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Smoked Muscles?

 
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RandyRooster
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Joined: 17 Oct 2005
Posts: 75
Location: Excelsior Springs/Kansas City Missouri

PostPosted: Tue Oct 25 05 5:36 am    Post subject: Smoked Muscles? Reply with quote

Anyone have a good recipe for Smoked Muscles?
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bigabyte
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Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Tue Oct 25 05 11:35 pm    Post subject: Reply with quote

Well, I'm not quite sure what we're talking about here. Very Happy If'n you mean mussels, like the seafood stuff, then I haven't smoked them critters before. If we're talking muscles, like Arnold Schwarzenegger, then my favorite is the brisket! Very Happy ...no wait, the Boston Butt! Very Happy ...no wait, the whole chicken! Very Happy

Oops, sorry Randy, didn't mean to offend about the chicken thing! Laughing Wink
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RandyRooster
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Joined: 17 Oct 2005
Posts: 75
Location: Excelsior Springs/Kansas City Missouri

PostPosted: Wed Oct 26 05 12:49 am    Post subject: Reply with quote

LOL I meant mussels, ha ha no the worlds best speller. No offence taken, chicken is one of my favorites as well. I am going to have to look around for a mussel recipe, and post when I find it.
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RandyRooster
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Joined: 17 Oct 2005
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Location: Excelsior Springs/Kansas City Missouri

PostPosted: Mon Jan 30 06 7:46 am    Post subject: Reply with quote

Still no mussel recipes eh? That sucks.

I am guessing I would have to steam them first then smoke them. Now would you think I would smoke them in shallow water with seasoning or dry?
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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Mon Jan 30 06 11:17 am    Post subject: Reply with quote

Randy, mussels can get very rubbery if you donít watch them. I would suggest placing them in a foil pouch, with butter, thyme and garlic pepper. At the end of the cooking process, just open the pouch for 2 minutes and you will get some smoke without the chance of creating fish favored rubber bumpers.
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Rob129



Joined: 04 Feb 2007
Posts: 18

PostPosted: Wed Feb 07 07 12:29 am    Post subject: Reply with quote

I use to toss them on the grill while still in the shell. The shell will cook the meat inside. Have a beer and sit back and wait. When the shell pops open...they are done cooking. I did this A LOT when I was stationed in Korea. After they pop open you'd dip them into this spicy pepper like paste I will have to post up what this dip is....its pretty different. My wife is Korean so I have some in the house. You can also place a little garlic, soy sauce and or green onion in with em when the shell first cracks open....kinda like what was mentioned above. Obviously, the fresher....the better. I use to get them off the boat.
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Notnutts
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Joined: 31 Aug 2006
Posts: 231
Location: Osan AB, Korea

PostPosted: Fri Feb 09 07 11:36 pm    Post subject: Reply with quote

Rob129 wrote:
I use to toss them on the grill while still in the shell. The shell will cook the meat inside. Have a beer and sit back and wait. When the shell pops open...they are done cooking. I did this A LOT when I was stationed in Korea. After they pop open you'd dip them into this spicy pepper like paste I will have to post up what this dip is....its pretty different. My wife is Korean so I have some in the house. You can also place a little garlic, soy sauce and or green onion in with em when the shell first cracks open....kinda like what was mentioned above. Obviously, the fresher....the better. I use to get them off the boat.


You're talking about gochu jang. Its a mixture of soybean meal, red pepper and honey, and different but good is a good description. My wife is Korean, too.


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Rob129



Joined: 04 Feb 2007
Posts: 18

PostPosted: Mon Feb 12 07 1:17 am    Post subject: Reply with quote

Notnutts wrote:
Rob129 wrote:
I use to toss them on the grill while still in the shell. The shell will cook the meat inside. Have a beer and sit back and wait. When the shell pops open...they are done cooking. I did this A LOT when I was stationed in Korea. After they pop open you'd dip them into this spicy pepper like paste I will have to post up what this dip is....its pretty different. My wife is Korean so I have some in the house. You can also place a little garlic, soy sauce and or green onion in with em when the shell first cracks open....kinda like what was mentioned above. Obviously, the fresher....the better. I use to get them off the boat.


You're talking about gochu jang. Its a mixture of soybean meal, red pepper and honey, and different but good is a good description. My wife is Korean, too.


Exactly right! But its mixed with something else. Here we go:

Haechandle Gochu Jang red pepper paste
http://www.haechandle.com/world/english/product/Product001_1.asp

Korean Ottogi double strength vinegar (a little goes a long ways)
http://www.ottogi.co.kr/english/product/spice/images/07_b3_p.jpg

A little dash of salted roasted Sasame Seeds

mix it and you have Korean Catsup...nice bite to it. Its excellent with shellfish or as a dipping sauce for octopus or squid. Very Happy
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