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submitted 1 year ago by TheGiantKorean@lemmy.world to c/bbq@lemmy.world

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cross-posted from: https://lemmy.world/post/1468737

Also grilled some napa cabbage and made a salad with that.

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[–] Plibbert@lemmy.ml 1 points 1 year ago (2 children)

Smoke Sichuan?!?! God damnit how are Koreans so much better at bbq?!?!

Looking up this recipe right now. Thanks for the idea fam.

[–] ChicoSuave@lemmy.world 6 points 1 year ago

Sichuan is southern Chinese cooking emphasizing spicy chilis.

[–] TheGiantKorean@lemmy.world 2 points 1 year ago (1 children)

LOL. I made these for the lunar new year. I never tried it before, but figured it would be good!

IIRC it was an 8:3:1:1 rub. The 1:1 was Sichuan peppercorn, Sichuan chilis, and a tiny bit of cumin.

[–] Dettweiler42@lemmy.world 3 points 1 year ago (1 children)

So, how did it taste?

[–] TheGiantKorean@lemmy.world 2 points 1 year ago (1 children)

Good! Def would make it again.

[–] fry@fry.gs 3 points 1 year ago (1 children)

Looks great! How long did you smoke them for?

[–] TheGiantKorean@lemmy.world 3 points 1 year ago (1 children)

Thanks! 2 hours unwrapped, 2 in foil, then 1ish unwrapped with sauce until they felt done.

[–] fry@fry.gs 3 points 1 year ago

Nice! Two hours should get you a decent smoke flavor for sure