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.
Sneak Peek: 2 NEW Recipes! Spicy Grilled Pork Belly & Ssam Jang
You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members
Korean grilled pork belly tastes fantastic. The key is to braise it first to render out some fat. That avoids a blazing inferno of melted fat in your grill. It also gets you a nice crisp exterior on the meat. We love the spicy-sweet Korean ssam jang glaze in this recipe too!
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Ssam Jang: The Secret Sauce Of Korean Grilling, by Dave Joachim
Here's the classic Korean sauce for grilled meats rolled up in lettuce leaves. This savory, slightly sweet and spicy ssam jang recipe includes doenjang (Korean miso), gochujang (Korean chile paste), green onions, garlic, and sesame oil. It's perfect for any grilled meat. Roll up and enjoy!
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