Fantastic looking plate! The wings look so delicious.... Thank you for sharing: I am going to try this recipe this weekend!!!
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I've got some wings that need to get used up and I've been searching for something ... different.
I even have enough ingredients to make up some Shichimi togarashi
Dang highroller soaking in sake; Nice! Good for removing any off-flavors for meat a little past it's prime, too.
I'm with you on holding off Japanese 7 (or 5 for that matter) spice for chicken or other hot and fast BBQ. That said, I've had great results with cured pork at ~225* for Christmas pulled "ham". I also am a big fan of sechuan pepper in rubs, but it too shines at low n slow.
Christmas I had a cured butt, injected with pineapple juice, rubbed and later foiled with quite a bit of Chinese 5-spice (and pineapple in the foil) for that "pulled ham". Easily stole the show.I guess I hadn't thought about the 7 spice on a pork shoulder.. but now that's added to the list for real.
It'll work! And be fabulous! Don't forget the pictures!As a born and breed Minnesota boy I have to say those tots look awesome. Tater tot hot dish is great (Minnesota thing, look it up), but those looks incredible!!! I wanna try them. Also am thinking about smoking tthd for dinner... I wonder.
Christmas I had a cured butt, injected with pineapple juice, rubbed and later foiled with quite a bit of Chinese 5-spice (and pineapple in the foil) for that "pulled ham". Easily stole the show.
I've since done it on a few cured racks of 3:2:1 spares, too. Any jelly is good, but apple butter and pineapple preserves probably compliment it best.
It's awesome how quick they finish curing, I know Pops said only ~6hrs but I do like ~3 days for STL and 3-7 days for full slabs. Hard to beat "bacon-on-a-stick"Curing pork ribs has been on my list since I made pastrami beef ribs awhile back! Nice to know others like to play with their food too!
I've made several pulled hams.. even taught my neighbor how to make one when she decided to learn smoking at the age of 65! Haha!
It'll work! And be fabulous! Don't forget the pictures!
Dang! That looks AMAZING!!It's awesome how quick they finish curing, I know Pops said only ~6hrs but I do like ~3 days for STL and 3-7 days for full slabs. Hard to beat "bacon-on-a-stick"
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I haven't fired up my offset in a month (which i really prefer for ribs), ended up with a nearly 4wk cured slab and bad weather on Mother's Day. Ended up making Corned Ribs and Cabbage, better than any corned beef I've ever made by all accounts.. The broth was just SO rich from all those bones & cartilage.
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Nothing wrong with a brisket either!! Hope you have a great time!Game on!!! Maybe in few weeks, have a little mans birthday brisket to cook this weekend.
Diluted brandy would be closer to Sake than diluted vodka or bourbon (ack).Sake is super cheap for me.. about $7 for a 750ml bottle.. and I've tried this with vodka and bourbon and nothing duplicates the color and crispness of the Sake
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Cured ribs is on my up and coming...
I've since done it on a few cured racks of 3:2:1 spares, too. Any jelly is good, but apple butter and pineapple preserves probably compliment it best.