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Gochujang Smoked Meatballs

bgebrentbgebrent Posts: 19,726
Had some Gochujang hanging around in the fridge needing a purpose. Had bookmarked this 

http://eggheadforum.com/discussion/1193953/smoked-spicy-korean-style-gochujang-meatballs#latest

a while ago and teed it up.  Friggin delicious, and hot in a great way(was liberal with the Gochujang).  It's what's for lunch.






Sandy Springs & Dawsonville Ga
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Comments

  • JRWhiteeJRWhitee Posts: 5,327
    Your a cooking fool Brent, nice job as usual.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • BotchBotch Posts: 8,563
    Excellent!  
    I made some gochujang-sauced short ribs a couple weekends ago; this just went on the menu for tomorrow.  Thanks!  :triumph:
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • StormbringerStormbringer Posts: 1,455
    That last shot is awesome, great cook.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • blind99blind99 Posts: 4,536
    Oh Lordy! Those look awesome, and the presentation is top quality. Nice work B!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • bgebrentbgebrent Posts: 19,726
    blind99 said:
    Oh Lordy! Those look awesome, and the presentation is top quality. Nice work B!
    Thank you brother blind.
    Sandy Springs & Dawsonville Ga
  • WolfpackWolfpack Posts: 3,040
    Wow- that plated pic is fantastic. 

    Definately have to make these 
    Greensboro, NC
  • YukonRonYukonRon Posts: 14,567
    I love this meal. Looks so delicious. Only problem......not enough on that plate.
    In fact, that would be just enough to piz me off.
    Beautiful cook Brent, as always.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bgebrentbgebrent Posts: 19,726
    YukonRon said:
    I love this meal. Looks so delicious. Only problem......not enough on that plate.
    In fact, that would be just enough to piz me off.
    Beautiful cook Brent, as always.
    Funny Ron, I didn’t quite finish it. 
    Sandy Springs & Dawsonville Ga
  • YukonRonYukonRon Posts: 14,567
    bgebrent said:
    YukonRon said:
    I love this meal. Looks so delicious. Only problem......not enough on that plate.
    In fact, that would be just enough to piz me off.
    Beautiful cook Brent, as always.
    Funny Ron, I didn’t quite finish it. 
    That plate would have never stood a chance....just sayin'.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bgebrentbgebrent Posts: 19,726
    YukonRon said:
    bgebrent said:
    YukonRon said:
    I love this meal. Looks so delicious. Only problem......not enough on that plate.
    In fact, that would be just enough to piz me off.
    Beautiful cook Brent, as always.
    Funny Ron, I didn’t quite finish it. 
    That plate would have never stood a chance....just sayin'.
    Seafood will be next.
    Sandy Springs & Dawsonville Ga
  • CornfedMACornfedMA Posts: 225

    I need these meatballs in my life...
  • bgebrentbgebrent Posts: 19,726
    Botch said:
    Excellent!  
    I made some gochujang-sauced short ribs a couple weekends ago; this just went on the menu for tomorrow.  Thanks!  :triumph:
    Brother Botch, add a bit more moisture than the recipe calls for.  2 T whole milk/stock.  Mod I’d use next time.
    Sandy Springs & Dawsonville Ga
  • SciAggieSciAggie Posts: 4,193
    That plate is spectacular. I’m making this for sure. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • TheophanTheophan Posts: 2,629
    Whoa -- looks and sounds AMAZING!  How did I miss this in previous posts!  Definitely adding that to my list!
  • bgebrentbgebrent Posts: 19,726
    SciAggie said:
    That plate is spectacular. I’m making this for sure. 
    Theophan said:
    Whoa -- looks and sounds AMAZING!  How did I miss this in previous posts!  Definitely adding that to my list!
    My friends, this is for those who like “hot”.  I like red hot.  If you or your guests are heat sensitive, dial back the Gochujang by half.
    Sandy Springs & Dawsonville Ga
  • nolaeggheadnolaegghead Posts: 31,306
    Your hot salty balls have caused a great deal of excitement, apparently.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • I’m overloaded with inappropriate comments. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • blind99blind99 Posts: 4,536
    Your hot salty balls have caused a great deal of excitement, apparently.
    Wait till he cooks sausage.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • JohnInCarolinaJohnInCarolina Posts: 15,175
    Goodness gracious, great balls of Fire!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • BotchBotch Posts: 8,563
    bgebrent said:
    Botch said:
    Excellent!  
    I made some gochujang-sauced short ribs a couple weekends ago; this just went on the menu for tomorrow.  Thanks!  :triumph:
    Brother Botch, add a bit more moisture than the recipe calls for.  2 T whole milk/stock.  Mod I’d use next time.
    Did you happen to note the fat content of the beef you used?  Market had 95%, 88% and 80%, I grabbed the 80% as usual (and not because it's cheepest).    
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • bgebrentbgebrent Posts: 19,726
    Botch said:
    bgebrent said:
    Botch said:
    Excellent!  
    I made some gochujang-sauced short ribs a couple weekends ago; this just went on the menu for tomorrow.  Thanks!  :triumph:
    Brother Botch, add a bit more moisture than the recipe calls for.  2 T whole milk/stock.  Mod I’d use next time.
    Did you happen to note the fat content of the beef you used?  Market had 95%, 88% and 80%, I grabbed the 80% as usual (and not because it's cheepest).    
    80:20.
    Sandy Springs & Dawsonville Ga
  • JohnnyTarheelJohnnyTarheel Posts: 6,052
    Awesome lunch!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • northGAcocknorthGAcock Posts: 13,449
    Oh my....just Gawjus!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • bgebrentbgebrent Posts: 19,726
    Oh my....just Gawjus!
    Tailgate worthy my friend.
    Sandy Springs & Dawsonville Ga
  • calikingcaliking Posts: 12,957
    I’ll take a plate over here, please.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • 20stone20stone Posts: 1,785
    Those look fantastic. Great cook!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • UncleBillyUncleBilly Posts: 223
    Looks amazing!  Love Gochujang!  Found a recipe for Korean BBQ sauce that uses Gochujang, sesame oil, soy sauce and Sprite.  It’s more of a dipping sauce than a thick and sticky bbq sauce, but is super good,
    XL  Central Ohio
  • BotchBotch Posts: 8,563
    Oh, meant to mention this on my other post.  I just opened a new brand of gochujang, and it didn't taste quite right.  Read thru the ingredients, and it didn't include fermented rice, which is what I thought distinguished gochujang from other chile pastes.  I'll be going  back to the "tub" I bought on Amazoid.  
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • pgprescottpgprescott Posts: 12,360
    How do you not weigh 500#? 6 hour a day workouts? Bravo. 
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