BBQ!

[Pissy]

Also I fell in love with the Weber hibachi.  1/4 carbon steel disk that goes on top of a charcoal grill, basically makes it into black stone griddle. 

He made all these burgers on it in about 10 minutes, one single batch.




We made nan on it for the barbacoa.  It worked great.  Also warmed the tortillas on it after dredging them through the consommé created in the meat hole.  

[Muffin Man]

guest: "i'll have the charcoal hot wings"
chef: "the caiziyou kamado hots?"
guest:"yup"
chef: "well done?"
guest:"please"
chef: "as you wish"

guest: "these are burnt!"
server: "sorry, chef left for the day"

[RAGER]

I'd tickle a dizzle.

[Muffin Man]

i looked that up but not sure whut. them did get bark on 'em

I learded (again) that I've got to dry the wings a little - they were basically boiling in so much liquid it looked like stew. I sopped that up but better next time if I prevent.

[RAGER]

What cast iron is that?  I like it.

[Muffin Man]

Pic is deceiving I wouldn't recognize my own pot by it!
And I just now noticed the "stamp" on the underside of the lid.

Lodge 5 Qt.



Started a whole bird, got a good amount flavor but had to finish it in the oven. Re-loaded the lump charcoal once but that was enough for the day.

Did 2 ribeye, 2 bone-in chops, wings, potato and pork sausage, cabbage. one chicken. all in the kamado lid closed.

[RAGER]

Put this on your grilled meat like I'm gonna do in a couple days.

https://mykoreankitchen.com/sweet-tangy-and-spicy-korean-dipping-sauce/

[Muffin Man]

Put this in your grilled meat like I'm gonna do in a couple days.

https://mykoreankitchen.com/sweet-tangy-and-spicy-korean-dipping-sauce/

I'm on it.

[RAGER]

I had to edit. Meant on not in.

I'll probably be doing some ribs char grilled first then slow roasted or maybe vice versa. However, I'll be dipping meat in it. Maybe some shrimp too.

Today I had some mandou with it.

[Muffin Man]

whelp, I ony have Gochujang already pre-mixed so I need to restock. So, I did the unthinkable and (ducks for cover) substitued with.....Doubanjiang. I also read a recipe that uses sweet rice wine vinegar.

I had no intention on going off script!(again) but it came together. I'm working with it. Check the pizza thread later

[Muffin Man]

I can see this sauce working perfect on grilled prawn. Has a rich exotic cocktail sauce thing with red chili instead of horseradish

...stay tuned for pork belly.