Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Gochujang Smoked Meatballs

bgebrentbgebrent Posts: 16,457
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
«1

Comments

  • JRWhiteeJRWhitee Posts: 4,493
    Your a cooking fool Brent, nice job as usual.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • BotchBotch Posts: 6,326
    Excellent!  
    I made some gochujang-sauced short ribs a couple weekends ago; this just went on the menu for tomorrow.  Thanks!  :triumph:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • StormbringerStormbringer Posts: 1,228
    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: 4,202
    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: 16,457
    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: 2,650
    Wow- that plated pic is fantastic. 

    Definately have to make these 
    Greensboro, NC
  • YukonRonYukonRon Posts: 12,212
    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: 16,457
    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: 12,212
    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: 16,457
    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: 96

    I need these meatballs in my life...
  • bgebrentbgebrent Posts: 16,457
    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: 3,564
    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.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • TheophanTheophan Posts: 2,123
    Whoa -- looks and sounds AMAZING!  How did I miss this in previous posts!  Definitely adding that to my list!
  • bgebrentbgebrent Posts: 16,457
    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: 26,622
    Your hot salty balls have caused a great deal of excitement, apparently.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    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: 4,202
    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: 11,545
    Goodness gracious, great balls of Fire!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • BotchBotch Posts: 6,326
    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).    
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • bgebrentbgebrent Posts: 16,457
    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: 5,136
    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: 9,992
    Oh my....just Gawjus!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • bgebrentbgebrent Posts: 16,457
    Oh my....just Gawjus!
    Tailgate worthy my friend.
    Sandy Springs & Dawsonville Ga
  • calikingcaliking Posts: 11,105
    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: 1,481
    Those look fantastic. Great cook!
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • UncleBillyUncleBilly Posts: 194
    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: 6,326
    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.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • pgprescottpgprescott Posts: 10,513
    How do you not weigh 500#? 6 hour a day workouts? Bravo. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.