You ever try giving your Korean one a touch with the torch when it's done?
I usually use my smoker to make jerky. This was the first time I used the dehydrator to make it and I'm very happy with how it turned out. The Korean marinade I've used lot's for different meats but the other one I experimented with and it turned out really nice. It had garlic, ginger, tropical fruit hot sauce which is a sweet heat, African Pappadew sweet/heat peppers, soy, brown sugar, dash of werchestershire sauce, maple syrup, sambal oelik chili sauce, Chinese 5 spice, toasted sesame seeds and a couple drops of liquid smoke. For the spicy ingredients I didn't go overboard with them so there's a good balance and my wife and I love the Chinese 5 spice flavor so I just added a 1/2 tsp of that for some back ground flavor.
Not with a torch but when I do it in the smoker I will char it a bit on the barbecue grill to give it that flavor. Learned that from the jerky guys in Vancouver that were on Dragons Den lol.
I’ll be right over with some beer!
Haha that's why I asked. Their stuff is fantastic. A little sweet though.
Yup just a bit on the sweet side for me too but it is very good. Love that grill flavor too.
Went fishing on Thursday....panko crusted halibut with jerk seasoning and spinach salad
Hello bud just the simple flour then egg wash then panko and then deep fry but I like to add seasoning to the panko this one had a jerk seasoning that I actually got from Jamaica at a farmers market there, you can use anything also use Italian with more garlic powder and cayenne pepper etc , if you know what you like use it ,, it only enhances the flavors..
Everyone has their own favorite when it comes to ribs.
Last night was Free Range Pig night, so here's mine:
Take the rack of ribs, and cut into serving size portions.
Slice an orange into 1/4" slabs.
Place the orange slices on a sheet of tinfoil.
Put the ribs on top of the slices, fat side down.
Liberally apply your favorite spice.
Flip ribs and repeat.
Wrap foil tightly, and toss in oven pre-heated to 400 for around an hour.
Remove from oven and take to BarBee still wrapped.
Previously set up your BarBee for smoking, and have decent smoke coming along before you put the ribs in there.
Remove foil and put into BarBee:
Place ribs initially fat side down, and smoke on medium heat for around 10 minutes.
Flip & Repeat:
Remove to serving plates:
Bon Apatite!
This method when done correctly will produce the most tender, flavorful and most juicy ribs you will ever eat!
Cheers!
Nog
Damn Nog that looks good!Everyone has their own favorite when it comes to ribs.
Last night was Free Range Pig night, so here's mine:
Take the rack of ribs, and cut into serving size portions.
Slice an orange into 1/4" slabs.
Place the orange slices on a sheet of tinfoil.
Put the ribs on top of the slices, fat side down.
Liberally apply your favorite spice.
Flip ribs and repeat.
Wrap foil tightly, and toss in oven pre-heated to 400 for around an hour.
Remove from oven and take to BarBee still wrapped.
Previously set up your BarBee for smoking, and have decent smoke coming along before you put the ribs in there.
Remove foil and put into BarBee:
Place ribs initially fat side down, and smoke on medium heat for around 10 minutes.
Flip & Repeat:
Remove to serving plates:
Bon Apatite!
This method when done correctly will produce the most tender, flavorful and most juicy ribs you will ever eat!
Cheers!
Nog
Very nice Derby got me going now might have to do the same, the fish n chip craving is on! oh nice tuna
Anyone ever try making fried tuna like this?Very nice Derby got me going now might have to do the same, the fish n chip craving is on! oh nice tuna
Can't get any better then that.... ha the trap nice touch
