.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3725.jpg)
Sauted chopped onion and garlic clove until tender then added half of the green chiles, the beef and the sliced olives.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3726.jpg)
Then add the enchilada sauce and let simmer while you make your tamale topping. Preheat your grill (or oven) to 375F
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3728.jpg)
Prepare Mac and Cheese following the directions on the box add this to 2 eggs, 3/4 cup of shredded Mexican cheese, 1/2 cup of corn meal, 1 cup of milk and the rest of the green chiles. Mix until blended.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3729.jpg)(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3731.jpg)
Pour this over the meat mixture, sprinkle with chipolte pepper and place in the 375F grill.  Bake for 30 minutes.  The tamale topping should be set.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3733.jpg)
Slice that pie up and eat it!  :D
Enjoy!!!!

well folks I'm throwing my hat in the ring, so here it goes. I made a stuffed chuck roast with black olives and mac&cheese

The players:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics001.jpg)

The players cooked and ready for action:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics003.jpg)

The process: spread mac& cheese with black olivers on flattened chuck roast:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics009.jpg)

Rolled and ready for smoker:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics010.jpg)

Late addition to the team: thought it needed a little kick, brushed top with soy vey:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics013.jpg)

Into the smoker for 3 hours of hickory goodness:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics016.jpg)

3 hours later nice crust on top look good right out of the smoker:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics021.jpg)

First money shot, still warm from smoker:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics024.jpg)

Money shot after supper and cooled down:

(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics027.jpg)

Well this was fun to say the least, Chris thanks for inviting me to do your ICB (now that I know what it means !!).

Tracy's Italian ICB

Tracy was having some problems with Photobucket and she kinda got

discouraged, but she emailed me her pics at about 10:00 tonite. I don't

know all the details but most of it is self explanatory. A picture is worth

a thousand words. PS. She didn't ask me to do this, but it is worth looking at.

Ingredients:

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest030.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest033.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest035.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest041.jpg)

Right here I think she might have missed a pic of slicing a chuck roast kinda

thin and stuffing all the sauteed ingredients into it and pining it with a toothpick.

Here it is in the Bradley.

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest043.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest045.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest048.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest050.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest046.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest051.jpg)

Grated smoked Gouda

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest052.jpg)

(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest055.jpg)

Hammerlicious!

CRG;

I know we are not to respond on this thread. Since the judging hasn't started yet, maybe Tracey can provide you with more details and the missing picture.

The Entries For your viewing and voting, in NO PARTICULAR order are:

Cobra6223
(http://i1142.photobucket.com/albums/n616/cobra6223/roastpics027.jpg)

La Quinta
(http://i1109.photobucket.com/albums/h440/halfcajun/Tracys%20ICB/contest055.jpg)

Caribou
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_3737cropped.jpg)

Hal4uk
(https://lh5.googleusercontent.com/-RjNQoysXgsw/Tm7cYk0g3bI/AAAAAAAAAS0/FVPE3OA4Jkw/s800/IMAG0238.jpg)

Classicrockgriller
(http://i1109.photobucket.com/albums/h440/halfcajun/ICBIX/SDC13130.jpg)

Keymaster
(http://i995.photobucket.com/albums/af75/Keymaster_2010/024-1.jpg)

Ronbeaux
(http://i35.photobucket.com/albums/d153/ronbeaux/Bubba%20Keg/Throwdown/DSC06844.jpg)

GusRobin
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0362.jpg)

Deb415611
(http://i281.photobucket.com/albums/kk234/deb415611/food/sept%202011/photo-44-1.jpg)

Muebe
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1406.jpg)

Tenpoint5
(http://i222.photobucket.com/albums/dd237/tenpoint5/091111133427.jpg)

Congratulations to everyone that entered they were all GREAT entries!!! However the must be a winner so this time around it is Hal4uk!! Congrats Hal!!

Hey Congrats Hal!  ;)

Awesome job done by everyone. There was some fine lookin' dishes there this time around!  8)

Mike

Congratulations Hal.

Congratulations Hal, You knocked it out of the Park!!!!

Way to go Hal!!! 8)

Congrats Hal

... and a clear cut, well-earned victory it was!  However, since we don't have crawfish tails available, I'm sticking with Gus.  Better go make another of those now so I can toast hal properly.

Way to go Hal...ya done good...

Nice job Hal!

I wonder what you would have came up with sober ;)

Quote from: muebe on September 24, 2011, 05:04:43 PM
Nice job Hal!

I wonder what you would have came up with sober ;)

Peanut Butter and Jelly

Congratulations Hal4UK on a job well done!  And thank you all who entered for many great ideas!

Well done Hal...congratulations...

Congrats Hal!
Great job on you entry :)
Carolyn

Nice job Hal and everyone. Hal that was a plate of grub I would walk a mile for.

Congrats Hal!  ;D

Looks good Hal and congrats.  Heck, even KH almost likes it :-\

Thanks Y'all!

I especially want to thank all the Newbies that voted for me!
Let's see...   Hal44UK, and Hal444UK, Hal4444UK, Hal44444UK, Hal444444UK, Hal4444444UK, Hal44444444UK, and Hal444444444UK...
Am I forgetting anyone?

Woo Hooo!!!!!

Quote from: hal4uk on September 25, 2011, 03:12:28 PM
Thanks Y'all!

I especially want to thank all the Newbies that voted for me!
Let's see...   Hal44UK, and Hal444UK, Hal4444UK, Hal44444UK, Hal444444UK, Hal4444444UK, Hal44444444UK, and Hal444444444UK...
Am I forgetting anyone?

Woo Hooo!!!!!

:D  :D  :D  :D  :D  :D  ;D

Mike

Congratulations!!!

Congrats Hal!

He was practicing his acceptance speech all weekend!

Congratulations Hal.

All the entries looked good enough to eat.  ;D

Awesome job Hal!

AWESOME job by everyone that entered.

Some mighty fine looking plates of food were made.

I believe it was a record number of entries and a

record number of voters.

Congrats Hal!

Danged, I missed out again!  Lucky you Hal, I'd have taken ya!

Congratulations - there might actually be something about that blue mist!

Actually congrats to everyone - those were some superlative entries.  Great stuff.  Lucky us for getting to witness them.

Congrats EVERYONE....it all looks so good.  I was not set up and ready this year but hope to be involved next year.   :)

Blue Mist? Is that the booze Hal was drinking that inspired his recipe? Cause if it is I need some of that kind of inspiration. :D :D :D