Momofuku Bo Ssam - egg or not?

kthacher

I am making this tomorrow, and if you look at the recipe, it calls for cooking in the oven.   Do you guys have thoughts on:

1. Any advantage to doing this on the Egg?
2. Stay away from smoke or not?  It is not clear to me whether smoke would help or hurt this dish.

http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam

henapple

Definitely an egg cook

theyolksonyou

I thought you were calling me names....

Roadpuke0

First I need to know what the hell you talking about?? Just a dumb plumber you know.

NCEggSmoker

I haven't done bossam since I got the egg, but it could easily be done indirect on the egg. I think the crust would be better on the egg. I wouldn't do any smoke, it really is awesome how good the pork flavor is and how different from smoky bbq pork. I'm sure it would be good either way though. 

We always make a double batch of the ginger scallion sauce. It's one of the best tasting things I've ever eaten. Have fun and be sure to share pics. 

kthacher

Roadpuke0 said:

First I need to know what the hell you talking about?? Just a dumb plumber you know

Did you click the NY Times link?  If not, Momofuku.  

Theophan

I got that recipe a while ago and it makes my mouth water, but I haven't tried it, yet.  And I had exactly the same thought -- how could it not be better on the Egg?  I'm very eager to try it some time.

Theo

Canugghead

Here's an old post, I agree with @jlsm
http://eggheadforum.com/discussion/comment/1585311#Comment_1585311