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contest VOTE! SumOfMy Dutch Oven Cooking Throwdown

Who has the best?

  • JayT - Watch Your Six Pepper Pork

    Votes: 0 0.0%

  • Total voters
    38
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The Hot Pepper

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Rules from SumOfMyBits:

1. Everything cooked has to be performed in the dutch oven. If you are cooking twice (finishing or beginning with a different cooking method) that too shall be performed in the dutch oven. Deep frying, baking, braising; all cooking methods must utilize the DO. If you need to flip the dutch oven's lid over to make a skillet to finish the piece, that works. Authenticity is key. Pretend this is your only piece of cookware, and let the imagination run wild. You may use condiments like hot sauce, salsa, guacamole, etc., that may be prepared on the side, but everything else must be made in the DO. Kudos if you make your own hot sauce in the DO!

A dutch oven is ruled as any bakeware that can be covered. Tin foil does NOT count as a cover. Cast iron is preferred, enameled or non, and cooking with coals is a plus.

2. As always, must be spicy, and contain a hot pepper element.

3. To enter you must create a post in this topic with the name of your creation, a list of ingredients and cooking methods, and at least one presentation picture. Pictures are key in this one. Show us the process.

4. The Proof of Life* is $.90.

Everything else is up to you! Is it breakfast, lunch, or dinner? Are there sides? Heck, should I add a dessert cooked in the DO? Or just do a dessert? Whatever! A feast, or an app, as long as all cooking is in the DO go for it!

ENDS Sunday at 11 pm EST.

*Proof of Life is coins equaling the stated amount to prove this was made for this challenge. You may place them in a teaser pic, or in your presentation pic.
 
Hey y'all for my last T-down from teh big dry ditch. Comin' atcha' live from The Blues Kitchen. Only fittin' that I begin the gittin'.

Missylou's Dutch Oven Doghouse Chimichanga's

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Dig it. Beef eye loin slow cooking in red wine. With the lid on the juices drip of the lid and back down giving the CI the appearance of rust. It is not Beefy goodness that is..

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Couple more hours and it should be ready to pull.

Ah yes. The beefy aroma wafting about is making bluesdawg' missylou a little crazy.

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I think I ate about 1/2 pound just pulling it apart.

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Back to the dutch oh..saved the drippings and added, onion, garlic, 4 fresno's 1/2 a red bell, and 4 'peno's and mellowed it down easy...

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Then to that I added tomato paste, brown sugar, dry mustard, apple cider vinegar, splash of soy and a splooge and a half of my hab sauce.

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That foil tub of WIN is now chillin' on standby for tonight's mayhem to conclude.

Crapamundo! I have no plates and just went to grab a paper plate. I'm out! What to do....
BluesDawg' missylou's bowl is lookin' pretty good.....

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Onward....flopped out a flour tore tilla and loaded it up with the beefage and cheese....

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Then back into the DO which is now sporting 375f oil...

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Loaded up the bowl. Thanks loulou..

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Not the best of my pics but I'll go with it. Doghouse hot blue and righteous bubba'! Y'all bring your DO hotness!
 
ohhh yeah. Nothing gonna stop TB from gittin down, even an empty kitchen. Looking forward to it brother! I have decided to drink about it tonight and let the festivities begin tomorrow here in teh JayT casa.
 
SoFlo commencing dutch ovennery at the crack of noon tomorrow.

Every beer we have leads to a better idea. We're trying to see how many it takes to get to the "best" idea.
 
AP bulletin:

Apparently, JBieb will not be joining us. Mary-Kate confirmed. Snooki is still a "maybe".

Not sure what that means.

Get your DO on!
 
J-Bieb has a tryout with the Suns after his All-star celebrity game performance. No matter he wouldn't defeat me anyway. I am recruiting new members for the PA Posse since Wheebz has deserted.
 
J-Bieb's "prior engagements" are a fabrication. M-K said something about his publicist sayin', "A picture of you blowing your coals prematurely will be detrimental to your image."

It's all hearsay, but I have it on good authority that THIS is the reason.



Wheebz... you better bring some kick-ass beer to JT for desertin' the PAposse.
 
Hey y'all for my last T-down from teh big dry ditch. Comin' atcha' live from The Blues Kitchen. Only fittin' that I begin the gittin'. Here's a little teasey weasey. Simple stuff.

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Lookin like some Scurmdidlyumpsous burrito action from the last stand at the Ditch.
 
Lookin like some Scurmdidlyumpsous burrito action from the last stand at the Ditch.

You have no idea. Then again...neither do I. I have an idea about what I'm doing but really no clue. Whatever the final outcome it will be a culinary bastard.

True story.





No banana leaves were harmed in this post.











JB just texted me Jay. He wants to know where you get your hair cut.
 
Since no one has stated otherwise, I am making two entries for this throwdown. Here is teaser #2

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JayT's "Watch Your Six Pepper Pork"

This is a braised pork roast with loads of peppers, an onion, some tomatoes, spices, and beer! It is in the style of Hungarian Goulash.

I started by scoring and browning the pork butt fat side down

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Cut all the onions and peppers into strips (except the superhots, they were chopped fine)

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Actual ingredients are:

Pork butt
two bell peppers
a poblano
two cubanelles
four habaneros
one fatalii
one bhut
one red onion
half a sweet onion
bunch of paprika
caraway seeds
sea salt
cracked pepper
oregano
marjoram
cilantro (for garnish)
chives (for garnish)
bottle of Dogfishhead 90minute IPA
can of diced tomatoes

Ok next I took out the pork but and threw in all the vegetables and spices to cook down for a few minutes

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Put the roast back in on top added the can of diced tomatoes, a few splashes of red wine vinegar and the bottle of beer.

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Into the oven for three and a half hours and it looks like this:

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Then I took the pork out and shredded it before adding it back into the pot and mixing it all up

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Now it's time to eat. Garnishes include chives, cilantro, sour cream, and sriracha. Bon appetite.

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Great googely-moogely, JT - how many hours from here to your place?

Sum - we're expecting triplenesses awesomenesses from you now!
 
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