In the thread a few days ago we talked about freezing meat in its marinade. At that time, I froze some Vietnature ribs in the marinade. Look forward to trying the final marinated/froze/thawed version.[p]My wife found a nice new Korean market that has spectacular produce, and fresh fish and meats. She picked up a huge pack of beef short ribs, cut Korean style, and I marinated up a whole bunch (see new recipes from last July, Korean Beef, Bulgoki). [p]Anywho, I split them up into 3 ziplocks, marinated for 8 hours, and froze 2 of them. Cooked up the third bag for dinner! They were cut pretty thin, (1/4 inch), but instead of searing, I cooked them at about 300, direct with hickory chips. Let them go 15 minutes in the smoke, and flipped. There were pools of juice on top when I flipped.[p]Then I let temp increase to 400, and seared them up at the finish. Kind of backwards from a hot sear, then a slow dwell, but they were good.[p]Also, there is something special about hickory smoke. Especially with pork and beef. Yum.[p]I will post results after I try the frozen version.[p]Eat Bulgoki, and have a great night.