| View previous topic :: View next topic |
| Author |
Message |
rag
Coach
Joined: 11 Jan 2008
Posts: 185
Location: Berks County, Pa.
|
 Posted: Mon May 05, 2008 8:41 pm Post subject: Yardley |
 |
|
For the desert comp, which I understand will be strawberries, does it have to be cooked, or can it be prepared and served fresh?
If cooking, must it be on a smoker?
_________________
Gasser
Charcoal grille
Meadow Creek TS250 |
|
| Back to top |
|
 |
Free Forum
|
|
| Back to top |
|
|
Buttheadbbq
Benchwarmer
Joined: 30 Jan 2008
Posts: 46
Location: Norristown,Pa.
|
| Posted: Tue May 06, 2008 5:08 pm Post subject: |
|
|
?, i know their is a desert category but did not know it was like iron chef. it was'nt last year.
_________________
Butthead bbq- no iq requierd |
|
| Back to top |
|
|
Fat Angel
Rookie
Joined: 04 Mar 2008
Posts: 18
Location: Chatham, NJ
|
| Posted: Wed May 07, 2008 2:41 pm Post subject: |
|
|
"For the desert comp, which I understand will be strawberries, does it have to be cooked, or can it be prepared and served fresh?
If cooking, must it be on a smoker?"
Hey Raq,
Per the post above i don't think it is like iron chef and you should be able to cook any desert you want. Maybe the iron chef ingredient is strawberries?????
To answer the question about how it can prepared, my understanding is that a fruit can be served raw, or prepared. No it does not have to be cooked on a smoker but all prep work must be done on site. I am pretty sure (others tell me if i am wrong) you can cook over gas or whatever you want as long as it is done on site as it is not a KCBS category.
I am looking forward to this contest and I think i am skipping the iron chef and desert so that i can focus on rebounding from our 77th place finish in Salisbury.
_________________
Steve
Fat Angel BBQ |
|
| Back to top |
|
|
rag
Coach
Joined: 11 Jan 2008
Posts: 185
Location: Berks County, Pa.
|
| Posted: Wed May 07, 2008 8:12 pm Post subject: |
|
|
| Fat Angel wrote: |
"For the desert comp, which I understand will be strawberries, does it have to be cooked, or can it be prepared and served fresh?
If cooking, must it be on a smoker?"
Hey Raq,
Per the post above i don't think it is like iron chef and you should be able to cook any desert you want. Maybe the iron chef ingredient is strawberries?????
To answer the question about how it can prepared, my understanding is that a fruit can be served raw, or prepared. No it does not have to be cooked on a smoker but all prep work must be done on site. I am pretty sure (others tell me if i am wrong) you can cook over gas or whatever you want as long as it is done on site as it is not a KCBS category.
I am looking forward to this contest and I think i am skipping the iron chef and desert so that i can focus on rebounding from our 77th place finish in Salisbury. |
Ouch....  
_________________
Gasser
Charcoal grille
Meadow Creek TS250 |
|
| Back to top |
|
|
Buttheadbbq
Benchwarmer
Joined: 30 Jan 2008
Posts: 46
Location: Norristown,Pa.
|
| Posted: Thu May 08, 2008 3:47 pm Post subject: |
|
|
steve, it could have been worse. could have been 77th out of 76 teams 
_________________
Butthead bbq- no iq requierd |
|
| Back to top |
|
|
Big George'S BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 334
Location: Harleysville, PA
|
| Posted: Thu May 08, 2008 3:54 pm Post subject: |
|
|
The prime ingrediant for an Iron Chef is usually a suprise. You are told what it is and then have a few hours to prepare. I was told that it is normally a meat dish- last year I think it was fish.
_________________
Big George's BBQ
Back Porch BBQ
Last edited by Big George'S BBQ on Fri May 09, 2008 5:52 am; edited 1 time in total |
|
| Back to top |
|
|
JSABill
Benchwarmer
Joined: 31 Mar 2008
Posts: 34
Location: Woodsboro, MD
|
| Posted: Thu May 08, 2008 9:50 pm Post subject: |
|
|
| Fat Angel wrote: |
"
I am looking forward to this contest and I think i am skipping the iron chef and desert so that i can focus on rebounding from our 77th place finish in Salisbury. |
Steve, Good luck in Yardley. Don't worry about Salisbury - that was a strange outcome for a lot of folks. It was nice meeting you and cooking next to ya. Enjoy!!
Bill
Just Smokin Around |
|
| Back to top |
|
|
Buttheadbbq
Benchwarmer
Joined: 30 Jan 2008
Posts: 46
Location: Norristown,Pa.
|
| Posted: Mon May 26, 2008 5:14 pm Post subject: roll call for yardley |
|
|
so who here is in?
_________________
Butthead bbq- no iq requierd |
|
| Back to top |
|
|
Big Ugly BBQ
Overpaid Broadcaster
Joined: 26 Feb 2008
Posts: 315
Location: Perryville, MD
|
| Posted: Mon May 26, 2008 6:26 pm Post subject: Re: roll call for yardley |
|
|
| Buttheadbbq wrote: |
| so who here is in? |
We'll be there Sat Morning.
