Wow, I lived in Hawaii for 8 yrs and I love Korean Short Ribs. It has been very hard to duplicate the ones I had in Hawaii. If you have a great KSR recipe that you are willing to share i will fix them and provide feed back if you would like. So many baby's first birthday luaus and Filipinos New Years Celebrations the food was the best!!
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My second overnight BBQ in as many nights… beef leg shank. I've only cooked this once before and the first time I forgot to remove the silverskin. Surprisingly it was still good back then (a little tough, though), but with the membranes off AND some tenderizing courtesy Jaccard I'm hoping this time it comes out great. There's something about that Flintstones-sized hunk of meat on a bone that really makes an impression. Remembered to close off the WSM bottom air inlets about halfway before I went to bed and the temp graph this morning showed a steady decrease from 270° to 240° over 6 hours.
Last edited by eugenek; November 22, 2014, 10:23 AM.Comment
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Eugene they look great. You are definitely a bone in smoking kind of guy. I am looking for some beef ribs today to try your KSR recipe. It is a shame you aren't my neighbor.Comment
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Will post that recipe soon! The wife is fact-checking with her mom.
I'm gonna try the kalbi marinade on whole slabs this weekendâ€â€should be interesting! As for bones, my parents and aunts/uncles always knocked it into my head that that's where the flavor comes from. A few years ago I caught a nice 36" halibut and grilled the filets for a family get-together. The first thing my uncle says is "Where's the head and tail?" There was a collective shaking-of-heads when I mentioned I discarded them, haha.
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You have been Americanized, that's for sure. I am to but, if I had gone hungry for a while and didn't have anything to eat the head and tail would really start to look good after a while.Comment
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Marauderer, I'm not sure this is the news you wanted to hear. My wife says she just does the kalbi marinade by taste and sent me this text:
"Water, soy sauce, garlic, green onion, sugar, kiwi or Asian pear. 1 part soy sauce to 3 parts water. At least 1/2 cup of sugar. Add everything except fruit to big pot. Simmer for 20 min. Let cool completely. Add fruit using grater. Taste it."
May I suggest Google?
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I got a good laugh with that. My Mother in law was a great cook and I miss her dearly but, she was a farm girl and never measured anything.
This is MH's recipe. I will give it a try Korean Kalbi (Galbi) Recipe
Serves. 4
Preparation time.
25 minutes to make the marinade
1-6 hours to marinate
15 minutes to cook
Ingredients
1 cup soy sauce
1/2 cup water
1/4 cup sesame oil
1/4 cup rice vinegar
1/3 cup sugar
1 tablespoon Sriracha or Tabasco sauce
6 cloves garlic, pressed, crushed, or minced
4 teaspoons minced fresh ginger
1/2 small onion (about 1/4 cup), chopped coarsely
4 pounds short ribs, bone in
Here is the page.
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Today's cook = PBC Pork Butt... saw a great price at the store this morning and grabbed it right up and took it home to cook... didn't get done till 8pm because I started so late... oh well
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Wow, looks like that bone's going to slide out of there on it's own weight Curious, I see grate marks on the top PB but the first pic shows you hanging them. Did that one fall?
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Hahaha... yes the bone just slid out LOL! I took it to 205 deg F -- I guess you could say the bone fell offf the meat!
Well... I always freak out about dropping the butt into the fire, as it gets done. So I usually put the grill in just to sooth my nerves, one of the butts was so big it actually touched the grill a little, eventhough I had it hanging LOL.
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Wow, you folks are active. I am going to do another turkey today after I fix the DW breakfast of fresh papaya w/lemon and eggs benedict.
Jon I am so sorry that you are committed to a boring day cooking some ribs. Darn the bad luck.
Steve, those PB's looked like a winner and the bark looks "fantabulous".Comment
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Had to do a lot of cooking these last few days to prepare myself for a few days of BBQ withdrawal. We head up to Martha's Vineyard Wednesday for the holiday weekend and those 5 days will be the longest I've gone without grilling or smoking since last winter.
Going to do an eye round roast tomorrow with Cow Crust for those non-Turkey lunches, but I'm afraid that I might have DTs...
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Dutch Oven Beef Stew... made with Chuck Cross Rib roast, lightly smoked (with BBBR) then seared, lots of veggys added onion, carrots, celery... AND the secret ingredient a can of Guinness beer.
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I'd like that steveo but the like button is missing at the moment... That stew looks awesome bro!
My ribs for the day:
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TB the like button is alive and well. I was fiddling with the user reputation settings, which as it turns out are tied to the like button. I don't want folks to have a reputation (good or bad). We're all equals here to share ideas/experiences and make friends. Having a reputation bar doesn't really jive with that. The like button, however, is great so I wanted to make sure we kept it. So I gave everyone the max possible reputation status. Now everyone's equal again and we can still share our likes.
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Just made chicken thighs using Huskee's rub. Turned out awesome. I give it a PBA medal. The rub that is. I'm not giving my own chicken a medal. That's just silly.
Smoking on the Hasty Bake at 325F using Hasty Bake lump charcoal and pecan chunks
Just off the grill after meat hit an IT of 175F
Served with sauteed spinach and mushrooms. Yum
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I want that skin! Thats where the rub is right?
Last edited by Jon Solberg; November 23, 2014, 09:08 PM. -
Jon, I would flip you for the skin but, knowing Dave, it is already gone!! -
Yep Jon rub is over AND under the skin. Heavy coat on top, light coat underneath. Barry you'd be right. That chicken is looonnnnnggg gone. I still remember how good it tasted though=)
I gotta say, chicken is about the best value on the planet right now from a barbecue perspective. It doesn't seem to be getting expensive as quickly as other meats, especially ribs and brisket.
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I'm responsible for the following this Thanksgiving:- 15 lb. turkey cooked on my WSM with some pecan wood and the Simon & Garfunkel rub
- Thin gravy, again, a la Meathead
- Old Forester Bourbon Punch
- Bourbon mashed sweet potatoes
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Eye Round Roast with Mrs. O'Leary's Cow Crust. Using the Vortex wide side up, charcoal snake and a little pecan wood. Took it to 115 and then reverse seared. A little for dinner tonight and then sandwiches over the next few days when I'm not in the mood for turkey (although our hosts will be serving lobster and beef tips Wednesday night).
Looks like the meat probe from my Maverick got a little heated up before I put it in the roast and the roast on the grill ...
Temp was probably a little too warm at times, which accounts for the not quite wall-to-wall red. I've actually not used the snake method before and also didn't know what the affect would be of using leftover charcoal so I overcompensated with fresh charcoal. Live and learnComment
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mmm Pulled Pork Etu Fe! It's what's for dinner!
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@Huskee - Etoufee is not usually pasty or even mashed potato like, but it's also not overly saucy. My dad's wife used to make a great crawfish etoufee based off of Paul Prudhomme's recipe. Man there was a lot of butter in that - but sooooo good. I need to find that recipe.
As for the pulled pork, what doesn't it make good? And paella sounds like a good idea. -
It looks like it is 50/50 by volume maybe 40/60 or 60/40 somewhere in that arena.
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