Tried tablitas tonight -- Fail...

Okie Sawbones · May 24, 2016

I picked up some nice looking tablitas at the Mexican market after hearing about them. I thought I would give them a try. Shook on Peppered Cow, let them set for an hour, them grilled over medium heat for about 4 minutes on each side.

They had terrific flavor, but they were tough as a boot. So I must be missing a step along the way. Should I marinate them? Pound the hell out of them with a Jaccard? Other?

Any recommendations are appreciated.

code3rrt · May 25, 2016

I did a search and found these:

http://www.bbq-brethren.com/forum/showthread.php?t=204208

http://www.dallasnews.com/lifestyle...-for-quick-grilling-beef-turn-to-tablitas.ece

KC

Bludawg · May 25, 2016

http://video.dallasnews.com/?ndn.tr...eel=90850&sitesection=dallasnews&vid=24806744

Titch · May 25, 2016

We get them cuts from our Cambodian Butchers.
marinade overnight in Korean style marinade and grill like you did.
Come out Beaut,always a bit chewy but never as tough as Boots

Okie Sawbones · May 25, 2016

code3rrt said:
I did a search and found these:

http://www.bbq-brethren.com/forum/showthread.php?t=204208

http://www.dallasnews.com/lifestyle...-for-quick-grilling-beef-turn-to-tablitas.ece

KC

I had already read the Dallas article. Thanks.

Fwismoker · May 25, 2016

Never heard of them...What cut are they? Maybe use a tenderizer like the jaccard.

Okie Sawbones · May 25, 2016

Bludawg said:
http://video.dallasnews.com/?ndn.tr...eel=90850&sitesection=dallasnews&vid=24806744

Looks like what I did. I noticed he had to tug a bit to get a bite.

Fwismoker · May 25, 2016

Ok, I see they're cut from beef ribs. I'd cook them like the guy in the video on the bottom of this web page....especially since i cook with live fire. Looks like a tasty cut and method.

http://www.dallasnews.com/lifestyle...nes/20130522-how-to-buy-and-cook-tablitas.ece

Okie Sawbones · May 25, 2016

Fwismoker said:
Never heard of them...What cut are they? Maybe use a tenderizer like the jaccard.

They are a cut through the short rib. I still have one batch. I'm going to jaccard the hell out of them, marinate overnight using pineapple juice (bromelain), then grill. If they are still tough, I'm done with them.

LYU370 · May 25, 2016

I Jaccard them and marinate with some kiwi, trick a Korean friend taught me. Just don't use too much or marinate too long or they'll just disintegrate when they hit the grill. Hmmm... How would I know that???

landarc · May 25, 2016

Oh, flanken cut short ribs, you definitely want to marinate them. The pineapple is a good thought. We use those for Korean ribs, they're a little chewy even when done right.

Tried tablitas tonight -- Fail...

Okie Sawbones

Banned

code3rrt

Babbling Farker

Bludawg

somebody shut me the fark up.

Titch

somebody shut me the fark up.

Okie Sawbones

Banned

Fwismoker

somebody shut me the fark up.

Okie Sawbones

Banned

Fwismoker

somebody shut me the fark up.

Okie Sawbones

Banned

LYU370

Resident Idjit

landarc

somebody shut me the fark up.

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