Korean BBQ Beef Short Ribs (Kalbi)

Village Idiot · January 6

The Cen-Tex Smoker said:

This recipe has a full cup of sugar in it. Even though it's awesome, it's not low carb

True. I guess I was a little misleading. But the sugar is for the marinade and it's not like you're consuming the whole cup of sugar.

travisstrick · January 6

The guy with the tie is VI.

love ya, bud.

Baysidebob · January 6

One of my favorites. I get the ribs from a Mexican market. They are sliced much thinner than flankenribs.

The Cen-Tex Smoker · January 6

The Cen-Tex Smoker said:

This recipe has a full cup of sugar in it. Even though it's awesome, it's not low carb

True. I guess I was a little misleading. But the sugar is for the marinade and it's not like you're consuming the whole cup of sugar.

very True. I'm pretty liberal with my marinades when I go low carb and I would probably cut down or do 1/2 Splenda 1/2 sugar or something but I would still eat it. It's crazy how much sugar can be in asian marinades though! I can't wait to tear into this one though. and my wok will be here from SF while I'm in NY next week. I'm sure I'll be hitting you up for some pointers. I'm so excited to learn to cook asian. I suck at it and it's right at the top of the way we like to eat.

jfm0830 · January 6

Excellent cook and pictures! I was planning a trip to a large Asian market closer to Boston to get some hard to find ingredients for some upcoming stir-frys. Looks like my shopping list got longer. Thanks for sharing and thanks for the link.

Jim

The Cen-Tex Smoker · January 6

jfm0830 said:

Excellent cook and pictures! I was planning a trip to a large Asian market closer to Boston to get some hard to find ingredients for some upcoming stir-frys. Looks like my shopping list got longer. Thanks for sharing and thanks for the link.

Jim

Grab a pork belly when you are there

The Cen-Tex Smoker · January 6

travisstrick said:

The guy with the tie is VI.

love ya, bud.

I can only say that if i were VI, I would take that as a compliment. If I were to try any of those moves, I would require medical care for well over a week

Dyal_SC · January 6

Yeah, I'd break my neck. I may have more hair than that dude, but he would definitely outdance me. ;)

Village Idiot · January 6

Yes, I confess that was me in the video. That always happens to me when I taste one of Mickey's charbroiled chicken wings. :))

jfm0830 · January 6

The Cen-Tex Smoker said:

jfm0830 said:

Excellent cook and pictures! I was planning a trip to a large Asian market closer to Boston to get some hard to find ingredients for some upcoming stir-frys. Looks like my shopping list got longer. Thanks for sharing and thanks for the link.

Jim

Grab a pork belly when you are there

Strangely enough I have no problem getting hold of pork bellies. One of the local butcher shops supplies a lot of restaurants in the area and pork bellies are a popular item. I can usually call them in the morning and have a pork belly at my local branch in the afternoon.

Mickey · January 6

Cen-Tex we were in Central Market yesterday (Lamar /Austin) and they has pork bellies.

jlsm · January 6

The recipe says it would feed 4 to 6. I think closer to 6, but let's use 4 instead. Only a fourth or less of the marinade will stick, meaning you have a tablespoon or less of sugar per serving. Not terrible. The sugar generates the deep char.

What you shouldn't be eating is the short ribs. ... Try Vietnamese grilled beef on a salad instead.

Village Idiot · January 6

jlsm said:

Only a fourth or less of the marinade will stick, meaning you have a tablespoon or less of sugar per serving. Not terrible. The sugar generates the deep char.

Actually, it's better than that. When I transferred the meat that was rubbed in brown sugar to the marinade (which does not include brown sugar), I noticed a lot of brown goo at the bottom of the bowl. That was the brown sugar which had leached moisture from the meat. I don't know the science or the reason, but I think that was the purpose of the brown sugar and not much went into the marinade. The slight sweet taste on the final meat supposedly comes from the Asian pear.

The Cen-Tex Smoker · January 6

Mickey said:

Cen-Tex we were in Central Market yesterday (Lamar /Austin) and they has pork bellies.

That's where I get mine but man they are proud of them ($4.99lb)

Austin Egghead · January 6

Very nice Gary.

