What's on the grill or smoker?

It can be spicy. Only one way to find out. It can be added to BBQ sauce or marinades. ADd it with some soy sauce, sesame oil (or regular oil), ginger + garlic, lime or lemon juice...don't add salt though. Then you can put it on pretty much any meat and grill it.

 

I'd describe it as a mix of teriyaki and sweet bbq sauce. It's really good!

grandgourmand thanks!

 

I know this stuff is rated mild but it'll make ya sweat! Asians definitely have a different opinion of spicy . Just a dab of this in a marinade and it's .

 

There are 13, 273 dabs in that container so it might take you a while to use all of it!

Asians figured out that eating spicy makes you want to drink more beer.

 

well I just used two dabs to marinate some pork chops. I'm gettin there little by little haha

 

Just had some tonight with Aidell's teriyaki-pineapple chicken meatballs. It is good stuff.

 

Baloney, bologna

El cheapo "burt ends"

Not bad for a $4 chub of meat. My brother and cousins liked it, maybe they were just being polite but they went in for 2nds.
I just wanted to check it off my "to try" list.
This is a winner from leftover pork butt, that I chopped rather than pulled (my new preference) It's just microwaved pork and my wife's coleslaw on a flour tortilla browned in a dry skillet.

 

SKEETER McCLUSKEY bologna burnt ends are pretty dang good! Man I wish I could find one for $4 around here. They're all over $10 these days.

 

It was on sale.... at the dog pound

 

We only get tiny little chubs of bologna here. About 120z.

 

I just realized I tagged SKEETER McCLUSKEY instead of fuelrod about the bologna .

 

That was about 5" of a regular grocery store baloney. "Wunderbar" or something. I like it just fine in a sammich. The rub I used "Malcolm Reed hog wild" I did not care for, the bbq sauce later on did mellow it some.

 

S

So far the malcom Reed rubs I've used have been less than steller

 

The killer hogs original is good for color and a small amount of flavor...if you really pile it on it tastes like sheetrock compound

 

I'm not big on heavy seasoning, rubs of even brines. SPG usually is all I want. I like the meat for what it is, just like coffee flavored coffee. No fru fru for me.

 

I drink coffee flavored black every morning

 

But I still like me some rubs besides spg

 

Haha SKEETER McCLUSKEY pretty spot on about the killer hogs. I'm not a fan either.

Cooked up some thighs and a flank steak for the Mrs for Mother's day dinner. Flank steak was marinated for about 12hrs in bourbon, dales, meat church herb/garlic and minced garlic. It got ahead of me on the temp but was still nice and tender.

 

Smokinpiney, what did you use on the thighs, especially the red ones? Great color! And the flank looks delicious!