Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[burt]

Originally Posted by tooge

Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.

Looks awesome!

[tooge]

Originally Posted by burt

Looks awesome!

Thanks Burt. I don't follow alot of recipes but this one was a Korean Short Ribs recipe I found on line. It was money

[burt]

Originally Posted by tooge

Thanks Burt. I don't follow alot of recipes but this one was a Korean Short Ribs recipe I found on line. It was money

I cook. Fairly well. Was in the restaurant industry for years. But this thread is almost fap-able! Thanks to all y'all who participate!

[cooper barrett]

They do look great and the slaw had my taste buds wide wake. I bet you had no problem cleaning that plate


What is that 4 bones of chuck short ribs sawn about 1'2" thick


The Asians in Indy like then sawn at 1/4", some like them thinner, I like mine untouched by the saw, minimally trimmed of fat, as a slab of 4 bones for slow cooking.

I think the price has gone through the roof everywhere as butchers here are getting $10 a lb for chuck short ribs. ;

Originally Posted by tooge

Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.

[tooge]

Originally Posted by cooper barrett

They do look great and the slaw had my taste buds wide wake. I bet you had no problem cleaning that plate


What is that 4 bones of chuck short ribs sawn about 1'2" thick


The Asians in Indy like then sawn at 1/4", some like them thinner, I like mine untouched by the saw, minimally trimmed of fat, as a slab of 4 bones for slow cooking.

I think the price has gone through the roof everywhere as butchers here are getting $10 a lb for chuck short ribs. ;

Yeah, I'd say the cut is right about 1/2" thick or so. Most of them have 3 or 4 small cross cut oval rib bones. These were damned tender.

[Sorce]

Originally Posted by tooge

Yeah, I'd say the cut is right about 1/2" thick or so. Most of them have 3 or 4 small cross cut oval rib bones. These were damned tender.

I just pitched a bunch of those I got at Sam's and vacuum sealed. Garage freezer went out...

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[cooper barrett]

I buy those at slams (Sam's) trimmed but not sawn. 4 ribs make about 1 1/2 packages.

[Hammock Parties]

I am bored and looking for brunch recommendations in KC.

[mlyonsd]

Originally Posted by Hammock Parties

I am bored and looking for brunch recommendations in KC.

I can't help you. But your post reminded me how I miss Stephenson's Apple Orchard brunch.

[cooper barrett]

I miss "The Prospect of Westport" in the Jack Straw's Courtyard.

[KCUnited]

Spent the weekend in OBX. Some East Cackalacky bbq and chicken.

[GloryDayz]

Originally Posted by KCUnited

Spent the weekend in OBX. Some East Cackalacky bbq and chicken.

Ah, the OBX. I used to skip school to go surfing down that way... I still wear my red Awful Arthur's sweatshirt to Chiefs games...

If you make it back and can make it to the Manteo area, the Carolina BBQ Co. is pretty awesome.. My brother lived in Manteo before moving into Colington (West of the Wright Memorial), and that was always a stop for the GF and me when we visited.

[In58men]

Tomato was massive


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[Sorce]

Pork tenderloin, green beans and cous cous.

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[Easy 6]

Originally Posted by tooge

Went with a marinade of onion, pear, garlic, ginger, and soy sauce blended in a blender and then marinated the "flanken cut" beef short ribs over night. Grilled them on high heat for a good carmelization. Then made an asian slaw with cabbage, red cabbage, carrots, onion, and apples all thin sliced and sesame seeds and whole cashews, with a sesame oil, mirin, ginger dressing. Served the ribs and slaw over jasmine rice. Will do again. And yes, I ate the whole damned thing.

Cant do the cashews, but that’s gonna get destroyed... looks and sounds incredible