| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Korean | 1 | servings | ||
INGREDIENTS
| 1 | Zucchini | |
| 2 | Yellow squash | |
| 1 | md | Onion |
| 1 | Bell pepper; any color | |
| 4 | Cloves garlic | |
| 1 | tb | Salt |
| 1/2 | tb | Cracked black pepper; course grind if you have it |
| 2 | tb | Balsamic vinegar |
| 1/4 | c | Olive oil |
| 2 | tb | Hot or chili oil; available in Oriental stores |
| 1 | Hot peppers. I normally use the small ones off my pepper bush but others will work; up to 2 |
INSTRUCTIONS
Here's my contribution to the list. I have served this to Korean and Thai friends and some serious chili heads and they all gave it a two thumbs up. Takes a little bit of work, but worth it. About an hour before your brisket/shoulder, whatever is done, get the above together. Slice the zucchini, squash, onion and bell pepper (get rid of the seeds in the bell pepper). Don't slice them too thin. Smack the garlic cloves with the flat of a knife, peel the paper layer off, and chunk them a bit. Slice the hot peppers, leave the seeds in. Put all the ingrediantes in a glass bowl, stir, and let it sit for 30-60 minutes. Get one of the trays with all the holes in them for grilling. Spray it with Pam, and set it on a grill over the coals. Stir the mixture again and dump it in the pan. Close the cover. You want it to steam and spit for a little bit, but not too long - 1 minute is fine. Open the cover, stir, and then transfer to the lowest level of the smoke chamber. Throw on a small handful of dry wood chips for some final smoke. The veggies pick it up quickly. Take out and serve. If you don't want the oil smoke on it, drain it before you put it on the coals. WARNING!!! This stuff is HOT! But dang, it taste good. And believe me, you don't want to put it where it can drip on your meat. It will cause hot spots that can be very surprising to bite into. Posted to bbq-digest by "Karl L. Sandwell-Weiss" <klweiss@wans.net> on Jan 07, 1999, converted by MM_Buster v2.0l.
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