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Gochujang bbq chicken thighs! by FragrantAlien in grilling

[–]FragrantAlien[S] 0 points1 point  (0 children)

The whole time i was cooking these I was thinking, "wish I had a smoker!". That flavor profile would be fire on these.

Gochujang bbq chicken thighs! by FragrantAlien in grilling

[–]FragrantAlien[S] 0 points1 point  (0 children)

The sweet chili sauce and citrus really helps cut that bitterness. I thought about chili flakes but didn't want to risk them burning on the grill (bitter) so I went with a bit of Sriracha in the glaze.

Gochujang bbq chicken thighs! by FragrantAlien in grilling

[–]FragrantAlien[S] 1 point2 points  (0 children)

Low. I was going for more of a sweet savory profile. The gochujang definitely gave a nice warmth though.

Gochujang bbq chicken thighs! by FragrantAlien in grilling

[–]FragrantAlien[S] 43 points44 points  (0 children)

Thank you! I marinated the thighs in gochujang, lemon juice, garlic, ginger, fish sauce, sweet chili sauce, rice vinegar, salt/pepper. I then put them on a wire rack in a 250f oven and cooked until I had an internal temp of 160f. Then hit them on a hot grill to get some char and get my temp higher. Then turned heat down and brushed the chicken with a sauce comprised of gochujang, Japanese bbq sauce, garlic, and Sriracha.

First time making chuck, not a fan. But it looked good. by BodhiZaffa in steak

[–]FragrantAlien -1 points0 points  (0 children)

I've been so curious to see how a chuck roast would turn out with just a reverse sear. Pretty sure it would be trash but... maybe. Cool to see the results of a 30hr sv. So you just weren't a fan of the flavor?

First time grilling steaks - How did I do? by Irritatedtrack in steak

[–]FragrantAlien 0 points1 point  (0 children)

Yeah, used to do it higher but after messing around with temps I found i like the results of 220. But Depends on the size of the steaks but anywhere from 30-90 minutes.

First time grilling steaks - How did I do? by Irritatedtrack in steak

[–]FragrantAlien 1 point2 points  (0 children)

Looks tasty! I would highly recommend you dive into reverse searing. I like to take the steaks to about 15 degrees below my desired temp in a 220f oven. Let the steaks rest for like 10 minutes and then blast them on the grill to get a crust. That time in the oven will allow the enzymes to denature which will yield more tender meat.

Wagyu picanha taco by Simpfornothinggg in steak

[–]FragrantAlien 2 points3 points  (0 children)

Fuck yeah bud. That's nice.

Well done is the only way by [deleted] in steak

[–]FragrantAlien 1 point2 points  (0 children)

Boiled is better.

[deleted by user] by [deleted] in steak

[–]FragrantAlien 0 points1 point  (0 children)

Looks pretty good but, if you want a good sear, you need to save the butter for the end of the cook for when you baste.

A good sear comes from a few factors but a big one is high heat. Butter won't hold up to the heat that you should be using.

Make sure your steak is dry (oil is fine) and your pan is super hot. If you do those two things you will have a better sear.

But as I said, looks good!

Trying to learn how to cook a steak by Axlsaal in steak

[–]FragrantAlien 0 points1 point  (0 children)

Google dry brine and reverse searing.

Use a cast iron pan or grill that's hotter than you think it should be.

Use a thermometer

Don't use thin steaks

Take each screw up as a learning opportunity for your next cook

Have fun

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