Things We're Cooking

[Pure Steel]

Making Bulgogi pork belly burnt ends for Penn State white out…..dry rubbed overnight, wrapped and going in oven fat side up at 200 for 6 hours, rest, chill overnight and cut into cubes…..sear and finish in sauce with brown sugar & cayenne……10 pounder

 

[Wamu]

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Making Bulgogi pork belly burnt ends for Penn State white out…..dry rubbed overnight, wrapped and going in oven fat side up at 200 for 6 hours, rest, chill overnight and cut into cubes…..sear and finish in sauce with brown sugar & cayenne……10 pounder

 

[Pure Steel]

Will cast iron sear tonight, glaze with sauce and finish in oven…..

 

[Pure Steel]

 

[Pure Steel]

@FaCe-LeE-uS

 

[Edonidd]

Sous Vide then smoked "poor man's burnt ends" chuck eye roast.

140 degree water for 36 hours. Into ice bath. Sliced then smoked. 3 hours at 200.
Sauce made with remaining juices from the sous vide bags reduced and mixed with store bought bbq sauce.
Almost completely hands free. Couldn't be easier.

 

[Debbie Does]

Fresh rockfish, off the boat. I just grilled it with a bit of Jamaica Jerk spice. Baked potato and asparagus.

Even the GF agreed you don't get that good a meal out.

 

[Pure Steel]

Headed out to Penn State tomorrow for Saturdays game……pork belly sliders on the menu with Asian slaw….dry rubbed over night, in oven now @FaCe-LeE-uS

 

[Edonidd]

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Headed out to Penn State tomorrow for Saturdays game……pork belly sliders on the menu with Asian slaw….dry rubbed over night, in oven now @FaCe-LeE-uS

I honestly to God just bought and used that same sauce/marinade. Did pork shoulder in the sous vide for around 60 hours. And then chilled it to firm it back up a bit. Very gently sliced it into cubes like burnt ends. Some pork butt seasoning and smoked for 3 hours @200 on my electric smoker. Then reduced the juice from the bag and mixed it with a jar of that bulgogi marinade. Turned out great.

 

[broncosmitty]

I honestly to God just bought and used that same sauce/marinade. Did pork shoulder in the sous vide for around 60 hours. And then chilled it to firm it back up a bit. Very gently sliced it into cubes like burnt ends. Some pork butt seasoning and smoked for 3 hours @200 on my electric smoker. Then reduced the juice from the bag and mixed it with a jar of that bulgogi marinade. Turned out great.

Where do you find it?

We have awful selections at stores up here and Mrs. Shin won’t just sell me sauce.

 

[Pure Steel]

Where do you find it?

We have awful selections at stores up here and Mrs. Shin won’t just sell me sauce.

Wegman’s and ShopRite have it near me…..

 

[broncosmitty]

Wegman’s and ShopRite have it near me…..

A little 10-12 hour drive for some marinade seems worth it.

 

[Edonidd]

Where do you find it?

We have awful selections at stores up here and Mrs. Shin won’t just sell me sauce.

I just ordered it from Amazon. I get a lot of spices and sauces that way that I wouldn't be able to find locally. Black garlic powder, mushroom "umami" powder, all sorts of spice rubs.

 

[Pure Steel]

40 bacon cheddar sliders ready to roll…..

 

[FaCe-LeE-uS]

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Headed out to Penn State tomorrow for Saturdays game……pork belly sliders on the menu with Asian slaw….dry rubbed over night, in oven now @FaCe-LeE-uS

Double marinate that with Sir Mix A Lot

 

[Pure Steel]

Double marinate that with Sir Mix A Lot

Sear in its own fat, glaze and into oven to finish….

 

[Pure Steel]

Boom..,..

 

[Pure Steel]

Sliders were a hit at tailgate…….

 

[FaCe-LeE-uS]

Venison Spaghetti.

 

[FaCe-LeE-uS]

Crack Chicken Noodle for Halloween