Watcha cookin'?

[riser4]

I want to do some kalbi, but don't know where to get the right cut. I also want to do Char Sui, but have seen conflicting recipes, some hot and fast, some cool and slow. I tried a cool and slow on the grill the other day, but I unclear what temp I am shooting for. I've done the Char Sui cool and slow in the oven and it's not what I'm looking for. The grill produced a nice color ring.

[nickwm21]

I want to do some kalbi, but don't know where to get the right cut. I also want to do Char Sui, but have seen conflicting recipes, some hot and fast, some cool and slow. I tried a cool and slow on the grill the other day, but I unclear what temp I am shooting for. I've done the Char Sui cool and slow in the oven and it's not what I'm looking for. The grill produced a nice color ring.

Kabli - You can buy short rib cut as a slice at any Asian grocery. Many butchers will cut it for you. I’ve even seen it precut at Sprouts.

Char Sui - I’ve tried the hot and fast method, and it was good but nowhere close to the real thing. Here in Seattle, the International District has 2-3 Chinese BBQ spots that sell Char Sui by the pound (and bbq duck, and bbq pork belly)… which is 1000x better than I could do, so I’ll pickup that. If you live near a major metro that has a Chinatown or ID; head down there and look for the shop with the ducks hanging in the window and the line of older Asian ladies around the block. If they don’t make it at home, neither should you….

[abraham]

Which soda do you use for your kalbi marinade?

[riser4]

Kabli - You can buy short rib cut as a slice at any Asian grocery. Many butchers will cut it for you. I’ve even seen it precut at Sprouts.

Char Sui - I’ve tried the hot and fast method, and it was good but nowhere close to the real thing. Here in Seattle, the International District has 2-3 Chinese BBQ spots that sell Char Sui by the pound (and bbq duck, and bbq pork belly)… which is 1000x better than I could do, so I’ll pickup that. If you live near a major metro that has a Chinatown or ID; head down there and look for the shop with the ducks hanging in the window and the line of older Asian ladies around the block. If they don’t make it at home, neither should you….

I don't live near a major metro. And no idea where to find an Asian grocery. Well, I am 70 minutes from Montreal, however, beef across the Poutine Curtain is a no-no.

Anyway, what size chunks do you cut for char sui? LxWxD? And what temp do you cook it to?

[nickwm21]

I think I followed this: https://thewoksoflife.com/chinese-bbq-pork-cha-siu/

1” x 2-3” x length of butt.


Sent from my iPhone using TGR Forums

[m2711c]

Try~

Always Full Asian Market

(802) 800-1818

1128 Williston Rd, South Burlington, VT 05403

https://goo.gl/maps/7A37K2woZRKznots7


or

Sagarmatha Grocery Store(Vermont Asian Store) Fresh Vegetables

235 Main St #4, Winooski, VT 05404

https://www.asiangrocerystoreintown....esh-vegetables

[MakersTeleMark]

This is how I do it:

https://www.madewithlau.com/recipes/...inese-bbq-pork

[TBS]

Grilled chicken and watermelon salad on bed of arugula

[oftpiste]

Indeed. Now he's got to graduate to spare ribs.

almost as easy, and even tastier

[irul&ublo]

Salmon, grilled rapini, heirlooms w/ basil and fresh mozzarella. French chard from the Loire.

Watching Combat! starring Vic Morrow and Rick Jason.

[allmountainsnowskating]

Went back to school, finished my degree, and landed a much better job. Celebrating with some barbacoa!

21 hours on the smoker

Sent from my SM-G988U using Tapatalk

[::: :::]

That’s an impressive sight

[k2skier112]

mmmm...eye socket meat....

[Hopeless Sinner]

Went back to school, finished my degree, and landed a much better job. Celebrating with some barbacoa!

21 hours on the smoker

Sent from my SM-G988U using Tapatalk

Congrats, on the degree and new job!

[BobMc]

Been making potato chips a lot lately. Party size bag of Lay’s=$4.99, 10 pound bag of potatoes=$3.99. Peel, mandolin, soak, blot dry, spray with canola oil and air fry or convection oven bake. The air fryer ones come out better but the oven works better for bulk.

Made half sea salt and half sea salt and cracked pepper…



They usually get eaten quicker than I can make them.

[m2711c]

good margins to be had in the tater business.....




fact.

[allmountainsnowskating]

Congrats, on the degree and new job!

I really appreciate it!

Yeah I'm still kind of processing the whole thing actually, it didnt hit me until I saw the cake yesterday.

I kind of speed ran the degree from another state (plus a post-bach certificate) cuz earning college credits is so flexible now. What with credit by exam, self-paced asynchronous modules, and online lectures. Not the grind it used to be when I did the first half!

Very grateful to my partner for floating the mortgage 6 months while I rallied through school. If only everyone could be so lucky!

Now it's like *poof* I got a good stable forever career with air conditioning and a benefits package and I don't have to chase insecure, backbreaking construction work around anymore. The glass ceiling is real kids.

All in all, definitely going to be able to ski more now.

Sent from my SM-G988U using Tapatalk

[allmountainsnowskating]

As this is a cooking thread and not my personal diary lol, here's some more shots of how to smoke a whole cow head.

1. Defrost 48 hours in fridge then hose it down in the yard with a pressure nozzle because cow heads are filthy.

2. Rub the head down in homemade sazon seasoning and dry age in fridge 24 hours.

3. Wrap it really tight in banana leaves, twine, and foil. Pour 4 beers into the tray so it doesnt dry out. I made carnitas as well for people too afraid to eat the head.

4. Smoke at 225°, 1 hour per lb. I went 21 hours.

5. You can theoretically eat the head right out of the smoker and it tastes like really rich brisket. Separate the cheeks, jaw, palate, tongue, eyes, brains, and bits. Then chop them up separately and serve.

6. I find cabeza to be a bit indigestible straight off the smoker, so the day before, I chopped it all up and mixed it together and threw it into something I could refrigerate overnight.

7. Ate the tongue separately because it's the best part and imo tastes best straight off the smoker.

8. An hour before the party, reheated the meat in my wok then put it in a low crockpot with a can of beer added. It tasted better the longer it stewed, so really, the move is to stew the chopped head for like 4-6 hours in the crockpot and render all the fat and cartilage.

9. A single cow head will serve ~30 people when made into tacos with rice, beans, and fixings. I probably got about 50% of the original weight in cooked beef.

10. Use the leftovers for frozen burritos

Sent from my SM-G988U using Tapatalk

[stapes]

You’re my hero

[riser4]

You’re my hero

Seriously.

/thread

[allmountainsnowskating]

You’re my hero

Aww! Yall are my heros! Cooking thread rules!!!!!!!

Sent from my SM-G988U using Tapatalk

[allmountainsnowskating]

Seriously.

/thread

Yeah the graduation party was really just an excuse to cook one of these things.

I went in to the butcher to pick up a meat pack, and they were having a 50% off sale on cow heads.

Luckily I'd just finished Spanish 1 as an elective class, so I could read the "Cabeza de res" flyer on the counter.

That was about $1 per person in meat for a big BBQ party. Great deal!

Sent from my SM-G988U using Tapatalk

[allmountainsnowskating]

You always have to write your life story before you post the recipe

Sent from my SM-G988U using Tapatalk

[riser4]

[irul&ublo]

Char siu?