Recent content by smokinrick

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  1. smokinrick

    Comment by 'smokinrick' in media 'P1030680.JPG'

    Finished product ready to be chopped into 1/2 inch cubes of meat and kimchi. 
  2. smokinrick

    Comment by 'smokinrick' in media 'P1030678.JPG'

    Pork belly done with kimchi piled on top to heat. The cast iron griddle can be seen with the cedar shingle planks resting on the rim. 
  3. smokinrick

    Korean style Pork Belly with Kimchi

    Thanks. I couldn't  give this a higher recommendation. One of the best things I've put in my mouth.  Easy to do as long as you have a way to catch the rendered fat so there is no fire hazard. I got a good cup plus off the pieces I did. 
  4. Korean style Pork Belly with Kimchi

    Korean style Pork Belly with Kimchi

  5. smokinrick

    Korean style Pork Belly with Kimchi

    Having a Korean family member has added new adventures to my grilling.  A classic Korean dish is grilled planked pork belly with kimchi. We had this at a local Korean bbq joint and I knew I could do better.  I decided to try this on my gas grill with cedar plank base. I knew there would be a...
  6. P1030680.JPG

    P1030680.JPG

    • smokinrick
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    • Album: Korean style Pork Belly with Kimchi
  7. P1030679.JPG

    P1030679.JPG

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    • Album: Korean style Pork Belly with Kimchi
  8. P1030678.JPG

    P1030678.JPG

    • smokinrick
    • Media item
    • Comments: 1
    • Album: Korean style Pork Belly with Kimchi
  9. smokinrick

    Basic Pulled Pork Smoke

    That looks like my Char Griller. Install baffle mods as per the thread and an exhaust extension out of small aluminum duct to the vent to bring the vent down to grill level. That will stabilize the temp in the chamber.then just regulate with air feed and exhaust dampers and you are set. I can...
  10. smokinrick

    Basic Pulled Pork Smoke

    A basic sugar/vinegar/apple juice/cayenne Carolina sauce is great. I get hocks from the butcher and run them in the smoker, then add a couple to the mixture and simmer until they break down. Best Carolina sauce you can imagine. Slaw for a sammie and you are close to Heaven's gate.
  11. smokinrick

    The Pastrami Experiment

    Nice looking results! I made pastrami from scratch using an east coast US recipe for kosher style pastrami using brisket and it came out like the real deal, but was a lot of effort and finding the real pickling salts was the hardest thing. Nice job.
  12. smokinrick

    Traditional Sardinian lamb.

    As he said, Moikel made the lead, I followed. Here are some of my adaptations. I doubled the recipe and used two 5 lb. legs that were pre trimmed with shank end removed since I was feeding a gang (and like leftovers). The shank bones were included in a side package at the store. The legs were...
  13. smokinrick

    Traditional Sardinian lamb.

    Used hickory chunks on mesquite charcoal. Two legs done 4 hours, 3@ 190f, 1@ 235f, pulled out to rest at internal of 130f and it rose to 138.  Winery is a small cult place in St. Helena, Napa. Not found often in stores. Yes, we like it rare. We had the leftover sauce on pasta. YUM. This recipe...
  14. smokinrick

    9.5 lbs. Bone in Leg-O-Lamb.....MES 30 inch.......Easter 2012

    Looks good. A shame they made you kill it to medium well. My family would have killed me if it was past 130. Good job.
  15. smokinrick

    Traditional Sardinian lamb.

    Thank YOU! Here it was side box but followed your directions. Pro Chef SIL came back for thirds! Pomodoro sauce under the meat in the smoker was genius. Unreal! Easter Feast! Three year vertical of Napa Cabs to wash it down. '04,'05,'06.
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