Iron Chef Bradley X Turn-In Thread and Voting

[Tenpoint5]

Please refrain from commenting in this thread until all entries have been posted and the voting has been completed.

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.

[GusRobin]

Hmmm- what to make with a country rib, portabella mushroom, and an English muffin?

The players- mushrooms, country ribs, pickles, sauce, muffins, rubs --the onions were late and missed the team picture.





Rubbed some with CYM, others with molasses; then rubs added



Into the SRG (Bradleys are put away pending completion of the new shelter.)




All done


Sliced thin


Coated with sauce



Sliced the mushrooms very thin


Then sauteed


Now the muffins


A liberal spread of BBQ sauce


Add the pickles and chopped onions


Add the mushrooms


Add the sliced ribs



Add there you have it, a McGus mcrib sandwich





Took a bite --eat your heart out Mickey D

[devo]

Thai Red Curry Pork Ribs (country style) Rattlesnake Tails & Bagels With Smoked Cream Cheese and Smoked Salmon Lox

Started off with giving some of Jans Rub & smoking these:




Into The Bradley:


After 4 hours @ 225°F out they come. Going to get cooked down more later.  ;)


Taking the bones off and dicing them up to about 1 inch


Getting the rest of the ingredients ready:
1 tablespoon peanut oil
1 tablespoon minced lemongrass, white parts only (optional)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 yellow onion, sliced thinly top to root
Portabello Mushroom, chopped
1/4 cup Thai red curry paste
1 13-ounce can coconut milk
1 pound diced, peeled potatoes
2 tablespoons sugar (palm sugar if you can get it)
1 cup pineapple chunks
1 pound Diced Pork Ribs
Lime juice to taste
1/4 cup roughly chopped cilantro


All chopped and mixed up in the Iron Chef:


Off into the bradley slow cooker over night @ 250° F , notice how the Iron Chef fits on the rails  :)



Short Vid


The Next day out it comes so we can use the bradley for more things.


So now we have to make the Rattlesnake Tails.
Chop up more of our country style ribs to go into the food processor.

Get the peppers, lemon pepper, garlic salt and smoked spicy havarti  cheese.





Now to stuff them tails and wrap them.


A little BBQ sauce and honey glaze for the tails.


Back to the bradley.


Now I needed some rice so I went with wild rice for this dish.


And cooked it in my cast iron wok over the THE BIG EASY  :)


Done


OK so now we move onto the Bagels. Decided to try and make them. Had to use the oven for this one  :(
Got my dough ready.


Recipe
Homemade bagel recipe

4 cups bread flour

1 Tbls sugar

1 1/2 tsps salt

1 Tbls vegetable oil

2 tsps instant yeast

1-1/4- 1-1/2 cups of warm water.

After you roll them into shape (that,s the hard part) you dunk them in boiling water for a couple of minutes.


Out they come and into a greased pan and sprinkled with sesame seeds.


Out of the oven after twenty minutes


Now we need some smoked cream cheese to go with them. So off to Miss Piggy to give it a hour of cold smoke.



Now to slice up the smoked lox



And here is the meal, every thing tasted excellent.  ;)
The last of the bagels worked very well to slop up the meat and mushrooms from the bottom of the bowl :)

Thai red curry pork ribs over a bed of wild rice with rattlesnake tails & bagels/w smoked cream cheese topped with smoked lox


Thanks For Looking

[classicrockgriller]

                     Smoked & Pulled Country Style Ribs w/ Sour Cream Sauce,
                               Kicked up Corn Souffle plus a Killer Dessert

First I apologize for all the pictures. I tried to eliminate as many as I could without
taking away from understanding everything that was done. Let's get started.



Simple salt and pepper on the ribs and into the Bradley with Hickory smoke.



After two hours of smoke, I panned the ribs and added a cup of beef broth. (IT 155*)



At the 180* mark I spooned BBQ sauce over the ribs and covered with foil till they reach 205*.



While that was cookin/smokin I started the Kicked Up Corn Souffle



Room temp 4Tbs butter and package of cream cheese or nuke just to soften. Mix well.
Add one can of whole kernel corn drained, one can of cream style corn, one pkg of Jiffy
Mix, 1/4 cup of a spicy fish breading (I used Andy's Cajun Fish).



Mix well and pour into a greased 2 qt casserole dish. (8 x 11) Top with 4oz (1 cup)
of shredded cheese.



Baking in the Treager at 375* for 45 minutes. (That is the oven temp for this casserole)



On with the show. Next on the list. (the Limes jumped in line too quick
they will be used in a different recipe)



Sauteed the onions, bell peppers and diced up portabellas to about 3/4
done on the SRG. I later combined the all together and reheated and
finish sauteing on the stove top.



Time to get the Bread ready. I used a muffin.



Took a sharp knife and just barely sliced off the top.



Took a sharp knife and was careful not to cut thru the muffin I cut a circle
around the muffin leaving about 1/4 inch border on the sides.



Then took a fork and took out the center of the muffin to form a bowl.



They both got sprayed with the Garlic Mist and into the Traeger to get warm and toasty.



During my slow time I got things ready for desert.



