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Those won’t get tender unless you wrap them in foil Tyrus lol

greetings from seoul.. hanwoo beef bbq 1++ why charcoal tabletop grilling never caught on in america i dunno…

@Tyrus, I'm surprised those cherry chunks don't have a better bark.

C6Bill quote "Those won’t get tender unless you wrap them in foil Tyrus lol"

A handsome looking plate Troble, like that cast iron, what brand is it. Sorry to say my dinner was a bit hard tonight, thought I'd smoke up some cherry chunks on the off set. 5 and 1/2 hrs at 275 they still wouldn't probe tender. Actually they were a bit high in water content, so I kiln dried them for smoking chunks. My next cook will feature smoked cherry wood, you might say it'll be double smoked. These pieces will provide some nice smoke in the smoke pot.

Looks at the crazy marbling in that meat! @David Chang - probably has to do with fire codes. All the Korean BBQ places I've been to in the US have all been gas fired, solid iron tops.

My thought would be to paint the other one bronze.. Sent from my iPhone using Tapatalk

Pork tenderloin with roasted carrots and crispy Parmesan potatoes