use real butter

Oh boy, I found the right butcher at Safeway to score me some beef short ribs cut flanken style. There is a big difference between the back ribs from last time and the wonderful ribs I got this time. I hurried and marinated korean bbq short ribs (galbi) so that we could grill them up before a cold spell blasts through. Even tastier than the first try, although I will omit the water next time and see if the flavor intensifies. I think I am addicted to these ribs!

Recipe: galbi (bbq korean short ribs)

I am a barbecue whore. I think it originates in part from my southern roots – growing up in southeastern Virginia you end up loving seafood, barbecue, white trash food, and good country ham among other heart-stopping delights. I also love Asian food because I grew up in a household run by Chinese immigrants (my parents and my grandma) who all three are fantabulous cooks. This summer has been my summer of bbq (and pastries, and whatever else I feel like trying to cook). When I declared the Summer of BBQ, I meant I wanted to get my bearings straight on the King of BBQ (pork – according to where I grew up) and its loyal subjects beef, and chicken. But… Sarah Gim piqued my interest in galbi (or galbee), that is, Korean bbq short ribs on one of her posts.

It sounded so good. I had to try it when my List of Recipes to Attempt and Master cleared out a bit. And so it was that earlier this week while grocery shopping in Boulder I met my first obstacle… that no one in Boulder knows what short ribs (according to the Korean style) are. Safeway’s “I don’t normally work this department” butcher led me to something that looked nothing like what I sought. In Whole Foods, I was pointed to beef back ribs which had a lot of bone and fat and not so much meat. Where the hell were all the beef rib racks? At least the butchers at Whole Foods are willing to do just about anything you ask. So I handed the fellow five pounds of the meatiest back ribs I could find in the case and asked him to please cut them across the bones. I got a funny look, but he obliged me. I should have asked him to cut each piece into 3 strips instead of 2, but I have issues with shouting to someone while they are operating a bone saw.

**Jump for more butter**

Happy 4th of July! It’s Independence Day here in the States and my feelings about this holiday are pretty predictable… not a huge fan, but easily dazzled by sparkly fireworks at night.

What I love about the fourth is most obviously the fireworks. The mosquitoes (mozzies for the Aussies) not so much.

Joey Chestnut unseated the reigning champion, Takeru Kobayashi, at the annual Nathan’s hot dog eating contest on Coney Island today. He ate a record 66 hot dogs in 12 minutes. *erp* Takeru Kobayashi downed an impressive 63 in the same time, but was also suffering from a mouth injury. Competitive eating is serious business and totally fascinating and unappetizing at the same time! No hot dogs for me today, thanks.

We had our July fourth bbq for lunch today. I find the large meal in the evening makes for that fat, sleepy feeling, whereas the large meal at lunch gets worked off with the activities of the remainder of the day – if you don’t go lie on the couch “for a minute”. If you’ll recall, I baked the ribs covered in foil in a slow oven overnight for 8 hours. This morning, I found the meat to be tender and delicate – as in, ready to fall off the bones. Perfect.