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Korean frankenribs with mushroom carrot stir fry
Baysidebob
Posts: 489
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.
Comments
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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, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Makes me pine for bulgogi....looks great!
______________________________________________I love lamp..
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