Author Topic: Iron Chef Bradley VIII Turn-in Pictures (Voting will be until February 6th) (Read 21117 times)

Tenpoint5 · « **on:** January 10, 2011, 10:53:19 AM »

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.

Drac · « **Reply #1 on:** January 23, 2011, 06:22:53 PM »

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

Keymaster · « **Reply #2 on:** January 24, 2011, 11:56:55 AM »

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

wyoduke · « **Reply #3 on:** January 26, 2011, 07:01:11 PM »

Well to start PORK BUTT

Then smoke with Apple pucks for 8 hours

Butt it had a little work done to it

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

Just making it happy

I turned the pan into a boat and added the rest of the apple juices

and making me happy

24 and a half hours later i pulled it out

went in to FTM for 6 hours

And out for a eazy pull

Made some blue cheese cole slaw

Made a loaf of french bread

Some blue cheese crumbles

Then just put it all together with a little wine that the wife said they named after me

JIM helped me to finish up

It was a great taste and i would do this again

Great to the last bite

SL2010 · « **Reply #4 on:** January 27, 2011, 04:31:10 PM »

Here we this is a pulled pork appetizer/snack i was also gonna smoke some apples but a malfunction with my smoker cut my cook short

The start the butt

the ingredients for the sauce

i added a half cup of the apple cider vinegar to the mix

the cracker that i used

the finished product

thank you for the chance to play i will do better next time

i had some time to make the main course

the sauce and apple

the worst stuff ever made added

the mashing of the apples

the pork

the bacon and the seasoning

the fatties

dinner time a side of Uncle Ben's long grain rice and mixed veggies
thanks again for letting me play and vote for me

FLBentRider · « **Reply #5 on:** January 30, 2011, 04:24:03 PM »

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

Tenpoint5 · « **Reply #6 on:** February 02, 2011, 09:22:15 AM »

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

Tenpoint5 · « **Reply #7 on:** February 07, 2011, 03:15:26 PM »

Congratulations to KeyMaster For wining ICB VIII.

Great Job done by all that entered.

Habanero Smoker · « **Reply #8 on:** February 08, 2011, 01:58:15 AM »

KeyMaster

Congradualtions!!

TestRocket · « **Reply #9 on:** February 08, 2011, 05:27:17 AM »

KeyMaster, Congrats!

KyNola · « **Reply #10 on:** February 08, 2011, 07:17:23 AM »

Nice job KeyMaster!

OU812 · « **Reply #11 on:** February 08, 2011, 07:31:41 AM »

WTG Keymaster.

jiggerjams · « **Reply #12 on:** February 08, 2011, 07:06:20 PM »

Way to go that was a great looking sandwich.

Keymaster · « **Reply #13 on:** February 10, 2011, 05:31:40 PM »

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

News:

Poll

Which entry do you think deserves to be the Winner of Iron Chef Bradley VIII