Korean tacos.

[timothy]

Cut up a chuck roast , marinated over night, on the smokefire for a few then foiled and finished in oven.

 

[JohnTak]

Cut up a chuck roast , marinated over night, on the smokefire for a few then foiled and finished in oven.

Wow, that meat looks awesome, I bet it was great all by itself.

 

[Bob Bailey]

Cut up a chuck roast , marinated over night, on the smokefire for a few then foiled and finished in oven.

Looks great Timothy!

Just finished some nachos with leftover tri-tip.

 

[JeffG]

Timothy keeping the taco cooks going, you're Korean tacos look might fine and I like the taco racks.
What are the handles made out of ?

 

[Tim Campbell]

Incredible.

 

[Kevin L (NKY)]

What no kimichi???
Very nice cook Tim I bet they tasted great.

 

[Brett-EDH]

What no kimichi???
Very nice cook Tim I bet they tasted great.

These are bomb: https://mykoreankitchen.com/pickled-radishes/

 

[BFletcher]

The kids are putting out Grandbabies and you're putting out food art. What is in your water?

 

[Bob Erdman]

Excellent looking cook Tim. This is at the top of my to do list.

 

[JimK]

My oh my, those look delicious! Details, please!

 

[timothy]

What are the handles made out of ?

Silicone, Says you can use on grill or griddle

 

[timothy]

What no kimichi???

On the side but not in that plate.

 

[timothy]

Details, please!

I wanted to make pulled beef tacos with a chuck roast.
Found one online for "slow cooked" Korean soft tacos.
1 3# chuckie
1/2 med onion sliced
1/2 c brown sugar ( I was out so used white and added molasses )
1/3 c dark soy
10 cloves garlic smashed ( I used 6)
1 med jalapeno diced ( I used 2 T of chili crisp )
1 ( 1 inch ) piece of ginger root, peeled and grated. ( I used a squeeze of ginger paste )
2 T seasoned rice vinegar
1 T sesame oil
I marinated overnite. Ran the smokefire at 260 for 2 hours. added the leftover marinade to a foiled pan with the beef and into a 300 oven for 2 hrs.
It felt soft, so shredded and put back unfoiled for another 1/2 hr to reduce the liquid.
I used shredded cabbage, carrot ( coleslaw mix)
Cilantro, sliced scallions, squeeze of lime and yum yum sauce.

 

[JimK]

I wanted to make pulled beef tacos with a chuck roast.
Found one online for "slow cooked" Korean soft tacos.
1 3# chuckie
1/2 med onion sliced
1/2 c brown sugar ( I was out so used white and added molasses )
1/3 c dark soy
10 cloves garlic smashed ( I used 6)
1 med jalapeno diced ( I used 2 T of chili crisp )
1 ( 1 inch ) piece of ginger root, peeled and grated. ( I used a squeeze of ginger paste )
2 T seasoned rice vinegar
1 T sesame oil
I marinated overnite. Ran the smokefire at 260 for 2 hours. added the leftover marinade to a foiled pan with the beef and into a 300 oven for 2 hrs.
It felt soft, so shredded and put back unfoiled for another 1/2 hr to reduce the liquid.
I used shredded cabbage, carrot ( coleslaw mix)
Cilantro, sliced scallions, squeeze of lime and yum yum sauce.

Thanks! I saw a similar recipe on AllRecipes. Picked up most of the ingredients at Wegman's today except the chuck. All they had was 'grass fed' and it was $13.99/lb. Beef prices there have gotten beyond obscene. I will sometimes walk through, picking up packages and making disgusted faces while I throw them back, hoping they have cameras and will take note. I'll grab a chuck in the next day or two from another place and will give these a try.

 

[Peter Gallagher]

wow! those look great -really cranking them out!

 

[JimK]

Made 'em today in the crock pot. Definitely going in the rotation and looking forward to seeing what they're like when on the grill with a little smoke. Thanks for the inspiration, Timothy!

 

[Richard S]

Incredible color on those! They look delicious.
I really love chuckie tacos!

 

[Rich Dahl]

I like it! Got a couple of chuckies hanging out in the freezer was wondering what to do with them, now I know.
Thanks for sharing the recipe.

 

[Kevin L (NKY)]

These are bomb: https://mykoreankitchen.com/pickled-radishes/one of my favorites radish, cucumber, bean sprout, and of course Napa cubage.