Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Inauguration dinner: Momofuku 48 hour short ribs
JohnInCarolina
Posts: 32,587
in Beef
A riff off the recipe in Dave Chang’s cookbook. Starts with the marinade:
Cook the vegetables down and strain, put about a cup in the vacuum sealed bag with a few ribs. I don’t always double bag, but when I’m SV-ing for 48 hours, well...
They’re in there for 48 hrs at 60C. You take them out and save the juice for like a gravy. Strain the juice and reduce at a low simmer. The ribs come out of the bags, then you remove the bone and slice them in half to get them ready for... FRYING!
Fry in grape seed oil at 365F for 3-4 minutes. I think that’s actually a bit too long as these turned out darker than I wanted so just watch the color and mind the clock.
Plated over a small pool of sauce, wasabi mashed potatoes, with a drizzle of homemade Korean bbq sauce:
Not a BGE cook but you could probably do these on an Egg if you really wanted to. Or not. Maybe just buy a sous vide and learn something new. Thanks for looking!
Cook the vegetables down and strain, put about a cup in the vacuum sealed bag with a few ribs. I don’t always double bag, but when I’m SV-ing for 48 hours, well...
They’re in there for 48 hrs at 60C. You take them out and save the juice for like a gravy. Strain the juice and reduce at a low simmer. The ribs come out of the bags, then you remove the bone and slice them in half to get them ready for... FRYING!
Fry in grape seed oil at 365F for 3-4 minutes. I think that’s actually a bit too long as these turned out darker than I wanted so just watch the color and mind the clock.
Plated over a small pool of sauce, wasabi mashed potatoes, with a drizzle of homemade Korean bbq sauce:
Not a BGE cook but you could probably do these on an Egg if you really wanted to. Or not. Maybe just buy a sous vide and learn something new. Thanks for looking!
"I've made a note never to piss you two off." - Stike
Comments
-
-
Wow, just wow.
Was going to ask a smart ass question to see if frying was still allowed under the Paris Agreement, but then realized it was funnier in my head.Nice cook, I have enjoyed watching some of David’s Netflix shows- need to give this one a try.Greensboro, NC -
..you mean there are other types of food other than teriyaki boneless, skinless chicken breasts, teriyaki beef kabobs and half inch steaks?--probably doc eggerton or someone.______________________________________________I love lamp..
-
Ugly Delicious is a great show. He’s a cool dude.Wolfpack said:Wow, just wow.
Was going to ask a smart ass question to see if frying was still allowed under the Paris Agreement, but then realized it was funnier in my head.Nice cook, I have enjoyed watching some of David’s Netflix shows- need to give this one a try."I've made a note never to piss you two off." - Stike -
damn. that looks ridiculously good. cheers!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
That is bringing it home. Looks great however you got there. Congrats on the cook.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Dude! That is my kind of meal. Great work.
I really like Chang.
Thank you for sharing.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Food looks great. I'm a big fan of Chang, but man the New Orleans episode was hard to watch.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
-
-
How so? I don't think I've seen that one.SonVolt said:Food looks great. I'm a big fan of Chang, but man the New Orleans episode was hard to watch."I've made a note never to piss you two off." - Stike -
Great plate of edibles you got there and looks like it was worth the effort.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
I may have misinterpreted it, but something about the New Orleans episode felt like legitimate punching down. I don't want to spoil it for you, but I kind of felt bad for some of the restaurant owners. Maybe New Orleans cuisine is outdated and there's better methods to cook seafood, I don't know, but putting these old chefs on blast to their face made for awkward television.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
-
Hmm. That doesn’t sound like Chang. I’ll have to check it out.SonVolt said:I may have misinterpreted it, but something about the New Orleans episode felt like legitimate punching down. I don't want to spoil it for you, but I kind of felt bad for some of the restaurant owners. Maybe New Orleans cuisine is outdated and there's better methods to cook seafood, I don't know, but putting these old chefs on blast to their face made for awkward television."I've made a note never to piss you two off." - Stike -
Looks just great, thanks for sharing the cook.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Those look most excellent. Tender with the added crispness from frying sounds like a winner.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
-
Yeah it's interesting Gary how you get that mix with this approach. The frying step adds quite a bit I think.SciAggie said:Those look most excellent. Tender with the added crispness from frying sounds like a winner."I've made a note never to piss you two off." - Stike -
I've clicked on this thread several times. It's that droolworthy.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
-
LOR. DEE. Looks incredible! I love David Chang, and recently bought this Momofoku cookbook. This might have to be our first cook out of it!! Thanks for sharing the inspiration!KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
-
It’s a good amount of advance planning but definitely worth trying. Enjoy!EggObsessed said:LOR. DEE. Looks incredible! I love David Chang, and recently bought this Momofoku cookbook. This might have to be our first cook out of it!! Thanks for sharing the inspiration!"I've made a note never to piss you two off." - Stike -
Wow that looks amazing.
-
That is one great looking inauguration plate.
There was a lot of loose talk here in The 302 of honoring 46 by getting take out from one of his faves, The Charcoal Pit. See it here: https://charcoalpit.net/. Fortunately, we decided to save The Pit for another auspicious occasion. [Although their black and white malted got us through many a rough month (week/day) over 2 pregnancies (28 years of marital bliss) and, the harmonious mixing of those colors and flavors would have been a nice compliment to some of the themes I hope will be ascendant during this presidency and beyond.] [But NO POLITICS!!]
Anyway, as someone new to sous vide and a huge Dave Chang fan, I'm loving this cook. That said, while I'm pretty sure I can get short ribs in here using a one-time exemption to the prevailing 2021 Healthy Eating Rules presently in effect, I'm absolutely certain I'd get flagged for finishing them by frying. I bet they'd be pretty good with a nice CI sear, right?It's a 302 thing . . . -
Likely nearly as good with the CI sear.HendersonTRKing said:That is one great looking inauguration plate.
There was a lot of loose talk here in The 302 of honoring 46 by getting take out from one of his faves, The Charcoal Pit. See it here: https://charcoalpit.net/. Fortunately, we decided to save The Pit for another auspicious occasion. [Although their black and white malted got us through many a rough month (week/day) over 2 pregnancies (28 years of marital bliss) and, the harmonious mixing of those colors and flavors would have been a nice compliment to some of the themes I hope will be ascendant during this presidency and beyond.] [But NO POLITICS!!]
Anyway, as someone new to sous vide and a huge Dave Chang fan, I'm loving this cook. That said, while I'm pretty sure I can get short ribs in here using a one-time exemption to the prevailing 2021 Healthy Eating Rules presently in effect, I'm absolutely certain I'd get flagged for finishing them by frying. I bet they'd be pretty good with a nice CI sear, right?
But I would also encourage you to get a little oil going in a pot and just try a single piece fried. I mean, anything is OK in moderation, right?
"I've made a note never to piss you two off." - Stike -
LOVE the play on a Momo. Looks good.Large BGE 2017, a Genesis Webber gasser, and dreaming of a MiniMax
Central Ohio and PTC, Ga
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum