Made this meal last night - usually I use boneless short ribs but the grocer didn't have any. It works well with pretty much any cut of meat because the marinade is so forgiving. The marinade and general approach are from an old Bon Apetit recipe that can be found here: https://www.bonappetit.com/recipe/hasselback-short-rib-bulgogi
The marinade is pretty simple: grated ginger and garlic cloves (I use a microplane), soy sauce, brown sugar, sesame oil, rice vinegar (can use seasoned or unseasoned - i've done both and there's no difference in this cook), gochugaru flakes/powder (it's a Korean red pepper that's used in a lot of Korean cooking but you can substitute red pepper chili flakes).
You then score the meat into about 1/4 inch to 1/2 inch sections kind of like a Hasselback potato and then let it marinate - preferably 24 hours but shorter is ok.
Here's a pic of the steaks on the grill cooked w/ the heat deflector on that side - the other side is set up for direct grilling to reverse sear and also for the stuffed squid.
Then you just cook them like a regular steak.
Now onto the stuffed squid!
Our family loves grilled squid and octopus but they can be tricky to get right. I started with the recipe - again from a Bon Apetit test kitchen video
Frozen squid is readily available at most grocers and it's really how restaurants source most of what they serve. It thaws well and tastes fresh. You can usually buy the tubes and tentacles together in a package - Don't get just "rings" or you won't have anything to stuff!
For the stuffing, this recipe starts with chopping up the tentacles and also shrimp (if you can't get the tentacles, you could always just chop up a few tubes. Then you add ponzu sauce, part of a fresno pepper (I used a jalapeno with the seeds removed), scallions, ginger and garlic (always two great things in any recipe!), a bit of lemongrass (if you can't get lemongrass, you can use lemon zest, but one other tip is that lemongrass is really hardy and easy to grow in most regions so if you like tinkering and trying recipes that call for it, you may want to just grow your own), then olive oil and salt and pepper.
You cook this in a pan to pre-cook and also release some of the aromatics and then add about a cup of white rice to the mixture. All this can be prepared ahead. It's well detailed in the video/link and though he also does a dry rub for the squid tubes which looks interesting but I omitted for this first cook of the recipe.
If you are going to try this it's really, really helpful to have a pastry bag to fill the squid tubes with the stuffing. I have a silicone one bought online - very inexpensive (less than $5) and reusuable. Make sure you have a large enough opening at the bottom to easily push the stuffing out.
You can also stuff the tubes ahead of time and leave in the fridge. Here's a pic and then a higher mag:
To cook these, you want your grill grate very hot with direct heat - if you have a high temp oil like avocado oil, it's helpful to put some on papertowl and brush the grates with the paper using tongs. Then the squid just go on the grill - you have to watch them and turn them as they cook, but they cook pretty quickly and I found the nice thing about stuffing them (first time I've ever tried it) is that they stay nice and moist even as they get grill marks so you don't end up with them rubbery and chewy.
Here they are on the grill (the little bits of debris that you see on the grill are parts of the stuffing that came out as they cooked or were turned and what looks like a green color inside the tubes are the chopped pieces of the scallions/spring onion in the stuffing:
Here's everything plated:
Our whole family was happy with how things came out - I have to admit that I was a bit underwhelmed with the taste of the stuffing for the squid. I think next time I will actually use a stuffed clams/clams casino type stuffing.
If you made it this far, I thought I would put in one more thing - I also made an overnight brisket flat (only 2.5 lbs) - my first brisket ever. Yes, I know small brisket flats have lots of "issues" . It cooked low and slow 15 hours at 150 based on one of John Selzer's posts and then kept it in an oven at 150 for another 5 hours the way Aaron Franklin does it. (I have a smobot that I think is great but want more experience before I post on the whole smobot thing and certainly I'm a total brisket neophyte and so want to get a few cooks under my belt before I share that but the data logging from the smobot is definitely interesting/helpful in understanding things)
Pics are below - pretty pleased for a first effort, moist, decent bark, great taste
By Dave Bradfute
I'm gonna do some baby backs this weekend and would like to hear some opinions.
1. Temp. I'm thinking low and slow at about 225 to 250
2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?
I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.
Let me hear your methods and why.
Christmas is coming, Inkbird offer some special discount this week. It is a great chance to order a gift. Please check pictures for discount details, hope you can find one you need:
20% off for HET-F001 Instant Read Probe Thermometer:
30% off for IHT-1P Rechargeable Waterproof Thermometer:
25% off for IBT-2X 150ft Bluetooth BBQ Thermometer with 1/2 probes:
25% off for IBT-4XS 150ft Bluetooth BBQ Thermometer with 2/4 probes:
25% off for IBT-6XS 150ft Bluetooth BBQ Thermometer with 6 probes:
30% off for IBBQ-4T WiFi BBQ Thermometer with four coloured probes:
30% off for IBT-4XC Waterproof BBQ thermometer:
20% off for Inkbird WiFI Sous Vide Cooker:
25% off for IRF-4S 150ft Wireless Food Thermometer with 2/4 probes:
By the way, you can get a free IBT-4XS with two probes or a IRF-4S with two probes if you order one or more Inkbird Sous Vide or Inkbird IBBQ-4T WiFi BBQ thermometer this week(12.09-12.15).
Send us message if you have any question. wish you have a wonderful day.