Anniversaries, Milestones, and Galbitang . . . oh My!


 
Brian Dahl

Brian Dahl

TVWBB Gold Member
Hi Gang - It's been a long couple of weeks for me, 'cause I wanted to mark this milestone along with a stellar cook. Upshot being I haven't been commenting as much as I could 'cause, I'm trying to get the meal down w/ the magic number... Well, I've reached a milestone: posts #999 & 1,000 - an' I'll let you decide how good the meal is... :) The anniversaries I'm celebrating are #28 with my beloved Cindy and #1 here. Cindy and I have many happy years between us, two beautiful kids, and (so far) two wonderful granddaughters. This group of good friends I found about a year ago, looking for turkey info. I lurked for awhile before coming out; but I'll call this time the anniversary. And, to come full circle, an ingredient in one of my first posts makes a reappearance...

I've been eve-ballin' the short ribs in the meat case for awhile now, workin' on a new take for them. I've also still have some Kimchi, and when Bill roasted some Bok Choy, viola, Korean it is. Internet research resulted in Galbitang: Beef Short Rib soup! Of course, I had to mix it up somehow, gettin' it on, grill-wise. How about slow and low on the ribs to start? OK, lets go!

Ribs trimmed and dusted w/ A-#1 pepper blend


I did the snake, on round Red, w/ apple, running about 250. I've had so-so luck with this method up until know: best snake ever! (Imagine 3 1/2 ribs on the grate)



Like my tar pit? After approx. two hours



It took all my willpower not to bag it right here and scarf those puppies down!
I knew I needed to do more than just smoke some ribs: I've never make a dessert... We just scored some apples from a friend - apple dumplings it is and on the re'fired grill they go



baby Bok Choy slathered in Bulgogi sauce, waiting their turn



But, I'm getting ahead of myself: after the ribs were smoked, they went in the stockpot w/ Korean radish, onion, garlic, and mushrooms. Med simmer for about 2 1/2 hours. Here's what the ribs and the radish look like now



dumplings and bok choy off





and I'll see you after the turn...
 
That's shapin' up to be a sure 'nuff WINNER!! I had a very good supper but you have me ready to go, AGAIN!!

Thanks for sharing this excellent cook with us!

Dale53:wsm:
 
soup bowls being queued up: ribs and sliced radish



and the table is set



a blurry, romantic picture for Mildo



a closer pic of the soup (Kimchi @ 10 o'clock)



a little bit later: dessert. Yeah baby, that's homemade whipped cream!



I want to thank all the good friends I've made last year: your inspiration and education are priceless. Checking in when I do always brings a smile to my face, and a little something in my pocket for later... :) and a special shout out to you, Chris: I don't know how you do it man, but Thank You Very Much! I can't wait to see what the next year brings - I'll see ya 'round the grill...
 
Congrats Brian, not only for common sense to find and stay married to a good woman for 28 years but also for your sense of style and the great cooks you post. I learn something every time you do. Well done Sir!
 
Beautiful cook, post and pictures! Congrats on the anniversaries. Barb and I have our 30th next month and looking forward to a special cooked outside dinner also.
 
Brian, Congrats on your anniversary and your 1000th post. Awesome looking meal to commemorate these milestones . . .
 
An Absolutely Wonderful cook Brian! Beef Looks Fantastic!
LOVE Bok Choy, you did it very well! and the dumplingsWHOA!!

Happy Anniversary Mr. & Mrs. Dahl!!
 
You must log in or register to reply here.

 

Back
Top