Rubbed with Whiskey Bent bbq, The Rocks. Smoked with oak and pecan pellets on my Timberline 850 at 250* F until I got a decent bark, which was 3.5 hours. Then I put it in a bath of Wagyu beef tallow, covered it in foil, and let it go for another 3 hours at 250*. Here are the results!
When I ground up the pork shoulder, I did one round at 10mm then a second one at 4.5mm. It seems a little lean to me, so definitely going to add some pork belly next time.
How do you think the texture of the cooked sausage looks? It didn’t get crumbly at all after I cooked and sliced it.
Not shown in the recipe is the salt I added. I season to taste, no magic formulas used. That’s just how I’ve been trained.
Marinated some thinly sliced beef chuck in soy, brown sugar, sesame oil, pear juice (from the can that sliced pairs come in), garlic, ginger, and gochujang. Cooked that up in a skillet with some sliced white onions.
Next I chopped up some kimchi, tossed it on a skillet to dry it out a smidge then scrambled an egg with it. The egg adds a creamy component as well as chilling out the acidity in the kimchi. I cook kimchi this way often because it makes it taste pretty damn good.
After all of my components were ready I slathered two pieces of sourdough with butter and layered Jarlsberg cheese on the bottom, next the kimchi scramble, and then a mound of the beef bulgogi.
Definitely one I’ll make again.