Tried the Kalbi recipe. Got the Kalbi at a butcher. Tasted really good. Love the marinade and might use on my own Korean bbq recipe. Thought cut of meat was too fatty for my taste but overall a great recipe.
I'm glad you enjoyed the flavor. Yes, you have to look for short rib cuts that just have have a lower fat ratio or it gets a little overwhelming. Or I just have a little bit more adult beverage with the meal to wash it down! When I'm at Costco, I look for flanken short ribs with the least amount of fat, but you can definitely use the marinade on leaner cuts of meat. In case anyone has a Fresh Market near them, short ribs, regular and flanken cut, are on sale for $6.99, I think until 1/27 or 1/29 (at least at the Cameron Village one).SexualChocolate said:
Tried the Kalbi recipe. Got the Kalbi at a butcher. Tasted really good. Love the marinade and might use on my own Korean bbq recipe. Thought cut of meat was too fatty for my taste but overall a great recipe.
iwenc said:Ha, if it makes you feel any better, the last time I bought gochujang is the first time I noticed varying heat levels, so it's not just you! The Korean brands are definitely spicier than the others, even with the mild ones.packgrad said:iwenc said:Make sure you use cuts of pork that have some marbling. Something like loin will be too lean. If you like it really spicy, use more of the red chili powder or use spicier versions of the gochujiang. The mild version that I buy is already pretty spicy (have to keep the heat low for my Mom), but I like hot or super hot. I also eat things like ghost peppers that other people say taste like eating molten lava, so take that for what it's worth. Let me know how it goes!packgrad said:
I'm going to try your pork bulgogi recipe. Sounds great. I haven't settled on one that knocks my socks off yet. Thanks!
Dude. I'm an idiot. I always buy my gochujang at the Asian supermarket in my area. Being that the labels are mostly not in English I've always kind of found the brand I use, grab it, and go. This morning when I purchased it your post resonated with me as I was walking away and saw the "extra spicy" in the top corner. I turned around went back and sure enough, they have different heat levels. Lol. I'm such an idiot. We go through a few containers a year and I've literally never noticed until today. Sometimes my wife will be like "why is it so much spicier this time?" and I'll respond "I used the same recipe. I guess it's just a spicy batch". Good stuff. She's going to get a lot of mileage out of this when she finds out.
Fwiw, target date for your pork bulgogi is Thursday. I'm excited to try it. My recipes have been slightly more basic so looking forward to trying yours.
Let me know how it goes, I really love this recipe, and it was a great addition to the kalbi one that we make all the time. We've had fun grilling a ton of meats during COVID, and I even gifted some friends and family with tabletop grills for Christmas so they could replicate the true Korean BBQ experience at home while eating out is a less attractive option for the time being.
Bell Tower Grey said:
In a 2.5 gal. zip lock bag, I made up a brine of white vinegar, Scott's bbq sauce and cajun dry rub.. I put 18 wings and 6 drumsticks in it to marinate for an hour or so. Going to take them out of the brine, then rub them with the dry rub and bake them in the oven. This is a first time recipe exactly like this and I'm looking forward to seeing how they turn out.
Daughter made 2 dozen garlic knots last night to go with them.
Thank you! I will let you know.Tootie4Pack said:Bell Tower Grey said:
In a 2.5 gal. zip lock bag, I made up a brine of white vinegar, Scott's bbq sauce and cajun dry rub.. I put 18 wings and 6 drumsticks in it to marinate for an hour or so. Going to take them out of the brine, then rub them with the dry rub and bake them in the oven. This is a first time recipe exactly like this and I'm looking forward to seeing how they turn out.
Daughter made 2 dozen garlic knots last night to go with them.
If those drumsticks and wings are as good as the last ones you sent back to my house , then they will be smacking delicious !
Mormad said:
Perfect
packgrad said:
Rotisserie turkey
Slaw free on my sandwiches. Had my wife's homemade sour slaw, similar to Bunn's BBQ in Windsor, in a small bowl as a side. The bbq turned out good. It was even better today.Tootie4Pack said:
BTG, that looks delicious.
Question: Don't see any slaw, so are you a slaw free BBQ sandwich person? Just curious.
In my best Dan Bonner voice: "Oh My!"iwenc said:
Just made a batch of the candied walnuts:
And here's a recent result of trying to perfect a Peking Duck recipe and presentation:
iwenc said:
The walnut recipe is a couple of posts up. Super easy, but unfortunately addictive.
Ha, I'm about to roast 3 right now to do a taste test comparison for a restaurant friend so they can decide which duck to use going forward. I wish I could share a taste across the internet!Bell Tower Grey said:
That is something I would love to witness being prepared. Having seen your pics of the process, in addition to the finished product, kudos to you, good sir. Pretty work.
Miss, don't ever question your grilling skills. From what you've share with us so far, you have nothing to be concerned about.iwenc said:
I have a super bad track record with rock salt crust on beef. I can do it when my Dad's Brazilian students are watching me, but when I try to do it unattended it's completely inedible. I have no idea why it's so different, because I swear I'm doing the same thing and using the same amount, but the last time I did it I spit out the first bite because it was so salty, and a beautiful ribeye followed it into the trash. I just about cried because I really wanted that ribeye!
Is this the part where you guys tell me it's because girls can't grill?!
Bell Tower Grey said:
In a 2.5 gal. zip lock bag, I made up a brine of white vinegar, Scott's bbq sauce and cajun dry rub.. I put 18 wings and 6 drumsticks in it to marinate for an hour or so. Going to take them out of the brine, then rub them with the dry rub and bake them in the oven. This is a first time recipe exactly like this and I'm looking forward to seeing how they turn out.
Daughter made 2 dozen garlic knots last night to go with them.
In my totally non-scientific opinion, the white vinegar imparts just a little more bite in the protein than cider. Not sure why, but I picked that up almost instantly. Certainly a nice little diversion. Let us know what you think.waynecountywolf said:Bell Tower Grey said:
In a 2.5 gal. zip lock bag, I made up a brine of white vinegar, Scott's bbq sauce and cajun dry rub.. I put 18 wings and 6 drumsticks in it to marinate for an hour or so. Going to take them out of the brine, then rub them with the dry rub and bake them in the oven. This is a first time recipe exactly like this and I'm looking forward to seeing how they turn out.
Daughter made 2 dozen garlic knots last night to go with them.
Gonna try this tonight with thighs-an hour may not be long enough for thighs but we will see.
What is the difference in using white versus apple cider vinegar?