[Lunch Review] Dec. 22 - A 7-Hour BBQ Journey: Smoked BBQ, Korean Lettuce Wraps, and Soybean Paste Soup

 Today's menu: smoked BBQ, Korean lettuce wraps served with a savory dipping sauce, and soybean paste soup with cabbage.

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Our reporter is back from a long business trip.
Finally, they’ve returned to join the BBQ party!

This marks the third BBQ party at Ever Green Kitchen.

The BBQ grill we use is the "Oklahoma Joe," a brand created by Joe Davidson from Oklahoma.
There are many types of BBQ grills out there, but our Ever Green Church proudly uses an offset smoker.

The term "offset" refers to the design: the firebox on the right and the main chamber on the left are offset from each other.
Heat and smoke from the firebox travel to the main chamber, cooking and smoking the meat indirectly.

Our chef started their battle with Oklahoma Joe at 4:30 a.m.

 

Inspired by a BBQ research paper claiming “the longer the smoking time, the better the flavor,” they went all in!
Dressed warmly and armed for the cold, the chef devoted 7 hours to their masterpiece (usually, it takes 4–5 hours).

When asked how they managed in the dark, the chef proudly demonstrated their trusty headlamp.

We were moved to tears by their dedication to BBQ and the Ever Green congregation. (Okay, maybe we just laughed too hard.)

Doesn’t the headlamp make them look angelic? Although, unlike a halo that sits behind an angel’s head, this one was right up front.

Oh, and they also grilled four whole chickens!

The pink butcher paper used for wrapping the meat isn’t just stylish—it keeps the meat neat while retaining its juices and enhancing the smoky flavor.
Originally designed for butchers to package meat, it’s now a must-have for BBQ enthusiasts.

Special shoutout to Blue Star for previously introducing us to STETZ paper foil. Fun fact: STETZ is the brand name.

Blue Star really stepped up, managing both the cooking and reporting in the absence of our usual reporter. Hats off to him!

Meanwhile, cabbage was chopped for the soup, and fresh lettuce leaves were washed and prepared for the wraps.
In Korean tradition, BBQ is often paired with lettuce wraps, where diners place a piece of grilled meat in a leaf, add rice, sauce, and optional toppings, and eat it all in one bite.

After service (a quick one, perhaps?), we returned to prepare the rest.

Light & Money Transfer brought pickled radish and pickled Aralia shoots, popular in Korean cuisine for their tangy and earthy flavor.

The sauce served with the wraps, known as ssamjang, was made extra special with roasted peanuts and almonds finely chopped into it. This sauce, savory and slightly sweet, was such a hit that we joked it’s the real reason for the BBQ party.

The dark crust on the BBQ meat is called bark—a delicious layer formed when the smoke and seasoning bond with the meat’s surface during cooking.

Yes, there will be a BBQ final exam soon. Study up!

The smoked chicken was shredded into bite-sized pieces.
Chop, chop, chop.

Next up, we sliced the smoked pork belly. Slice until your wrist starts to wonder who it belongs to.
Layer by layer.

When your wrist finally begs for mercy,

 

it’s time for the prayer of thanks before the meal.

We thanked the Lord for allowing us to worship and share this meal with brothers who’ve come to Him in their youth like morning dew.
And yes, we’re also grateful for getting our money’s worth from the pricey Oklahoma Joe.

Here’s what our spread looked like.

The BBQ platter was so massive it could fit our reporter on top with room to spare.

Everyone grabbed a large plate, filled it with lettuce wraps, rice, and a bowl of hearty soybean paste soup, then welcomed the star of the meal—BBQ meat.

It was unbelievably delicious. The result of 7 hours of dedication:
The smoky flavor was deep and rich, the meat tender and juicy, and it practically melted in our mouths.

 

Honestly, it was better than any 3-star Michelin restaurant (not that I’ve ever been to one).

Not only is smoked BBQ the tastiest, but it’s also one of the healthiest ways to enjoy meat. It felt like a revitalizing feast for both body and soul.

Unfortunately, we don’t have close-ups of the pickled radish and Aralia shoots—the perfect crunchy companions to BBQ. Just imagine them—because that’s all we’ve got. Let’s blame the long business trip. Clearly, I need more revitalizing meals.

A culinary arts graduate brother whipped up Korean-style Bibim Noodles, a spicy mixed noodle dish that sparked an instant rush to line up for a taste.
The eager eyes said it all!

Is this Bibim Noodles truly a limited-edition warrior-only dish?

Ever Green Kitchen’s love for its warriors shines through.

Yes, Bibim Noodles is exclusive for warriors, they say.
The reporter, however, managed to sneak a bite.

Another kind-hearted brother quickly made Bibim Noodles with thin wheat noodles (somyeon) for everyone else.

And wow! His somyeon version easily overshadowed the famous 8-do Bibim Noodles. Warrior Brother’s noodles are pure love.

Outside, the wind was freezing, but inside Ever Green Kitchen, it was warm and cozy.
Thanks to the dedicated efforts of those who braved the cold, we shared a warm and happy time together.

Of course, dessert was a must.
Light & Money Transfer kindly sponsored some biscuits for us to enjoy after the meal.

The men’s group handled all the dishes and cleaned up the kitchen, leaving us with a peaceful, cozy time to share devotions and life stories.

A kalanchoe flower was blooming by the window in Ever Green Kitchen. Kalanchoe knows the secret: flowers bloom when touched by sunlight.

“I lift up my eyes to the mountains—where does my help come from?
My help comes from the Lord, the Maker of heaven and earth.”
(Psalm 121:1–2)

Lifting our eyes to the Lord, He meets us with His Word and promises to take care of us.

We learn from a little flower:
A life blooms when touched by the Lord. Hallelujah.

How about it?
When you have time, will you walk the blooming path of life with us?
Just lift your head toward the Lord.

With deep thanks to the chef, the service team, and all the helping hands that made this 7-hour BBQ possible,
this has been Ever Green News, reported by This Forest.

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