Iron Chef Bradley V Turn In Pictures

[Tenpoint5]

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 March 1st and will close March 5th.  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.

[Caribou]

Twice-Baked Winter Squash Stuffed with Smokey Beef, Roasted Red Pepper & Cornbread Stuffing

Ingredients:

1 1/2 red bell pepper
2 winter squash ( I used Carnival squash but Acorn would work the same)
1 pound beef stew meat diced into 1/2" squares
1 medium sweet onion diced
1 6oz package of seasoned corn bread stuffing (I used Mrs. Cubbenson's)
1/2 cup pecans chopped
1/2 tsp beef bouillon
1 TBS olive oil
4 TBS salted butter divided
salt
pepper
water

Chop and toast pecans at 350F for 15 minutes or until lightly browned. I did this in the oven but the rest of the cookin' was done outside  8)

Dice the stew meat into 1/2" chunks

Cut the squash in half and scrap out the seeds.

Cold smoke the squash and stew meat for one hour using pecan smoke.

Roast whole peppers for 20 minutes over high heat on the grill.
Once slightly blackened place in a brown bag for about 20 minutes.
Remove from the bag, peel of the skin and seed.

Dice 1 1/2 of the roasted peppers.

After the squash are cold smoked place them face down in a roasting pan.
Add enough water to the roasting pan have 1/4" in the pan.
Bake in a gas grill for 30-40 mins at 400F with the grill lid shut.

Either on the grill or side burner heat up the olive oil then saute the diced onion until browned.
Remove the onion.

After the beef is cold smoked, salt and pepper the diced beef liberally and add to the hot pan.

Cook until well-browned then add enough water to cover.
Heat to boiling then back off to a simmer and cover.
To make the meat tender it needs to simmer for 45 mins.
Add water if needed.
Once tender pour drain the meat reserving 1 cup of the liquid.

After the squash is cooked, scrape them leaving about 1/4" remaining on the skin.
Add 2 TBS of the butter and 1/2 tsp beef bouillon to the squash that was scraped out and blend well.

To the corn bread stuffing mix add the reserved liquid from the beef, 2 TBS butter.
Then add the beef, the squash mixture, the sauted onion, the diced roasted pepper and the toasted pecans to the stuffing mixture.  Blend well.

Salt and pepper the squash shells then add the stuffing mixture evenly distributed to each shell.

Bake at 400F in a closed gas grill for 20 to 30 minutes or until nicely browned.

They are ready to eat!  Enjoy! :)

[ronbeaux]

ICB Tamales served with Bistec A La Mexicano.

Enjoy!



Started with the prescribed ingredients. Everything was cooked outside using the Bradley, a Primo, and a gas burner. Inside work included a few minutes in the mixer and a few seconds in the food processor.


Then added mexican seasoning, peppers, onion, and tomato. These got cooked in the Bradley at 225 for 2 hours with hickory for smoke. The chuck roast was for another meal.


After a few hours smoke they got to visit the cast iron skillet in the grill where they could simmer until fall apart tender. About 2 hours and beef stock was added. (the pot on the left)


Meanwhile the cornbread mix was mixed into some Masa.



Pulsed the very tender meat mix until shreded and used the broth in the masa


Made the tamales and steamed them on the propane burner until done.

[BC Smokin']

Here is my entry. I call this Mardarin Stuffed Peppers.
The first photo is my smoked beef stew meat. I smoked this in the Bradley for 1 hour with hickory pucks at 210 F. I used Meat Magic to marinate the meat in overnight. This is a flavor enhancer and tenderizer.


I cooked the meat in OJ for the first hour, then transfered it to a foil packet with the Mandarin sauce for another 1 1/2 hours.



Here is the Mandarin sauce I cooked the stew meat in to tenderize it. I cooked it in the Broil King grill for 2 1/2 hours, it was a cold and windy that day, so took longer than I thought to tenderize the meat. Here is the recipe.

1 284ml can of drained Mandarin oranges, using 3 tablespoons of the juice.
1/3 cup Brown sugar
1/3 cup Ketchup
2 tablespoons Vinegar
1 tablespoons Worcestershire sauce
3 tablespoons Onion soup and gravy base
I just mixed everything together and cooked it for 10 minutes on the stove in the house.



Here is a photo of two Mandarin stuffed peppers. The meat and sauce inside the pepper.


I cooked the peppers just to soften them on the stove. I then stuffed them with the meat mixture, and added the stuffing on top. I cooked the stuffing according to the box directions, but I added my own homemade crumbled cornbread to the mixture.
As you can see, the cornbread stuffing is on top of the meat mixture in the pepper.
I served this with a Mandarin Ceasar Salad and steamed snowpeas.

I enjoyed doing this cook, and I learned a lot. Thanks for looking.

[KevinG]

Casserole by KevinG


Ingredients:
1.3 lbs Boneless Chuck Roast
Earl Campbells All Purpose Seasoning
Bacon
1/2 Onion (chopped)
1/2 Cup Celery (chopped)
1 (Red, Yellow or Green) Bell Pepper (seeded & chopped)
1 Jalapeno Pepper (seeded & chopped)
1 Stick Butter (1/2 Cup)
1 Bag (3 oz.) Mrs Cambells Seasoned Cornbread Stuffing Mix
3/4 Cup Orange Juice
1/8 Cup Juniper Berries
1/2 Can Corn (drained)
(Shredded Cheese Optional)

Split the roast open lengthwise and insert 1/4 of an onion chopped.


Close and sprinkle with Earl Campbells seasoning, then cover with a bacon weave.

