I was also thinking seafood would be a good one since that could lead to a lot of variety. Regional sounds good as well. Since I live on the Chesapeake Bay regional could pretty easy become seafood for me...
As I was eating brisket tacos that were made with leftover brisket tonight, I had an idea - a leftover challenge. Make whatever ya want for any meal ya want, but the main ingredient must be leftovers.
I thought about something like this also, only with pulled pork. I make so many dishes out of left over pulled pork I think it would be fun to see what everyone else uses it for.
How about a specific cuisine? Asian, Italian, Mexican? I also like sandwiches as an option. Of course I am all in on chicken as well. Hell just pick one. I will get the tux cleaned….!
At this point, I really like the chicken, tacos or seafood ideas. But it’ll probably come down to a vote for the group. But, we are getting some good ideas for the future also, including yours.
As a side note, Guy’s Grocery Games probably has some good ideas. I will post them if I remember any. We should probably get WillTravelForFood on it stat.
(Entering the chat)
all ingredients (that means ALL, no cheating) must begin with the same randomly selected letter. No "s" = no salt
Frozen food aisle = every ingredient used must be from the frozen food aisle
"combined weight" - total weight of all ingredients must be less than X lbs.
5 ingredients or less - the entire plate can only use 5 ingredients or less
Can can : only canned products allowed
Mystery steakhouse : make a fancy steakhouse dinner, but at least one ingredient are NOT steakhouse worthy (like hot dogs, fo example)
there are more, these are ones we thought of right away.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Hatch Green Chilis are only in season from late August into the month of September (Labor Day) - Gotta have Hatch Green Chili Verde cook off using pork or chicken or maybe no proteins just veggies. Its your choice. Just a thought, could be breakfast, lunch or dinner thing.
Since the market I work at is all about the SW, we will be getting our supply in soon. Straight outta barelfly proverbial backyard. We have a guy that brings us our own supply!
I can’t wait for this year’s harvest! With the kids out of the house this year, my wife and I may actually try and go visit Hatch during one the of weekends they have some activity this year. Love me some green chile! And red chile!
Not sure what gets sent out, but chile from Lemitar, New Mexico is really good. As is the chile we get from Corrales, New Mexico, coming from Wagner Farms (i believe they grow their chile).
I like the idea of tailgating since the college football season is about to gear up. Tailgating would have quite a number of regional favorites. A variation could include brunch tailgating since some have suggested breakfast food.
I THINK WE SHOULD ELIMINATE THE BREAKFAST IDEA FROM THE LABOR DAY COOKOFF….Hear me out please!
After seeing all the enthusiasm for breakfast cooks as a suggestion for the next cook off, I thought maybe we can do something better for this particular meal! Richard Chrz gave me the inspiration for this, with his occasional posts
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