What did everyone cook today?
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JoeB I was stationed in Korea. My wife and I enjoy bulgogi about every other month. Not a plethora of Korean restaurants in western Nebraska so have to make our own. Luckily our Safeway does carry kimchi. Thanks for sharing that. Made me hungry.
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JoeB It’s about time Bulgogi is becoming a household word. It’s been kept pretty much a secret until 2 years ago around the country. It now seems like it’s everywhere. But, always more comforting when you know what goes into yours. Hopefully, it satisfies your expectations.
zbigjeff Thanks, I’ve been making it about every 6 months for the last 40yrs+. Even made Bulgogi sausage once. Too smushy once the veggies cooked down in the casing
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zbigjeff was always good coming home to the mother land with great people, Steadfast, as you keeping things going
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jpurol Wow, Looks great… Carry on Sausage Warrior
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jpurol Your are very welcome… Joeb
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jpurol Good job man they look great
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jpurol Looks like a professional. Too bad I don’t live nearby.
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JoeB One of my favorite old sitcoms. I read a long while back the he and the Labeau characters were both in POW/internment camps and I think Labeau was/is the last one living.
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Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce.GWG8541 Looks great. Bark, smoke ring and burnt ends. What’s not to love?
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
processhead Looks frickin’ awesome! Did you just stuff them in the casings?
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jpurol those look great!
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
processhead those turkey slices look really good!
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Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce.GWG8541 I love making burnt ends on my Big Green Egg.
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wdaly happy you enjoyed. Spent time there also. 71 & 83-84. 10k+ active duty within a few miles so we a fortunate to have a global cuisine
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Okay after looking at all these pics I think I just put on five pounds. Might have to go to the gym and take a run.
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30lbs of Beef bulgogi: literally “fire meat”, a gui made of thin, marinated slices of beef and veggies. A few lbs will end up on my griddle today. The rest will be frozen in 4lb packs.
JoeB that looks awesome. I had Bulgogi for the first time about 37 years ago in Korea and have been hooked ever since. Top it off with some kimchi and and OB Lager or some Soju and it is great meal. I even learned to use chop sticks eating Bulgogi.
“You never really die until you end up on the wall at a Cracker Barrel”
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JoeB that looks awesome. I had Bulgogi for the first time about 37 years ago in Korea and have been hooked ever since. Top it off with some kimchi and and OB Lager or some Soju and it is great meal. I even learned to use chop sticks eating Bulgogi.
GWG8541 Ok, your turn to edumacate this boy. What the heck is Soju?
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