Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Spicy Korean Pork Skewers

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Spicy Korean Pork Skewers

    Hi All,

    Here is a ridiculously easy-peazy recipe with delicious results. Thought I'd share as this can be a quick week night dish.

    I’m not a fan of spicy things so I took out the chili sauce. We could find any sake so we just made the marinade with soy sauce, the


    Very good website dedicated to pork.

    Did mine on the gasser. Laid the SS skewers in the "valley of the GrillGrates" (OMG! Valley of the Dolls??). When it was time to turn, just rolled from 1 side to the other. Had enough over-hang beyond the front of grill so I didn't need the welding gloves to handle the skewers.

    Note: stock picture from site.

    --Ed

    Click image for larger version

Name:	Korean_Pork_Skewers.jpg
Views:	34
Size:	138.9 KB
ID:	100735

    #2
    Try this as a side ( w/wo beef - we threw the pork in the mix for serving ) or entire meal.

    This entrée falls somewhere between a soup and a noodle dish. You can eat it with chopsticks, but be sure to have spoons around to catch the broth.


    -- Ed

    Comment


      #3
      That sounds pretty darn tasty, though I wish they'd recommended a final temp instead of just saying "until tender".

      Comment


      • Medusa
        Medusa commented
        Editing a comment
        I took 'em up a hair past 160. #1 commented this AM about how tender the meat was. I think the GG's helped with the juices sizzling under them.

        I also really like the phrase "heat the grill to medium-high" - LOL!

      • Huskee
        Huskee commented
        Editing a comment
        I read a recipe for ribs once on KCBS that says heat your grill to "medium-high". No joke. Drive medium-fast to Vegas. Makes as much sense to me.

      #4
      Sounds great. I have lots of pork in the freezer from trimming out spare ribs and also from cutting up a whole boneless pork loin. I'll bet I could find something that would work with this without any problem.

      DEW

      Comment


      • Medusa
        Medusa commented
        Editing a comment
        I think the pork loin would work great, but it doesn't have the marbling and the mix of dark / light meat which probably adds a little flavor ( so what - pork loin is great!)

        I'd also try this recipe with beef (top sirloin / sirloin steak tips / tri-tips) & bnls chicken breast.

        BTW, the country ribs I used had been foodsavered in the freezer since 8/31/14 - what a great tool!

        --Ed

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        I'm sure I have some sections with dark meat in them. I'll definitely give it a try. Thanks for sharing.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes

    Spotlight

    These are not paid ads, they are a curated selection of products we love.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


    Is This Superb Charcoal Grill A Kamado Killer?


    The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


    A Propane Smoker That Performs Under Pressure

    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.