_________________
Chris
CBJ #24810
Caldera TallBoy
Char-Griller Smokin Pro (2)
Pretty much any other toy I can find
"The higher up the flag pole you are, the more your butt shows." Roger Clements, 2008
www.biguglybbq.com |
|
| Back to top |
|
|
Jason - 3 Eyz
Site Admin
Joined: 10 Jan 2008
Posts: 246
|
| Posted: Mon May 26, 2008 7:20 pm Post subject: |
|
|
2 years ago it was flank steak, potato, and squash I believe...
Don't remember what it was last year..
_________________
3 Eyz BBQ
PO Box 2405
Elkton, MD 21922
www.3eyzbbq.com |
|
| Back to top |
|
|
Smokin' Gnome BBQ
Coach
Joined: 14 Jan 2008
Posts: 175
Location: Shippensburg PA
|
| Posted: Mon May 26, 2008 7:46 pm Post subject: |
|
|
last year was...Talipia ... sweet potatos.. and sweet corn (it was really tasty)!!! , DO NOT FOLLOW THE T.V. SHOWS THEME!!!!!!!!! I did, the top finishers did NOT highlight the SECRET ingredient, the buried them in other dishes. The team that won ( I did hear it was AWSOME!!!) did soup, how can you tell whats in it ? Scallops, Shrimp, Lobster... none of the ingredents were "high lighted"... bring your own speical dishes as you may turn it in any way you want, bowls. gold platters etc.. good luck!..lots of fun.. lots of great people!!! it was my 1st comp, just a year ago....boy, I wish I would have stayed home rather then see what bbq was really all about, now I am hooked and cant get away!
_________________
winnings isnt easy and losing aint hard ! |
|
| Back to top |
|
|
Big George'S BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 334
Location: Harleysville, PA
|
| Posted: Mon May 26, 2008 7:58 pm Post subject: |
|
|
we willl be tere. My boys are looking forward to the iron chef.
_________________
Big George's BBQ
Back Porch BBQ |
|
| Back to top |
|
|
Pig Pen BBQ
Benchwarmer
Joined: 15 Feb 2008
Posts: 30
Location: Yardville, NJ
|
| Posted: Tue May 27, 2008 8:15 am Post subject: |
|
|
Hi All,
We won the Iron Chef at Yardley last year. The ingriedents were Talapia, Corn on the cob and sweet potatoes. I was at a loss as what to do and went with an old Italian fish stew. Here is what we did....smoked the corn cob on pecan wood and cut off the niblets when done....lightly grilled the sweet potatoes and slivered them for a garnish on top of the stew....grilled the Talapia, some shrimp and a few scallops and dumped everything into a stock made of olive oil, garlic, schallots, scallions, salt, pepper, hand crushed tomatos and other special spices. Also sent in grilled Italian bread with raw garlic cloves rubbed on it. The taliapia broke down as most fish does and it really was so good I was taken by surprise!!!
We also won 1st place Iron Chef in Wildwood in July with Sea Bass. The Moral of this story is ....Don't give Sicillians fish to cook....they probably know how!!
Now if we could only learn to BBQ !!!
Rich at Pig Pen
_________________
"Airborne, all the way !" |
|
| Back to top |
|
|
Big George'S BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 334
Location: Harleysville, PA
|
| Posted: Tue May 27, 2008 8:50 am Post subject: |
|
|
That sounds really good. If you decide to do it again let me know and I will be over
_________________
Big George's BBQ
Back Porch BBQ |
|
| Back to top |
|
|
rag
Coach
Joined: 11 Jan 2008
Posts: 185
Location: Berks County, Pa.
|
| Posted: Tue May 27, 2008 10:06 am Post subject: |
|
|
| Pig Pen BBQ wrote: |
Hi All,
We won the Iron Chef at Yardley last year. The ingriedents were Talapia, Corn on the cob and sweet potatoes. I was at a loss as what to do and went with an old Italian fish stew. Here is what we did....smoked the corn cob on pecan wood and cut off the niblets when done....lightly grilled the sweet potatoes and slivered them for a garnish on top of the stew....grilled the Talapia, some shrimp and a few scallops and dumped everything into a stock made of olive oil, garlic, schallots, scallions, salt, pepper, hand crushed tomatos and other special spices. Also sent in grilled Italian bread with raw garlic cloves rubbed on it. The taliapia broke down as most fish does and it really was so good I was taken by surprise!!!
We also won 1st place Iron Chef in Wildwood in July with Sea Bass. The Moral of this story is ....Don't give Sicillians fish to cook....they probably know how!!
Now if we could only learn to BBQ !!!
Rich at Pig Pen |
Now that sounds like a new tradition we could start.....last years winner cooks another batch for this year's cooks.  Just kidding Rich. But maybe you could teach an Irish how to cook fish stew. I cooked a bluefish stew 35 years ago that my family still brings up as the woorst thing they ever TRIED to eat.
_________________
Gasser
Charcoal grille
Meadow Creek TS250 |
|
| Back to top |
|
|
Free Forum
|
|
| Back to top |
|
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
