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Bo Saam (Korean Pulled Pork- without the dong pics)
The Cen-Tex Smoker
Posts: 23,141
Well- After a few misfires this weekend (I blame the booze) finally got this one in the books.
Rub is 50/50 salt/sugar. Cook at 300 (took 6.5hrs) in a roasting pan, when done, sprinkle all over with more sugar and put in 500 degree egg/oven to form a sweet/salty crust
holy moly- this is the best pork shoulder I have ever made. Salty pig candy
based on my learnings (posted here somewhere) that vinegar and Pulled pork are best friends, I drizzled this with the “octo-Vin” from the fried chicken cook the other night as I was pulling it. Highly recommended.
holy moly- this is the best pork shoulder I have ever made. Salty pig candy
based on my learnings (posted here somewhere) that vinegar and Pulled pork are best friends, I drizzled this with the “octo-Vin” from the fried chicken cook the other night as I was pulling it. Highly recommended.
This was insanely good (and not a difficult cook).
Served on butter lettuce with sushi rice and saam sauce. Damn.
Keepin' It Weird in The ATX FBTX
Comments
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Nice. Sorry about the dongs.
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
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Way to bring it home! Plated shot looks great.
What's the sprinkling on top?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Will not speak well of this forum if this thread gets fewer views than the one that preceded it. Never heard of this, but it looks fantastic! Way to bring it home.Stillwater, MN
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I’d love to flop a lip over some of that goodness.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. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Ha ha. Good eye. It’s Gomasio (sesame seeds, salt, and other stuff). It’s crunchy, smoky, salty. I’ll add the recipe later (watching Hamilton at the moment- awesome!)caliking said:Way to bring it home! Plated shot looks great.
What's the sprinkling on top?Keepin' It Weird in The ATX FBTX -
I thought that was hilarious.NDG said:Nice. Sorry about the dongs.Keepin' It Weird in The ATX FBTX -
Beautiful!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Nice! (that this thread doesn’t have dongs) 😂😂😂____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Looks good too 👍👍👍____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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It was hilarious. Me trying to explain to SWMBO was funny too 😂The Cen-Tex Smoker said:
I thought that was hilarious.NDG said:Nice. Sorry about the dongs.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Please. Sounds like a nice finishing touch.The Cen-Tex Smoker said:
Ha ha. Good eye. It’s Gomasio (sesame seeds, salt, and other stuff). It’s crunchy, smoky, salty. I’ll add the recipe later (watching Hamilton at the moment- awesome!)caliking said:Way to bring it home! Plated shot looks great.
What's the sprinkling on top?And, yes... always nice to see a thread sans dongs.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
very interesting.looks killer.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Yetpaqman said:Nice! (that this thread doesn’t have dongs) 😂😂😂Keepin' It Weird in The ATX FBTX -
Who hasn’t said this at least once in their life?NDG said:Nice. Sorry about the dongs.Love you bro! -
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Will try that soon! Looks dope!!Just a hack that makes some $hitty BBQ....
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Don’t forget that dongs can also be used for good.
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Looks amazing, sounds tasty, and another new recipe for me to try! Thanks!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Going for it!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Nice!smbishop said:Going for it!Keepin' It Weird in The ATX FBTX -
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@t@"The Cen-Tex Smoker" Any chance you could share this?The Cen-Tex Smoker said:
Ha ha. Good eye. It’s Gomasio (sesame seeds, salt, and other stuff). It’s crunchy, smoky, salty. I’ll add the recipe later (watching Hamilton at the moment- awesome!)caliking said:Way to bring it home! Plated shot looks great.
What's the sprinkling on top?Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Gomasio:
1/4 cup brown sesame seed
2 tbsp chia
2tbsp Hemp
toast sesame seeds and grind Fine in spice grinder
combine them with hemp and chia and tsp kosher salt. Recipe calls for tablespoon of salt but that was way too much- play around with it.Keepin' It Weird in The ATX FBTX -
Thank you!!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Ha! Was writing that for cali and didn’t even see your post. Good timing! You should also make the “octo-Vin” to drizzle over after you pull it.smbishop said:Thank you!!
Keepin' It Weird in The ATX FBTX -
It is dope!cazzy said:Will try that soon! Looks dope!!Keepin' It Weird in The ATX FBTX -
I did!!! Thank you!!! Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
You are in for a treat.smbishop said:I did!!! Thank you!!!Keepin' It Weird in The ATX FBTX -
That looks great. I'm going to have to try that one.
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