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Bo Saam (Korean Pulled Pork- without the dong pics)

2

Comments

  • smbishop
    smbishop Posts: 3,061
    Wow!  So good!!!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • caliking
    caliking Posts: 19,780
    Nicely done, @smbishop !

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Yes! Looks awesome. This is a fun cook with crazy good results. 
    Keepin' It Weird in The ATX FBTX
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  • blind99
    blind99 Posts: 4,974
    faaaaantastic! i need some of that.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mickey
    Mickey Posts: 19,768
    I put on weight just reading your posts. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Mickey said:
    I put on weight just reading your posts. 

    you should try eating all this stuff. Not going well on the scale these days.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    smbishop said:
    Wow!  So good!!!

    I just noticed you bottle of Yuzu Kosho. Where did that fit in? I love that a stuff and use it every chance I get.
    Keepin' It Weird in The ATX FBTX
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  • smbishop
    smbishop Posts: 3,061
    edited July 2020
    The Cen-Tex Smoker said:

    I just noticed you bottle of Yuzu Kosho. Where did that fit in? I love that a stuff and use it every chance I get.
    I used it in place of the pickled chilis in the octo-vinaigrette.  Fantastic flavor and perfect heat!

    Now I am trying to figure out some kind of Korean/Asian dish with the leftovers...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • jdsmithii
    jdsmithii Posts: 50
    Next time, or for anyone else doing it, I highly recommend the Ginger Scallion Sauce listed on the first page recipe. I have made it a few times. It is the Momofoku Bo Ssam recipe.
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  • smbishop
    smbishop Posts: 3,061
    @jdsmithii Can you share the recipe?  Guess I need to purchase this book!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Legume
    Legume Posts: 15,936
    smbishop said:
    The Cen-Tex Smoker said:

    I just noticed you bottle of Yuzu Kosho. Where did that fit in? I love that a stuff and use it every chance I get.
    I used it in place of the pickled chilis in the octo-vinaigrette.  Fantastic flavor and perfect heat!

    Now I am trying to figure out some kind of Korean/Asian dish with the leftovers...
    I always think pizza for leftovers and you already have the meat and sauce.  Probably can’t use the sauce full strength unless you just drizzle it, but a neutral cheese like fresh mozzarella and you could have a winner.  

    Maybe that’s weird.  Of course it is, but pizza.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • EggObsessed
    EggObsessed Posts: 786
    Looks absolutely incredible!!  A few questions:  Did you use regular granulated sugar or something more "exotic"?  Is that a David Chang cookbook that this came from?  (I saw his picture on the page!)  I really want to try this recipe ASAP.  Love the ease of it, and the salty sweet flavor profile!  Thanks for sharing, John!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    jdsmithii said:
    Next time, or for anyone else doing it, I highly recommend the Ginger Scallion Sauce listed on the first page recipe. I have made it a few times. It is the Momofoku Bo Ssam recipe.

    I'll post it. It is very good but it would have cleaned my garden out of scallions and didn't want to run to the store.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179


    I always use rice wine vinegar because we always have a lot of it in stock. I’ll try the sherry vinegar next time but use what you have. Any white wine vinegar will work fine. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Btw- rice wine vinegar is listed as the first sub for sherry vinegar. It has very similar acidity and flavor. Who knew? 
    Keepin' It Weird in The ATX FBTX
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  • smbishop
    smbishop Posts: 3,061
    The Cen-Tex Smoker said:
    Btw- rice wine vinegar is listed as the first sub for sherry vinegar. It has very similar acidity and flavor. Who knew? 
    Thank you for sharing the ginger scallion sauce recipe! I actually had a small bottle of the sherry vinegar in the pantry, received as a gift.  Didn't see it in the store...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • smbishop
    smbishop Posts: 3,061
    edited July 2020
    EggObsessed said:
    Looks absolutely incredible!!  A few questions:  Did you use regular granulated sugar or something more "exotic"?  Is that a David Chang cookbook that this came from?  (I saw his picture on the page!)  I really want to try this recipe ASAP.  Love the ease of it, and the salty sweet flavor profile!  Thanks for sharing, John!
    I understand you were not asking me, however I used granulated sugar for the cook and turbinado for the 500 degrees at the end.  The oven started smoking , or I would have left it in longer.  Next time, I will try more sugar at the end, and maybe put on the lowest rack...  The sauces are amazing!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • smbishop
    smbishop Posts: 3,061
    Is this the cook book?


