Beef Chuck bone in shortribs? These have the bones cut cross-ways -
3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
assuming smoked. Do you sauce them?
I had said that I have never seen beef ribs for sale.. Is this cut
what you guys were talking about?? From Costco. I haven't bouoght
them yet, I am still making out my order.
Janet US

On Monday, March 1, 2021 at 12:56:19 PM UTC-5, US Janet wrote:
> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> assuming smoked. Do you sauce them?
> I had said that I have never seen beef ribs for sale.. Is this cut
> what you guys were talking about?? From Costco. I haven't bouoght
> them yet, I am still making out my order.
> Janet US

I would do this:

<https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/>

Except for the Asian pear, I always have the ingredients on hand. It wouldn't
be quite the same, but you could use unsweetened applesauce if you have it.
Or a grated fresh apple.

Cindy Hamilton

On Mon, 1 Mar 2021 10:20:08 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, March 1, 2021 at 12:56:19 PM UTC-5, US Janet wrote:
>> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> assuming smoked. Do you sauce them?
>> I had said that I have never seen beef ribs for sale.. Is this cut
>> what you guys were talking about?? From Costco. I haven't bouoght
>> them yet, I am still making out my order.
>> Janet US
>
>I would do this:
>
><https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/>
>
>Except for the Asian pear, I always have the ingredients on hand. It wouldn't
>be quite the same, but you could use unsweetened applesauce if you have it.
>Or a grated fresh apple.
>
>Cindy Hamilton

Wow! Those look delicious. copied and saved. Next time I order
from Costco I will get some. I've got apple, apple sauce, pineapple
-- your preference?
Janet US

On Mon, 1 Mar 2021 10:20:08 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, March 1, 2021 at 12:56:19 PM UTC-5, US Janet wrote:
>> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> assuming smoked. Do you sauce them?
>> I had said that I have never seen beef ribs for sale.. Is this cut
>> what you guys were talking about?? From Costco. I haven't bouoght
>> them yet, I am still making out my order.
>> Janet US
>
>I would do this:
>
><https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/>
>
>Except for the Asian pear, I always have the ingredients on hand. It wouldn't
>be quite the same, but you could use unsweetened applesauce if you have it.
>Or a grated fresh apple.
>
>Cindy Hamilton

On Monday, March 1, 2021 at 8:20:12 AM UTC-10, Cindy Hamilton wrote:
> On Monday, March 1, 2021 at 12:56:19 PM UTC-5, US Janet wrote:
> > Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> > 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> > assuming smoked. Do you sauce them?
> > I had said that I have never seen beef ribs for sale.. Is this cut
> > what you guys were talking about?? From Costco. I haven't bouoght
> > them yet, I am still making out my order.
> > Janet US
> I would do this:
>
> <https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/>
>
> Except for the Asian pear, I always have the ingredients on hand. It wouldn't
> be quite the same, but you could use unsweetened applesauce if you have it.
> Or a grated fresh apple.
>
> Cindy Hamilton

The Korean pear is used to tenderize the meat. You can also substitute kiwi fruit which has the same properties. You can also leave that out. The Korean pear is an old-school way to make kalbi.

On Mon, 1 Mar 2021 10:36:15 -0800 (PST), dsi1 >
wrote:

>On Monday, March 1, 2021 at 8:20:12 AM UTC-10, Cindy Hamilton wrote:
>> On Monday, March 1, 2021 at 12:56:19 PM UTC-5, US Janet wrote:
>> > Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> > 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> > assuming smoked. Do you sauce them?
>> > I had said that I have never seen beef ribs for sale.. Is this cut
>> > what you guys were talking about?? From Costco. I haven't bouoght
>> > them yet, I am still making out my order.
>> > Janet US
>> I would do this:
>>
>> <https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/>
>>
>> Except for the Asian pear, I always have the ingredients on hand. It wouldn't
>> be quite the same, but you could use unsweetened applesauce if you have it.
>> Or a grated fresh apple.
>>
>> Cindy Hamilton
>
>The Korean pear is used to tenderize the meat. You can also substitute kiwi fruit which has the same properties. You can also leave that out. The Korean pear is an old-school way to make kalbi.

