I've been in the mood for a vegetable-beef stirfry lately, so I decided to do some Korean Beef Bulgogi. I patterned this after one of Aaron and Claire's recent videos/recipes: https://aaronandclaire.com/gochujang...l-prep-recipe/
First, you marinate the beef in gochujang (Korean chile paste), gochugaru (Korean chile flakes), soy sauce, oyster sauce, garlic, mirin, toasted sesame oil, and some sugar and pepper.
Now.....Korean bulgogi is often made with very thinly sliced beef, almost shaved. I didn't feel like getting out the meat slicer, so I enlisted these things as an experiment:
Yes, they are HEB's answer to Steak-Ums.
You get the vegetables going first.....slice up an onion and a bunch of green onions and get them going over very high heat. (A wok would be perfect for this.)
One they have some color, add in some matchstick carrots and sliced mushrooms.
Once softened, remove from the pan and add in the marinated meat mixture and get that going until done.
Finally, return the vegetables to the pan and combine and go for a few minutes more.
Check for seasoning (I needed quite a bit more salt and pepper) then serve up with rice. I garnished mine with togariashi.
I was really surprised how well the frozen shaved beef worked.....it really worked, soaked up that marinade, and was very tasty. Good amount of rendered fat, too. For this particular dish, I kinda prefer it and it was obviously, much, much easier than slicing by hand.
All in all, that stirfry hit the spot tonight. Spiced, but not spicy....and the flavor of the slightly charred vegetables was delightful. Good stuff!
I did the AmazingRibs SV Beef Rib Recipe with the Rosemary Wine Sauce for dinner tonight. It was fantastic!! If you haven't already, I highly recommend it if you have a SV. Followed the recipe almost completely. What I did differently:
2 - frozen 4 bone Angus beef ribs (from Restaurant Depot). Into SV for 37 hours at 150d. Did not get a chance to dry brine.
Once SV'd, ice bath 30 min and into frig, uncovered, for 4 hours.
After 4 hours, ribs trimmed of large pockets of fat. Dusted with my all-purpose rub (with salt), wrapped in cellophane and back in frig for 5 hours.
Cellophane removed, ribs dusted with BBBR.
Into smoker (KBQ, Oak wood) and smoked for 1 hr at roughly 250d.
Ribs pulled, cut and served with the Rosemary Wine Sauce. Sorry, I got the pic of the ribs after we ate. I get so into making sure the food is served hot that I forget to take the picture.
Ribs were delicious. Tender, moist and seasoned. Not the normal stringy, braised short rib.
1st pic are the ribs SV'd and out of the ice bath. From there trimmed, seasoned and wrapped, dusted with BBBR and the finished product.
Placed a Flank Steak in a miso/soy marinade overnight. Fired up the kettle grill and seared direct, flipping as needed, basting with a sriracha, soy and sesame oil mixture until the color and texture I wanted was there. Pulled at 127°F and rested with a light dusting of smoked finishing salt. Absolutely Delicious!
Sunday was brisket day. Trimmed and dry brined with kosher salt and big bad beef rub the day before and onto the pit at 0630. Rendered the fat trimmings and generously applied along with a freshening of salt and BBBR when I wrapped it about 1030-1100. Pulled at 202 around 4 and let it sit for a couple hours. The best I have ever done. Served with a potato casserole and some fried okra. A very satisfying day. Enjoy your cooks everyone!
Draznnl - I Recently got a KBQ smoker and I think I’m getting used to it. Also, I did a better job on the seasoning, but the two main reasons IMO are painting it with the rendered fat and that I bought a prime brisket. It was fantastic!
Today was a perfect day weather wise. The high was 71 with sunshine, a light breeze, and low humidity. Actually it was the same yesterday but we had a family thing to attend. So today I HAD to fire up a cooker and do something or I would never forgive myself. So it was wing night. On the kettle with the Vortex of course. A chunk of cherry wood for smoke. Dipping sauces on the side. Yum.
Panhead John yeah the winters up here can be kind of tough but in the summer it’s pretty nice most of the time. Kind of the opposite of your area I guess.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
We also had one heck of a gorgeous day today, highs just over 80/27 with low humidity, dew points around 50/10. Cloudy in the morning but cleared up nicely with a fresh breeze. Fortunately, I'd booked the week off to take advantage of the holiday, and had planned to smoke this here rack of baby backs from Wild Fork. Spoiler alert: best ribs I've ever made.
One of the reasons I'm a satisfied WF customer is that they routinely remove the membranes from both baby backs and SLC spares. Very thoughtful. Cleft the rack in twain for easier positioning on the grate, but both pieces treated the same with my Jenni In A Bottle rib rub. SnS kettle with B&B coals (opened my last bag, need that Walmart $9.99 special to hit again) and a couple of apple chunks.
Kettle ran smoothly at about 235/115, and these ribs took a little longer than usual, a good six hours compared to what I usually get, about 4.5 for BBs. Both halves stalled out in the 160-170/70-77 range, so I put them in foil boats the rest of the way. They finished at 197-199/92-93 internal.
We ate one of these pieces, other for the vac seal... poured the juices from the boat onto this piece before slicing.
Plated with Ree Drummond's twice-baked taters and steamed zucchini. These were seriously, er, Amazing Ribs. In every detail, I couldn't ask for them to have been any better. Flavor, tenderness, texture, bark flavor and consistency, smoke profile, the works. For whatever reason, the planets aligned for me today
Ran to the market for some beef. Tri-tip was on sale for $4.99/lb. Didn’t have time to properly cook it (Santa Maria-style), so I cubed it, hit it with SPG and a splash of Worcestershire, and threw it on the griddle with mixed veggies - onion, bell pepper, squash, broccoli.
Fishing family from Oregon coast brings fresh fish - halibut, ling cod, black cod, and live dungeness crabs,. So, pistachio crusted halibut. So fresh and nice! Halibut was $23 lb... what do you pay for fresh halibut?
Toast from my home made sourdough bread. 
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