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.
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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