Sliced the pineapple about 3/8 thick. I've grilled a lot of pineapple and
sometimes I leave the core intact to help keep from tearing the pineapple
when you turn it on the grill. (this is where the limes belong)



Mixed up a marinade of juice from one squeezed lime, one heaping ts of cinnamon,
and 1/4 cup of honey. The cinnamon is hard to get to mix in so I put in something I
can put the lid on and give it a good shake.



Pineapple and marinade goes into a zipbag for about 2 hours in the fridge.



Let's finish up our supper. Took the ribs from the pan and deglazed it with
a 1/4 cup of beef broth, added another Tbs of BBQ sauce.



In a bowl I put 1/2 cup of evaporated milk and two Tbs of flour. Stir to dissolve.
Add in 1/3 cup of sour cream and stir to dissolve. Over med/low heat combine
the broth from pan and mixture from bowl. Stir till thicken.



Pulled the CSR and put in the toasted bread bowl.



Next comes the sauteed mushrooms, onions and bellpeppers. Top with the
sauce and sprinkle bread crumbs and crumpled bacon. Added this to the meal.
Wash and slice as thick as you want and add salt/pepper or flavored vinegar.



                     Smoked & Pulled Country Style Ribs w/ Sour Cream Sauce,
                               Kicked up Corn Souffle plus a Killer Dessert





Drizzled a little honey on the corn souffle.



                        TASTE FANTASTIC !



While you are doing the dishes and giving your stomach a rest from a great meal, heat up
the grill to med/hot. Take the pineapples out of the marinade, reserving the unused marinade.
Grill on each side 3 to 4 minutes.



After the pineapple cools down, top with your favorite ice cream. Pour some of the marinade
glaze on top of ice cream. Top with whatever you want. (I added chopped macadamia nuts)





                                  Hope you enjoyed the show.

[Tenpoint5]

Voting is now open. Please vote for the entry that you think should be the Champion of ICB X. As always please refrain from commenting until the voting close as to not influence the voting. They all look good. Voting closes in 4 days.

[Tenpoint5]

Congratulations to Classicrockgriller

[GusRobin]

Congrats Sonny.  Hey, I won the Bronze metal.

[devo]

Congrats Sonny. Hopefully we can get more involved next time around.
I know I had fun doing this.

[SiFumar]

Congratulations Sonny, Devo and Gus!!  You guys made some amazing food!

[classicrockgriller]

Congratulations Sonny, Devo and Gus!!  You guys made some amazing food!

Thanks Si for the Congrats!

Gus and Devo, great jobs on the entry's!

This was almost the ICB that no one showed up for. 3 entries out of that a
Forum that has over 12,000 registered members. That is Sad, Sad, Sad!

I know myself I spent 4+ hours coming up with a game plan that could do
what I wanted to do and stay with in the rules.

My ICB entry took 8+ hours to complete and I then spent an additional 3
hours editing pictures and re-sizing then on photobucket beta and writing
a detailed description that was coherent.

I am sure that Gus and Devo experience similar time in involvement, only
to have 22 members take enough time to view the entries and vote.Again
this is Sad, Sad for a Forum that has the number of active members we got.

So who Won? Devo, Gus and myself. I think we all learned something we
didn't know or made something we had never tried before the ICB.

This Forum use to be about support, help, camaraderie.

I'm not so sure anymore.

[jjmoney]

Nice work boys, well, I would have taken part, but the country rib threw me off.

[Keymaster]

Congrats guys, I  had a hard time voting.

[Tiny Tim]

Congratulations Sonny, Devo and Gus!!  You guys made some amazing food!

Thanks Si for the Congrats!

Gus and Devo, great jobs on the entry's!

This was almost the ICB that no one showed up for. 3 entries out of that a
Forum that has over 12,000 registered members. That is Sad, Sad, Sad!

I know myself I spent 4+ hours coming up with a game plan that could do
what I wanted to do and stay with in the rules.

My ICB entry took 8+ hours to complete and I then spent an additional 3
hours editing pictures and re-sizing then on photobucket beta and writing
a detailed description that was coherent.

I am sure that Gus and Devo experience similar time in involvement, only
to have 22 members take enough time to view the entries and vote.Again
this is Sad, Sad for a Forum that has the number of active members we got.

So who Won? Devo, Gus and myself. I think we all learned something we
didn't know or made something we had never tried before the ICB.

This Forum use to be about support, help, camaraderie.

I'm not so sure anymore.

Just my opinion, but I think the thread being put into this section of the forum right away hurt both prospective entrants and voting...I think it should remain in the General Discussions section until after voting (preferably as a sticky, along with a stickied "smack talk" like we used to have).  Also, I had planned to enter, but the day I went to get groceries, I had a major brain cramp and forgot 40% of the stuff I had on my mental list to get...guess I gotta start using a piece of paper.

[wetzel1977]

I'm late but everyone gets applause!!  ;)

[Mark in Ottawa]

Applause to everyone!

I have to say that I would have entered but never actually saw this...I somehow missed this thread completely until today?

Well, count me in for next time, boys!

Mark (in Ottawa)