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re: What's the one thing that you cook perfectly every time?
Posted on 10/28/24 at 10:31 am to NatalbanyTigerFan
Posted on 10/28/24 at 10:31 am to NatalbanyTigerFan
Kalbi AKA Korean BBQ beef short ribs. Always get asked to make this for any get together that involves food.
2
Posted on 10/28/24 at 10:41 am to Shwapp
quote:Sounds so good
Kalbi AKA Korean BBQ beef short ribs.
Posted on 10/28/24 at 10:59 am to Shwapp
How long do you marinate? Mine come out a bit chewy for my taste.
Have you tried Gochujang Chicken? So darn good.
My Korean Kitchen - Gochujang Chicken
Have you tried Gochujang Chicken? So darn good.
My Korean Kitchen - Gochujang Chicken
Posted on 10/28/24 at 11:35 am to NatalbanyTigerFan
Ham and cheese hot pocket
Posted on 10/28/24 at 12:08 pm to KosmoCramer
I typically will marinate overnight. Not enough cook time to really break down any cartilage/connective tissue. Will be giving the gochujang chicken a try. Thanks for the recipe. Here is my recipe:
Kalbi – Korean BBQ Beef Short Ribs
Ingredients:
- 10lb Beef Short Ribs – Ask butcher to crosscut 1/4” thick
- Korean BBQ Bulgogi Marinade (Amazon or Asian Market) - 2 – 28 oz Jars
- Soy Sauce – ½ Cup
- Honey – ½ Cup
- Crushed Red Pepper – ¼ Cup
- Fresh Garlic, Minced – 1 Cup
- Sesame Oil – 1 Tablespoon
Mix all ingredients (less ribs) in a bowl to make marinade. Dip individual slices of ribs into marinade and place in gallon zip-loc bags or layered in some aluminum pans. Allow to marinate for 2-8 hours in fridge or overnight (longer the better). 1-3 minutes on each side on a blazing hot grill. I flip them once I get a good sear on one side. They normally come out about medium-medium well.
Kalbi – Korean BBQ Beef Short Ribs
Ingredients:
- 10lb Beef Short Ribs – Ask butcher to crosscut 1/4” thick
- Korean BBQ Bulgogi Marinade (Amazon or Asian Market) - 2 – 28 oz Jars
- Soy Sauce – ½ Cup
- Honey – ½ Cup
- Crushed Red Pepper – ¼ Cup
- Fresh Garlic, Minced – 1 Cup
- Sesame Oil – 1 Tablespoon
Mix all ingredients (less ribs) in a bowl to make marinade. Dip individual slices of ribs into marinade and place in gallon zip-loc bags or layered in some aluminum pans. Allow to marinate for 2-8 hours in fridge or overnight (longer the better). 1-3 minutes on each side on a blazing hot grill. I flip them once I get a good sear on one side. They normally come out about medium-medium well.
Posted on 10/28/24 at 12:08 pm to jmon
Rice and Gravy
Crawfish Monica
Chicken Stew
Meatball Stew
Smoked Beef Plate Ribs
smoked ham hock w/ smothered collards
Crawfish Monica
Chicken Stew
Meatball Stew
Smoked Beef Plate Ribs
smoked ham hock w/ smothered collards
Posted on 10/28/24 at 1:19 pm to AlxTgr
quote:
One of the few things I am a total failure at.
Go buy a made in USA or Britain micro rasp at the hardware store.
Using butter from the freezer, rasp it into the dough.
The biggest issue with good biscuits these days is there is no real buttermilk anymore.
Mine is: collard greens and gravy. I can convert anyone who doesn't eat greens. There's nothing special to it except adding a little chicken base and a can of tomatoes along eith your usual greens seasoning. Cook it down and serve over rice.
This post was edited on 10/28/24 at 1:22 pm
Posted on 10/28/24 at 7:31 pm to NatalbanyTigerFan
I have perfected my Asian Pepper Steak over white rice, croc pot Chili and Lasagna stuffed bell peppers.
Posted on 10/29/24 at 3:05 pm to NatalbanyTigerFan
Rack of Lamb
I have it down to a science and it always gets compliments and is eaten super quickly.
(i trim the fat/membrane well. marinate in Italian dressing, Tony's worscestershire overnight. smoke at 400 degrees bone side down for 20 minutes and then meat side down for 5 minutes. comes out perfect every time)
I have it down to a science and it always gets compliments and is eaten super quickly.
(i trim the fat/membrane well. marinate in Italian dressing, Tony's worscestershire overnight. smoke at 400 degrees bone side down for 20 minutes and then meat side down for 5 minutes. comes out perfect every time)
Posted on 10/29/24 at 3:24 pm to NatalbanyTigerFan
Smoked turkey is one that I get requested to cook for potluck.
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