- cross-posted to:
- foodporn@lemmy.world
- cooking@lemmy.world
- cross-posted to:
- foodporn@lemmy.world
- cooking@lemmy.world
cross-posted from: https://lemmy.world/post/1483598
cross-posted from: https://lemmy.world/post/1468737
Also grilled some napa cabbage and made a salad with that.
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Smoke Sichuan?!?! God damnit how are Koreans so much better at bbq?!?!
Looking up this recipe right now. Thanks for the idea fam.
Sichuan is southern Chinese cooking emphasizing spicy chilis.
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.
So, how did it taste?
Good! Def would make it again.
Looks great! How long did you smoke them for?
Thanks! 2 hours unwrapped, 2 in foil, then 1ish unwrapped with sauce until they felt done.
Nice! Two hours should get you a decent smoke flavor for sure
