1/4 inch should be good. if you can go thinner then try so. thinner means faster cook means paying rapid attention to the grill. this all cooks quickly as you're using direct heat but not a massive coal load, as in a single layer of coals will be enough heat but not burning scorching heat. the sugars will cause havoc if you sleep for a minute here. this pork is done at 140°-145° which is slightly more than a quality burger (135° for a burger).Great!
Thanks for the recipe.
How thin? How fast do they cook?
This looks like something I need to know how to do, regularly.
Maybe change the flavor profile for beef too.
Hand sliced or slicer or does it really matter?Marinating some sliced pork shoulder for Vietnamese grilled pork for dinner.
5 pounds of shoulder sliced thin, into marinade and sitting in the fridge for 5 hours.
More pics to follow when the cook begins in a few hours. View attachment 36962
Same here. I'd definitely leave out the sugar and the honey.personally, i do not like sweet beef. but that's me. i prefer savory beef; grilled, roasted, seared, wok'd or cast iron cooked.
Restaurants use a meat slicer because they manage profits and margins. You can use either. Thinner is better than thicker, and too thick makes it like a steak which isn’t really desired, by me. The goal is thin sliced meat but not shaved. Feel free to experiment and find what you like. Alternatively, you can order this from your local Pho shop and see how they do it and if you like their style.Hand sliced or slicer or does it really matter?