Smoked gochujang rubbed Noble Premium Bison hammer shank with gochujang before smoking it and serving with pickled cucumbers, kimchi, and white rice.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Noble Premium Bison.
Bison Hammer Shank
INGREDIENTS
- 1 ea. Bison Hammer shank
- Gochujang
- Seasoned rice wine vinegar
- 1 tsp. Chili flake
- 1 tsp. Sesame seed toasted
- Kimchi to serve
- White rice to serve
METHOD
- Wrap the Frenched bone with foil to protect. Rub with gochujang and season liberally.
- Smoke at 225f until an internal temp of 170f. Remove and wrap in butcher paper with a fat like lard or tallow and continue smoking until an internal temperature of 203f is achieved.
- Let rest for 1 hour minimum. Enjoy.
Quick Pickled Cucumbers
INGREDIENTS
- Persian cucumbers, sliced 1/4 inch thick
METHOD
- Place the cucumber slices in a bowl and submerge in SEASONED rice wine vinegar, chili flake, and sesame seeds. Let the flavor meld. Can be done ahead of time.
