Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Interesting article. I recently discovered gochujang and have been making up a spicy sauce with it for Korean Fried chicken (recipe from America’s Test Kitchen), and this week we’ve been using it as a spicy dip on grillled leg quarters. The mix of flavors from all the spices and fermented pepper paste are amazing.
Next attempt will be grilling the chicken wings with this sauce rather than frying them. Then some Korean short ribs!
I made a Korean pulled pork recipe by Steven Raichlen using gojuchang and it turned out pretty good. Of course, in his method he uses a $13,000 Kalamazoo smoking cabinet and I’m using my GMG pellet grill, so the results may have varied slightly, haha! But, I really liked the flavor of the gojuchang.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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