thanks. Kiwi I know where to get not sure about Asian Pear.
Janet US

On Mon, 1 Mar 2021 10:20:08 -0800 (PST), Cindy Hamilton wrote:

> On Monday, March 1, 2021 at 12:56:19 PM UTC-5, US Janet wrote:
>> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> assuming smoked. Do you sauce them?
>> I had said that I have never seen beef ribs for sale.. Is this cut
>> what you guys were talking about?? From Costco. I haven't bouoght
>> them yet, I am still making out my order.
>> Janet US
>
> I would do this:
>
> <https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/>
>
> Except for the Asian pear, I always have the ingredients on hand. It wouldn't
> be quite the same, but you could use unsweetened applesauce if you have it.
> Or a grated fresh apple.

Asian pears have bromelain, a tenderizer. I prefer pineapple -
easier to get and tastier. It must be FRESH pineapple, not canned.

-sw

On Tuesday, March 2, 2021 at 2:24:25 AM UTC-5, Sqwertz wrote:
> On Mon, 1 Mar 2021 10:20:08 -0800 (PST), Cindy Hamilton wrote:
>
> > On Monday, March 1, 2021 at 12:56:19 PM UTC-5, US Janet wrote:
> >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> >> assuming smoked. Do you sauce them?
> >> I had said that I have never seen beef ribs for sale.. Is this cut
> >> what you guys were talking about?? From Costco. I haven't bouoght
> >> them yet, I am still making out my order.
> >> Janet US
> >
> > I would do this:
> >
> > <https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/>
> >
> > Except for the Asian pear, I always have the ingredients on hand. It wouldn't
> > be quite the same, but you could use unsweetened applesauce if you have it.
> > Or a grated fresh apple.
>
> Asian pears have bromelain, a tenderizer.

Raw papaya has that too, just like pineapple.

On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> assuming smoked. Do you sauce them?
> I had said that I have never seen beef ribs for sale.. Is this cut
> what you guys were talking about?? From Costco. I haven't bouoght
> them yet, I am still making out my order.
> Janet US

Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.

On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
wrote:

>On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
>> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> assuming smoked. Do you sauce them?
>> I had said that I have never seen beef ribs for sale.. Is this cut
>> what you guys were talking about?? From Costco. I haven't bouoght
>> them yet, I am still making out my order.
>> Janet US
>
>Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.

After reading Cindy's recipe I recalled that I had seen this cut of
beef on a cooking show some years ago. We are getting many more and
different cuts of meat here now that we are THE place to move to in
mainland US. Prices have correspondingly risen to eyebrow stretching
heights.
Janet US

On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
> wrote:
> >On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
> >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> >> assuming smoked. Do you sauce them?
> >> I had said that I have never seen beef ribs for sale.. Is this cut
> >> what you guys were talking about?? From Costco. I haven't bouoght
> >> them yet, I am still making out my order.
> >> Janet US
> >
> >Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
> After reading Cindy's recipe I recalled that I had seen this cut of
> beef on a cooking show some years ago. We are getting many more and
> different cuts of meat here now that we are THE place to move to in
> mainland US. Prices have correspondingly risen to eyebrow stretching
> heights.
> Janet US

We've had this cut of meat for decades. Mostly, it was marinated in a light teriyaki sauce and grilled. My mother-in-law would prepare it it an old-school Korean style by butterflying a whole square cut shortrib. It was quite a revelation to me to see how she did it. It's how the high-class Koreans make kalbi. The young Koreans in America favor the LA flanken cut short ribs.

https://www.youtube.com/watch?v=909o_EXMk6E

On Monday, March 1, 2021 at 2:10:30 PM UTC-5, dsi1 wrote:
> On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
> > On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
> > wrote:
> > >On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
> > >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> > >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> > >> assuming smoked. Do you sauce them?
> > >> I had said that I have never seen beef ribs for sale.. Is this cut
> > >> what you guys were talking about?? From Costco. I haven't bouoght
> > >> them yet, I am still making out my order.
> > >> Janet US
> > >
> > >Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
> > After reading Cindy's recipe I recalled that I had seen this cut of
> > beef on a cooking show some years ago. We are getting many more and
> > different cuts of meat here now that we are THE place to move to in
> > mainland US. Prices have correspondingly risen to eyebrow stretching
> > heights.
> > Janet US
>
> We've had this cut of meat for decades. Mostly, it was marinated in a light teriyaki sauce and grilled. My mother-in-law would prepare it it an old-school Korean style by butterflying a whole square cut shortrib. It was quite a revelation to me to see how she did it. It's how the high-class Koreans make kalbi. The young Koreans in America favor the LA flanken cut short ribs.

