Korean BBQ – Beef Kalbi/Galbi Cooked on a Primo Ceramic Grill

hello everyone its ed here from bunch ofswine’s again and today we’re going tohave a look at what we’re basicallygoing to cook some Korean barbecue fordinner so I thought I would show youexactly what I’m gonna do you knowbasically what I’m gonna do is like abit of a take on a you know on a Koreanbarbecue kalbi but instead of using beefshort rib I’m actually gonna use beefchuck so these are our chuck flaps yeahwe cook them the other day they’ve gotsome really nice marbling they do comeout nicely so basically all we’re gonnado is trim them up we’re gonna thin themdown so you know I want to have likenice long thin slices of it because thenI can get more marinade over the surfacearea of the meat and then we’re justgonna let them marinade pretty much allday you know and then we’re gonna grillthem up for dinner tonight so let’s getthe bags open we you know get a coupleof these chuck flaps out and you knowwe’ll show you how we’re going to trimthese down so now we’ve got a couple ofour Chuck flaps out of the cryovac youcan see it’s a he’s a really nicelymarbled piece of meat very similar to abeef short rib in a lot of ways sothat’s why I’m using this particular cupyou know and also you know these aresomething like three or four pound perkilo cheaper than beef short ribs andit’s a boneless cut so yeah actually thereal term saving on it is he’s a lothigher so yeah these are these arereally fantastic bits of meat it’s gonnayeah like we always do take the thesilver skin off you know any fat that’sgonna you know no cook up nicelythat’s one done and move on to the nextoneokay so there we go now we’ve got ourtruck blacks trim downI’ve taken off the majority of thesurface fat off of these you know what Inow want to do is get thin slices out ofthis so I’m just looking for where it’sgonna sing the most flatter so it’sprobably most stable like that and thenI’m just going to take a long slicingknife and I’m just gonna go straightdown like that yeah that’s just going tocreate a nice thin slice of meat thatcan be grilled later yeah we are goingto grill these rather than yeah like atraditional low and slow type approachso but you can just see the marblingthat’s coming out of these yeah theseare gonna grill up really nicely andmake for a really nice dinnerdoes get a bit more difficult when youget to this end so I’m just going to layit down and butterfly it open just goreally carefuloh myand then just like that yeah I’ve got anice big big piece of beef there or tobe fair just thinking ahead of space onthe grill it’s probably easier if I doseparate so there you go you can seewe’ve got lovely marbled meat going allthe way through so you know these arethese are going to come out reallynicely yeah I’m just going to do thesame again on this part here to sliceonly sometimes when you doing this is yaa good idea to maybe part for ease themeat so I put it in the freezer for likehalf an hour I haven’t done that todayto be fair though I’m not long woken upso I just want to get this done so I canget the marinade on it and then I can goabout the rest of my daybut again you know we’re seeing hereloads of beautiful marbling runningthroughout the meat so he’s gonna gridup nicelyagain so I’ve got a bit of a bit of abig bit here so I’m just going to see ifI can get one more slice out of it itjust gets a bit a bit harder to workwith when you get towards the end of itslices and I’m just like glass andthat’s like sothere we goyou can see we’ve got our yeah I’ll befull prepared yeah lovely marbled yeahthinly cut I’m ready to to go into themarinade so yeah war all I’m gonna donow I’m just going to put this into I’mjust gonna put this all into a steelbowl so yeh I can you can rest all dayand then to actually marinade it I’mgonna use this pre-made beef bulgogisauce marinade basically you know youcan go through the internet there areloads of good recipes out there for thisbut buying it in a jar herewhere’s three pounds and we’ll basicallyyeah I only need half of it for thisamount of beef so so really I’m puttingup one pound feedings work ingredientsand you know you finding recipes onYouTube a lot of it’s all you knowrecipes on YouTube or just on theinternet injure more a lot of it’s trialand error trying to see what the goodones are so yeah we get local Asiansupermarket loads of brilliantingredients and I tend to think that youknow if if they’re going to stock ityeah it must be pretty goodwe’re just gonna use this marinade todayand see how that comes out but here youcan see that’s all sitting in therenicely yeah and that’s it yeah that’sall our little bit of preparation forthis morning we’re just going to putthis in the fridge it’s in the fridgeprobably for wellbasically until I want dinner later thisevening so you know we’re gonna leave itin there all day and we’ll come back andlook at it laterour beef has been marinating all day andhe’s now ready you know time to grilland you know cook some dinneryeah you can see here these lovely thinstrips of really nicely marbled Chuckflap so we’re gonna look at how we’regonna grill these up we released todayon our primo you know on our ceramicgrill so we’ve got our primo set up in atwo zone cooking area so we’ve got thedeflector plate on one side we’veactually got the the grill exposed onthe other side I’ve actually turns itupside down to lower it a bit so it’s abit closer to the fire and the ideabeing that we’re gonna sear off our meaton the the open side straight over thecoals get some nice color and then we’llput it on to the onto the cool side andthen it’s sort of cook through so wedon’t burn anything but we’ve still gota nice char but we get the thetenderness of how we want it so justlaying this straight onto the[Music]try not to overcrowd it too muchyou know trying to use as much of thespace as I can and then once I’ve gotthis side I’m just going to close thelid now basically I’m just going to letthat cook for a couple of minutes onthis side and then I’ll flip it overI’ll move it to the other side and thenI can start grilling the you know theremaining bits of meatnow had a bit of time just a quick grillI’m just gonna flip it overwith these you just keep flipping itover you know every minute or twoyou know I’m just moving these aroundjust to make sure they get like her andeven though she obviously this bit to myhottest spot so I’m gonna use that a bitmore get some of these bits that aren’tso you can see there was something toget the color the char marks that wewant there we go we’ve got quite a nicecolor on these bits of meat hereyou know I’d still want to cook them abit longer get them nice and tender likemelting them out so yeah I’m just gonnamove these over to the indirect side sothey can finish off cooking through andthen we’re just gonna put some more somemore meat onto the groundthere’s nice color on these now I’m justgonna on the top as well on this sideyeah this kind of gives you a bit of achance to you know that it’ll keep oncooking give them more tenderyou know everything gives you a bit of achance to then go and finish up you knowyour side dishes what you know whatyou’re going to serve it with and thenyou know we’ll be ready to come offso they have it you know we’ve let ouryou know our Korean barbecue our beefcow be kind of rest you know and just tohave a little try of it soI mean oh that’s really nice I mean yofor such a cheap cut of me you’reconsidering this is generally aboutthree or four pound a kilo less thanit’d be pure ribyou know whilst it’s not a hundredpercent authentic I mean it’s definitelya great cheapy the amount of effortinvolved is really minimal and great forsomething to have midweek so we’re gonnago serve this up and enjoy it and youknow I hope you’ve enjoyed the video youknow if you liked the video and like ourother ones you know please feel free tosubscribe and yeah we’ll see you onanother video soon