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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 01-19-2011, 07:21 AM   #1
Moose
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Arrow Kalbi: Fire Grilled Korean Style Boneless Short Ribs

Kalbi generally refers to a variety of grilled marinated beef short ribs in a Korean Style soy based marinade, usually consisting of soy, sugar, garlic, onion, and other ingredients.

The meat is usually cut in thin slices across or against the bones. This permits the marinade to penetrate the meat faster, and allows the meat to cook more quickly.

We happened to find some USDA Choice boneless short ribs that looked perfect for Kalbi. In order to more easily slice the meat into 1/4 inch thick segments, we put the meat in the freezer for about 30 mins, allowing it to "firm" up.



Once the meat was sliced, we put it into the marinade and into the fridge for 48 hours:



Setting up my Kingsford Oval for an indirect cook, the meat was placed on the cool side of the grill to warm up a bit, which allowed some time for the coals to get a bit hotter.





When the coals were blazing hot, the meat was placed on the hot side of the grill:



After all the meat was cooked, I put the meat back on the cool side of the grill and brushed it with the remaining marinade and let it sit for a few more minutes:



Here it is after I pulled it from the grill:



And finally, plated with with fresh lettuce leaves, accompanied by The Missus' famous fried rice:



Thanks for checking out my Kalbi!

Marinade Recipe for Kalbi:

1 cup brown sugar
1 cup soy sauce
1/2 cup water
1/4 cup mirin
1 small onion peeled and finely grated
1 small Asian Pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
2 green onions, thinly sliced
1 teaspoon hot red pepper flakes

This makes enough marinade for 2-3 lbs of boneless short ribs. For maximum flavor marinate meat at least 24-48 hours before cooking.
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Unread 01-19-2011, 07:32 AM   #2
garyk1398
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Wow, looks tasty!!! Great minds must think alike because I have some boneless short ribs marinating in the fridge that I'm grilling up tonight!!
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Unread 01-19-2011, 07:33 AM   #3
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Default Dinner!!

I want to try that!!!
Looks great--
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Unread 01-19-2011, 07:45 AM   #4
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Phu's coming for dinna'!!!
Excellent looking meal!
Nice touch with those sesame seeds!
The fried rice looks very similair to Indonesian Nasi Goreng how I'm used to eat it.
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Unread 01-19-2011, 07:46 AM   #5
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That's good, really good and they happen to be on sale here!!
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Unread 01-19-2011, 09:00 AM   #6
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That's a great looking meal!
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Unread 01-19-2011, 09:46 AM   #7
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Looks absolutely spectacular! Save me some cause I'm on the way
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Unread 01-19-2011, 10:47 AM   #8
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Looks great man! Brother, no disrespect intended, but your grill could use a pass or two with the bristle brush.
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Unread 01-19-2011, 10:57 AM   #9
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What do you mean? It's VERY well seasoned...

Quote:
Originally Posted by B-More BBQ Junkie View Post
Looks great man! Brother, no disrespect intended, but your grill could use a pass or two with the bristle brush.
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Unread 01-19-2011, 11:24 AM   #10
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Quote:
Originally Posted by B-More BBQ Junkie View Post
Looks great man! Brother, no disrespect intended, but your grill could use a pass or two with the bristle brush.
Have you seen some of the grates at a great BBQ joint
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Unread 01-19-2011, 11:32 AM   #11
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Clean a grill grate whats that? I call it extra flavor. Just kidding. Anyways someone please tell me this doesn't look fantastic. Great job besides beef shank and short ribs are one of my favorites.
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Unread 01-19-2011, 11:36 AM   #12
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Nice.....MMMMMMMMMMMMMMM......mmmmmmmmmmmmmmmmmmm
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Unread 01-19-2011, 11:38 AM   #13
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I have made this recipe, I think its the one, and love it. I believe it's from Steven Raichlen's, BBQ Bible?
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Unread 01-19-2011, 11:49 AM   #14
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Nicely done Moose, even if you are a slob of a grate keeper. I like kalbi and the fried rice looks pretty good too.
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Unread 01-19-2011, 11:56 AM   #15
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Look great. Thanks for the recipe.
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