There's a japanese way of making BBQ ribs. They call them ãƒ�ーベã‚*ューリブ レシピ.

On Mon, 1 Mar 2021 14:41:22 -0800 (PST), bruce bowser
> wrote:

>On Monday, March 1, 2021 at 2:10:30 PM UTC-5, dsi1 wrote:
>> On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
>> > On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
>> > wrote:
>> > >On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
>> > >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> > >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> > >> assuming smoked. Do you sauce them?
>> > >> I had said that I have never seen beef ribs for sale.. Is this cut
>> > >> what you guys were talking about?? From Costco. I haven't bouoght
>> > >> them yet, I am still making out my order.
>> > >> Janet US
>> > >
>> > >Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
>> > After reading Cindy's recipe I recalled that I had seen this cut of
>> > beef on a cooking show some years ago. We are getting many more and
>> > different cuts of meat here now that we are THE place to move to in
>> > mainland US. Prices have correspondingly risen to eyebrow stretching
>> > heights.
>> > Janet US
>>
>> We've had this cut of meat for decades. Mostly, it was marinated in a light teriyaki sauce and grilled. My mother-in-law would prepare it it an old-school Korean style by butterflying a whole square cut shortrib. It was quite a revelation to me to see how she did it. It's how the high-class Koreans make kalbi. The young Koreans in America favor the LA flanken cut short ribs.
>
>There's a japanese way of making BBQ ribs. They call them ???????? ???.

But then the Japanese call everything ??????????

--
The real Bruce posts with Eternal September

On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
> wrote:
> >On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
> >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> >> assuming smoked. Do you sauce them?
> >> I had said that I have never seen beef ribs for sale.. Is this cut
> >> what you guys were talking about?? From Costco. I haven't bouoght
> >> them yet, I am still making out my order.
> >> Janet US
> >
> >Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
> After reading Cindy's recipe I recalled that I had seen this cut of
> beef on a cooking show some years ago. We are getting many more and
> different cuts of meat here now that we are THE place to move to in
> mainland US. Prices have correspondingly risen to eyebrow stretching
> heights.
> Janet US

Here's a Hawaiian style barbecue short rib. It's seasoned with salt and pepper, and grilled over a kiawe wood fire. That's all. It's cut flanken style but it's thicker. To eat it you grab it by the bone and bite down.
https://photos.app.goo.gl/9yJ7MMdjJxAx4Fsi9

On Tue, 2 Mar 2021 02:09:48 -0800 (PST), dsi1 >
wrote:

>On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
>> wrote:
>> >On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
>> >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> >> assuming smoked. Do you sauce them?
>> >> I had said that I have never seen beef ribs for sale.. Is this cut
>> >> what you guys were talking about?? From Costco. I haven't bouoght
>> >> them yet, I am still making out my order.
>> >> Janet US
>> >
>> >Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
>> After reading Cindy's recipe I recalled that I had seen this cut of
>> beef on a cooking show some years ago. We are getting many more and
>> different cuts of meat here now that we are THE place to move to in
>> mainland US. Prices have correspondingly risen to eyebrow stretching
>> heights.
>> Janet US
>
>Here's a Hawaiian style barbecue short rib. It's seasoned with salt and pepper, and grilled over a kiawe wood fire. That's all. It's cut flanken style but it's thicker. To eat it you grab it by the bone and bite down.
>https://photos.app.goo.gl/9yJ7MMdjJxAx4Fsi9
>
Do Hawaiians wear ceremonial headwear while eating this?
>

