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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-05-2013, 07:23 PM   #16
Toronto
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I personally havent seen it served any other way but ill take your word for it. Styles do vary by region and what you are saying doesnt seem far fetched. I do prefer cutting meat against the grain and find it does affect the taste especially on a cut that can be quite chewy.
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Unread 02-05-2013, 07:38 PM   #17
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the way caliking shows it seems to be the korean traditional way.
the way toronto shows is the one i'm familiar with.
can't go wrong either way.
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Unread 02-05-2013, 10:55 PM   #18
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Quote:
Originally Posted by gtr View Post
Very nicely done! Short ribs are awesome, and that definitely looks to be worth trying.

I'm loving my compact Weber chimney too.
The little chimney is very handy. Fits neatly on my homebrewed BGE cart too.

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Originally Posted by mbshop View Post
the way caliking shows it seems to be the korean traditional way.
the way toronto shows is the one i'm familiar with.
can't go wrong either way.
I've had it cut both ways, but am not enough of a connoisseur to appreciate the difference. I do know that I like em both!

I missed the caramelized taste of the soy and sugar that I've had before, but the taste of these non-soy ones was kinda clean and nice in its own way.
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Unread 02-06-2013, 01:24 AM   #19
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Love Korean BBQ, well done made my mouth water!
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Unread 02-06-2013, 03:53 AM   #20
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Quote:
Originally Posted by Toronto View Post
Traditionally they should be cut the other way, like this:



Slicing it this way affect the taste since you are cutting against the grain. Either way your ribs looks delicious, ill take a double order!
I agree, BUT really think it's a regional thing. In 30+ years I've never experienced the thicker cut short ribs in Hawaii, always the thinner, #2 pencil thickness cuts.

But hey, that doesn't mean they're not farking awesome when cooked thicker.

Nice work, I think they look damn good Caliking.
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Unread 02-06-2013, 10:25 AM   #21
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Ya same here, I havent seen it served any other way(restaurants or in peoples homes). I truly believe its the preferred method because it helps take the chewiness out of the cut, similar to how they slice philly cheese steak(thin and against the grain) to make it less chewy. Also, in the restaurants ive been to they serve it with a pair of scissors so you can cut them down further like this:



This way each individual piece has a little bone handle.

With all that said, ill reiterate, Ill take a double order of your ribs to go! They looks delicious!
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Unread 02-06-2013, 10:28 AM   #22
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I love H Mart! Great meat cuts.
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Unread 02-06-2013, 10:38 AM   #23
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I was surprised, as the Flanken-style cut shown by Toronto, was the one I grew up with and thought was the traditional way. Then as the Korean population exploded here, and I came to really know a few of Korean nationals, they took me to places that had the butterflied cut. My friend Chris said his mom has always butterflied the short rib. So, then I was left with it must be a regional thing from Korea. I will say, it matters very little, if you start with great meat, marinade it up and cook it over charcoal, It is always going to taste good.
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Unread 02-06-2013, 10:58 AM   #24
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I've had those. Didn't know hmart was a chain.
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Unread 02-06-2013, 11:12 AM   #25
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Thick or thin that looks really good
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Unread 02-06-2013, 11:34 AM   #26
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I live in LA with the largest Korean population outside of Korea and I must say I've only seen them cut and served thin. ....But perhaps that's because I've only been to Korean BBQ type places here in Koreatown.
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Unread 02-06-2013, 10:29 PM   #27
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Quote:
Originally Posted by swamprb View Post
I love H Mart! Great meat cuts.
Me too! I don't get there as often as i like because it is a bit of a hike. When I do go, I go a little nuts buying stuff and the wife accuses me of hogging all the freezer space.
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Unread 02-06-2013, 11:18 PM   #28
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according to what i found, koreans that came to la, ca. found it easier to get the meat cut across the bones. this is also known as la kalbi. as some went back to korea, they brought this with them and its now popular there also. but the sliced short rib is the original way in korea. again, either way is just fine.
as i mentioned before the three bone style is what i was used to in hawaii. when i first moved to my area, no one knew of it and i had to have the butcher cut that for me $$$$$$$$. as more asians moved in then i started to see it more and more.
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