Korean Grilled Chicken Wings with Cucumber- Kimchi quick pickle

This marinade is reminiscent of bulgogi. The wings absorb alot of flavor and are great on the grill, just make sure not to scorch.

The longer the marinate the better they get.

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Korean
Course Lunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Assemble ingridents
  2. chop ginger and garlic
  3. Blend together Andalimin peppers, apple juice, tamari, gochujang, sesame oil, ginger, brown sugar, and garlic
  4. Season wings with salt and put into large zipper bag. Pour 2/3 o marinade over wings. Toss to coat and put in bottom of refrigerator for 2 days. turn to evenly coat.
  5. Put on medium grill, turn occasionally watching closely because of the sugar content inmarinade.
  6. grill about 15-20 minute total until crisp and lightly charred
  7. For quick pickle, Toss cucumbers, kimchi, vinegar, 3 of the scallions, ad 1 tsp salt in bowl. let stand 10-20 min
  8. top with sesame seeds
  9. put finished wing in a large bowl and pour remaining marinate over them prior to serving.
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Maui Ribs, Pina Colada


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Maui Ribs, Pina Colada
Cuisine American, Tropical
Prep Time 15 min
Cook Time 15 minutes
Passive Time 5 min
Servings
people
Ingredients
Cuisine American, Tropical
Prep Time 15 min
Cook Time 15 minutes
Passive Time 5 min
Servings
people
Ingredients
Instructions
  1. Mix all ingredients except meat together to blend. Place in a large freezer bag, or vacuum sealer bag.
    Fresh Maui Ribs
  2. Add meat to bag and mix well. marinate in refrigerator for 4 days, turning at least twice a day.
  3. After 4 days, drain marinade, and pat meat dry.
  4. Grill over low heat about 5-8 minutes to avoid scorching.
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Black Nocino™ Barbecue Pork (winter version)

pressure cooker bbq
pulled pore and salad

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Black Nocino™ Barbecue Pork (winter version)
This BBQ pulled pork has a Carolina and smoky poblano flavor
Course Dinner, Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Course Dinner, Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Quarter onion. Coarsely chop garlic and shallots
    onion garlic shallots
  2. Roast poblano over burner til scorched. Remove loosened skin, seed and chop coarsely
    remove loosened skin
  3. Combine brown sugar, paprika, salt, and pepper. Rub over roast, and place in pressure cooker with onions, garlic, and shallot.
    spice rubbed pork roast
  4. Combine vinegar, worcestershire, Black Nocino™, red pepper, sugar, mustard, and cayenne. mix and pour over roast.
  5. Start heat and once pressure cooker has sealed lower heat and cook for 50 minutes. allow to cool fully
    pressure cooker
  6. Enjoy served on buns with coleslaw
    pressure cooker bbq
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