--
The real Bruce posts with Eternal September

Bruce wrote:
> On Tue, 2 Mar 2021 02:09:48 -0800 (PST), dsi1 >
> wrote:
>
>> On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
>>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
>>> wrote:
>>>> On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
>>>>> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>>>>> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>>>>> assuming smoked. Do you sauce them?
>>>>> I had said that I have never seen beef ribs for sale.. Is this cut
>>>>> what you guys were talking about?? From Costco. I haven't bouoght
>>>>> them yet, I am still making out my order.
>>>>> Janet US
>>>>
>>>> Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
>>> After reading Cindy's recipe I recalled that I had seen this cut of
>>> beef on a cooking show some years ago. We are getting many more and
>>> different cuts of meat here now that we are THE place to move to in
>>> mainland US. Prices have correspondingly risen to eyebrow stretching
>>> heights.
>>> Janet US
>>
>> Here's a Hawaiian style barbecue short rib. It's seasoned with salt and pepper, and grilled over a kiawe wood fire. That's all. It's cut flanken style but it's thicker. To eat it you grab it by the bone and bite down.
>> https://photos.app.goo.gl/9yJ7MMdjJxAx4Fsi9
>>
> Do Hawaiians wear ceremonial headwear while eating this?

Yes, along with a belt of feathers hanging over their asses to
prevent sniffing.

On Tue, 2 Mar 2021 02:09:48 -0800 (PST), dsi1 >
wrote:

>On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
>> wrote:
>> >On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
>> >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> >> assuming smoked. Do you sauce them?
>> >> I had said that I have never seen beef ribs for sale.. Is this cut
>> >> what you guys were talking about?? From Costco. I haven't bouoght
>> >> them yet, I am still making out my order.
>> >> Janet US
>> >
>> >Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
>> After reading Cindy's recipe I recalled that I had seen this cut of
>> beef on a cooking show some years ago. We are getting many more and
>> different cuts of meat here now that we are THE place to move to in
>> mainland US. Prices have correspondingly risen to eyebrow stretching
>> heights.
>> Janet US
>
>Here's a Hawaiian style barbecue short rib. It's seasoned with salt and pepper, and grilled over a kiawe wood fire. That's all. It's cut flanken style but it's thicker. To eat it you grab it by the bone and bite down.
>https://photos.app.goo.gl/9yJ7MMdjJxAx4Fsi9

that looks outstanding. Is the wood particularly part of the flavor?
What would be a decent substitute?
Janet US

On Tuesday, March 2, 2021 at 4:09:00 AM UTC-10, US Janet wrote:
> On Tue, 2 Mar 2021 02:09:48 -0800 (PST), dsi1 >
> wrote:
>
> >On Monday, March 1, 2021 at 8:42:22 AM UTC-10, US Janet wrote:
> >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 >
> >> wrote:
> >> >On Monday, March 1, 2021 at 7:56:19 AM UTC-10, US Janet wrote:
> >> >> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> >> >> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> >> >> assuming smoked. Do you sauce them?
> >> >> I had said that I have never seen beef ribs for sale.. Is this cut
> >> >> what you guys were talking about?? From Costco. I haven't bouoght
> >> >> them yet, I am still making out my order.
> >> >> Janet US
> >> >
> >> >Most often this cut is marinated and grilled to medium rare and used for Korean style short ribs. It's called an "LA" style cut.
> >> After reading Cindy's recipe I recalled that I had seen this cut of
> >> beef on a cooking show some years ago. We are getting many more and
> >> different cuts of meat here now that we are THE place to move to in
> >> mainland US. Prices have correspondingly risen to eyebrow stretching
> >> heights.
> >> Janet US
> >
> >Here's a Hawaiian style barbecue short rib. It's seasoned with salt and pepper, and grilled over a kiawe wood fire. That's all. It's cut flanken style but it's thicker. To eat it you grab it by the bone and bite down.
> >https://photos.app.goo.gl/9yJ7MMdjJxAx4Fsi9
> that looks outstanding. Is the wood particularly part of the flavor?
> What would be a decent substitute?
> Janet US

On the mainland, I'd just use mesquite wood or charcoal. That would turn out pretty good. The local specialty is pipikaula ribs.
https://www.youtube.com/watch?v=QpsinjKdHCU

On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:

> It's called an "LA" style cut.

