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kalbi

Annette_Kam_303258

I'm going to make the kalbi recipe but had a question. I was trying to find anything about it here, but when I did a search, nothing came up.

Anyway, I am going to marinate the shortribs and then cook 8 hr at 167F. It says to grill it after. How will they come out if I don't grill and just do a quick sear on the stovetop?

Another option is I also have a cameron stovetop smoker that I could also use but not sure the process...Do I smoke the marinated meat in it first and hope it doesn't overcook but the smoky tastes still goes in...and if that would work, how long should I smoke it for (they are the thin cut shortribs) to assure they are smoky tasting but not overcooked? Do I then sous vide and then sear on the stovetop? I'm trying to stay away from the grill as much as possible....

Appreciate any help you could offer!

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Comments

fisher23

Hi Annette, I have only made this once so take this for what it is worth. I have an outdoor smoker so that is what I used. With that said, here is what I would do. After cooking, pour the marinade in a sauce pan and boil it. I would then strain, discard solids and return to the pan and add just a little liquid smoke to get the smokey flavor. Brush on the ribs and then I would put them under the broiler to finish until just the near edges get a hint of char.

pd3ski_278514

I was trying to think of what I would do because I use really hot charcoal in a small grill for mine. John hit the nail on the head .. a drop of smoke and infrared over head. Exactly what I was thinking!!

Annette_Kam_303258

That sounds brilliant! Do you know how much liquid smoke in comparison to how much liquid is left - are we talking drops or like a teaspoon?

fisher23

It's going to depend on the amount of liquid you have after you boil and strain. I am conservative with liquid smoke, I would say drops, taste and adjust. You want enough to enhance but not overwhelm the flavor of the meat.