I have to admit I never heard of flanken ribs until I read
thirdeye
post the other day. I was in one of the local grocery chain stores and happen to pass them @ $7.99/lb. knowing all the beef prices this is about as cheap as anything available. These where labeled chuck flanken with choice grade designation.
So I was going to do them Korean style on the kettle with a couple of low carb sides.
Although
thirdeye
made his own marinade it was close enough to the bottle of bibgo I had around at the recommendation of
Bearcarver
who got his reco from
TNJAKE
. Since most of my day was chores of changing the water in the hot tub, washing cars and walking on the roof fixing some wind damage siding I did not have a ton of time to make the marinade.
On a side note, even though I spent 15 years as a volunteer fireman (25 years ago) I have totally lost my taste for heights and I was only on the lower roof.
Anyway, into the zip lock for about 6 hours
Onto the sides, first up is an Asian smashed cucumber salad. English cucumber, garlic, ginger, soy, a little salt and pepper, toasted sesame oil, rice wine vinegar, a very little bit of sugar and a few dashes of hot chili oil.
Once the cucumbers are peeled, I used a bigger knife on it's side to smash the cucumber, then cube them up.
into the bowl they go to allow the dressing to really soak into the smashed cucumbers.
The next side was a baby bok choy stir fry. Started with about a pound of baby bok choy, cut the bottoms off and washed thoroughly trying to keep the pieces some what even in size.
Into the wok, with some avocado oil, garlic, soy and pepper. Sauteed for 3-5 minutes until the leaf wilts and the stems are soft-crunchy if that makes sense? I did not get any pics of this step as I turned this over to the wife while I went to tend to the kettle.
Started the coals to go into the upside down vortex on the kettle.
I knew this was going to be a really fast cook, threw them over the vortex and oh my, the smell was ridiculous.
u
Pulled after only a few minutes total and onto a plate for a rest.
All plated up and ready to eat
The taste was amazing but I think the cut was definitely not as good as
thirdeye
had in his post, there was a bunch of fat to eat around, not what I was expecting. Maybe because it was chuck? I am going to order some from Wildfork that are not chuck just to compare. The cucumber salad was a keeper, the bok choy was good, but I would definitely kick it up with more flavor next time. First time using the vortex (only second total cook on the kettle) but I can see why everyone here loves the kettle's versatility.
Thanks for looking -Cliff
thirdeye
post the other day. I was in one of the local grocery chain stores and happen to pass them @ $7.99/lb. knowing all the beef prices this is about as cheap as anything available. These where labeled chuck flanken with choice grade designation. So I was going to do them Korean style on the kettle with a couple of low carb sides.
Although
thirdeye
made his own marinade it was close enough to the bottle of bibgo I had around at the recommendation of
Bearcarver
who got his reco from
TNJAKE
. Since most of my day was chores of changing the water in the hot tub, washing cars and walking on the roof fixing some wind damage siding I did not have a ton of time to make the marinade. On a side note, even though I spent 15 years as a volunteer fireman (25 years ago) I have totally lost my taste for heights and I was only on the lower roof.
Anyway, into the zip lock for about 6 hours
Onto the sides, first up is an Asian smashed cucumber salad. English cucumber, garlic, ginger, soy, a little salt and pepper, toasted sesame oil, rice wine vinegar, a very little bit of sugar and a few dashes of hot chili oil.
Once the cucumbers are peeled, I used a bigger knife on it's side to smash the cucumber, then cube them up.
into the bowl they go to allow the dressing to really soak into the smashed cucumbers.
The next side was a baby bok choy stir fry. Started with about a pound of baby bok choy, cut the bottoms off and washed thoroughly trying to keep the pieces some what even in size.
Into the wok, with some avocado oil, garlic, soy and pepper. Sauteed for 3-5 minutes until the leaf wilts and the stems are soft-crunchy if that makes sense? I did not get any pics of this step as I turned this over to the wife while I went to tend to the kettle.
Started the coals to go into the upside down vortex on the kettle.
I knew this was going to be a really fast cook, threw them over the vortex and oh my, the smell was ridiculous.
Pulled after only a few minutes total and onto a plate for a rest.
All plated up and ready to eat
The taste was amazing but I think the cut was definitely not as good as
thirdeye
had in his post, there was a bunch of fat to eat around, not what I was expecting. Maybe because it was chuck? I am going to order some from Wildfork that are not chuck just to compare. The cucumber salad was a keeper, the bok choy was good, but I would definitely kick it up with more flavor next time. First time using the vortex (only second total cook on the kettle) but I can see why everyone here loves the kettle's versatility.Thanks for looking -Cliff