Only on your rock.

-sw

On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
>
> > It's called an "LA" style cut.
> Only on your rock.

It's called that on the mainland, too. In the context of Korean food.

"Flanken cut" is a more old-school name for it.

Cindy Hamilton

On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
>>
>> > It's called an "LA" style cut.
>> Only on your rock.
>
>It's called that on the mainland, too. In the context of Korean food.
>
>"Flanken cut" is a more old-school name for it.

Have you been googling and presenting it as your own knowledge again?

--
The real Bruce posts with Eternal September

On Tuesday, March 2, 2021 at 4:54:14 AM UTC-5, Bruce wrote:
> On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
> >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
> >>
> >> > It's called an "LA" style cut.
> >> Only on your rock.
> >
> >It's called that on the mainland, too. In the context of Korean food.
> >
> >"Flanken cut" is a more old-school name for it.
> Have you been googling and presenting it as your own knowledge again?

No. I've know for years that it was called "flanken cut". A couple of
decades. The popular press has recently brought to my attention that
it's also called "LA cut".

Cindy Hamilton

On Tue, 02 Mar 2021 20:54:07 +1100, Bruce > wrote:

>On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
>>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
>>>
>>> > It's called an "LA" style cut.
>>> Only on your rock.
>>
>>It's called that on the mainland, too. In the context of Korean food.
>>
>>"Flanken cut" is a more old-school name for it.
>
>Have you been googling and presenting it as your own knowledge again?

Flanken is sold at most every NYC butcher shop, especially at kosher
butcher shops. There are several ways to cook flanken.
Flanken is typically stewed/braised and made into a rich soup, or
slowly roasted and typically served with prepared horseradish. In my
experience flanken is very rarely sold at supermarkets. Flanken is
very often used in Baltic cookery... I've not heard it refered to as a
"Flanken cut" Just plain "flanken" is self explanatory. We ate
flanken often, being from Riga it was my father's favorite meal...
flanken and egg noodles... we rarely ate pasta at home... I still much
prefer egg noodles.

On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton wrote:

> On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
>>
>>> It's called an "LA" style cut.
>> Only on your rock.
>
> It's called that on the mainland, too. In the context of Korean food.

Never heard of it. And belong to 50 meat and Asian food forums.

-sw

On Tuesday, March 2, 2021 at 2:07:31 PM UTC-5, Sqwertz wrote:
> On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton wrote:
>
> > On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, Sqwertz wrote:
> >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
> >>
> >>> It's called an "LA" style cut.
> >> Only on your rock.
> >
> > It's called that on the mainland, too. In the context of Korean food.
> Never heard of it. And belong to 50 meat and Asian food forums.

Google certainly knows about it.

Cindy Hamilton

On Monday, March 1, 2021 at 9:25:35 PM UTC-10, Sqwertz wrote:
> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
>
> > It's called an "LA" style cut.
> Only on your rock.
>
> -sw

I don't call it an LA cut. That's mostly what Koreans and people on the mainland call it. I call it a "flanken" cut.
https://www.maangchi.com/ingredient/...eef-short-ribs

On Tue, 2 Mar 2021 02:12:46 -0800 (PST), dsi1 >
wrote:

>On Monday, March 1, 2021 at 9:25:35 PM UTC-10, Sqwertz wrote:
>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
>>
>> > It's called an "LA" style cut.
>> Only on your rock.
>>
>> -sw
>
>I don't call it an LA cut. That's mostly what Koreans and people on the mainland call it. I call it a "flanken" cut.
>https://www.maangchi.com/ingredient/...eef-short-ribs

With it being cut that thin, it must be on and then off the grill. I
used to grill the other cut of short ribs. I can't find that cut
anymore, - at least not at local supermarkets. We have couple of
specialty meat shops that I've never been to because they are about as
far away from me as you can get. With so many new people moving to
our city from the West Coast I am seeing more and more foods that I
have read about but were never here before.
Janet US

