Greetings to the pitmasters of Amazing Ribs. I was referred to this site by an avid smoker, who decided to help a curious newbie. I was born in Seoul, South Korea, and have been marinating and grilling beef, chicken, pork, fish, and shellfish my entire adult life. I never smoked meats until a few weeks ago. My curiosity started at a neighborhood BBQ competition in Westminster, Colorado, ten years ago. I won the competition by popular vote with my grilled Korean short ribs, cut LA style (in cross section). The gentleman next to me said, "You know that's not real BBQ. I got up at 3am last night, and have been tending my low and slow smoker to make brisket for this event." As it was 4pm when he said this, I wondered who would spend that much time, starting at that hour, to produce BBQ. Now I know, after eating pulled pork, brisket, and ribs all over the southwest.
Some of my fellow volunteers at the University of Arizona told me about their meat smoking adventures. I decided to get serious about this alternative to grilling. The advice I received was buy a good thermometer, some serious gloves, and visit AmazingRibs.com. I bought a Pit Barrel Cooker with accessories, a ThermoWorks pen, and stuck the AR temperature guide to my fridge. So far, I have produced amazing pork ribs, poor beef ribs (I must be doing something wrong), good prime rib, and excellent chicken. Next on the list is brisket, turkey, and pork butt, my true goals in this endeavor.
Looking forward to ongoing advice and guidance from y'all. As an offering from my roots, here's my 97 year old mother's recipe for Korean marinade, which is excellent for any kind of meat and fish:
2 cups soy sauce, 1 cup sesame oil, 6 stalks green onions finely sliced, 0.5 to 0.75 garlic bulb chopped or crushed, 1 heaping tablespoon of chopped or grated ginger, 2 heaping tablespoons of brown sugar, optionally 1 level tablespoon of sesame seeds, roasted or not. Place dry ingredients in a large jar, crushing the onions, garlic, and ginger into the sugar. Add soy sauce and oil. Tightly screw on the lid to the jar, and shake vigorously for ten to fifteen seconds. Spoon over sliced meats sparingly, wait 5 to 60 minutes, and then grill.
Let me know if you like this marinade. All the best, Nick
Some of my fellow volunteers at the University of Arizona told me about their meat smoking adventures. I decided to get serious about this alternative to grilling. The advice I received was buy a good thermometer, some serious gloves, and visit AmazingRibs.com. I bought a Pit Barrel Cooker with accessories, a ThermoWorks pen, and stuck the AR temperature guide to my fridge. So far, I have produced amazing pork ribs, poor beef ribs (I must be doing something wrong), good prime rib, and excellent chicken. Next on the list is brisket, turkey, and pork butt, my true goals in this endeavor.
Looking forward to ongoing advice and guidance from y'all. As an offering from my roots, here's my 97 year old mother's recipe for Korean marinade, which is excellent for any kind of meat and fish:
2 cups soy sauce, 1 cup sesame oil, 6 stalks green onions finely sliced, 0.5 to 0.75 garlic bulb chopped or crushed, 1 heaping tablespoon of chopped or grated ginger, 2 heaping tablespoons of brown sugar, optionally 1 level tablespoon of sesame seeds, roasted or not. Place dry ingredients in a large jar, crushing the onions, garlic, and ginger into the sugar. Add soy sauce and oil. Tightly screw on the lid to the jar, and shake vigorously for ten to fifteen seconds. Spoon over sliced meats sparingly, wait 5 to 60 minutes, and then grill.
Let me know if you like this marinade. All the best, Nick
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