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Smokin Butts in ROK

post #1 of 12
Thread Starter 

I'm in S Korea for a year - too long to go smoke free, so I aquired a pair of shoulders for an all-nighter.  The folks out here with me loved it.  Working with a 22.5" Weber; it's all I have, but it gets it done.

 

Seared and ready for the long trip to smokeytown.The twins have arrived!

post #2 of 12

Good to see you don't have to go smoke free for that long a period!  What part of Korea?  I spent far too much time in Kunsan, Osan and the Kwang Ju province...

post #3 of 12

Aneyonghaseo.....I did my time in 99. Road Warrior in 1st Sig Youngsan Korea.  If you ever make it to Iteawon there is a bar that I know is still open called Just Blues the House band Chi and Friends is Awesome.  Keep it smoking and get ready for a Cold winter my friend.

post #4 of 12

Man those look awesome.  Great job at modifing that weber, and flat out getting the job done!   Thank you for your service!

post #5 of 12

Looks Great AJ!

 

Good to see you can make good American food in SK.

 

Care to tell---What are the 4 little foil sides there?

 

Thanks,

Bear

post #6 of 12

Nice looking butts you have there in the smoker now. I know the good folks there haven't seen much of that style of cookking.

post #7 of 12

That is lookin right!

post #8 of 12
Thread Starter 

Mr Mac,  I'm in Wonju about 65 miles ENE of Osan.  Not much out here at all - we have to drive to Osan just to get our mail.

 

ECTO1,  I was in Itaewon last weekend.for halloween night!  Next time I go, I'll see if I can find  Just Blues.  Thanks for the tip!

 

Bearcarver,  I smoked a couple yellow onions along with the shoulders.  Let them go long enoungh and they get all soft and sweet.   I like to put some on my pulled pork sandwiches.

 

I work with a few Koreans; they look at me like I am crazy to stay up all night cooking.  (They might be right, but I'll never admit it to them.)  They LOVE the food too.  Recently I've done a duck, some salmon, and a brisket too;  they have all been great - except the duck was too salty because I overbrined/salted it.  The little heat shield I whipped out for the Weber works good.  I originally made it for our 18" Weber, but it works equally well in the 22.5" kettle.


Edited by AlaskaToy - 11/5/10 at 7:55pm
post #9 of 12
Thread Starter 

One thing that I found odd about those shoulders when I took them out the the vac sealed bag - they still had the skin on.  All the butts I bought in Ohio were skinless.   I skinned them before seasoning and smoking, so no problem.   Has anyone else bought shoulders "skin on"? 

post #10 of 12

Hmmm, might have been from North Korea?

They eat the skin up there. Goes great with Tree bark.

 

Just kidding.

 

I never saw any with the skin on.

 

Yours look better every time I look at 'em!

 

 

Bear

post #11 of 12

Heck of a job AJ. Thank you for your service. Those butts look first class and those onions look mighty tasty. Congrats on a great smoke

post #12 of 12
Quote:
Originally Posted by AlaskaToy View Post

One thing that I found odd about those shoulders when I took them out the the vac sealed bag - they still had the skin on.  All the butts I bought in Ohio were skinless.   I skinned them before seasoning and smoking, so no problem.   Has anyone else bought shoulders "skin on"? 


 

I am guessing since it was vacumed sealed it may have been a thin layer of fat.  It could be skin when I smoke picnic roasts they come with the skin on I just skin them and smoke them.  Either way those are some nice looking butts.  

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