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.

[RAGER]

[RAGER]

[Muffin Man]

Pitt Boss. aye-yi-yi. most excellent

[Pissy]

Cooking for the neighborhood?

[RAGER]

Believe it or not that pork is gone. Kellie really liked it. After grilling I gave it the jin tup treatment by pounding it with a little msg and some chilis into a stringy kinda texture and then swiping it through some jaew.

[Pissy]

Claw hammer brutality on the pork with yummy chilis and umami?  Sounds fun and delicious.  

[Muffin Man]

reading a review on nitrile gloves:
"Sturdy gloves, fit well, no complaints. I tend to use mine when eating chicken wings and other messy foods, and cooking. They work fine for me for those two tasks."
i had to lol but it makes sense for dem wings. I should have been donned my gloves for working with chicken long ago

[Muffin Man]

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/

tasty. ran some up on sliced pork belly. marinated overnight. this was only a test.




pork belly noodle bowl with seaweed chiffonade

[Pissy]

Making bbq again. Pulling pork.  Putting it on at midnight to be ready at 4:00 tomorrow afternoon.  

[Pissy]

Redemption!  16 hours. 

[Muffin Man]

nice bark, is there coffee on that?  excellent uniformity in the tray. How did you plate it?

[Pissy]

The rub had coffee, cocoa and sumac in it, equal parts.  

The last time i made it it didn't turn out well.  I actually think the meat sat in the freezer too long.  This time it was fresh. Brined for 8 hrs, 225 temp on the smoker, put it on at midnight, pulled it off at 4:00pm.  

[RAGER]

I'd love a pile of that in a taco or on a bolillo with some cheese, pickled jalapeño, cilantro and a little New Mexico chili sauce. Pressed.

[Pissy]

I like the idea of a fried corn tortilla.  Or a hush puppy sandwich, which in my head is fried corn tortilla adjacent.  Like this at King's bbq in Kinston NC. 



We had some pickled red onion slaw and more traditional white slaw to put on it too.  I doubled up.