Carla Makes Pork Shoulder Steaks From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Avetor UAC
carla 0: 50 all for meat griling i buy wolf eat only meat i wonna be fat for winter cold) 1: 56 (0_0) love my live come to me with sweet and sour sauce=) 4: 00 waite need 2h waite? ppc im stoped thet wy 5: 25 smell so apetit all who say dark color if food hot so ready if cold better not eat DANGER summer 100% 8: 56 mmm good souse my taste of summer fresh vegetables in sauce + grilled meat 10: 13(_) Carla ahahaha __10: 29__ who give me plate big size man at work) with a spoon __12: 17__ best moment) Andy i think dont need but change mind) always last) meat gone i now this situation (-_-) only potato)
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carla 0: 50 all for meat griling i buy wolf eat only meat i wonna be fat for winter cold) 1: 56 (0_0) love my live come to me with sweet and sour sauce=) 4: 00 waite need 2h waite? ppc im stoped thet wy 5: 25 smell so apetit all who say dark color if food hot so ready if cold better not eat DANGER summer 100% 8: 56 mmm good souse my taste of summer fresh vegetables in sauce + grilled meat 10: 13(_) Carla ahahaha __10: 29__ who give me plate big size man at work) with a spoon __12: 17__ best moment) Andy i think dont need but change mind) always last) meat gone i now this situation (-_-) only potato)
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HL JJANG
As a Ko-American: great job And thank you for pronouncing gochujang and doenjang correctly XDIf ur going to eat it w/2hrs, consider adding 1/4 Asian pear [will give some sweetness and also tenderizes the meat] I would also make a green onion w/a soy/ginger/sesame oil/chilli pepper/garlic/honey marinade and then added to the ssam + rice U could also use the same marinade for chkn as well.
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As a Ko-American: great job And thank you for pronouncing gochujang and doenjang correctly XDIf ur going to eat it w/2hrs, consider adding 1/4 Asian pear [will give some sweetness and also tenderizes the meat] I would also make a green onion w/a soy/ginger/sesame oil/chilli pepper/garlic/honey marinade and then added to the ssam + rice U could also use the same marinade for chkn as well.
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Kathy Allman
I made this recipe the day it was posted. Id never tried pork shoulder on the grill and now its my go-to. The flavor is spot on except I thought it lacked salt - there is none in the marinade. You can add it as a condiment like in the video, but if you want the meat to stand on its own, it needs salt. The leftover meat makes an amazing rice bowl.
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I made this recipe the day it was posted. Id never tried pork shoulder on the grill and now its my go-to. The flavor is spot on except I thought it lacked salt - there is none in the marinade. You can add it as a condiment like in the video, but if you want the meat to stand on its own, it needs salt. The leftover meat makes an amazing rice bowl.
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Lleanlleawrg
Whats the reason for boneless pork shoulder? I usually get them bone-in and its sold as 'neck chops' here in norway (well, nakkekoteletter in our heathen language) for some reason. Bone-in hasnt been a problem, and if anything makes it more delicious. You don't seem to be pounding them thin like a cutlet or anything either, so im curious.
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Whats the reason for boneless pork shoulder? I usually get them bone-in and its sold as 'neck chops' here in norway (well, nakkekoteletter in our heathen language) for some reason. Bone-in hasnt been a problem, and if anything makes it more delicious. You don't seem to be pounding them thin like a cutlet or anything either, so im curious.
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Micah A.
These wraps are the best thing ever Makes you feel full very quick too The garlic are a must but u can literally just put any meat in there with a bit of any savory sauce, bit of rice, u can put anything that u think tastes well together put it in a romaine lettuce, wrap it and eat the whole wrap in one go Ugh, makes me crave one now
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These wraps are the best thing ever Makes you feel full very quick too The garlic are a must but u can literally just put any meat in there with a bit of any savory sauce, bit of rice, u can put anything that u think tastes well together put it in a romaine lettuce, wrap it and eat the whole wrap in one go Ugh, makes me crave one now
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VGJunky
Been making a lot of Korean food lately and this recipe really hits the major notes in a lot of ways Surprised that the word Korean isn't mentioned in the title but it's in the vid itself and in the description so there's no mistaking it anywayThe salt + pepper + sesame oil is my favorite KBBQ sauce so Carla nailed it for sure.
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Been making a lot of Korean food lately and this recipe really hits the major notes in a lot of ways Surprised that the word Korean isn't mentioned in the title but it's in the vid itself and in the description so there's no mistaking it anywayThe salt + pepper + sesame oil is my favorite KBBQ sauce so Carla nailed it for sure.
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Warren Tram
i love ba but i feel like ethnic food videos made by white chefs (not ba exclusive) dont have enough nuance. like if ur not confident enough to critically taste the dish ur making (which was the vibe i got from carla and chris) then just let a korean person make the korean dish/have a person from that culture make the dish.
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i love ba but i feel like ethnic food videos made by white chefs (not ba exclusive) dont have enough nuance. like if ur not confident enough to critically taste the dish ur making (which was the vibe i got from carla and chris) then just let a korean person make the korean dish/have a person from that culture make the dish.
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Tiffany Schmidt
I know nothing about the Korean marinade. that being said. St. Louis knew about the pork steak for freaking decades. You can just slather it in BBQ sauce and grill it over charcoal. And even your local grocer can slice up a bone in/boneless pork shoulder. Outside MO they might look at you funny, but they'll do it.
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I know nothing about the Korean marinade. that being said. St. Louis knew about the pork steak for freaking decades. You can just slather it in BBQ sauce and grill it over charcoal. And even your local grocer can slice up a bone in/boneless pork shoulder. Outside MO they might look at you funny, but they'll do it.
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Jason Lumetta
So I was born in and live near St. Louis, Missouri and Pork Steaks have been around here way longer than my 44 years. Pork Steaks, as they are known around here, are a Pork Shoulder bone in cut to a steak thickness of about an 1. BBQ on the grill in some Maull's BBQ Sauce is a very St. Louis Sunday Dinner.
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So I was born in and live near St. Louis, Missouri and Pork Steaks have been around here way longer than my 44 years. Pork Steaks, as they are known around here, are a Pork Shoulder bone in cut to a steak thickness of about an 1. BBQ on the grill in some Maull's BBQ Sauce is a very St. Louis Sunday Dinner.
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Eunbi Lee
Pork shoulder is an amazing cut. definitely my favorite cut. We just casually salt and pepper it and throw it in the hot pan. It is a thick cut but not so greasy, and very juicy no matter how long you cook it. I thank Carla for introducing this.
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Pork shoulder is an amazing cut. definitely my favorite cut. We just casually salt and pepper it and throw it in the hot pan. It is a thick cut but not so greasy, and very juicy no matter how long you cook it. I thank Carla for introducing this.
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