Iron Chef WAYCT - What Are You Cooking Today

[Alex]

Brine in, see you in 18h (after a flip around, I can't be bothered to make another 2 litres of brine)

[Jett129]

Last year I went crazy adding all kinds of spices and stuff to the brine,and felt like they didn’t add any noticeable flavor. Not smoking my turkey until Saturday,but going back to basics with the brine. My son will be making a compound butter to put on/in the turkey for when it comes off the smoker and is ready to be wrapped.I’ll use the same spices to rub on the turkey before smoking. Spice rub recipe…

[Alex]

Didn’t go that crazy…

[Jett129]

If nothing else I bet it smells amazing. Looking forward to hearing how it turns out.

[mclaincausey]

Everything lookin nice y’all!

Got a 3 bone prime rib roast from my local butcher. Trimmed, trussed, and brining for 48 hours. Then will apply an herbal paste of rosemary, thyme, peppercorn, and olive oil and cooking at 225F until the center reaches 115F. I’m planning on doing this in the cooker with the deflector plates in place, on the extension grill up high above the heat source so that it cooks as evenly as possible, with as uniform heat around it as possible. Pull, rest for 30-120 minutes, and hit at high heat for 10 minutes to crust (the ole reverse sear). We did this a few Christmases ago (but in the oven since we didn’t have the Primo then) and it was the best prime rib I’ve ever had: salty, herbaceous crust, and uniformly pink and juicy throughout the interior. I hope we can recapture that magic this time around. A subsequent effort came close, but not quite there.

We will serve with a jus made from the drippings, the broth I’m making from the bones, and some wine, along with a pink peppercorn horseradish sauce. Then, French dip sandwiches for days! This will be for a Friday feast after Friendsgiving.

Roasting the bones and other beef broth ingredients before cooking them down into a hearty broth:

[Chap]

Nice @mclaincausey isn't it funny that so many IH guys here are interested in good food and cooking… love it.

[Jett129]

I can only fit a small/12lb turkey in my cooker,which is why I won't be doing it until Saturday,but looking forward to leftover smoked turkey quesadillas on Sunday,with some good mezcal/tequila and football.

[mclaincausey]

Yes @Chap i love that so many of us have so much in common. It’s cool to see overseas colleagues like @Alex doing such justice to American Thanksgiving traditions as so many of you also do to Japanese, Indian, and other global foods.

And @Jett129 you are speaking my language.

What can I say? I hang out here for a reason, and y’all are that reason. Thankful for you!

[Jett129]

Agree with everything you guys said and you @mclaincausey have been my Mezcal Sherpa since day one.

[goosehd]

Poolish preferment:

Thanks G!

[mclaincausey]

Whachu gettin into with that @goosehd ?

[goosehd]

The bread that was a hit during the pandemic.  Giles worked me through a loaf while I was there and it’s something I want to add to the diet and move away from store bought breads if possible.  The kids may not like it (we’ll see) but I’ll still make it for Laura and I.

[goosehd]

First attempt unsupervised and need to work on the surface tension.  Tomorrow morning I’ll cut it open to see how it turned out.

[Jett129]

No way I could wait until tomorrow morning. Whenever I take food out of my smoker,it's torture while you're letting the food rest,because it,just,smells so good. I have to at least taste it.

[ROman]

Everybody's preps look great. I'm doing a dry brine, which I usually do. No photos yet, but I will post tomorrow, depending on how much I drink. Happy Thanksgiving….,.

[Giles]

@goosehd:

First attempt unsupervised and need to work on the surface tension.  Tomorrow morning I’ll cut it open to see how it turned out.

I think that looks great, did you have trouble creating the surface tension, I cant tell from looking at the loaf?  Get a vid of @Chap doing it, he's the master…..

[Chap]

@Giles:

@goosehd:

First attempt unsupervised and need to work on the surface tension.  Tomorrow morning I’ll cut it open to see how it turned out.

I think that looks great, did you have trouble creating the surface tension, I cant tell from looking at the loaf?  Get a vid of @Chap doing it, he's the master…..

Awesome @goosehd if I think of my first attempts  everything I know about baking bread I learnt from Mr Padmore and Mr Forkish

[goosehd]

Actually turned out better than I thought it would:

Thank you so much for the lesson.  Now time to work on technique. 

[Giles]

Looks pretty good, well done.  I think you have large holes in the middle because you did not leave enough time for bulk fermentation. I leave mine until it's given up increasing in volume (hence the marker pen marks on the side of my fermentation bowl)….

[goosehd]

I was curious about why that happened.  I felt my yeast was slow to act yesterday and I was trying to stick to the 30:30:60 times instead of going by size and feel.

It’s tastes good but just a little dense.