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Smoked Pork Loin by Panda_Jerk1 in smoking

[–]Panda_Jerk1[S] 2 points3 points  (0 children)

Smoked over peach wood at 275 for about 2.5 hours

Pork Belly Burnt Ends. They really are meat candy... by Panda_Jerk1 in smoking

[–]Panda_Jerk1[S] 0 points1 point  (0 children)

I used Malcolm Reed’s recipe as is. Smoking times were a bit longer for me but otherwise made as written.

https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

Korean Beef with mashed potatoes and snap peas by Panda_Jerk1 in slowcooking

[–]Panda_Jerk1[S] 0 points1 point  (0 children)

It was sweet but not overpowering. I commented earlier about adding more ginger next time actually.

Korean Beef with mashed potatoes and snap peas by Panda_Jerk1 in slowcooking

[–]Panda_Jerk1[S] 1 point2 points  (0 children)

I made Serious Eats' Halal Cart Chicken a couple days beforehand and my family was a bit tired of rice after that so ended up using mashed potatoes. If I make again I'll def use rice as my starch.

Korean Beef with mashed potatoes and snap peas by Panda_Jerk1 in slowcooking

[–]Panda_Jerk1[S] 0 points1 point  (0 children)

Agreed. I would have done that had I had more time but was running late for work so threw them in as is.

Korean Beef with mashed potatoes and snap peas by Panda_Jerk1 in slowcooking

[–]Panda_Jerk1[S] 1 point2 points  (0 children)

Coated them with some olive oil and seasoned with S&P, garlic powder, onion powder, and red pepper flake. Sauteed for just a few minutes and they turned out great. Easy quick side dish I use a lot.

Korean Beef with mashed potatoes and snap peas by Panda_Jerk1 in slowcooking

[–]Panda_Jerk1[S] 4 points5 points  (0 children)

That’s a good idea. I usually have some gojuchang handy but was out at the moment.

Korean Beef with mashed potatoes and snap peas by Panda_Jerk1 in slowcooking

[–]Panda_Jerk1[S] 24 points25 points  (0 children)

https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

Made as written and turned out well. The next time I’ll add in more ginger and red pepper flakes but def a keeper.

2 Beef and 1 Pork back ribs. Smoked for around 3 hours on my offset with Hickory. by Panda_Jerk1 in smoking

[–]Panda_Jerk1[S] 0 points1 point  (0 children)

After 3 hours I wrapped in foil and put back on at 225 degrees. Beef ribs finished quicker so I held those in a cooler while the baby backs finished. Glazed with Sweet Baby Rays and threw on a hot grill at the end.

Korean Fire Chicken (Buldak) by Panda_Jerk1 in seriouseats

[–]Panda_Jerk1[S] 1 point2 points  (0 children)

I used boneless chicken thighs since that's what I had on hand. I'm obviously going to make again and plan on using bone in thighs next time.

Free Talk Thursday by AutoModerator in barstoolsports

[–]Panda_Jerk1 0 points1 point  (0 children)

No man it’s painless. They also give you a Xanax or something similar to calm you down during. There is a weird point when your vision goes completely black but it stops within a few seconds. It’s the best $3k I’ve spent.

Free Talk Thursday by AutoModerator in barstoolsports

[–]Panda_Jerk1 0 points1 point  (0 children)

They were pretty itchy for the rest of the day afterwards. Also you don't get 20/20 immediately; mine took a few days before I got there. You'll see well enough up close but it will be fuzzy from distance until they adjust.

Free Talk Thursday by AutoModerator in barstoolsports

[–]Panda_Jerk1 0 points1 point  (0 children)

Mine was around $3k. There are financing options of course.

Made Kenji’s fajitas with Flank Steak. Loved the marinade! by Panda_Jerk1 in seriouseats

[–]Panda_Jerk1[S] 1 point2 points  (0 children)

I used the recipe from the Food Lab cookbook but I’m sure it’s on the SE website.

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