Food Smokers and Smoking Tips/Tricks/Techniques

Wow. Nice set up.

 

Dayum!! That looks perfect!!!

 

I made Smoked Mac and Cheese with ham and a sprinkle of Trader Joe’s 21 seasoning salute on top. Smoked with Peach wood...

 

Tried my first brisket ever on my new ZGrill. Could only find a 4lb flat at Costco so figured is was a good test piece. Used oak pellets at 200 dungarees frankenstien and planned to wrap when it hit 160.

Had to wrap and finish in a 250 degree oven cause I started having a flare up that I couldn’t get to calm down. Took another 4hours or so to hit 203. Threw it in my yeti and let it sit for about 2 hours. It’s not kick the door down good, but came out better than I expected. I’m excited to keep trying!

 

That made me laugh. I had to show my wife.

 

Smoking on windy day/night. On the upper deck ham with a brown sugar, honey, bit of Dr.Pepper and bourbon glaze. And mac and cheese down below.

 

Don't suppose we could wrangle that bulgogi recipe from you??
PLEASE?!?!!

 

He must be an Ave fan...

 

yup.

 

So hears the deal. This is the base recipe but she modified the amounts as she went. It was hard to follow as it would be pinch more of this, dash more of that, etc, but this is a good start.

We used thin sliced ribeye. Layed a slice in a bowl, spooned a bit of the sauce on it and spread it around, added another slice, spoon and spread, etc until they were all in there. Add any remaining sauce, cover and let it sit in refer overnight. It didn't seem like enough was being put on each slice but it worked out great. I think if you doubled the sauce to drown the pieces in marinade it would be too much.

5 tablespoons Soy Sauce (we used low sodium)
2 tablespoons minced garlic
2 tablespoons sesame oil
2 tablespoons sesame seeds
2 1/2 tablespoons brown sugar (some recipes call for white sugar but it's too sweet)
1 tablespoon of gochujang sauce (hot red pepper paste - use red pepper flakes as a sub and maybe decrease the amount)
1/4 cup chopped green onion (scallion)
Couple shakes of black pepper

And here's the secret I wasn't so sure of but made a huge difference: 1/2 pear chopped up added to the marinade. Don't skip this step.

 

Text book smoke ring in my opinion. Bad ass

 

That looks like what the Dr ordered. Bahahaha I crack. Me up. Seriously that looks amazing

 

Dammmmmn

 

always has to have pear from the good recipes Ive seen. Thanks for sharing!

 

Thank you, thank you, THANK YOU!!!!

I have the real deal, gochujang sauce (we have these amazing little Asian markets in the area) but the recipes I tried for bulgogi were all quite watered down. To the extent that they were adding a half tablespoon of gochujang. You end up with basically a overly wet marinated beef that, while tender, is just kind of sweetly bland.

Pear is absolutely needed. Ideally an Asian Pear, but apparently Bosc are a close second.

I will try this in the instant pot this week. Thanks again!

BTW- are you grilling the beef, stirfry, saute, what?

 

Which part of SC do you live in? Any chance you're close enough I can come beat down your door next time you make one of these?

 

I'd say you're off to a great start. Looks better than my first try, which was still pretty damn good.