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Gochujang yardbird with sautéed spinach, shoyu broth, Gomashio

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
in EggHead Forum
Made a KBBQ chicken and it was pretty damn good.I split a whole chicken and dry brined for 4 hours. I Used the Gochujang sauce I used for the the last wok cook I posted.

equal parts gochjang and honey (roughy 2Tbsp in this case) and half parts (roughly 1tbsp) of the following:

soy sauce
Toasted sesame oil
rice wine vinegar
cooking wine (in this case I had sake but Xioxiang, mirin, dry sherry will work fine) 
2-3 cloves of garlic and equal amount of ginger 
small splash of fish sauce for some funk (maybe a tsp total) 
 
Added a little salt and pepper to the skin after the dry brine and grilled at 400 indirect.  

When the breast hit 140, I started to glaze the halves with the KBBQ sauce and bumped the heat up to 450 to caramelize the sauce. 

Served over sushi rice with sautéed spinach, shoyu broth and gomashio. 




Keepin' It Weird in The ATX FBTX
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Comments

  • johnmitchell
    johnmitchell Posts: 7,355
    That sounds fantastic and your plated pic does it justice 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lkapigian
    lkapigian Posts: 11,549
    Fvck! That looks delicious 
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 36,665
    Great plate right there, as always.  Nailed that yardbird.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Stormbringer
    Stormbringer Posts: 2,470
    That is another damn fine looking meal.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • Foghorn
    Foghorn Posts: 10,224
    Oh heck yeah.  That's a great way to treat a bird.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • six_egg
    six_egg Posts: 1,112
    Looks awesome.  The Cen-tex Smoker. You did this elevated in the egg?

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • WeberWho
    WeberWho Posts: 11,521
    That looks and sounds awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Canugghead
    Canugghead Posts: 13,630
    Great looking as usual. Your use of Asian ingredients is right up my alley, inspiring and innovative. Just wondering if you've tried anything 'koji' related? Reason I ask is we have over abundance of sushi rice wine 'lees' and looking for more ways to use it, it's like distant cousin to koji.
    canuckland
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  • caliking
    caliking Posts: 19,779
    I felt movement reading the cook post. Looks terrific. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bubbajack
    bubbajack Posts: 1,166
    Worthy of a bookmark for sure! Looks fantastic!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Canugghead said:
    Great looking as usual. Your use of Asian ingredients is right up my alley, inspiring and innovative. Just wondering if you've tried anything 'koji' related? Reason I ask is we have over abundance of sushi rice wine 'lees' and looking for more ways to use it, it's like distant cousin to koji.
    It’s on the list but I have not. I have The Noma Guide to Fermenting but it’s been sitting dormant for a couple of years. I really want to start a miso project
    Keepin' It Weird in The ATX FBTX
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  • Dyal_SC
    Dyal_SC Posts: 6,526
    Love your posts. I have 2 chuckies in the fridge awaiting the ol’ cen Tex barbacoa a la chuckie treatment. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Dyal_SC said:
    Love your posts. I have 2 chuckies in the fridge awaiting the ol’ cen Tex barbacoa a la chuckie treatment. 
    Old school! That one still hits. 
    Keepin' It Weird in The ATX FBTX
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