On Tuesday, March 2, 2021 at 4:17:09 AM UTC-10, US Janet wrote:
> On Tue, 2 Mar 2021 02:12:46 -0800 (PST), dsi1 >
> wrote:
> >On Monday, March 1, 2021 at 9:25:35 PM UTC-10, Sqwertz wrote:
> >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
> >>
> >> > It's called an "LA" style cut.
> >> Only on your rock.
> >>
> >> -sw
> >
> >I don't call it an LA cut. That's mostly what Koreans and people on the mainland call it. I call it a "flanken" cut.
> >https://www.maangchi.com/ingredient/...eef-short-ribs
> With it being cut that thin, it must be on and then off the grill. I
> used to grill the other cut of short ribs. I can't find that cut
> anymore, - at least not at local supermarkets. We have couple of
> specialty meat shops that I've never been to because they are about as
> far away from me as you can get. With so many new people moving to
> our city from the West Coast I am seeing more and more foods that I
> have read about but were never here before.
> Janet US

It probably helps to live next to a bunch of Koreans.

On Mon, 01 Mar 2021 10:56:13 -0700, US Janet >
wrote:

>
>Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>assuming smoked. Do you sauce them?
>I had said that I have never seen beef ribs for sale.. Is this cut
>what you guys were talking about?? From Costco. I haven't bouoght
>them yet, I am still making out my order.
>Janet US

The best prep would be to give all that meat back to the poor cow!

--

The real Bruce posts with Eternal September

US Janet wrote:

>
> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> assuming smoked. Do you sauce them?
> I had said that I have never seen beef ribs for sale.. Is this cut
> what you guys were talking about?? From Costco. I haven't bouoght
> them yet, I am still making out my order.
> Janet US

Sounds like Korean cut?

https://images.search.yahoo.com/yhs/...action= click

They are cut across the bone so yoy have these 'eyes of bone' among
them. Very easy and marinade exceptionally well.

On Mon, 01 Mar 2021 10:56:13 -0700, US Janet wrote:

> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
> assuming smoked. Do you sauce them?
> I had said that I have never seen beef ribs for sale.. Is this cut
> what you guys were talking about?? From Costco. I haven't bouoght
> them yet, I am still making out my order.
> Janet US

You marinate them for korean style short ribsa (Kalbi). A
tenderizer is preferred - fresh pineapple or Asian pear, and onion
pulp along with soy, garlic, light brown sugar, and toasted sesame
oil. Marinate for 1-2 days swishing a few times, then grill slowly.

-sw

On Tue, 2 Mar 2021 01:22:48 -0600, Sqwertz >
wrote:

>On Mon, 01 Mar 2021 10:56:13 -0700, US Janet wrote:
>
>> Beef Chuck bone in shortribs? These have the bones cut cross-ways -
>> 3 or 4 ribs. Or isn't this type of cut good for smoking/grilling? I'm
>> assuming smoked. Do you sauce them?
>> I had said that I have never seen beef ribs for sale.. Is this cut
>> what you guys were talking about?? From Costco. I haven't bouoght
>> them yet, I am still making out my order.
>> Janet US
>
>You marinate them for korean style short ribsa (Kalbi). A
>tenderizer is preferred - fresh pineapple or Asian pear, and onion
>pulp along with soy, garlic, light brown sugar, and toasted sesame
>oil. Marinate for 1-2 days swishing a few times, then grill slowly.
>
>-sw
thanks for the tips. This sound like something that we would like to
have often during the grilling months.
Janet US

On Tue, 02 Mar 2021 07:18:52 -0700, US Janet wrote:

> On Tue, 2 Mar 2021 01:22:48 -0600, Sqwertz >
> wrote:
>
>>You marinate them for korean style short ribsa (Kalbi). A
>>tenderizer is preferred - fresh pineapple or Asian pear, and onion
>>pulp along with soy, garlic, light brown sugar, and toasted sesame
>>oil. Marinate for 1-2 days swishing a few times, then grill slowly.
>>
> thanks for the tips. This sound like something that we would like to
> have often during the grilling months.

The flavor combination works well with any beef. I even use it on
ground beef and meatballs.

This is Jangsanjeok - ground beef patties.

https://www.flickr.com/photos/sqwert...ream/lightbox/

Or octopus w/gochujiang fried rice.

https://i.postimg.cc/d3f0k5hq/Korean-Octopus.jpg

-sw