Bar Menu Flashcards
1
Q
Kaze Wangs
A
Dry dub of green chili powder, mustard powder, salt, sugar, then let sit overnight for 8 hours
Smoked at 250 degrees for 3 1/2 hours with applewood and bourbon barrel chips
Fried on pickup
Served with saam sauce, korean chili paste and korean soy bean paste, sherry vinegar and oil
