Korean Marinated BBQ Ribs on a Sunday in the Bay!

Live Action Quick Tips

Did you know….

Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans … well, Texans dig beef. Eastern Texas’ relative proximity to Tennessee puts it in the pulled-pork camp, but in the western segment of the Lone Star State, you’re likely to find mesquite-grilled “cowboy-style” brisket. Locals defend their region’s cooking style with the sort of fierce loyalty usually reserved for die-hard sports fans. Just as you’re better off not mentioning the Yankees to a Red Sox fan, it’s probably best not to proclaim your love for Texas beef to anyone from Tennessee.

Other countries barbecue in their own style. Korean barbecue features thin slices of beef or pork cooked and served with rice. Argentina has asado, or marinade-free meat cooked in a smokeless pit. And of course, there’s Mongolian barbecue, which is neither barbecue nor of Mongolian origin but rather a type of stir-fry recently invented in Taiwan. But true barbecue is distinctly American. So this Fourth of July, when the parades have ended and the sun starts to go down, throw some meat on the grill and cook yourself a true American classic. Patriotism never tasted so delicious.(time.com)

Today’s Restaurant

My place – San Jose , Ca

Average Cost

$20 for ribs, $4 Korean Marinade, $3 for corn $3 for yams – Prices vary for your market

Rating (1-10)

10

Recommended Dishes: 

Korean Ribs with Korean Bulgogi Marinade, Candied Yams, Corn Jasmine Rice

So my wife was gone on a business trip for just about a week and we’re looking to celebrate her return.

What better way to celebrate any important event than to barbecue!

But not just a typical barbecue…

How about Korean marinated BBQ Ribs?!

Let’s talk about it..

So I went to the store while my wife is driving back from SFO to San Jose,Ca which gives me about an hour to get some Korean style ribs from the butcher.

While I was there I picked up some Korean Bulgogi BBQ sauce, fresh picked corn, yams and some Jasmine rice.

I get home and immediately shuck the corn and put that in boiling water and then used a candied yam recipe from food network which you can find here.

I sliced up some garlic and onion and added that with the Korean BBQ sauce with Creole Seasoning onto the meat and let that marinate in a ziploc bag until my wife arrives.

Once she arrives, I say the Hellos.. Give her a shot of Glenlivet and a cold glass of a Chivela I made for us; we say cheers and now let the grilling games begin.

I wish you guys could smell the aroma.. So tempting so lustful..

Now that the ribs have been sizzled to perfection I take them off the grill and get ready to plate them.

I prepare all of the fixings on our plates by buttering the corn, scooping out the sweet luscious yams out of the oven, scooping the rice and laying a couple of these juicy succulent ribs onto our plates.

I bite into the yams first as my fork slides through it oh so easily.

Shabaaaaaang!!

Silky, sweet and super yummy!

Now the ribs…

Kaploooooow! Instant gratification!

Super tender, moist and flavorful! Wow!

The corn..

Explooooooosion!

The corn liquids burst into my mouth like a volcano!

Need More yams… More ribs..More corn..More More More..

Bite after Bite. .Moan after Moan.. Boom!! Pang!! Pow!!

Nothing but true live action eating! Gotta tap myself on the back for this one. Great job Trev!

Thanks for joining me on today’s adventure! I look forward to seeing you on the next run! Keep hope alive!

Eating is an enjoyable way of life. Live it..Learn it..Love it!

Trevis Dampier Sr.

References

Claire Suddath (July 3, 2009)
A Brief History of Barbecue Retrieved from http://time.com/3957444/barbecue/