Iron Chef Bradley II Turn-In Pictures

[deb415611]

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.

[westexasmoker]

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







Potatos, peeled, diced and fried, salt and pepper



Pizza dough, rolled out



Coated with Salsa



Now just start layering all of the other ingredients



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



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.



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



C

[Up In Smoke]

Dagwood is a wimp!
great superbowl samich
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

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
layer 1
dough
1lb ham
cheese
half of fried onions
olives
spicy mustard to taste
avacado
and half of the bacon

layer 2
dough
pickle slices
tomato slices
pepper rings
the rest of the bacon

then 1lb turkey

top with more onions
lettuce
and potato sticks

add top

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.
finished.
next time i will not use so much BEER!
Oh, small wedge with buffalo pretzel bites

[deb415611]

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)



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



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



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



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



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

[Gizmo]

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.

[Gizmo]

Pork Wellington Pictures
Click to enlarge.
Base set of ingredients.


Sautéed some onion,  jalapeño,  garlic, and mushrooms. 


Julienned the potato and baked it in the oven to crisp them up.   


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.


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.


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.
 

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.
 

While the smoker was going, time to get the pizza dough made up. 


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.


Dough has finished rising, ready for a punch down and roll out.


Ready  to roll up.


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.


Looking real good, let it rest a few.


Oh YAH.  Nice looking.


Close up of the Picasso.


Plated, Ready to eat. 

[NePaSmoKer]

Ok here are my pics.


Fresh BBQ ham.


Grinding BBQ ham


Fresh made mashed taters.



Ground BBQ Ham


Spices for adding to ground ham


Mashed taters and spices added to BBQ ham. Getting ready to make into ham balls 


Smoking ham balls for 1.5 hours.


Pizza dough......... DOH


Pizza dough filled with mashed taters and BBQ ham balls.



Ready for the smoker.


In the smoker.


Meanwhile a teaser appetizer. Pizza dough biscuit topped with mashed taters and BBQ ham balls. Topped with sauce and cheese.


45 mins later.


Almost done.


Inside. Filled with BBQ ham balls and mashed taters.



SO THERE 

nepas

[Caribou]

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

Grease an 8" cast iron skillet and place pizza dough


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


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

Ingredients for the filling

Spread dijon mustard on the bottom of the crust before placing the filling in it.

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.

Remove from heat toss in salt, garlic, pepper and herbs.

Then add this to the cheese, ham and eggs mix before adding to the crust dough.

Top with hash brown topping.

Cook in grill over indirect heat at about 375 degrees for 25 mins or until a knife poked in the middle comes out clean.

Let rest for 10 mins before serving

[deb415611]

Last day to vote!!


Get your votes in.  You are eligible to vote even if you did not enter.

[deb415611]

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!

[Tenpoint5]

Way to Go UIS!!! That is a heck of a Sammie.

[KyNola]

Way to go UIS!!

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

KyNola

[Caribou]

Congrats UIS!
Fantastic job and enjoy your prize!
Carolyn

[FLBentRider]

Great job UIS!

[Mr Walleye]

Congrats UIS!  

Ya make a mean "Sammy"!  

Mike