Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: hikerman on July 24, 2016, 08:28:02 PM
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It was another jungle-hot day here, 94F humidity was in the high 80's. It was going to be a quick grill so shouldn't be too bad. The flanken-cut beef short ribs started in the Korean groceries in and around Los Angeles, so thus the name. 4 lbs of these thin-cut ribs went into a Korean-style marinade for about six hours. The cucumber recipe came from Allrecipes.com and is excellent! It has a bite but a very flavorful bite! Lots of sesame, hot pepper, and cucumbers in a pickle brine and is served room temp. Got the PK fired up and the Grill Grates heating up when I heard thunder! :o
So things went fast all of a sudden! Got them off just before the sky opened up! Whew! :D
They were very tasty and tender plated with the cucumbers and brown rice with a chili sauce added.
It was an excellent Sunday night meal. Gotta do these Galbi ribs more often!
Don't look but Monday is approaching rapidly! :-[
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WOWZA!!!!
That looks and sounds awesome Gene!...Now quit teasing and share the recipe ;D
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Love Korean BBQ short ribs!
Like to marinade mine in Soy Vay.
They looks really good Gene!
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Looks great Gene!!! The only time my butcher has these is they are included with a chuck, English Cut Chuck roast. Don
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WOWZA!!!!
That looks and sounds awesome Gene!...Now quit teasing and share the recipe ;D
Agreed!!