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Korean BBQ Last Night

dbCooper
dbCooper Posts: 2,732
in EggHead Forum
Picked up around 10 pounds beef short ribs a few weeks back.  Had the butcher slice up five pounds of them for Korean BBQ, cooked half them the next night.  They were only so-so, not that flavorful and on the tough side.  Same marinade I always use along with same cooking method (250-270 indirect with some cherry wood chunks for about 2 hours).  They marinated for about 3 hours.

The other 2.5 pounds I put in the deep freeze.  They were cooked last night and for whatever reason were much better.

Wake up time:
On the BGE:
With Fried Rice and Lumpia:

LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
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Comments

  • Theophan
    Theophan Posts: 2,656
    Hard to see how a Korean-style marinade could wind up "not that flavorful," maybe you're judging your cook too harshly, dunno, but everything looks fantastic to me!
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  • caliking
    caliking Posts: 19,780
    Nice cook!

    Korean style meats tend to be grilled/seared rather than done low and slow. Longer marination may help amp the flavor a bit and the higher temp helps caramelise the sugar. That bit of char on the meat also helps it get super tasty. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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