Iron Chef Bradley IX Turn-In Pictures and Voting

[Tenpoint5]

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.

[Tenpoint5]

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.

[Tenpoint5]

Mac and Cheese Pizza with Smoked Chuck Roast and Black Olives

Start with a Pizza crust out of a tube.



Slather on some Nacho Cheese



Dice up some Smoked Chuck Roast and Toss it on.



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.



Strategically place a couple of Black Olives on top.



Sprinkle some Colby/Monteray Jack shredded cheese over everything.



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



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



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



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





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





Check the bottom and see a nice toasted brown bottom.



Start enjoying the crispy smokey flavored pieces of heaven!!

[muebe]

Here is my entry: Mac Chuck Roll

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



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



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



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



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



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...



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



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



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



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...



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



And a coating of oregano...



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



30 minutes later...



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



And the money shots...



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

[GusRobin]

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.



Here it is cooked and drained.



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



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



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



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



THE OLIVE
Here is the olive



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



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



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

THE 'BAMA MARTINI




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

[ronbeaux]

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


After it browned up nice I poured in a can of cream of mushroom soup thinned out to make 4 cups


Put the lid on and held at 350 for 3 hours. It got really tender and the 'gravey was nice and thick!


Meanwhile since Bubba was busy I fired up the Trunk Monkey to make the mac and cheese
 



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!






All nice and sealed up, I went out and gutted the Bubba Keg and switched to baking mode.


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


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

[deb415611]

Pizza

Did a couple chuck roasts in the Traeger,  pulled the beef, with a little gravy and green olives


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



into the traeger onto the pizza stone , a few minutes before I pulled it out


the slice.........

[classicrockgriller]

Pulled Beef, Mac N Cheese, Olive Salsa Enchiladas


Pulled Chuck Roast

3lb Chuck Roast



Spice grounded SW Chipotle Seasoning



Bradley Smoked



Hand Pulled




Corn Masa Tortillas:

Masa dough in press



Finished Tortillas





Onto a hot cast iron skillet for 30 seconds



Flip and cook for one minute



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



Finish cooking all the Tortillas

 


Mac N Cheese and Olive Salsa



Traeger Mac n Cheese



Green Chili Enchilada Sauce and 20 Garlic Stuffed Olives






Making the Enchiladas

Tortillas



Hot Oil



Warmed Chipotle blended sauce reduce with water



Pulled Beef in same Chipotle sauce



Pulled Beef added to Tortilla



Add the Mac n Cheese



Into a 9 x 13 Pyrex seam down



Topped with the Olive Salsa



Topped with more Mac N Cheese



Topped with Mexican Cheese



Traeger Smoked/Cooked at 350* till bubbly




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



Deep Fried to a Golden Brown




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

Full Meal Deal







The Poppers



The Lady of the House said I did Good

[hal4uk]

"Swamp & Turf"

Awrighten... 


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...


Fried up some bacon (of course)...


Added 1/2 stick of butter to the bacon grease, some trinity (with some red pepper mixed in) and green onion...


Added a couple tablespoons of flour, some thyme and black pepper...


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...



Whipped up a white sauce from a little butter, flour, and milk...
Added shredded swiss, and fresh grated Gruyere..


Chopped some stuffed spanish olives along with some of the bacon and into the cheese sauce with the chopped mac...


Looked like this after a minute...


Then BOTH of these concoctions went into some pyrex for a slow ride in the smoker...


Hickory and apple chunks with a couple of Bradley cherry bisquits.


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)



Out of the smoker, I added crawfish tails to the first sauce and gave a quick simmer on the stove...




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...


And that's that.   

[Keymaster]

The ingrediants



Chuck roast cut up and ready to grind



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



Gettin ready to mix



Mixed and ready to stuff



All stuffed and ready to Q



I got te Noodles and clam sauce ready to go





Then I cooked the McChuckeO Italian Sausage





The Entree is McChuckEo Italian Sausage

[Caribou]

Smoked Chuck, Mac & Cheese Tamale Pie



Rubbed a chuck roast with salt, chipotle pepper and black pepper

Into a 225F smoker for 2 hours of hickory smoke and continued to cook until an IT of 200F

Pulled the chuck roast when cool and here it is with the other ingredients.

Sauted chopped onion and garlic clove until tender then added half of the green chiles, the beef and the sliced olives.

Then add the enchilada sauce and let simmer while you make your tamale topping. Preheat your grill (or oven) to 375F

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.

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.

Slice that pie up and eat it! 
Enjoy!!!!

[cobra6223]

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:



The players cooked and ready for action:



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



Rolled and ready for smoker:



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



Into the smoker for 3 hours of hickory goodness:



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



First money shot, still warm from smoker:



Money shot after supper and cooled down:



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

[classicrockgriller]

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:









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.













Grated smoked Gouda





Hammerlicious!

[Habanero Smoker]

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.

[Tenpoint5]

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

Cobra6223


La Quinta


Caribou


Hal4uk


Classicrockgriller


Keymaster


Ronbeaux


GusRobin


Deb415611


Muebe


Tenpoint5