Korean Glazed Shrimp

 

Gochujang Saewu Gui, “Ridiculously Delicious Shrimp”

Sterling Davis / @slothstradamusbbq / YS640

Sweet, spicy, salty … otherwise umami goodness. This shrimp’s got it all, plus it’s pretty quick and easy. Check out Sterling Davis’ recipe for Gochujang Saewu Gui (Korean Glazed Shrimp) off his Yoder Smokers YS640.

Ingredients:

1 lb. cleaned shrimp with tails removed
4oz gochujang paste (found in the international foods section of most grocery stores)
1/4 cup soy sauce
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 minced garlic cloves
1 tablespoon grated ginger
1 tablespoon sriracha

Directions:

Combine all ingredients well for a marinade. Set aside a small amount as a glaze and topper for the cooked shrimp.
Place shrimp in marinade and let chill in the refrigerator for at least 45 minutes.
Preheat YS640 for 350 degrees direct cooking.
Place shrimp on skewers.
Cook shrimp 3 minutes each side over direct flame.
OR
Place marinated shrimp in a cast iron and place iron over direct flame. Add 2 tablespoons butter and cook shrimp evenly for 5-8 minutes or until done.
Top with remaining marinade to taste, fresh cilantro and diced jalapenos (if you want an extra kick!) and serve.

Share your pictures with Sterling or tag him in your own version of the recipe!
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Smoked Garlic Parmesan Wings


 

Will Turner / @will_turner13 / YS640

 
Ingredients:

2 lbs. of wings
5 Tablespoons of unsalted butter
1/2 cup of grated Parmesan
3 teaspoons of garlic powder
1/4 cup of hot sauce
Fresh Parsley
Bleu Cheese or Ranch
Meat Church Holy Voodoo Rub

Directions:

First I preheat my Yoder Smokers YS640 to 325 degrees. While the smoker is warming up, I lightly season the wings with the Holy Voodoo rub by Meat Church. The wings are placed on the top rack of the smoker and are cooked to an internal temp between 175-180. This will take about 40 – 45 minutes. Once the wings are off, toss the wings in melted butter, hot sauce, garlic powder, and freshly grated Parmesan. Garnish with parsley and serve with bleu cheese or ranch.

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