- 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.
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
Sichuan is southern Chinese cooking emphasizing spicy chilis.
