Apologies for the slightly blurry photo

  • HidingCat
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    79 months ago

    How’s the mala sensation on this? Just a bit? Szechuan peppercorns are everywhere here nowadays and I’m a little wary of it as a result. xD

    • The Giant KoreanOP
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      69 months ago

      It’s not super strong, but it’s there. You could certainly tone it down (or amp it up). I would probably be wary of it too if it was in everything, lol.

      • HidingCat
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        29 months ago

        Well, not in everything, but mala-style food has really exploded here in the past 3-4 years, and very often when walking near any eatery I’ll get a whiff of that! Imagine if everywhere smelled like fried chicken.

        • The Giant KoreanOP
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          9 months ago

          Where are you located, if you don’t mind me asking? Yeah, I love fried chicken, but I’d def get sick of smelling it constantly.

          • HidingCat
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            29 months ago

            Singapore. Mala has really taken off in the past several years. Every hawker centre, food court and mall will have one of such places.

            • The Giant KoreanOP
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              19 months ago

              You have some amazing food there! I like mala but I can see getting sick of it.

  • @golfingtree
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    59 months ago

    That all looks amazing! Nice job. Inspired to try out that salad.

    • The Giant KoreanOP
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      9 months ago

      Thanks! Grilled green onion, grilled red jalapeño, rice vinegar, honey, sesame oil, sesame seeds, fried shallot.

    • The Giant KoreanOP
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      49 months ago

      Sure. The rub was an 8-3-1-1 rub (8 parts brown sugar, 3 parts chili powder, 1 and 1 spice) with Sichuan peppercorn, Sichuan chilis, and a bit of cumin for the spice portion. I cooked them on my Big Green Egg with hickory at around 250F for 2 hours, wrapped in foil for 2 hours, then unwrapped and brushed with sauce and cooked til the rack bent easily and it felt done. Sauce was brown sugar, ketchup, worcestershire, vinegar, onion, and some of the rub. So Sichuan inspired/fusion.

    • The Giant KoreanOP
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      39 months ago

      Thanks so much! Still new with this whole BBQ thing. I’m pretty proud of how they turned out.