with all the bulgogi & kalbi posts I had to try something


 

Clint

TVWBB Olympian
I'm sure this isn't authentic, I've only had bulgogi a few times but really liked it.

I'm not sure exactly the authentic way to do this, but I've been wanting to cook some flanken ribs for a while too, probably even before they were featured in the challenge pit. A few months ago one of the SLC guys told me where to find flanken ribs....

So Tuesday we went to the grocery store that had the flanken cut ribs, I picked up a package (and a pair of smoked ham hocks for the dog to chew on). I put some onion flakes, garlic powder, and probably 1/2 cup soy vey Veri Veri Terriyaki sauce, a little balsamic vinegar, a lot of black pepper, and some habanero sauce in a bag and I let it sit for a couple of days. I just threw it on the grill for 10 minutes with a 2-finger wide twig from a friend's apple tree.

This is a first for me, and judging from the taste I took before throwing it into the 12" skillet (covered w/ HD foil to braise for the next couple hours), It probably won't be the last.

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I'll be going back to that store! Here it is with a charcoal baked potato with some of the pan's drippings and crispy bits, a sliced roma tomato, and a little bleu cheese dressing.

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