Hopefully life will start settling back down soon so I can get back on here and start cooking more often! I decided I needed to at least get back into the swing of the monthly competitions just to get the muscles flexed again. As this month's challenge is Salad for Dinner, so I had to give it a crack.
With me working in Atlanta, I've fallen in love with Korean and Asian food in general. One of my favorite new flavors is Bulgogi! If you've never had anything marinated or glazed with a Bulgogi marinade or sauce, you don't know what you are missing. For those that don't know, Bulgogi is a sweet and tangy sauce mainly flavored with pear juice. It works with any meat, but I favor it with any cut of beef you can find. I'm believe it would even make shoe leather quite palatable!
Sadly, in my rush to get this done by tonight's deadline, I didn't take many photos of the process, not that there are a lot of steps to this one.
First, I marinated the steak overnight with a bottled bulgogi marinade, and threw in a little fresh garlic and ginger to punch up the flavor a bit more. All I had in the fridge was a london broil, so that got the overnight bulgogi bath.
Next it went on to a ripping hot grill to get some of that great grill flavor. After a few minutes on each side, she was ready to take off the grill.
While that was grilling, we cut up the lettuce, cucumbers, bell peppers and made up some homemade Asian ginger dressing. During that time, I also reduced the bulgogi marinade into a nice thick glaze by adding a bit of honey and cooking it down. Doesn't it look amazing?!?
In the rush to get this into my pie hole, I forgot to get pics of the sliced meat, oh well. Anyways, here is the final product!
Again, I highly suggest if you've not yet tried bulgogi, give it a shot. It's great as a dip with asian foods as well.
Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year.
My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year)
Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes)
1/2 cup sour cream or crème fraiche
1/4 to 1/2 teaspoon fresh lemon juice
pinch of cayenne
2 teaspoon thinly sliced chives. (I like to use Dill)
2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce)
I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday.
Early Sunday I made up a Rosemary and Garlic rub / paste to use on it.
Rub Recipe: (From Larry of BEER-N-BBQ by Larry)
1/2 cup chopped fresh rosemary
3+ Tbsp crushed garlic
2 Tbsp salt
1 Tbsp black pepper
I unwrapped the roast and trimmed off most of the hard fat.
I applied the rub (paste)
and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature.
Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast.
While it was cooking we set the table from our guests.
After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium)
Once the CI grate was nice and hot I put on the roast for 1 minute per side.
Here are some pics of me slicing it.
On the table on the Christmas platter.
And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured.
Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious.
I went to the store hoping to do a Tritip there were none to be had. Found this ribeye I think It will do the job. Reverse seared at 250* until internal reached 118* then took it off to season while the Primo climbed too 500* for the sear.
We went to some friend’s house for Thanksgiving dinner so I didn’t cook anything until Saturday when I broke out this Tri-Tip from the freezer.
I trimmed it up a little
and rubbed it down with fresh ground pink salt, fresh ground black pepper, some steak seasoning and fresh minced Rosemary.
I wrapped it up and let it rest for 6 hours while I continued to put up my Christmas lights. Once I was done I set up my kamado for indirect and direct cooking. I placed the TT on the indirect side.
Once the IT got to 113 degrees I removed it and covered with foil. I opened up the vent and let the kamado up to searing temps. I put the TT on and let it sear for 3 minutes per side. Here’s the first side with the flash.
And with-out the flash
And now turned.
After that I brought it inside and let it rest for 10 minutes.
After it had rested I sliced it in half where the grain changes.