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Smokin Butts in ROK

Discussion in 'Pork' started by alaskatoy, Nov 5, 2010.

  1. 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.

  2. mr mac

    mr mac Master of the Pit SMF Premier Member

    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...
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    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.
  4. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

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

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    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?


  6. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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.
  7. That is lookin right!
  8. 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  I originally made it for our 18" Weber, but it works equally well in the 22.5" kettle.
    Last edited: Nov 5, 2010
  9. 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"? 
    Last edited: Nov 8, 2010
  10. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    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!

  11. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    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
  12. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    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.