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

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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,141
    Same here. It’s a pulled pork cook. 
    Keepin' It Weird in The ATX FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    There’s a whole subculture on this forum that requires knowledge of words and acronyms that an average human will never hear in an entire lifetime. @The Cen-Tex Smoker and @caliking leading the way. It’s like alchemy and spells used to create these magical meals. Being mostly muggle myself, I just drool and admire their work. 
    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
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  • caliking
    caliking Posts: 18,999
    SciAggie said:
    There’s a whole subculture on this forum that requires knowledge of words and acronyms that an average human will never hear in an entire lifetime. @The Cen-Tex Smoker and @caliking leading the way. It’s like alchemy and spells used to create these magical meals. Being mostly muggle myself, I just drool and admire their work. 
    You ain’t no slouch yourself, sir. 

    One of the things I’m most looking forward to post-COVID, is a trip to Coleman, TX :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • QDude
    QDude Posts: 1,061
    I am going to do this with my next pork butt!

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • thetrim
    thetrim Posts: 11,377
    Served w/ Cream of Summ Yung Gai?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • smokehollow83
    smokehollow83 Posts: 6
    That looks awesome
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  • EggObsessed
    EggObsessed Posts: 786
    Bruce and I made this delicious pork dish, using Cen-Tex's and smbishop's recommendations.  Wow!!  We were shocked at how great such a simple pork technique could be!  Just turbinado sugar and salt, no smoke.  Amazing flavor and super juicy texture!!  As Cen-Tex mentioned, it's like PORK CANDY!!  We have a few more pork butts on the Curbside Pickup order to pick up today!  We made a sauce, combining different ideas, using what we had on hand to work with.  Guachajong, light soy, fish sauce, vegetable oil. Very tasty!!  Next time we'll leave out the oil, as it just makes it messier and stays separated anyway. This will definitely become a go-to method, this way, or even with smoke on it.
    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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