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Tomahawk and Korean shortribs

Simcan
Simcan Posts: 287
in EggHead Forum

Apologies for no plated pictures but man, were we all hungry.  Just a really nice tomahawk, dry-brined and then coated with DP cowlick, sousvided for 3 hours at 131, then seared on the egg; Korean-marinated shortribs took about 1 minute a side.  All very tasty.
Toronto ON
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    Killer! 
    Living the good life smoking and joking
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    edited July 2017
    Love the way the Korean ribs look...  how did you prep them?  
    Southwestern CT
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  • Gym
    Gym Posts: 366
    Looks awesome! I'm doing the very same ribs at the moment.
    @JustOneOfTheGuys. You know someone was gunna ask... What are shower ribs :)
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    edited July 2017
    Gym said:
    Looks awesome! I'm doing the very same ribs at the moment.
    @JustOneOfTheGuys. You know someone was gunna ask... What are shower ribs :)
    ahem.. what ever do you mean @Gym ... Between my fat fingers and iOS autocorrect on an iPad... it turned Korean into shower... go figure!
    Southwestern CT
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  • ttony604
    ttony604 Posts: 23
    I usually marinate in a Korean kalbi sauce ziplocked overnight cook 300F 15Min direct.
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  • Stormbringer
    Stormbringer Posts: 2,477
    Looks delicious. But no plated photo ... well damn, you'll have to make that lovely meal again to get a decent finished shot. What a shame. :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited July 2017


    lOOKS GREAT, IF YOU LIKE SPICY TRY THIS kOREAN CHILE PASTE 
    http://www.trifood.com/gochujang.asp.  careful it is spicy

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  • caliking
    caliking Posts: 19,780
    Nicely done!

    Care to share your marinade recipe for the ribs? And how did you dry brine the tomahawk? Cooked a tomahawk once, but was not too happy with the result. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • saluki2007
    saluki2007 Posts: 6,354
    Great looking ribeye right there.
    Large and Small BGE
    Central, IL

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  • Simcan
    Simcan Posts: 287
    Hi all, sorry I missed these replies until today.  @caliking, the marinade was really simple and I did not measure at all carefully...about equal parts (say, 1/2 cup each) soy, brown sugar, and apple butter I happened to have canned (but you can used apple sauce, grated Asian pear, or even mirin), a couple of tablespoons each rice wine vinegar, sesame oil and grated ginger, a few large garlic cloves (smashed) and a couple of big pinches of sesame seeds. Blended up and into a ziplock with the meat. I marinated for a few days, as it turned out, but 12 hours probably would have been just as good.

    Like I said, they cook up REALLY fast on high heat.

    As for the 'hawk, just a heavy sprinkling of salt all over, then on a rack in the fridge overnight.  Then on with the Cow Lick and into the sous vide bag, 131 for a few hours, with another dusting of Cow Lick before the sear. Juicy and delicious and not salty at all, just perfectly seasoned.  I dry brine all my meat these days.
    Toronto ON
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