sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Decided to finally pull the trigger and cook a slab of ribs I had in the fridge and season them with Oakridge BBQ Saigon 21. I also wanted to MSU an Asian inspired BBQ sauce using Gochujang paste I had in the fridge - I thought the flavors would be a good pairing.
Before I go further let me just say I know Saigon is/was in Vietnam and Gochujang seasoning is a Korean thing. :becky:
Got the slab ready to go
Seasoning applied - lots going on here
Decided the Mak was pulling duty for this one, I had other things to be doing.
Wrapped them for about an hour, as I’d been running at a relatively low temp and was starting to get hungry.
Plated up
The sauce was a pretty severe case of MSU. I looked at a few recipes, chose some ingredients that sounded good, and started mixing until I wound up with about as good a flavor as I thought I’d get. I liked the end result of the sauce, it worked well with the flavors of Saigon 21, but sauce definitely isn’t necessary with that seasoning. Plenty of flavor to be had as-is. I did give the slab a fairly heavy application of Saigon 21 to make the flavors pop through the richness of the pork.
MSU is fun :thumb:
Before I go further let me just say I know Saigon is/was in Vietnam and Gochujang seasoning is a Korean thing. :becky:
Got the slab ready to go
Seasoning applied - lots going on here
Decided the Mak was pulling duty for this one, I had other things to be doing.
Wrapped them for about an hour, as I’d been running at a relatively low temp and was starting to get hungry.
Plated up
The sauce was a pretty severe case of MSU. I looked at a few recipes, chose some ingredients that sounded good, and started mixing until I wound up with about as good a flavor as I thought I’d get. I liked the end result of the sauce, it worked well with the flavors of Saigon 21, but sauce definitely isn’t necessary with that seasoning. Plenty of flavor to be had as-is. I did give the slab a fairly heavy application of Saigon 21 to make the flavors pop through the richness of the pork.
MSU is fun :thumb:
