AmusingComments Off on Korean Girls Try American BBQ
Jan142016
Korean girls try pulled pork, brisket and American style pork ribs for the first time and have some amusing reactions.
Enjoy!
America has some of the best foods in the world. Burgers, fries, pizza, hot dogs, BBW, we’ve got it all. BBQ, like so many other foods on this list, was reborn from recipes immigrants brought with them from the old world and remastered into the delicious, smokey yumminess that it has become to today. Sadly, American style BBQ is not that common in South Korea. So Digitalsoju decided to show some Korean girls what they have been missing.
Serves 6
Smoking a brisket is classic BBQ but it doesn’t have to be a difficult thing to do. Follow these simple steps and you will be smoking a great brisket in no time.
Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a ¼ inch thickness. Turn the brisket over and trim any hard fat or thin membrane covering the meat. Season the brisket evenly with the rub. Cover and refrigerate overnight.
30 to 60 minutes before smoking remove the brisket from the refrigerator and place it fat side up, in a disposable drip pan large enough to hold it.
Place the pan on the cooking grate. Smoke the brisket until the internal temperature of the meat reaches 160 °F (71 °C), 4 to 5 hours. At that point remove the brisket and pan from the smoker (close the lid to maintain the heat). Baste the brisket with some of the juices and fat collected in the pan. Then wrap the brisket in 2 large sheets of heavy-duty aluminum foil. Discard the pan.
Return the brisket to the smoker and cook until the internal temperature of the brisket reaches 205°F in the thickest section, about 2 to 3 hours longer.
Remove the brisket from the smoker and let it rest inside the foil at room temperature for 1 to 2 hours. It will stay hot.
Carefully unwrap the brisket, being careful not to lose any of the juices inside the foil. Move the brisket to a large cutting board. Pour the juices into a small bowl.
Cut the brisket in 1/8-inch slices across the grain. Spoon or brush some of juices over the slices. Serve warm with barbecue sauce on the side.
Notes
Cooking time: 6 to 8 hours (At 250°F about 1 to 1.25 hours per pound)
(resting time is an additional 1 to 2 hours)
Serves 12
Pulled pork… An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce and topped with slaw on a hamburger bun.
In another small bowl mix the sauce ingredients together thoroughly. Refrigerate until needed.
Season the Pork butt evenly with the rub. Cover and refrigerate overnight.
Set up your smoker to cook at about 275°F and try to maintain that temperature throughout the cook.
When the temperature is where you want it, place the Pork on the smoker fat side up.
After 5 hours check the Pork butt and spritz it with Apple Cider Vinegar. If the top of the Pork butt is split and you can see a line of fat it is time to wrap it in a double layer of foil.
After about 3 hours, check the Pork to see if it is done. The internal temperature on an instant-read meat thermometer should read 195°F. If not, put the Pork back on the smoker and check the temperature every 20 minutes.
If the Pork butt is done let it rest for about 45 minutes to an hour with the foil on. I place mine in a cooler with towels.
While the Pork is resting heat up the Sauce using a Microwave or low heat. You don’t want to over heat it.
After the Pork has rested, transfer the pork to a foil pan and pull the pork into pieces, discarding any bones. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and about 1/8 to 1/4 inch wide.
Stir in 1 to 1 1/2 cups of the sauce, enough to keep the pork moist.
To serve, put the pulled pork on the hamburger buns. You can add morel sauce if desired.
Notes
Serve these hearty sandwiches with homemade or good-quality coleslaw. Traditionally, coleslaw is served on top the pork in the sandwich.
Serves 5
Pork ribs are not hard to master, and getting them cooked perfectly is something that anyone can do. They happen to be my absolute favorite thing to cook on the Weber Smokey Mountain Smoker. Over the past few years, I have learned a few tips and tricks that have helped me to turn out great smoked ribs almost every time that I would like to share.
Season the ribs evenly with the rub. Cover and refrigerate overnight.
Set up your smoker to cook using the Minion Method. I use 20 lit coals dumped on top of a full ring of unlit charcoal with about 4 or 5 Hickory wood chunks. Follow this link if you need help setting up your Weber Smokey Mountain to cook ribs: How to light a Weber Smokey Mountain BBQ Smoker to Smoke Ribs.
When the temperature is between 225 and 300 degrees, place the ribs on the smoker, meat side up. I always target my ribs to smoke at about 275 °F (135 °C). If they sound like they are sizzling, or it is cooking too hot, I back off on the heat a little.
Check the ribs after 2 hours for Baby Backs and 3 hours for Spare Ribs. They should have a golden mahogany color. Spritz with Apple Cider Vinegar, then apply your mopping sauce. Spritz again after you put the mopping sauce on. Put the lid back on the smoker.
After about 15 minutes, it is time to wrap the ribs in foil. Spray the foil with Apple Cider Vinegar, then coat it with the mopping sauce. Place the ribs meat side down on the foil. Spray the back of the ribs with Apple Cider Vinegar and coat with the mopping sauce. Wrap the ribs up real tight and put back on the smoker.
After about 2 hours, check the ribs with a tooth pick. The ribs will feel loose, and the tooth pick should slide in with little or no resistance when done. Generally, the ribs are done when the meat is very tender, and it has shrunk back from the ends of the bones.
