Korean Bulgogi Pork Knuckles

[shayneh2006]

These were sticky and so darn finger licking good.



Simply dusted with my latest rub, seared over Charcoal, then treated just like Ribs (well sort of).

Basted with Beskul Bulgogi sauce at the end and oh my were these good on the tooth


Warning, pic heavy











Pretty easy to do, and oh so yummie


Shayne

[argentflame]

Wow. Great cookup. Thanks for sharing.

[1buckie]

That looks grand !!!

Maybe a recipe write up in that section or here, if you have time?


You just pick them up & eat like a turkey leg?

[Troy]

wow!
Great photos!

I always see the knuckles at the asian grocer, i might have to pick some up!!

[shayneh2006]

Cheers guys .

@ Troy, yeh, that's where I got mine ant an Asian butcher.

@ 1Buckie. Its not really a recipe, more a process. I did the low n slow 3-2-1 method on them, after the sear of course, then basted them with the Bulgogi sauce.

I am sure you blokes would be able to get one of these that I use as seen in the below pic.

The one I used on these knuckles was the Jar on the far right.



Shayne

[1buckie]

Ok cool....thanks, I know a place I can find it to try !!!!

Short sear, slow roast indirect, wrapped, then sauced at the last......

Any marinade in the wrapped "2" of the sequence?

[shayneh2006]

Any marinade in the wrapped "2" of the sequence?

No, but you have just sparked my mind.

When wrapped, I added about 1/2 cup of Apple/Blackcurrent juice .


Shayne

[1buckie]

No, but you have just sparked my mind.

Shayne

That's why i like being here !!!!

[shayneh2006]

No, but you have just sparked my mind.

Shayne

That's why i like being here !!!!

And that's why, I am thinking I might join the Aussie guys, and get more active here.

I am all about the food I can push out on any one of my Weber kettles.

I have some smashing recipes...... and that said, I might get stuck into posting up some of the past cooks I have produced using a humble Weber Kettle .

Shayne

[Jocool]

I've often wondered about a pork knuckle. I'm going to try it now.

[G$]

Those look awesome.  I have a question about the knuckle cut.  It looks like there is quite  a bit of silverskin on them.  Does this become tough when cooked or does it render away?

[Craig]

Now that looks good!!

[MrHoss]

"Damned Good, Served Here" is what the sign should read.  Beauty looking money shot you got there.

[shayneh2006]

Cheers Guys.

Been busy again. Morning now here, but before bed, i threw 4 slabs of Blue berry Maple cured Pork Loin into my Ghetto cold smoker (turning it into Canadian Bacon), and happy to see it smoking away nicely at 65F. Soon, i will put it it the good ol kettle for a hot smoke (will add pics later)

Then tonight, it ala Orange Duck on the Weber Kettle Rotti. Ive had the Duck in the Brine for 48 hrs, now i have her hanging in my kitchen being blown by a desk fan (to dry the skin), then, BBQ time

Shayne