Anyone done anything interesting with chili crisp when smoking meat?

[realdocBBQ]

I tried chili crisp a couple times when frying up some eggs and I liked it. I'm wondering how I could incorporate this product somehow - putting it on the outside of meat seems like it would cause rubs to run/drip off. Using it alone as a rub/glaze... not sure it would stay on when heated, since it's so heavily oil-based.

Any thoughts or attempts? I could conceive it maybe on chikkin... spatchcocked and cooked at 350-400, trying to get that oil to crisp up the skin? Although, then the chilis and garlic in it might burn. Not sure, but I'm trying to thnk of a way to utilize this product in BBQ/smoking meat.

Maybe a late glaze on smoked ribs? Hey, that's an idea, since they're pretty flat, once they're mostly cooked, you could glaze with this and crank the heat up a little bit, maybe broil them with chili crisp for a few minutes, or glaze them with chili crisp when wrapping to get it to penetrate a little, steam the aromatics, then broil or grill them after unwrapping...

Hrrmmmmm..,

[DaveD]

Sounds to me like you have some experimentation to do...

[Jim White]

Mix it with some yogurt and you’re in the world of tandoori marinades.

[realdocBBQ]

I think I'm gonna try the rib thing sometime soon.

BTW, I just ate some fried eggs with chili crisp and damn, I love that.

And I air fried some leftover chikkin wings... and another thought occurred to me... I may have to experiment a bit with THAT, as well!

[jfmorris]

Man - I discovered chili crisp recently, and have been through a couple jars from Kroger. Mostly been putting it over my eggs and omelets. Stir fry if I make it. Great stuff! Looking to see how you incorporate it into bbq.

[shify]

Haven’t tried as rub/glaze but here is how I use it besides just as a condiment on top of noodles/eggs

• mix with mayo to make a chile crisp mayo for sandwiches
• Topping for pizza (post bake)
• chile crisp fettuccine Alfredo or chile crisp added to alio e olio
• put it in the pan first, heat it up and fry an egg in the chile crisp

[barelfly]

Love me some chili crisp! It’s so good, and I’ve said this before and yet to do…but I bet it would be good on vanilla ice cream!

I love the rib idea! A very late glaze, or even to finish then wrapped to hold a bit. I don’t know if I could smoke it much. I do use this to cook with for stir fry and such and that works, but that is quick and towards the end of my cooks.

also, what brand of chili crisp are you using? I’ve tried many and to me, none are better than Lao Gan Ma.

[Panhead John]

barelfly I just picked up a jar of the Lao Gan Ma. I’m assuming it doesn’t have to be refrigerated after opening? There’s no mention on the jar.

[barelfly]

Panhead John - I keep it in the fridge after opening. I was also unsure on that…although as fast as we go through it, I’m sure it would be ok, but just what I do.

[realdocBBQ]

Did not refrigerate mine - been a few weeks, no problems.

[SheilaAnn]

Yes, it will burn fast! Use it as a condiment. I love it in ramen. I love it on eggs. Fried rice, pasta….

[barelfly]

And I’ll have to look for Fly by Jing - I don’t recall seeing that when I’ve purchased but will give it a try. Do you all carry this at the shop as well?

[SheilaAnn]

barelfly we do not, but we do carry a version made by our friends at Taco Maria.

Oh, and Fly By Jing ain’t cheap!

[barelfly]

I saw the price…hahaha! But goodness doesn’t come cheap! 😎

[Panhead John]

Man, it sounds like I’ve been missing out! I’ve never had chili crisp but after seeing this and then going online, it’s been added to my shopping list. And I read online that you guys are right about frying eggs with it, supposed to be awesome! Thanks for the post DFPS, I’ll be trying this stuff out next week.

[realdocBBQ]

I did some eggs with it this morning and it is very nice.

[barelfly]

You are going to enjoy this, PJ!

[SheilaAnn]

Oh oh oh …. And dip potstickers into some!

[realdocBBQ]

Excellent idea! I've got some potstickers I need to use up, prolly do that sometime this week.

[barelfly]

I made Korean dumpling smash tacos a month or so ago… to follow on SheilaAnn post - I added this to the tacos…dynamite!!!!!

[Panhead John]

Hi, my name is Panhead John and I’m a chili crispaholic……or soon will be! That stuff is da bomb! Just had some on my tacos and straight outta the jar….👍

[barelfly]

Panhead John hahah!!!! 🌮 🌶️ 😎

[realdocBBQ]

But to answer your question Panhead John, yes it is better if you heat it up a little. Not NECESSARY, per se, but it does 'wake up' the flavors a little, in my experience.

[yakima]

Take a look at The Mala Market in Nashville. Interesting chili oil, paste, and crisp products; Tons of recipes.

[bbq_esq]

Loooove me some Lao Gon Ma. Have not found any other brand to be as good (Fly by Jing or David Chang's). I think its better refrigerated and holy cow is it good on vanilla ice cream.

[barelfly]

Are you serious on the ice cream!!!! This has been my thought for a year…i just haven’t done it!

[bbq_esq]

It's oddly very good, and not just in a novelty way. Particularly with soft serve vanilla ice cream. I've also put it on cheesecake. Really, anything that is creamy and cuts the spice works well. I also find the crunch to be crunchier when served on something cold.

[realdocBBQ]

I picked up a jar of 'Ancho Chili Crisp' at Sam's today. We'll have to see how that is compared to the Lao Gon Ma.

[realdocBBQ]

Ok....

Ok, ok, ok, ok...

I had to try it.

Vanilla ice cream and chili crisp.






....






....



I am weirdly IMPRESSED!!!!

I actually LIKE IT!

Seriously... it's that combination of salty and sweet, garlicky, crunchy, has the heat that accumulates in the back of your throat....

Wow. I actually LIKE it! Dang!




The Wife.... was not a fan.




<side note> This is the first time I've eaten ice cream in... I don't know how long. Maybe a year? More? I don't know.