smokers New toy. Cheap azzzz gas smoker

[grantmichaels]

that's what i make ... mirin, shiaxang or whatever, dark soy, grade b or brown sugar, and fresh ginger ... plus jhp powder. sometimes i add marmalade instead of the syrup/sug ...

 

[The Hot Pepper]

Or go citrus with achiote, Yucatan style.

 

[Deathtosnails]

Ended up with S.B.Ray's honey and chipotle BBQ sauce/ apple cider vinegar half half with sea salt, fresh cracked black pepper and garlic.
 
Next time round I'm gonna try a Cambodian style mop/glaze with palm sugar, fish sauce, garlic and black pepper.

 

[The Hot Pepper]

that's what i make ... mirin, shiaxang or whatever, dark soy, grade b or brown sugar, and fresh ginger ... plus jhp powder. sometimes i add marmalade instead of the syrup/sug ...

 
Sounds good. Orange marmalade on chicken = win.
 

Next time round I'm gonna try a Cambodian style mop/glaze with palm sugar, fish sauce, garlic and black pepper.

 
Oh yeah. With naam phrik khao soi (chili paste with soybean oil). Like the pok pok wings basically what you just posted.
 
Grant, here's the secret (no more) recipe:
http://www.pdxmonthly.com/articles/2013/10/1/make-pok-poks-famous-wings-at-home-october-2013

 

[grantmichaels]

Yeah, I'd found that when I was going to make the wings, but I ended up paired up w/ CH on jerk instead!

 

[Deathtosnails]

Half an hour after first mop/glaze.  Flipped it skin side down to let the liquids pool on top and work their way down.  One more mop/glaze in an hour then let it bark up until pull time.
Already got some good colour compared to 6 hours naked.  Btw smoke is hickory chunk.
 

 

[grantmichaels]

Pretty.

 

[Deathtosnails]

So...went the Camodian style caramelised pepper pork (Koh saich ch'rook)
 
Real palm sugar.  Reduced palm sap over a hardwood fire makes for a distinticve flavour.  Soft and crumbly texture with a smoky note.

 
Made a brine from the ingredients I'd normally cook pork belly in to make Koh.
Water, fish sauce (3 crabs brand), palm sugar, fresh garlic and Kampot pepper.  Mortar and pestle then strain.  3/4 cup to inject, 1/4 cup to mop.
 

 
 
Injectamundo to one pork shoulder
 

 
Moppped at hour 8. 10 hours total cook to get to internal temp of 91 C (196 F)
Smoked with hickory chunk.
 

 
Pulled with some smoked birds eye chilli.  Dunno what I'm gonna do with it yet...
 

 

[oldsalty]

Wow Deathtosnails that look fantastic nice hard roll some kimchi and some sweet pickles sort of a Korean Ba`hn mi should be mind blowing!!!! Great job!!!

 

[grantmichaels]

Looks good!

I think I'd be tempted to make some thin crust white pizza w/ hoisin, shredded scallion, and some toasted sesame seeds ... yum!

 

[The Hot Pepper]

Awesome! That's one pulled pork I want to eat right from the plate, no sammie, no sauce no nothing! I would want to taste that process and flavors... wow.

Dunno what I'm gonna do with it yet...

 
Asian slaw topper, on a sweet roll. 

 

[Deathtosnails]

Finished with a crusty Vienna roll.  Loaded with Cambodian style pulled pork.

 
Topped with finely sliced cabbage, juliene carrot, finely sliced green onion, salt, pepper, smoked birds eye chilli and hoisin sauce.
 

 

[grantmichaels]

BOOM!

Scallion shreds for the win.

That's good eats!

 

[The Hot Pepper]

Looks good!

I think I'd be tempted to make some thin crust white pizza w/ hoisin, shredded scallion, and some toasted sesame seeds ... yum!

 
He listened. Good call.

 

[oldsalty]

Hey I get points fer da cabbage kimchi kinda effect? Maybe no ok fine!!

 

[The Hot Pepper]

Would make really good potato chili.

 

[Deathtosnails]

Leg of lamb bone in low n slow over smoke.
 
Injected a marinade of lemon juice, lemon zest, bay leaf, rosemary, garlic, black pepper and 1 Tbs fish sauce.
Except for the garlic, all fresh from the garden

 
Made a paste of the herbs and pepper in the mortar and pestle.  Added lemon juice, fish sauce and 1 Tbs evoo.  Injected about 80 ml all up.

 
This is the strained solids mixed with evoo and harrissa paste that will become the mop/glaze later with natural yoghurt added last mop/glaze last hour.
Gonna go for IT 91C/196F same as pork.
 

 
What wood smoke though???!!!
 
Dunno yet...

 

[Tinnie]

Wow what a great find! Putting it to good use too, looks like you've already gotten more than your money's worth.
 
My Aldi never sells anything that awesome 

 

[queequeg152]

wow. how can you inject meat like that?
 
it takes all of the liquid in?

 

[grantmichaels]

Nice, DTS!