Smoke for 3 hours with Jim Beam pucks at 240 F.


Continue cooking until IT reaches 160 F.

Pull out and let cool, then chop meat into small bite size pieces.

In a heavy skillet on a grill, melt butter and saute vegetables until transparent.


Mix in stuffing, chopped meat, corn, juniper berries, and orange juice.

Mix well, then cover and cook for 5 to 10 minutes (watch so this doesn't burn).


Add cheese if desired and let melt.

Ready to serve without cheese.


Ready to serve with cheese.

[Up In Smoke]

1 cup chopped smoked stew meat
1/2 cup chopped orange bell pepper
1chopped green onion
1 box cornbread stuffing
2 cups milk
4 eggs
1/4 cup butter (softened)
1/4 cup Parmesan cheese (shredded)
1 cup crumbled feta cheese
1/3 cup shredded cheddar
1 Frozen pie shell

Required goodies


stew meat racked and ready while smoker heats up


into 200 degree smoker for 2 hours, 1 hr hickory 1 hr cook


getting chopped


more goodies


Beat together
milk, eggs, stuffing mix, butter, Parmesan and feta cheese


then add Beef , Bell pepper, and onion


preheat grill to 375


bake quiche for 40 to 50 Min's.


top with shredded cheddar last 5 to 10 Mins.


completed


served with grilled pineapple, strawberry halves, mixed berries, walnuts and shaved chocolate.

[deb415611]

Chili Rolls



Started by making chili :
Ingredients:
    1 1/3 lb. stew beef
   28 oz diced tomatoes
   ½ can green chiles
   ¾ cup Diced red pepper
   ½ cup Diced green pepper
   ½ onion
       2 cloves garlic
       1 cup tomato juice
       Cumin, Mexican Oregano, Smoked Paprika, New Mexico Red Chile, Penzey's Medium Hot Chili Powder, Cayenne, Black Pepper, White       Pepper & Cocoa Powder

 

(Had it not been snowing every time I had  time to start this I would have cold smoked the beef, peppers & onion.) 

(I seem to have lost the series of pics between the ingredients and the dough making  >:()

On the grill - Sauteed onions in olive oil, coated beef with the spices and then browned beef.  Added the rest of the ingredients then let simmer on grill for about 2 ½ hours.  Simmer until very thick.

Three pepper Dough:
  1 cup cornbread stuffing mix moistened water
  8 cups high-gluten flour
  ½ tsp cayenne pepper
  1 tsp black pepper
  3 tbsp chopped parsley
  1 tbsp granulated garlic
  2 ½ tbsp yeast (if active dry proof in 4 tbsp warm water)
  4 tsp salt
  ½ cup diced red pepper
  ¼ cup Tabasco
   About 2 ½ cups water



In bowl mix all dry ingredients, parsley & red pepper.  Add moistened cornbread stuffing mix & stir.



Add most of the water and mix until it can be formed into a ball.  Knead for about 10 minutes adding more water if needed.  Dough should be tacky but not sticky.  It will smell like Tabasco  ;D

Put in clean oiled bowl, cover and let rise in fridge overnight.   Take out of fridge, let rise for about 2 hours until almost double in size.   This dough rises slow because of the pepper.
Roll out dough (I just used hands and patted out) to rectangle about 12x18.



Cover with chili & pepper jack cheese.  Leave about an inch clear on one of the long ends.



Roll up.   Seal the seam well with water.



Cut into 1 inch slices and place on lightly oiled baking sheet.



Let proof for about an hour.  Bake in 350 degree oven for 25 minutes.  To serve drizzle with sour cream.  

Enjoy!

[Tenpoint5]

To help with you voting choice I have assembled the final plated picture from each of the entries here, for your review in no particular order. Good Luck to all of the competitors!!

Up In Smoke - Smokey Beef Quiche




KevinG - Casserole




Caribou - Twice-Baked Winter Squash Stuffed with Smokey Beef, Roasted Red Pepper & Cornbread Stuffing




BC Smokin' - Mardarin Stuffed Peppers




Deb415611 - Chili Rolls




Ronbeaux - Tamales served with Bistec A La Mexicano

[Tenpoint5]

CONGRATULATIONS CARIBOU!!!!
You are the winner of Iron Chef Bradley V

Up In Smoke is our 2nd Place winner
Ronbeaux is our 3rd Place winner

Congratulations to all that entered. You all did a great Job!!!

[classicrockgriller]

Congrats Caribou!

Everyone did a nice job!

UIS, I have your mailing addy and will send you your prize.

ron, if you PM me your addy, I will send yours to ya.

Nice going!

[Up In Smoke]

Wahoo Caribou!!!
Great job. I have a vacation coming up
the end of this month,can u save me one?

Fantastic job by 10.5 on another IBC,
and all contestants on mouthwatering dishes.

[Caribou]

Thanks guys!
I want to congratulate all the entries...they were all awesome  :)
Thank you to everyone who contributed prizes and to Chris for setting this whole thing up for all of us to have fun.
Also, thanks to the 30+ folks that took the time to vote.
Carolyn

[Pachanga]

Congratulations to all who entered.  That was a nice field of ideas and out of the box thinking.  I enjoyed all of your efforts.

Way to go Carolyn.

Thanks Chris for once again going the extra mile.

Good luck and slow smoking,

Pachanga

[SnellySmokesEm]

Congratulations Caribou and winning ICB V!

And Congrats to all who submitted entries for the ICB.  Thanks 10.5 for putting on the competition.  Great job to all who was involved!!!!
                               

[OU812]

Congratulations Caribou.

All the entries looked fantastic, great job people.