Food Smokers and Smoking Tips/Tricks/Techniques

He's got a ways to go on that front...

 

I would like the recipe if you don't mind sharing. It really looks delicious. The color contrast is amazing. I had a asian dish once and it had a asian radish in it that I couldn't quite place but sort of recognized the flavor. I'm going to have to find a asian market near me to source some of the specialty items in a fresh form. I don't want to use anything out of a can.

Great job.

 

What is it you don't like about them? Do you eat them prepared in any manner?

 

I think I have a problem. For a change its actually a good one! 2 Weekends in a row smokes rollin. This weekend for myself. I may call my boss(a friend from before becoming my boss) and offer one to them, maybe not I havent decided.

 

Excellent! This has always been on my list to try but never got around to it. Looks damn good!

but sans the fungus for me

 

Thank you!

I have access to a fairly large Asian Market and though I saw the Asian Radishes there I went with the "American" ones.

If you leave out the doubanjiang and change a few other ingredients this can be made Gluten Free which a lot more people appreciate these days. I used black rice noodles because they are GF and for the color contrast. I also used GF Soy Sauce which is more expensive but more and more available these days. The Sake, Miso, Mirin etc all can be found at an Asian Market as well as a lot of larger grocery stores. For this version I used Red Miso but you can use white as well.

There's actually several parts to putting this all together... and all of them came from the same place.

Miso Ramen

Spicy Bean Sprouts

Ramen Eggs

Chashu

I did not make the Chashu this time, and substituted a pork tenderloin rubbed with Vampire Rub ™. I made the Chashu a few months back and when sliced thin like it's supposed to be it can serve MANY meals. It's made with pork belly, but I actually like the pork tenderloin better.

This time, since it's confirmed that I do not have a gluten allergy, I used the doubanjiang, which does have wheat in it and there is no substitute out there for this. I used smoked kosher salt too (I make this in my smoker and it can be cold or hot smoked). The corn was fresh sweet corn that I got about a month ago and blanched it and cut it off the cob and froze it. The Nori (seaweed) was also obtained at the Asian Market.

It's definitely a lot of work for one meal but I enjoyed the challenge and have made it several times this year.


@Pablo8 - the original recipe calls for the corn and that's why I went with it.. it's a Japanese lady.. so i figured she knew what she was talking about LOL

 

That makes me jealous.

However you did make me search for in my area, there's a few in Providence that I know of that are mediocre BUT there appears to be a newer one in the past few years since I went on the hunt. Korean market, and is right down the road from me. I may or may not be swinging by there on my way home.

 

Thought you guys might dig this! Every Labor Day, we compete in the Bedford Blues & BBQ Festival. It was cancelled this year (because of course it was), but the city asked us - as reigning People's Choice Champs - to do a video for them. This has some extra bits about the festival, but it is a tutorial on our (award winning) Pork Belly Burnt Ends.

https://www.youtube.com/watch?v=tkzioRoGA50&t=1s&ab_channel=PitfacedBBQ

We don't really have a channel, per se, so not asking for likes/subscribes, but I think this went well and we might try to do some other tutorials.

 

Production 9/10
Use of CGI 1/10

 

To be fair, the guy that shot/edited it has little experience beyond setting up a livestream for the church choir.

Compared to what a video I shot/edited would have looked like, he's basically Michael Bay in my eyes.

 

Brent is a man of few words!!

nice job on the video. Been wanting to make these, just need to find a belly.

 

WOOHOO!!!! Great Job!

 

Thank you very much. The prep looks intense but the end result looks and sounds incredible. I am definitely going to make the 26 mile trip to the nearest Asian market. It get's a very high score on Yelp. I can probably source a lot of these things from a local place here called Wegmans, or Harris Teeter. These are the most diverse markets in the area. I've seen truffles at the one. They should have a lot of the bottled and jarred elements. I am very fortunate in that I don't have a single food allergy/dislike. Well, other than the Lack Of allergy or Will Eat Anything disease. About the only part of this that my wife wouldn't enjoy is the pork belly. So yea, I will most likely use tenderloin as well. I don't see an issue using any protein though. I bet it's a gret way to use the cheaper, less tender beef eye roll.

So what is this Vampire Rub?! I know I have not been on here that much lately but is this a new @bvbull200 Pitfaced creation? I am heading over there now to get some if so!

Thanks again. There are only your typical Chinese places near me and making Asian food is not always as easy as it seems. You know, to get the flavor profile exact. I'll be watching to see what you come up with next!

 

Just think of how tough it is for the Asians to be phonin’ out for American Food.

 

Vampire rub is in the testing phase as far as I know. I can tell you it is good.

 

Isn’t there a mcdonalds on every block in most large asian cities?

 

So far.. I've found the recipes on that website fairly easy to make if you can find the right ingredients!

As far as the Vampire Rub ™ goes... it's being developed .. not quite ready for the world to experience it!

 

This was an excellent video Bryan!!! This is literally Meat Candy! I know Maner has talked about it and I have seen pics of his at their parties but I could almost taste it seeing it in the video. All I'd need would be a bib, a fork (to appear respectable) and that pan. I guess I am gonna have to make me a drum smoker now. Great job all around! Kudos on puttin' out for the event even though it was cancelled too.

 

Even tougher for my favorite Canuck!

 

Yea, I watched the egg recipe. Almost too easy. And hmmmm, oddly enough, that's what most people say about me too.