Iron Chef WAYCT - What Are You Cooking Today

[seawolf]

What would you like to do with your brisket?

[zwer]

Ah, the wife brought a brisket today and I want to slow cook the hell out of it. Looking for a dry rub and or braising liquid recipe.

[seawolf]

Are you trying to make pot roast or bbq?

If you're trying to make pot roast, please sear the meat before you throw it into your crockpot or whatever you use for a slow cooker. If you're making bbq, there are 1,000 ways you can go with that.  If you're smoking it, I suggest salt and pepper. There's nothing like a properly seasoned bbq brisket with lots of smoke flavor.

[zwer]

I was thinking of doing something like this:

http://www.marilyn.ca/Cooking/segment.aspx/Daily/January2011/01_18_2011/MarkMcEwan

[injunjack]

Long time no post here so here we go…

North-African Lambtagine with Couscous ( I think this comes from Morocco)

Lamb, dry marinated overnight, raisins, dates and dried apricots...Onions and crushed tomatoes.

[thomasnunnally]

IJ that looks delicious!

[injunjack]

It was…;)

[Jii]

Nice!

[Jii]

Oven roasted chicken with lemon and oregano, potatoes, carrots and haricots verts fried in garlic butter with parsley and some avocado.

[hectic]

Mega, I see your pulled pork and raise you my Paris Brest:

(

http://www.epicurious.com/recipes/food/views/Hazelnut-Paris-Brest-233283

[Megatron1505]

Very nice H, we should do a "Come Dine With Me" IH-Forum edition 

[hectic]

hah, good idea

[seawolf]

Flambé!

[injunjack]

So you're cooking flames? Let's see the rest of it too….

[Finn666]

@injunjack:

So you're cooking flames? Let's see the rest of it too….

[seawolf]

  Ask and you shall receive.

Aged ribeye with a mushroom brandy sauce, haricot vert, pea puree, and a parmesan crisp.

[injunjack]

Yummy…..

[derivative666]

Impressive

[Finn666]

now i´m hungry! damn…

well done mr. wolf!

[seawolf]

Thanks guys! Here's a bonus salad shot:

Bourbon cured salmon, bourbon cured salmon mousse, a poached quail egg, crostini, pickled shallot, over mixed greens with a classic vinaigrette (Lemon, dijon, olive oil).