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Dongless Bo Saam — How I do it
HendersonTRKing
Posts: 1,803
Not the chef!
Adding my attempt to the annals. As better cooks have attested and documented, it was ridiculously easy and even more tasty than I expected for a 3 ingredient rub. This now is my go-to butt.
Pix loaded out of order. Thanks, Vanilla.
It's a 302 thing . . .
Comments
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I prefer my Bo Saam dong-in.
Just kidding. That looks incredible. I think I need to get off my tail and make this happen at my house now."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
It really is amazingly good and unbelievably simple to prepare -- even the sauces, which are off the charts good.JohnInCarolina said:I prefer my Bo Saam dong-in.
Just kidding. That looks incredible. I think I need to get off my tail and make this happen at my house now.
I fished out of the freezer a 4.5# butt that I stored way back during the early stages of my first stock up. Wished it was bigger. [We hear that alot around here.] Turns out a 4.5 pounder cooks alot quicker and disappears alot faster than the standard 8-9 pound slab. Who'da thunk it?
It's a 302 thing . . . -
Awesome! great thread title too- ha!Keepin' It Weird in The ATX FBTX
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Great looking grub! DONGER HUNGRY!______________________________________________I love lamp..
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Recipe or link? Looks killer.
I would rather light a candle than curse your darkness.
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You want the Dongless recipe or the full-Monty version?Ozzie_Isaac said:Recipe or link? Looks killer."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I think @caliking has the OG post with the recipe. Credit where it’s due.JohnInCarolina said:
You want the Dongless recipe or the full-Monty version?Ozzie_Isaac said:Recipe or link? Looks killer.THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Different cook. Mine had dongs in it.Legume said:
I think @caliking has the OG post with the recipe. Credit where it’s due.JohnInCarolina said:
You want the Dongless recipe or the full-Monty version?Ozzie_Isaac said:Recipe or link? Looks killer.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Lol, saw that one at work and got worried for a second. Bone out please.
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I wasn't quiet sure what to expect in this thread, I feared the worst.
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I like the full experience.JohnInCarolina said:
You want the Dongless recipe or the full-Monty version?Ozzie_Isaac said:Recipe or link? Looks killer.I would rather light a candle than curse your darkness.
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To the OP - Nice cook!The rest of you eggheads are a bunch of miscreants (but I like you).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 -
Cook looks great, but this thread is not Dong-less any more.Stillwater, MN -
This is really a great cook, and as OP mentioned, hard to believe that a 3-ingredient rub yields such great results.
Fun for a group of people (with appropriate social distancing, etc.). Different, with wonderful flavors.
@HendersonTRKing - that lunch plate looks as good as the first run of this cook!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Nailed it and awesome photos!!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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For those who have asked for the recipe (courtesy of David Chang, hat tips (dong tips??) to @caliking and @The Cen-Tex Smoker ) the links follow below. And after watching so much Ugly Delicious and pirating the bo ssam recipe here, I'm going to bite the bullet and buy the Momofuku cookbook. It's the right thing do to at this point.
https://eggheadforum.com/discussion/1218732/bo-ssam-korean-pulled-pork/p1
https://eggheadforum.com/discussion/1224828/bo-saam-korean-pulled-pork-without-the-dong-pics#latest
It's a 302 thing . . . -
It’s actually a great book. I read it cover-to-cover. I can’t say that about any other cookbook I’ve ever had.HendersonTRKing said:For those who have asked for the recipe (courtesy of David Chang, hat tips (dong tips??) to @caliking and @The Cen-Tex Smoker ) the links follow below. And after watching so much Ugly Delicious and pirating the bo ssam recipe here, I'm going to bite the bullet and buy the Momofuku cookbook. It's the right thing do to at this point.
https://eggheadforum.com/discussion/1218732/bo-ssam-korean-pulled-pork/p1
https://eggheadforum.com/discussion/1224828/bo-saam-korean-pulled-pork-without-the-dong-pics#latestKeepin' It Weird in The ATX FBTX -
And now, the final chapter. Bo Saam pizza that turned into a calzone when it got too heavy to slide off my makeshift peel. What a way to send off the last of the ingredients! (But it sure would have been a gorgeous pizza . . . )
It's a 302 thing . . . -
That's a Save, not a Failure!HendersonTRKing said:And now, the final chapter. Bo Saam pizza that turned into a calzone when it got too heavy to slide off my makeshift peel. What a way to send off the last of the ingredients! (But it sure would have been a gorgeous pizza . . . )
My last "send" off a metal peel (this was in my oven) resulted in the ingredients, and some of the sauce, launching onto the hot stone, while the dough stuck happily to my peel.
I killed the oven, opened the windows, and went to McDonalds. Nothing else to do.
“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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I'd give my left Dong for that meal
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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 PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95
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