I know, 2 threads in one day...

[ricksegers]

Since moving to the ATL I have experienced quite a bit of culture shock for country boy from south Georgia. One thing we discovered is a very large Asian market close by. While rummaging through there one day, my significantly better half made a discovery in th meat counter (more than just the bull pizzle). They were selling whole boneless ribeyes for 2.99 a pound. The twist is they were sliced 1/16th to an 1/8th of a inch thick. What to do...what to do. She bought one saying it could be ground into hamburger if nothing else. Well, we put our heads together and came up with some awesome philly style cheese steak sandwiches. A friend gave me a cast aluminum griddle that goes across two eyes of the stove and we cook the steak and onions together. I know you are supposed to include peppers but they give little Ricky an icky tummy (TMI). If you haven't shopped an Asian market check it out. They have quite a selection of fresh fruits and vegetables and spices and seasonings.

I know this isn't exactly BBQ but I like to tip folks off to interesting food discoveries.


Rick

 

[Solidkick]

Good report! And good to see you back posting again! Always good information!

 

[Brauma]

Hey thanks for the heads up. I have been driving past an Asian market in Richmond and have wanted to stop in but never have. Now I have a reason. Thanks.

 

[parrothead]

I get ribeyes like that all the time. They are labeled as sandwich ribeyes. We go through them like crazy here in the summer. It's about time I buy a whole one and bust the slicer out. I like pork chops the same size also sometimes.

 

[thillin]

can also be sliced into strips for stir fry.

 

[Bigmista]

We have an asian market here called 99 ranch market. I like to shop there, especially for fresh fish. They have tanks where you can pick out your fish and have it killed and cleaned while you wait.

 

[Wayne]

Rib-eye cut like this is for stir frying and such. To cook in a wok you need high heat. In fact a good kitchen oven will not get hot enough to use a wok the way it is suppose to be used. When you cook with a pan that hot you have to use beef cut from a support muscle or the heat will make it tough. That is why they use rib-eye in pepper steak, Mongolian beef and such. With Philly Cheese Steak you also need something like rib-eye for the same reason. The griddle is really too hot for the less tender cuts of beef like round steak.

 

[CharlieBeasley]

Buford Highway? If so I love that place and miss it badly! The strips are used for Bulgogi which is a lot like teriyaka or Korean BBQ Wayne has it right on the stir fry but if you have a charcoal grill put them on a stick and marinade in Korean BBQ sauce (on the shelf not as good as home made but good) grill over medium high heat until desired doneness. If you do a web search for Bulgogi you can get homemade recipes. Good luck and if this was not on Buford Highway go north of the 625 bypass about a block on the left great place for Mexican and Korean and other Oriental delights!

 

[Kevin]

Charlie, Just did a quick search for bulgogi, that looks interesting. Think I'll try it. Thanks.

 

[Kevin]

Found an Asian market in Rochester today. I've now got a lot of bottles of spices and stuff (that I can't read the label on). Scored some white pepper corns (unground) that I've never seen in the store before. Several varieties of soy sauce. Got some Spanish paprika in bulk. Passed on the 5 pound bags of dried peppers. If I would have had a cooler with, they had shrimp as big as my fist. You don't find this stuff in MN. I wanted to try the Kim Chee. They had several varieties in the cooler, again, no way to bring it home chilled.

 

[CharlieBeasley]

Kevin you are welcome 2 years in Korea was great one of the few countries I ate everything I wanted (and that was a lot) and due to the high veges content and copious amounts of hot hot pepper to flush the system I maintained a weight I had not passed through since middle school. Bulgogi is an easy party food if you do it on a stick and an elegant way to serve beef if you have a table top grill. Hope you enjoy it as much as I do. By the way the same type of sauce will work for the ribs you see cut about the same thickness across the bone in the Asian market.