Slow Smoked Gochujang Chicken

[Troutman]

Anyone watch Gochujang Mama on YouTube? She's got some interesting recipes.

[Attjack]

jfmorris The last rack of ribs I smoked had a green mango rub I came up with and I sauced it with a gochujang BBQ sauce that included abode from chipotle chiles in adobo (Recipe: https://www.bonappetit.com/recipe/gr...barbecue-sauce). The BBQ sauce is phenomenal. The ribs? They were a little overdone because I decided going out for drinks after my haircut was a pretty good idea.

[jfmorris]

Attjack I like the KB sauce from the Barbecue Bible recipe for Korean pulled pork - I've not thought to whip up a batch and put it on ribs, but think I may now try slathering ribs with gochujang as the rub prior to smoking, then brush with the gochujang based BBQ sauce for the finish.

I think I need a drink, just gotta figure out how to make it to the garage where a new keg of saison is on tap, without the women folk seeing me... oh wait! I need to bring the trashcan in from the street!

[Dewesq55]

Attjack - Thanks for that link. The sauce sounds excellent. I have a large tub of gochujang in the fridge looking for a purpose.

[Attjack]

First round of leftovers. The chicken went into a foil packet, and I roasted some brussel sprouts and a tomato. Meanwhile I made a Kung Pao sauce for the sprouts and drizzled dark soy sauce on the tomato.

[Troutman]

You sure throw together a pretty plate. Even your leftovers look killer. You need to post on IG.

[Attjack]

Troutman I do have an IG food blog. My dog has an IG too and it's far more popular 😆

[jfmorris]

Attjack did you follow that recipe and cook for 3 hours at 300F, or something around that?

[Attjack]

Yeah, something around that for sure. This was another time I set up the kamado and then left. When I came back I think I was a little under 300 so I opened the vents and finished it maybe at 350. I pulled the chicken when it was 165.

[Sweaty Paul]

WOWSER! That looks absolutely fabulous!

[Attjack]

Tom kha shrimp soup made with broth from the gochujang chicken carcass. Side dishes from the Thai food cart a block away. jfmorris that's the gochujang BBQ sauce mixed with the sauce from the Thai cart.

[HawkerXP]

I will be giving this a try. Thanks!

[klflowers]

I learned about gochujang from another post here and it has become one of our favorite condiments. This looks excellent.

[Jim White]

Many thanks to you, Attjack for this recipe. Since our CSA farmer is burying us in root vegetables, instead of potatoes, I used carrots, rutabagas, turnips and golden beets for the veggies. Also, instead of a 4 pound chicken, I went with a two pound package of breasts (bone in but skinless) and a two pound package of thighs. Smoked with lots of pecan wood at 275 to 165.

Just wow.

Here's the skillet fresh off the grill:



And then, since I'm not nearly as good at plating, here's the ugly deliciousness:

[Attjack]

Looks great!

[BFlynn]

If you like the gochujang - try roasting red potatoes or fingerings - cut into smaller peices.
Toss with gochujang
Top with chives, creme fraiche, and a poached egg.

You won't be sorry.

[Attjack]

That sounds really good. I might get have to try that.

[Attjack]

Huskee here's one for the Asian sub.

[Huskee]

Done and done!