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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-24-2019, 11:11 AM   #1
THoey1963
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Join Date: 01-08-14
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Name/Nickname : Terry
Default Spicy Gochujang Chicken

There's a Hot Chicken Throwdown going on, so I decided to make some Spicy Gochujang chicken thighs. The wife had been busy in the garden all morning and was taking a nap, and I wanted to get these in the marinade, so I decided to wing it. Gathered all the necessary ingredients. Not pictured is chopped garlic, sugar, and a couple other spices.



Learning to cook like the wife, I chopped the peppers and scallion up and put it in the bowl with a little of all the other ingredients. I tasted it and it was pretty damn good with a definite after burn. Wife stumbled out about this time, tasted it, liked it, but added a little a little more Soy Sauce and sugar.



Into a Ziploc bag and into the fridge.



A couple hours later, time to get one the grill.



Grilling hot on the WSCG around 350*, elevated to get a more even radiated heat.



Starting to get dark. About 30 mins in.



Let them go 15 mins longer. Should have only been 10 mins. :(



Plated.



Skin was very crispy, almost too crispy. Meat was tender and so juicy it squirted on me several times when I bit into it. Flavor was good, but did lose a little of the heat. Definitely something I'll make again...
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Old 03-24-2019, 11:15 AM   #2
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Looks perfect to me! Did you manage to save at least one thigh for the missus?
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Old 03-24-2019, 11:21 AM   #3
THoey1963
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Three for me, two for her, but she put one back and I ate it for lunch the next day. Hey, you snooze, you lose!
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Old 03-24-2019, 11:22 AM   #4
Stingerhook
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Nice looking plate Terry.
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Old 03-24-2019, 11:29 AM   #5
ShadowDriver
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That's some mean lookin' bird, Terry.

Love the flavors you're throwing down over there.
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Old 03-24-2019, 11:34 AM   #6
THoey1963
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Quote:
Originally Posted by ShadowDriver View Post
That's some mean lookin' bird, Terry.

Love the flavors you're throwing down over there.
Thank you Sir. Watch a master Asian chef long enough, you pick up what works well together.
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Old 03-24-2019, 11:36 AM   #7
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Great looking plate!
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Old 03-24-2019, 03:28 PM   #8
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After trying y'all's ribs last weekend I know that is some mighty tasty yardbird there!
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Old 03-24-2019, 04:00 PM   #9
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Man that looks great! I don't understand the leftover thing?

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Old 03-24-2019, 04:01 PM   #10
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looks delish
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Old 03-24-2019, 05:31 PM   #11
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Bet that flavor was fantastic!
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Old 03-24-2019, 08:31 PM   #12
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Yeah, I would be all over that. Looks fantastic.
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Old 03-24-2019, 09:08 PM   #13
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I'll take a plate of that
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Old 03-24-2019, 09:11 PM   #14
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Love that stuff! What is the difference in the gold tub and red tub?
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Old 03-25-2019, 12:45 AM   #15
THoey1963
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Thanks y'all.

SD, I asked and she doesn't know either. We have an open tub of the gold and a new tub of the red. We just tried a dab of each. Both spicy, fermented peppers. I can tell a difference. It's all good stuff...
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