You wrote that y'all like the flap steak better, was it the taste or the chew? Last time I had flanken ribs there was a little more chew than I liked.

=D>

Village Idiot · January 6

Austin Egghead said:

Very nice Gary.
You wrote that y'all like the flap steak better, was it the taste or the chew? Last time I had flanken ribs there was a little more chew than I liked.
=D>

It was the chew, Joan. Flap steak is just a better cut of meat. I'm considering making that for Salado, and might use beef tenderloin. :D

Austin Egghead · January 6

The Cen-Tex Smoker said:

Mickey said:

Cen-Tex we were in Central Market yesterday (Lamar /Austin) and they has pork bellies.

That's where I get mine but man they are proud of them ($4.99lb)

Have you tried getting a pork belly at La Michoacana? The meat market on Bee Caves in Westlake also has bellies priced about the same as CM. The butcher out on Hudson Bend can get you some, but will require a preorder.

The Cen-Tex Smoker · January 6

Austin Egghead said:

The Cen-Tex Smoker said:

Mickey said:

Cen-Tex we were in Central Market yesterday (Lamar /Austin) and they has pork bellies.

That's where I get mine but man they are proud of them ($4.99lb)

Have you tried getting a pork belly at La Michoacana? The meat market on Bee Caves in Westlake also has bellies priced about the same as CM. The butcher out on Hudson Bend can get you some, but will require a preorder.

i've never been to the guy in hudson bend. where is he?

Austin Egghead · January 6

5000 Hudson Bend Road x street from the Los Pinos mexican restaurant. I have not ordered one from him yet, but it is on my to order list. Everything I have purchased from him has been top quality. We really like his market bacon.

The Cen-Tex Smoker · January 6

Austin Egghead said:

5000 Hudson Bend Road x street from the Los Pinos mexican restaurant. I have not ordered one from him yet, but it is on my to order list. Everything I have purchased from him has been top quality. We really like his market bacon.

Cool. I'll check him out for sure. Just a few minutes from the house

odie91 · January 7

jfm0830 said:

Excellent cook and pictures! I was planning a trip to a large Asian market closer to Boston to get some hard to find ingredients for some upcoming stir-frys. Looks like my shopping list got longer. Thanks for sharing and thanks for the link.

Jim

If you're ever passing through Burlington, check out a supermarket called "H Mart".

travisstrick · January 7

Burlington VT? I think I have some illegitimate children up there. Say high to the chillis girls for me. Such lovely ladies.

I spent a spring up there learning how to climb and repel. It was called Mountian warfare school. I had the time of my life.

The Cen-Tex Smoker · January 8

Let the games begin :)

Don's Bogam, Koreatown NYC

Village Idiot · January 8

The Cen-Tex Smoker said:

Let the games begin :) Don's Bogam, Koreatown NYC

Hmmmmph ! Amateurs !

The Cen-Tex Smoker · January 8

I would still rather eat yours but it was really good.

Village Idiot · January 8

The Cen-Tex Smoker said:

I would still rather eat yours but it was really good.

Ahhhh. For that, I'll have a present for you in Salado, buddy !

The Cen-Tex Smoker · January 8

:x

billyray · January 10

Just did VI's recipe on flap meat from Costco, unbelievable flavor!!!! I made the full marinade recipe so I used the whole 3-1/2 lb flap meat package. 25 degrees out and snowing at the mountain house, so no pics. Since there is just the two of us, we have plenty of left overs, will be doing fajitas tomorrow. I'll use this again on skirt steak, it's much better than the teriyaki marinade that we usually get on the skirts. Thanks VI.

billyray · January 11

Just had fajitas with the left overs, added some bell peppers, onions, avocados, sour cream and burgundy mushrooms,. I can't say enough about this marinade!!! Give it a try.

GrannyX4 · January 11

Billyray - It is an awesome sauce. I made the marinade and simmered it on the stove until it was thick enough to coat the back of a spoon- about 30 minutes and tossed with some fried wings. MDSH loved them. ;;)

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Korean BBQ Beef Short Ribs (Kalbi)

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