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • EggObsessed
    EggObsessed Posts: 786
    smbishop said:
    EggObsessed said:
    Looks absolutely incredible!!  A few questions:  Did you use regular granulated sugar or something more "exotic"?  Is that a David Chang cookbook that this came from?  (I saw his picture on the page!)  I really want to try this recipe ASAP.  Love the ease of it, and the salty sweet flavor profile!  Thanks for sharing, John!
    I understand you were not asking me, however I used granulated sugar for the cook and turbinado for the 500 degrees at the end.  The oven started smoking , or I would have left it in longer.  Next time, I will try more sugar at the end, and maybe put on the lowest rack...  The sauces are amazing!
    Scott, your opinion is ALWAYS welcome, too!  You have certainly proven yourself as "knowing your way around the BGE/Kitchen" over the years!!  Thanks for the input.
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • smbishop
    smbishop Posts: 3,061
    edited July 2020
    @EggObsessed Thank you for the kind words!  I am definitely a KelleyObsessed Fan!  There was that small egghead gathering up in Plano, when I first moved here, and you and your husband were gracious, generous, and kind.  :)
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • EggObsessed
    EggObsessed Posts: 786
    @smbishop, we remember meeting you at the Plano Eggfest, too.  We were horrified that you'd just moved to Texas and had your gigantic Halloween pumpkin stolen!!  Bad first impression of Texans!  Thanks for YOUR kind words!

    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    smbishop said:
    Is this the cook book?



    thats the one.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    EggObsessed said:
    Looks absolutely incredible!!  A few questions:  Did you use regular granulated sugar or something more "exotic"?  Is that a David Chang cookbook that this came from?  (I saw his picture on the page!)  I really want to try this recipe ASAP.  Love the ease of it, and the salty sweet flavor profile!  Thanks for sharing, John!

    Thanks Kelly! It was delicious and a very fun cook (although not too technical for anyone to approach). If you strip away all the fancy photos, It's basically a pulled pork cook with 50/50 salt/sugar rub and some fun sauces. I did not add any smoke though- just rockwood lump. could have done it in the oven and achieved the same results.

    I used Turbinado sugar because we use that for everything. I got the Gochugang and Ssamgang on amazon

    It is the Momofuku cookbook pictured above. I got it for Father's Day from my oldest son. Highly recommended. Lot's of great stories in there to compliment all the awesome recipes. Well worth owning a copy. Mine is already full of notes!
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    smbishop said:
    @EggObsessed Thank you for the kind words!  I am definitely a KelleyObsessed Fan!  There was that small egghead gathering up in Plano, when I first moved here, and you and your husband were gracious, generous, and kind.  :)

    They always are and they are also a lot of fun to hang out with.
    Keepin' It Weird in The ATX FBTX
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  • EggObsessed
    EggObsessed Posts: 786
    @The Cen-Tex Smoker, we are huge David Chang fans.  He's probably our favorite "celebrity chef".  Love his food and his personality!  I see that cookbook in my future, for sure!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    EggObsessed said:
    @The Cen-Tex Smoker, we are huge David Chang fans.  He's probably our favorite "celebrity chef".  Love his food and his personality!  I see that cookbook in my future, for sure!

    Then you will love it. It's half him telling stories about his life and the restaurants and half recipes. Not sure which I think are most interesting.
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,780
    smbishop said:
    The Cen-Tex Smoker said:

    I just noticed you bottle of Yuzu Kosho. Where did that fit in? I love that a stuff and use it every chance I get.
    I used it in place of the pickled chilis in the octo-vinaigrette.  Fantastic flavor and perfect heat!

    Now I am trying to figure out some kind of Korean/Asian dish with the leftovers...
     An old bottle of yuzu juice in cocktails is what got me through Harvey, some years ago =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Botch
    Botch Posts: 17,351
    EggObsessed said:
    @The Cen-Tex Smoker, we are huge David Chang fans.  He's probably our favorite "celebrity chef".  Love his food and his personality!  I see that cookbook in my future, for sure!
    After swearing off ever buying another cookbook (two cookbooks ago) my copy should be arriving tomorrow....  :angry:

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Got mine going today . . . had a 4 and 1/2 pounder in the freezer so I defrosted it, let it sit in the simple (ha!) rub overnight and it's on the egg now.  One very small chunk of cherry bc I can't help myself.  Sauces made and now it's time to leave it alone.   

    What internal temp did you cook it to?  6+ hours at 300 degrees musta had it up pretty high, no?
    It's a 302 thing . . .
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  • smbishop
    smbishop Posts: 3,061
    I cooked mine like any other butt, until probed smooth and the bone was easy to pull.  Probably 200ish.  Have fun!  I have made all 3 sauces, twice now.  :)
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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