Gochujang yardbird with sautéed spinach, shoyu broth, Gomashio

The Cen-Tex Smoker

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. 

johnmitchell

That sounds fantastic and your plated pic does it justice 😋

lkapigian

Fvck! That looks delicious 

lousubcap

Great plate right there, as always.  Nailed that yardbird.  

Stormbringer

That is another damn fine looking meal.

Foghorn

Oh heck yeah.  That's a great way to treat a bird.

six_egg

Looks awesome.  The Cen-tex Smoker. You did this elevated in the egg?

WeberWho

That looks and sounds awesome!

Canugghead

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.

caliking

I felt movement reading the cook post. Looks terrific. 

bubbajack

Worthy of a bookmark for sure! Looks fantastic!

The Cen-Tex Smoker

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

Dyal_SC

Love your posts. I have 2 chuckies in the fridge awaiting the ol’ cen Tex barbacoa a la chuckie treatment. 

The Cen-Tex Smoker

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.