I have a quiet weekend coming up and I am considering buying a pork shoulder and making a smoked Bo Ssam out of it, using a version of the David Chang recipe. Anyone ever try a Bo Ssam? Any tips?
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Bo Ssam
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Club Member
- Sep 2016
- 1341
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
My wife made it a couple times but did it in the oven, not the grill. I am pretty sure this is the recipe she worked off: https://cooking.nytimes.com/recipes/...ofukus-bo-ssam
Overall I liked the pork but wasn't a huge fan of the sauces. Just not tastes I like. But overall I love the concept of the dish. I might add in some brown sugar to coat the pork too.
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