Inspiration on a Stick

by zydecopaws on May 22, 2012

Tonight’s offering was inspired by something found on Nibble Me This called a Bulgogi Skewer. Apparently this has its origins in Korean BBQ tradition; I’ll take Chris’ word on this as we don’t have any decent Korean BBQ restaurants close and I have little experience with them.

Basically this is “meat on a stick”, but with a twist (literally) that I hadn’t considered until seeing Chris’ post. The key here is to slice the meat very thin, then fold the meat onto skewers rather than lengthwise (like satay) or in cubes (like kebabs).

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The process for prepping the meat is one I’m familiar with; it very much mirrors the process I’ve used for years for Teriyaki Strips. The key here is to cut the meat when it is still partially frozen, get it real thin, and then marinate it well. As usual, I didn’t follow directions exactly (imagine that) and substituted tri-tip for ribeye, hoisin sauce for the mirin, and left out the basil. Mainly because I had none of these ingredients on hand and wasn’t going to make a trip to the store. Besides, he mentioned that this would work with many different flavor profiles.

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In spite of the meat being a bit on the tough side (two more tri-tip roasts and all of the back-of-the-truck meat will be gone, never to be seen here again) the flavor was excellent, especially when eaten together with the roasted tomatoes and foiled mushrooms. Even the black rice was tolerable (and is also almost gone, and also likely never to be seen again).

Lessons learned from this cook were to make sure the grill is plenty hot so that the outside gets a crispy texture while the inside is moist and tender. Also, mixing the marinade ingredients in the blender thickened it considerably and allowed it to stick to the meat better; I may try this with the teriyaki mixture next time around.

I may also experiment with other cuts of beef as well as pork. I’m not sure how it would work with chicken or other fowl, although I might also give it a try with turkey breast. This technique lends itself to a lot of different flavor profiles and variations, and I’m betting there will be more of this around here in the future.

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