On 9/8/2015 4:06 PM, dsi1 wrote:
> On 9/7/2015 5:39 AM, Shalako wrote:
>> The key here is learning to undo the short ribs, butterflying them out
>> into a long strip with the bone residing at one end.
>>
>> I prefer mine then threaded on a flat skewer for ease of handling on the
>> grille.
>>
>> Needless to say, if you have wood chunks, even some mesquite will marry
>> nicely with the sesame flavor.
>>
>> Best bet is to marinate for 24 hrs. So much flavor.
>>
>>
>> http://www.npr.org/2011/06/28/137473...eef-short-ribs
>>
>>
>>
>> The nuttiness that comes from sesame seeds and sesame oil is one of the
>> distinguishing characteristics of Korean barbecue, says expert Steven
>> Raichlen. Serve with kimchi, mung bean sprout salad and other Korean
>> accompaniments purchased at an Asian
Ayup...