Battle I: Eggs Presentation to Judges

[Bill W. Michigan]

Clark, Paul, Rob you guys did an awesome job just fantastic.


Jeff, Don, Gary Great job and congratulations

From my standpoint too hard to judge I'm glad I didn't have to do it.

 

[Clark Deutscher]

Here's a few more of the ravioli pics, if this is too many pics Chris just let me know and I will delete.....

Started out making mozza in order to get the whey for the ricotta

The Ricotta was made on the kettle (see prep pic) than caught with cheese cloth and a strainer

It was then mixed with egg as well as onion, garlic and nutmeg to make the ravioli filling (see prep pic for layout)

The bread was an egg dough with parmesan that was flattened with a tortilla press and grilled

Now the bread was sliced, dipped in and egg batter and grilled again

Now for the red pepper sauce, we grilled red peppers, onions and garlic on the kettle (see prep pic) and pureed them with fennel and put through a strainer

Now we cooked the red pepper and the butter sauce on the ranch kettle while boiling water for ravioli

And grilled the ravioli one by one

Now a layer of sauce for the final dish

And plated a different way

And plated with the yolk sliced open

And that's it!

Clark

 

[Don Cash]

Wow! Amazing, Clark. Just goes to show how hard it is to represent the prep work fully in just 4 pics.

What a great experience this has been. I learned a lot and had a fantastic, albeit stressful, time participating.

Thanks to the judges...in my opinion they were spot on in their critiques. Thanks to "the Canadians"...phenomenal food. And thanks to my teammates, it has been great getting to know you two better.

Although my dish received the lowest scores I'm still pretty proud of it, so following in Clark's footsteps, here's my cook in its entirety.


Mayo fixins'

Mayo.

Potato salad fixins'

Eggs abubble.

Bacon going.

Eggs chopped.

Bacon done.

Potatoes going.

Deviled Egg Potato salad ready to be combined.

Combined and ready.

Brioche rolls fixins'

Balled up.

Flattened out for the 3rd rise.

Added some poppy seeds.

...and onto the grill.

Done.

Aioli fixins'

Ready.

Crab fixins'

Butter, garlic, shallot and Old Bay melting together.

Then egg tempered into the hot butter mixture and the crab marinated in it before grilling.

On.

Off.

Drink finxins'

and, as we've seen, plated.

Thanks for looking throughout this event. I hope you enjoyed it as much as I did.

Good luck to the next competitors. I hope we can keep this going!

 

[Wolgast]

A big congrats are in order USA.

But team Canada Awesome work.

Well Done to you all!

 

[Clark Deutscher]

Honestly Don that looks amazing, I would love to eat the whole plate,especially the sandwich. I never thought of trying soft shell crab on the grill. Really wicked job!

Clark

 

[Wolgast]

Never tryed that "Soft shell" Crab Don...But if it taste like it looks you just won the comp in my eyes!

But then again its really hard to get a favorite when you cant taste/smell the food. Respect to you all!

 

[Joel Kiess]

Amazing guys!

I showed the pictures around to some non-BBQ folks and the general response is pretty much jaws dropping!

Inspiring - proud to be among you.

 

[Glenn W]

Don't know where to start or what to say, All of you have truly inspired me! WOW

 

[Gary H. NJ]

My big sister, a chef/restaurant manager for over 20 years, commented that she was blown away by everyone's effort here at Kettle Stadium. I think she expecially liked Don's crab and brioche sandwich. Personally, I had no idea what everyone else put into making their dish until I saw their after-judgement prep pics (which I thoroughly enjoyed). Which got me thinking...

 

[Charles Howse]

Absolutely, positively AWESOME!!
To repeat another poster, Never did I ever think that some of those dishes could be done on a grill.

STANDING OVATION TO BOTH TEAMS!!

 

[Rita Y]

Merciful Heavens! Knowing the participants, I knew this was going to be very good from the start, but you all went far beyond expectations with not only the food but the plating and photography. Phenomenal is only one of the words I would choose.

If the good folks at Weber don't jump on this for advertising purposes, I'll be surprised.

Heartfelt Congratulations to all! You set the bar high.
Rita

 

[Mark B]

These Iron Chefs outdid themselves.

What can I say ? SUGOI !!

 

[Shawn W]

Looks fantastic all GJ! One suggestion for future battles .... make it less about pics. White backgrounds only, and only show the plate being presented. Like put the plate in a white box then take the pic.

 

[Chuck_B]

I think only one word sums all this up:

DROOLING

 

[Jim Lampe]

BuMP!

Yes, this event happened HERE on TVWBB nearly 6 years ago... many new (or newer) members may not have dug deep enough to unearth this gem.
This nostalgic thread along with the prep and thread are simply OUTSTANDING!!

https://tvwbb.com/showthread.php?18099-Battle-I-Eggs-Prep-Photos

And another big thank you to Jeff Biesinger for his initial concept to an awesome event!

 

[JimK]

Thanks for bumping, Jim. Really enjoyed this walk down memory lane. Remembering now how blown away I was with these dishes by some great cooks.