My take on Chili Pepper Madness' Korean chicken. Two days marinade in basically soy sauce, gochujang, sriracha, and habanero hot sauce. (It is spicy, obviously.) Outside of chicken tacos, it is my favorite thing to grill.
First, fire. (Yes, I did move that cardboard box lol.)
Chicken....chunk of pecan wood in there.
Smoke. (I love this light!)
Rare self-portrait of the griller. (Yes, my hair is that long. I am stuck in 1986.)
Perfect level of char.
Diced up and served over brown rice with peas and carrots. Yum!
hoovarmin I got the recipe out of a Hawaiian cookbook, so I think they just labeled it that. Don't see a huge difference between this and a typical Korean short rib, but there's obviously a lot of different Asian influence on their food.
Wife's book club asked me to cook for their gathering again, wanted ribs. So did the kids. No St. Lewis cut, or full spares at brookshires, but baby back were 2.99 a lb. Cooked 6 racks. Couple bummed me out and had a shiner or two. Served with bourbon beans.
That was on my masterbuilt Digital vertical charcoal smoker. Can cook a lot more if need be. When I caterbig events I use one of the two trailer rigs. Johnny Booth
Tonight suffering with just another filet from the replicator. Sous vide a fillet, a nice baker and some green beans, seared in a CI pan with olive oil, butter, garlic, rosemary and thyme. the bananas are still waiting for hoovarmin 😂
Can’t go outside to the pit because the dermatologist has me putting this stuff that’s burning my face off, don’t want to get a moon burn 😁
Well Panhead John, I haven't posted anything in the last 15 minutes, so here's tonight's cook.
I made coconut shrimp. The sides were Zatarain's yellow rice and a local coleslaw we like. The shrimp turned out well, and were nice and crunchy, but a little bland. I either need to add more spices or find another recipe.
yeah, gotta admit they look great,……what to add, need to ask chatAI or what ever it’s called. A busiman friend of mine said it is awesome….so we asked it what would a groundskeeper on a golf course pick up line be, we were amazed….glad I’m married! 😂
Tonight was the latest iteration of the Wild Fork double-bone pork chops via Sous Vide Que. They were 1.25lb/570g each, dry brined overnight, then hit with granulated garlic and coarse ground black pepper. Vac sealed up and into the meat jacuzzi at 137F/58C all day today.
I removed the meat from the bag and patted dry, then hit it with a light dusting of Uncle Chris's Steak Seasoning (because it's Extra Fancy).
Seared 'em over KBB on the SnS kettle using the cold grate style.
Plated with Them Taters and some broccoli, paired with a Willamette Valley pinot noir.
There was an almost spinalis-like layer on these chops, and you can see the distinct demarcation between the whiter and pinker meat in these shots. It was all super tender, moist, and very delicious. The sear crust was wonderful. Totally foolproof method for the best chops I've ever had.
DaveD I’m doing the same thing tonight, but with single chops. Did you go all day because they were double chops? I have past advice from here to go about 3 hours at 140*F.
hoovarminSheilaAnn - We find salmon has a nice affinity for mesquite. It may help that we usually cook it on the Buckaroo (a Santa Maria style grill) so the smoking is relatively light and the mesquite doesn't overwhelm the fish.
I'm just posting because I'm so pleased because tonight I reconstructed an old dish I used to love and make but lost the recipe and had massive fails a couple of times.
NAILED IT!!!
Finally found a similar recipe and after a couple of mods....perfection!
It's called Lemon Pepper Linguini with clam sauce.
Love the lemon against the pepper and the way they compliment each other and then throw a little meat in there to finish it off.
Finally recreated it and it was awesome
I'm getting a red spot on my back from patting it so much
Just happy!
My brisket cook turned out better than expected!! I am looking forward to the next one with the prime cut wet aging in my fridge. This was a choice and it was my best yet! The full drama is over on the Kamado sub channel. 🐉🐲🔥🔥🐿️
troymeister that is a combustion predictive thermometer. I did recently have them
replaced under warranty but overall
I am very happy with them. I have no experience with Meater which has undergone a design iteration and is now on V2. If you are looking I think combustion should be in the running for your due diligence. 🔥🔥🐿️
Bluetail66213 They cook really fast at a high heat, if you want to get a good sear, so getting some smoke flavor could be a challenge. By fast I mean less than 10 minutes, probably closer to 5-6 minutes.
I basically followed Sam the Cooking Guy's recipe for them.
,Hello, tonight there was, sorry but the meat was in the freezer and not labeled, I can't tell what it was, but guess it was part of a brisket. Hasselback served with potatoes and a pepper sauce.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
PGH_RAM posted this dish a few days or so ago and I knew I had to try it out. Braised Chestnut Chicken for Sunday lunch. Great flavors. Definitely a Chinese version of comfort food.
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