Daeji Bulgogi (Korean Spicy Pork)

this is the original version:

1 lb pork loin (thin, wide slices like bulgogi)

5 tablespoons soy sauce

2 garlic cloves crushed

2 sprigs green onions(chopped)

1 yellow onion(sliced)

2 tablespoons toasted sesame seeds

1 pinch black pepper

1 tablespoon sugar or 1 tablespoon honey

3 tablespoons red pepper paste (kochujang)

2 tablespoons korean red pepper flakes

my version:

3 garlic cloves crushed

2 tsp minced ginger

2 tsp minced onions

fresh cracked black pepper

juice of one lime

4 tsp Sambal

10 tsp soy sauce

1 tsp sweet chili sauce

1 tablespoon brown sugar

1 pkg fresh mushrooms
1 large onion sliced
saute both until tender..cook meat seperate and add at the end.

marinate the longer the better.this dish is not for people who do not like hot spicy dishes. this will cooked on the grill tomorrow over lump and a few pecan chunks. served over white rice.

I didnt end up grilling this but it tastes just as good.

Xmas 2010 - Stuffed and Rolled Turkey Breast

This year i decided to try turkey breast 3 different ways.(the 3rd not pictured is brined in a sweet and spicy mixture)

Turkey Pizza Roll

Turkey tender sauced

Add Pepperoni

Add cheese

Add cream cheese.

Roll & wrap in bacon.

Turkey breast with stuffing and an apple-cranberry sauce mixture.

Rolled.

Into the bacon weave i made previously.

All done

Sweet and Spicy brined only turned into sweet turkey

Pizza Turkey Roll

Bacon Weave Turkey Roll

Bacon Weaving 101

This uses a little over a pound of bacon. Do you need to do it? No but it sure looks pretty..lol

Start by laying out 9 pieces of bacon

Turn up pieces 2,4,6,8 and lay a slice across

Now fold 2,4,6,8 down and now do the same with 1,3,5,7,9

Repeat until done.

now repeat on the other side until done.

The Fatty Piston/Stuffer

This is very simple to make and aids in making the perfect fatty.

You will need:

1 piece of pvc pipe(i used water grade) 1 1/4" X 8"

1 piece of pvc pipe 3/4 "

1 cap for the 3/4" pipe

Cut pvc to size,clean up edges. glue cap onto smaller piece and there you have it. clean before use.

To use, lay a piece of plastic wrap on a cutting board or hard surface. I used tinfoil as i didnt have any plastic wrap.

Make your desired filling and let it cool a little bit.(if hot)

When finished filling the tube,fold the tinfoil(plastic wrap) up the sides.

Add another piece to the top and seal well. Place in the fridge for a few hours to chill and firm everything up.

Mini test day

going to see how long of a cook i can get and what temps i can maintain.

after an hour and half
top grate - 275*F
bottom    - 295*F

2nd hour
top grate - 250*F
bottom    - 275*F

3rd hour - added a chuck roast
top grate - 275*F
bottom    - 274*F

4th hour
top grate - 250*F
bottom    - 250*F

4 1/2 hours heat spike
top grate -  275*F
bottom    -  300*F

5th hour
top grate -  275*F
bottom    -  295*F

charcoal left after 5 hours..chuck at approx 150)F

6th hour(foiled chuck)

top grate - 270*F

bottom    - 290*F

7th hour (meat 204*)

top grate  - 225*F

bottom     - 250*F

took meat off shortly there after

8th hour

top grate - ?
bottom grate - ?

i am going to check the temps again in half an hour when the 8th hour is up but i am sure the mini is either hotter or out because i had a heat spike just after taking out the chuckie.. i can easily do pork butt of size on this knowing that i would have to add some more charcoal if it got past a 10 hour cook.

8th hour
top grate 175*
bottom grate 225*

i still had the vents open only about 1/4 of the way...there is probably still around 1/4 charcoal of what i started with, if i moved them around i could get temps back up and continue...a long cook is without a doubt possible on this cooker. i dont think i even used 3lbs to get to 8 hours..i filled it up without packing it tighly to the bottom of the lip of the smokey joe. i will take pictures tomorrow of exactly how much charcoal is left.

after the cook

plenty of coals left

SJS - 2nd cook

Made some little mods today..got a strainer lid for my vent cover..so far it is maintaining 225*F exactly with the bottom vent completely open. i will drill more holes in the lid so more air can come in and i can control the heat better if i want higher heat.

On todays menu:

ABT's

Lil Smokie ABT's

Meatballs stuff with abt's

chicken legs

SJS - first cook

it needs a little work after this cook..i need to either get a waterpan of sorts or figure out how to keep the temperature down a little bit. This is the perfect cooker for shorter cooks..i am going to love this smoker for abt's,meatloaf,fatties and poultry.

There she is all dirty