Post Pics of Your BBQ'd Food Thread

duckdown wrote: ↑I've seen these just recently in the asian supermarket, i know theyre apparently popular at korean places (which ive never been to)... they're thin strips of ribs cut horizontally right?

what's the reccomended way of cooking those, other than smoking.. just grilling over direct heat? or do they need simmering or marinating and are very tough?

would like to try those out for a summer BBQ some time soon

thanks for the info!

Yes, they are beef short ribs, usually from older cows (to get a larger bone). Korean's typically grill these over fairly high heat after marinating them. You need that caramelization of the sugars from the marinade. I have never seen these purely smoked before.

The one you see there is a "LA" style (probably named after the city of it's origin? There's a lot of Koreans there). There's another style labelled "Tong" or something like that (pic)

Another way to prepare these is to braise them in a pressure cooker, where they become more fall of the bone than a "steak". The sauce from this process is sooooo good over rice.

I did a pot roast in a Dutch Oven on the BBQ this afternoon.

Roast seared and in the pot with potatoes, carrots, onions, beef stock and spices.
[IMG]http://i115.photobucket.com/albums/n302 ... C01980.jpg[/IMG]

After an hour or so:
[IMG]http://i115.photobucket.com/albums/n302 ... C01989.jpg[/IMG]

About three hours later:
[IMG]http://i115.photobucket.com/albums/n302 ... C01996.jpg[/IMG]

All done five hours later:
[IMG]http://i115.photobucket.com/albums/n302 ... C02000.jpg[/IMG]

Four adults and two kids destroyed the whole meal. Nothing left.

With the few remaining coals still burning and the egg still hot, I threw on a few chicken breasts for lunches during the week.
[IMG]http://i115.photobucket.com/albums/n302 ... C02003.jpg[/IMG]

Hambone wrote: ↑I did a pot roast in a Dutch Oven on the BBQ this afternoon.

Roast seared and in the pot with potatoes, carrots, onions, beef stock and spices.
[IMG]http://i115.photobucket.com/albums/n302 ... C01980.jpg[/IMG]

After an hour or so:
[IMG]http://i115.photobucket.com/albums/n302 ... C01989.jpg[/IMG]

About three hours later:
[IMG]http://i115.photobucket.com/albums/n302 ... C01996.jpg[/IMG]

All done five hours later:
[IMG]http://i115.photobucket.com/albums/n302 ... C02000.jpg[/IMG]

Four adults and two kids destroyed the whole meal. Nothing left.

With the few remaining coals still burning and the egg still hot, I threw on a few chicken breasts for lunches during the week.
[IMG]http://i115.photobucket.com/albums/n302 ... C02003.jpg[/IMG]

This may be a silly question, but does cooking that in a Dutch oven makes it any different than if you cook it in a pot over a stove or slow cooker?

duckdown wrote: ↑I've seen these just recently in the asian supermarket, i know theyre apparently popular at korean places (which ive never been to)... they're thin strips of ribs cut horizontally right?

what's the reccomended way of cooking those, other than smoking.. just grilling over direct heat? or do they need simmering or marinating and are very tough?

would like to try those out for a summer BBQ some time soon

thanks for the info!

These are short ribs cut flanken style. They can be chewy but a thin cut helps out a lot. They are really flavourful yet a fatty cut. I marinate them overnight and then put them over blazing high heat (charcoal preferably, but gas is good too) for a couple of minutes per side and they are crazy good.

I found this recipe a while back and it's my go to recipe for Kalbi:

http://www.npr.org/templates/story/stor ... Id=4793091

We need to have a RFD BBQ-fest, oh my god its midnight and I'm going to electrocute myself from drooling on the keyboard!


I'm not particularly good at BBQ'ing(no BBQ set, no backyard!), but I'll bring the beer!

Dr Butcher wrote: ↑These are short ribs cut flanken style. They can be chewy but a thin cut helps out a lot. They are really flavourful yet a fatty cut. I marinate them overnight and then put them over blazing high heat (charcoal preferably, but gas is good too) for a couple of minutes per side and they are crazy good.

I found this recipe a while back and it's my go to recipe for Kalbi:

http://www.npr.org/templates/story/stor ... Id=4793091

very cool. They seem like perfect option for a BBQ because I'm sure they cook quite fast.. although overnight marinating could be annoying to wait for. Too bad you can't just season them out of the package, and grill 'em.

I'm going to check your recipe out now, thanks!

BaboSo wrote: ↑This may be a silly question, but does cooking that in a Dutch oven makes it any different than if you cook it in a pot over a stove or slow cooker?

Yes it does make a difference if you cook with the Dutch oven lid off. If I did this with the lid on, I might as well put it in the oven. It wouldn't get any of the smokey wood and charcoal flavor.

That's alot of onions, hambone!

Can someone tell me where the smellanet button is on my keyboard please?

duckdown wrote: ↑very cool. They seem like perfect option for a BBQ because I'm sure they cook quite fast.. although overnight marinating could be annoying to wait for. Too bad you can't just season them out of the package, and grill 'em.

I'm going to check your recipe out now, thanks!

They typically cook in about 4-5 minutes. It isn't a steak, you don't want to keep it at med rare. Typically the more you grill it, the better it tastes due to the crispy bits.

You MUST marinate at LEAST overnight, 24 hours would be better.

I posted this last year, but I think it is appropriate for this post as well

Dry aged steaks. Pics here

For the setup, it is here:
http://www.redflagdeals.com/forums/dry- ... ss-814518/

This is the best thread I have seen in some time! The pictures have inspired me to start the BBQ real soon.

duckdown wrote: ↑hell yeah, i'm in! czechvars are great!

hopefully its cabbing distance so i dont have to drive hehehe

Well I'm not necessarily offering free beers, but my place is VERY close to transit

Arg, the main problem is logistics of getting people in due to tight condo security and lack of parking.

pnorris3 wrote: ↑The pictures have inspired me to start the BBQ real soon.

start? i never stopped

yummy

I was testing out a new pepperette recipe today (this one wasn't smoked). I *gasp* used liquid smoke...... Unreal recipe, it turned out amazingly well. I can't wait to stuff this into snack stick casings and smoke away..... I love hot food, this had a nice zip with chili flakes, mustard seeds, fennel, black pepper, garlic, and paprika. The cure was Morton's Tender Quick (0.5% sodium nitrate, 0.5% sodium nitrite).

*drool*

[IMG]http://img.photobucket.com/albums/v308/ ... ure927.jpg[/IMG]

Steak for St. Patrick's Dinner:

[IMG]http://img89.imageshack.us/img89/3395/2 ... er0029.jpg[/IMG]

Very nice medium rare - medium temperature:

[IMG]http://img265.imageshack.us/img265/429/ ... er0033.jpg[/IMG]

[IMG]http://img215.imageshack.us/img215/4999 ... er0034.jpg[/IMG]

The final product, with Grilled Asperagus, onions, mushrooms, potatoes and yams:

[IMG]http://img2.imageshack.us/img2/8972/201 ... er0037.jpg[/IMG]

That's how i like my steak.

Great pics guys.

Dr Butcher wrote: ↑These are short ribs cut flanken style. They can be chewy but a thin cut helps out a lot. They are really flavourful yet a fatty cut. I marinate them overnight and then put them over blazing high heat (charcoal preferably, but gas is good too) for a couple of minutes per side and they are crazy good.

I found this recipe a while back and it's my go to recipe for Kalbi:

http://www.npr.org/templates/story/stor ... Id=4793091

Try this recipe for Galbi /Kalbi ....it's more authentic IMO. Koreans use the Asian Pears for sweetness (and it may also help in the tenderizing). I've made it several times and it's is fantastic.

http://aeriskitchen.com/2009/01/beef-ga ... 84sogalbi/

I definitely need to try kalbi sometime.

I really like that AerisKitchen site.

- MJ.