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Old 04-28-2017, 3:47pm   #10
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Default not a dry rub, but still....

my great grandmothers recipe, she used to soak
boneless beef shortrib or tri-tip in it overnight,
but it works equally as well with pork or chicken...
heck, ive even tossed 1/2 cup of the marinade
into raw burger mix before making patties and
it was freaking AWESOME.........
if you like "KALBI" (korean BBQ shortrib) you will
love this stuff....

1 cup turbinado sugar
( or 'dark brown' if you cant find the real stuff)
1 cup shoyu (soy sauce)
4 teaspoon mirrin
(japanese sweet cooking sauce, ask for it by name at asian markets)
2 teaspoon sesame oil
1 teaspoon finely minced ginger
1 teaspoon finely minced garlic
sprinkling of sesame seeds
chopped up green onion

mix all ingredients together well enough to start to dissolve
the sugar, and then marinate meat
at least 12 hours overnight (longer=stronger flavor)
flipping bag every 3 hours or so to evenly
distribute the marinade.
and grill /broil or pan fry with maybe a dime size
drop of oil to keep from sticking.

theres a reason im 300LBS, you know....
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