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Korean frankenribs with mushroom carrot stir fry

BaysidebobBaysidebob Posts: 489
edited October 2012 in Beef

Found some spicy Korean marinade in the supermarket today.  Marinated some frankenribs for a few hours in it.


Lined up the tools while the BGE heated up.


Hot, direct and quick.


Lined up the stir fry ingredients.


This particular recipe called for putting the lid on at the end for a 2 minute steam.  It all came out great.


For me, the hardest part about wraping my head around the wok is not to overcook.  Just add the heat, release the flavor and put the next thing on.  I'm starting to get it.


My actuary says I'm dead.


  • R2Egg2QR2Egg2Q Posts: 1,939
    Looks tasty Bob!  It reminds me that I haven't had flanken cut short ribs in a while and I need to fix that. =P~
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • nolaeggheadnolaegghead Posts: 26,331
    Makes me pine for bulgogi....looks great!
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
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