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Galbi And Lumpia
dbCooper
Posts: 2,474
I handled the ribs while Mrs. Cooper was delegated the lumpia. I do Galbi indirect at about 250, not the traditional direct hot and fast. The lumpia was a first go at a processed/frozen product that will not be repeated. Fresh from the Asian markets is the way to go.
Ribs getting happy...
Into the heat after about a six hour marinate, bonus points if you can spot both of the guard beagles...
The lumpia going in...
Ribs ready after about 2.5 hours...
Sweet chili and vinegar/garlic dipping sauces somewhat salvaged the Lumpia, Galbi was good...
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
Comments
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If you have any galbi left, I can already taste the galbi fried rice. Extra egg in mine, please#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I have no idea what Galbi and Lumpia is but damn it sure looks tasty. Great post!!Greensboro North Carolina
When in doubt Accelerate.... -
Yeah, I would crush that. And I second @caliking's suggestion of the fried rice. Not that any of us expect any leftovers from that...
I am curious as to why you go indirect instead of direct with these.
And I spot the second beagle sticking his white hind quarters out..."I've made a note never to piss you two off." - Stike -
Yeah. I wish you were my neighbor. I'd beat @caliking off of the galbi fried rice and eat any leftover lumpia as well.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Those Korean ribs look killer, nice one.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Two of each for me please!
Just one problem though, they are geometrically boring, you need some meatballs to round out the meal j/k of coursecanuckland -
JohnInCarolina said:Yeah, I would crush that. And I second @caliking's suggestion of the fried rice. Not that any of us expect any leftovers from that...
I am curious as to why you go indirect instead of direct with these.
And I spot the second beagle sticking his white hind quarters out...@JohnInCarolina - There were no leftovers, but the suggestion from @caliking has been filed away for the future.In no particular order my preference for indirect comes from:- Laziness, hot and fast requires active participation and constant attention. Indirect requires only loading the meat and closing the dome. The longer cook time also leads to more adult beverage opportunities.- I don't get consistent results going hot/fast, with the thin cut my skill set often led to under or over cooking.- Again my skill set at work, hot/fast would scorch the marinade instead of getting a nice glaze.- Indirect at low temp (250ish) I can use the toothpick test and get good results most everytime.- Did I mention laziness?LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Dang fine looking cook!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
I'd love to try indirect for galbi. So much surface area for marinade to work on, and get delicious.
Galbi here is usually cut too thin for indirect, but I should be able to find a place that will cut it on request.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Korean, galbi, and kalbi they're all the same to my understanding. Around here in SoCal they're called "flanken cut ribs". I like to trim them up and marinade them in Yoshida's. It's a regular for me.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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