that's what i make ... mirin, shiaxang or whatever, dark soy, grade b or brown sugar, and fresh ginger ... plus jhp powder. sometimes i add marmalade instead of the syrup/sug ...
smokers New toy. Cheap azzzz gas smoker
- Thread starter Deathtosnails
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Or go citrus with achiote, Yucatan style.
Ended up with S.B.Ray's honey and chipotle BBQ sauce/ apple cider vinegar half half with sea salt, fresh cracked black pepper and garlic.
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Next time round I'm gonna try a Cambodian style mop/glaze with palm sugar, fish sauce, garlic and black pepper.
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Next time round I'm gonna try a Cambodian style mop/glaze with palm sugar, fish sauce, garlic and black pepper.
Âgrantmichaels said:
Sounds good. Orange marmalade on chicken = win.
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ÂDeathtosnails said:
Oh yeah. With naam phrik khao soi (chili paste with soybean oil). Like the pok pok wings basically what you just posted.
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Grant, here's the secret (no more) recipe:
http://www.pdxmonthly.com/articles/2013/10/1/make-pok-poks-famous-wings-at-home-october-2013
Yeah, I'd found that when I was going to make the wings, but I ended up paired up w/ CH on jerk instead!
Half an hour after first mop/glaze. Flipped it skin side down to let the liquids pool on top and work their way down. One more mop/glaze in an hour then let it bark up until pull time.
Already got some good colour compared to 6 hours naked. Btw smoke is hickory chunk.
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Already got some good colour compared to 6 hours naked. Btw smoke is hickory chunk.
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Pretty.
So...went the Camodian style caramelised pepper pork (Koh saich ch'rook)
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Real palm sugar. Reduced palm sap over a hardwood fire makes for a distinticve flavour. Soft and crumbly texture with a smoky note.
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Made a brine from the ingredients I'd normally cook pork belly in to make Koh.
Water, fish sauce (3 crabs brand), palm sugar, fresh garlic and Kampot pepper. Mortar and pestle then strain. 3/4 cup to inject, 1/4 cup to mop.
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Injectamundo to one pork shoulder
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Moppped at hour 8. 10 hours total cook to get to internal temp of 91 C (196 F)
Smoked with hickory chunk.
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Pulled with some smoked birds eye chilli. Dunno what I'm gonna do with it yet...
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Real palm sugar. Reduced palm sap over a hardwood fire makes for a distinticve flavour. Soft and crumbly texture with a smoky note.
Â
Made a brine from the ingredients I'd normally cook pork belly in to make Koh.
Water, fish sauce (3 crabs brand), palm sugar, fresh garlic and Kampot pepper. Mortar and pestle then strain. 3/4 cup to inject, 1/4 cup to mop.
Â
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Injectamundo to one pork shoulder
Â
Â
Moppped at hour 8. 10 hours total cook to get to internal temp of 91 C (196 F)
Smoked with hickory chunk.
Â
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Pulled with some smoked birds eye chilli. Dunno what I'm gonna do with it yet...
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Looks good!
I think I'd be tempted to make some thin crust white pizza w/ hoisin, shredded scallion, and some toasted sesame seeds ... yum!
I think I'd be tempted to make some thin crust white pizza w/ hoisin, shredded scallion, and some toasted sesame seeds ... yum!
Awesome! That's one pulled pork I want to eat right from the plate, no sammie, no sauce no nothing! I would want to taste that process and flavors... wow.
Asian slaw topper, on a sweet roll.Â
ÂDeathtosnails said:
Asian slaw topper, on a sweet roll.Â
Finished with a crusty Vienna roll. Loaded with Cambodian style pulled pork.
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Topped with finely sliced cabbage, juliene carrot, finely sliced green onion, salt, pepper, smoked birds eye chilli and hoisin sauce.
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Topped with finely sliced cabbage, juliene carrot, finely sliced green onion, salt, pepper, smoked birds eye chilli and hoisin sauce.
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BOOM!
Scallion shreds for the win.
That's good eats!
Scallion shreds for the win.
That's good eats!
Âgrantmichaels said:
He listened. Good call.
Would make really good potato chili.
Leg of lamb bone in low n slow over smoke.
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Injected a marinade of lemon juice, lemon zest, bay leaf, rosemary, garlic, black pepper and 1 Tbs fish sauce.
Except for the garlic, all fresh from the garden
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Made a paste of the herbs and pepper in the mortar and pestle. Added lemon juice, fish sauce and 1 Tbs evoo. Injected about 80 ml all up.
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This is the strained solids mixed with evoo and harrissa paste that will become the mop/glaze later with natural yoghurt added last mop/glaze last hour.
Gonna go for IT 91C/196F same as pork.
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What wood smoke though???!!!
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Dunno yet...
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Injected a marinade of lemon juice, lemon zest, bay leaf, rosemary, garlic, black pepper and 1 Tbs fish sauce.
Except for the garlic, all fresh from the garden
Â
Made a paste of the herbs and pepper in the mortar and pestle. Added lemon juice, fish sauce and 1 Tbs evoo. Injected about 80 ml all up.
Â
This is the strained solids mixed with evoo and harrissa paste that will become the mop/glaze later with natural yoghurt added last mop/glaze last hour.
Gonna go for IT 91C/196F same as pork.
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What wood smoke though???!!!
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Dunno yet...
wow. how can you inject meat like that?
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it takes all of the liquid in?
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it takes all of the liquid in?
Nice, DTS!