Seoulja Boi
When I first got Wings and Things from Wingmans Chicken I knew it was a special book after just a few recipes. After reading the book a second time I had most of the recipes added to my cook list! Next up was Seoulja Boi.
This recipe is from Wings and Things by Wingmans Chicken:
The Prep:
The Cook:
Time to Plate Up:
This recipe is from Wings and Things by Wingmans Chicken:
SUMMARY:
This book really is fantastic, every dish cooked so far has been awesome. Looking forward to working my way through the rest of the recipes!
This dish was super tasty, I do like gochujang and it worked well in this recipe. Definitely recommend this one.
| Cook Difficulty: | 3/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Indirect / Vortex |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | Cherry |
| Cook temperature: | 200°C |
| Cook time: | 1 hour |
| Internal temperature: | 75°C |
| Notes: | No major changes with this one, it was awesome! |
Also cooked this week:
The Route 66:
Another chicken dish cooked over the Vortex
Nice colour added to the breadcrumbs – cheese on my two:
Melting nicely
Bun, melted butter, Burnt Onion Jam (awesome!), lettuce, chicken, gherkin and buttermilk ranch dressing
Both for me?
What a glorious looking beast!
This really was awesome, so tasty. From the first bite I knew it was a good one. I must remember to make this one again. The Burnt Onion Jam was fantastic and pretty easy to make, another one to make again.
This recipe is from Wings and Things by Wingmans Chicken:
Homemade Doner Kebab:
I have wanted to cook a Doner kebab for ages and this was the week it happened – grill fired up with two heat zones:
Mince mixture rolled in cling film then into the fridge:
Cooked indirect
What a colour!
Red cabbage, red onion, red pepper and lettuce
The last of my Yemenite Dynamite from the Berber and Q book – need to make this again!
Large Blenheim Forge knife to slice the kebab
Oh my!
Ready to slice
Sliced
Served:
Ready to eat
This was such an easy dish to prepare and cook but was really tasty. The added bonus was that the kids loved it so I need to make this more often!
The recipe was based on this one: https://www.bbc.co.uk/food/recipes/homemade_doner_kebab_56527 but with a few minor tweaks, mainly cooking it as a rolled lump not in a loaf tin. I might try a loaf tin next time to compare.
Pork Shoulder in Milk:
I had a reread of Grill Smoke BBQ by Ben Tish recently and spotted more dishes I wanted to cook, next up was Pork Shoulder in Milk which was handy as for some reason we had loads of milk needing used up!
Cracking pork shoulder from Turner and George:
Out the wrapper
Realised that pot was going to be too big for the milk mixture, substitution time!
About 3 hours in
Nearly 5 hours
Dishwasher should sort that?
Nice colour on the fat
Ready to slice:
Served with creamy white polenta with cumin and chilli.
The pork was so soft it was incredible, the milk really worked well with it and used as a sauce was also very nice. Quite a simple dish to cook but the taste of it suggested a lot more time and effort to prepare and cook.
This recipe is from Grill Smoke BBQ by Ben Tish:
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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