This has become my go to recipe for both chicken thighs and porkchops. Every time I serve it to friends and or family they say it is really tasty. Mongolian pork chops/chicken recipe... http://allrecipes.com/recipe/grilled...ps/detail.aspx http://www.flickr.com/photos/food_pictures/8746133116/ http://www.flickr.com/photos/food_pictures/8726827313/ http://www.flickr.com/photos/food_pictures/8727945820/ http://www.flickr.com/photos/food_pictures/8727945544/ http://www.flickr.com/photos/food_pictures/8727945752/ http://www.flickr.com/photos/food_pictures/8883017388/
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This looks and sounds awesome. I will be sure to try it.-
It's easier to do it in your kitchen oven on a pizza stone than it would be in your offset smoker. I use my BGE because I can regulate the heat better in it than in my kitchen oven. If you set your kitchen oven for 500 degrees... The heat regulator will allow it to go between 490 and 510 degrees. I can keep my BGE within 5 degrees of what my target temp is. Cooking bread is an exact science and a 20 degree variance is not a good thing. -
Huskee...
There are many benefits to owning a ceramic cooker... Regulation of heat from 225 to 800 degrees is the magic.
Pizzerias and Chinese restaurants cook at 650 to 800 degrees. Very few homes have a cooking device that can reach those temps. I cook pizzas on my BGE in 4/5 minutes. I cook Chinese food with my wok right on top of my lump coal and I easily cook at 800 degrees. You can wok chicken and veggies bits in 1 to 2 minutes.
Baking bread is much easier in my BGE because I can just look through the top vent to view how the bread is browning... I don't have to open the dome and lose the high heat I have created. Cooking to color is the magic. NOT to temp. I prefer my sourdough bread a little darker than you can buy at the super market. I cook at a higher temp so my interior crumb temp doesn't pass 210 degrees.
I can do a 18 hour low and slow cook without adding any lump and I usually have 25% of my lump unused that I can use on my next cook.
Cleaning... I fire it up to 1000 degrees for 10 minutes and there is No, Zero, Zilch residue anywhere!
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Wow there's a lot of ingredients in that there marinade.Comment
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Yes there are but it's fairly easy to prepare. I now make big batches of it so I have it when I want it. It will keep in tightly sealed container in the refrigerator for quite a while.
I marinate the chicken thighs or chops overnight in a ziplock bag before I grill them. I grill them low and slow to start... Occasionally basting on another layer of the marinade. Then when they are close to done I put them down low to the red hot coals to caramalize the marinade a little bit.
Try it... You'll like it. Let me know if you do try it.
I make the other dipping sauce when I do pork chops but I don't use it with the chicken thighs.
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Yeah, but I probably have all of them in my pantry and/or fridges so it's no big thang.Comment
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Sounds and looks good, I have all that too I think from my char siu and Chinese food.Comment
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I find his videos a tad annoying, but he does know his stuff. I have quite a few of his recipes saved in my Evernote recipe box.Last edited by Dewesq55; January 9, 2015, 10:01 AM.Comment
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