Aug 04 2014
Bulgogi is a Korean dish made with marinated beef that is
grilled. The beef is best with some well-marbled tenderloin that is sliced
thin. I had a 2 pound chuck roast and planned to do it on the smoker like
pulled pork and then add the marinade to reheat for sandwiches.
I wet the roast with a little red wine vinegar and added
Korean red pepper flakes. I got it on my Traeger at 12:15 on smoke mode 180
deg. grill level. After an hour 15 minutes I went to 180 for a grill level
average of 235 deg. I was looking for a meat temp of 155 deg. and then I would
place it in covered cast iron skillet with a little beef broth and an onion
slice on top to finish to an IT of 200 deg.
At 2:40 it was at 145 deg. IT so I wanted to get it in the
skillet. I placed it in the skillet and back in the smoker and went to 225
deg. for a grill level average of 265
deg. I figured it would take until 4:30 to get it done. I could have taken it
inside to finish in the oven but it was a nice day so I let it ride in the
smoker and sipped on my beer.
I checked it at 3:55 and it was at 200 deg. IT. I had plenty
of time to get it done for a 6:00 supper time. The wife was taking the grandson
to a movie at 7:00 so I told the son and wife to come for supper. The son and I
could have the beef sandwiches and there was plenty in the fridge for all to
fend for themselves.
When the beef had cooled some I tried to pull it. It was
plenty tender but was not going to pull well so I just sliced it all up thinly.
I added the marinade ingredients and several tablespoons of the broth the meat
had cooked in and covered on low heat. I
had some corn cut off the cob and fried it in some butter with salt and pepper.
I sautéed some carrots, green peppers and onions in seasoned cooking oil for on
top of the sandwiches.
I had some hard crust dinner rolls for the sandwiches to be
made up with cheese on the bottom, the beef with some of the liquid and topped
with the sautéed veggies. All I had was some shredded triple cheddar, provolone
would have been better. The son and I
both had two of the small sandwiches.
I had one sandwich with the veggies and the other with some
of the last of my Kimchi. The beef was very tender and tasty but not as hot as
I thought it would be. I liked the one with Kimchi since it had some heat. My
sides were some of the fried corn, which was great, and some bought potato
salad that was not too good.
Beef chuck
Seasoned and ready to smoke
One hour in
Two hours in
Ready to cover and finish
Beef and marinade ingredients
Ready to warm up
For the topping
Ready to serve
Fried corn
Veggies about done
My supper
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