- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
G'Day Bruces! :becky:
It was a few weeks ago Titch did some lamb ribs with a Korean twist so I thought I would do something similar.
I went to Marmara (Meat Heaven) in Dandenong and got the rib, which is also where Titch goes. It's just on my current 10km limit.:mad2: I haven't been able to get there for ages.
Anyway, I started blending a marinade with the following ingredients:
Gochujang, gochugaru, onion, garlic, green onion, soy sauce, rice wine vinegar, black pepper, sesame oil and a dash of oyster sauce.
Marinaded the lamb ribs overnight.
And like Titch eliminated any chance of flare ups.
Unlike Titch, I went more hot and fast as I wanted this one more roasted than smoked. For me, that makes the lamb a little less greasy and of course it's faster so I put this on at approx 350F until....
As a result I didn't have much of a smoke ring but these were still awesome.
Plated with some green stuff. This was delicious. It's the kind of "tasty" that Gochujang gives it and even though it's a red pepper paste it's not that spicy. It is more like a Umami bomb.
You know if you can't get lamb like this, you'd still be doing yourself a favor if you did this with a beef short rib or an asado style beef rib.
Thanks for looking!
Cheers!
Bill
It was a few weeks ago Titch did some lamb ribs with a Korean twist so I thought I would do something similar.
I went to Marmara (Meat Heaven) in Dandenong and got the rib, which is also where Titch goes. It's just on my current 10km limit.:mad2: I haven't been able to get there for ages.
Anyway, I started blending a marinade with the following ingredients:
Gochujang, gochugaru, onion, garlic, green onion, soy sauce, rice wine vinegar, black pepper, sesame oil and a dash of oyster sauce.
Marinaded the lamb ribs overnight.
And like Titch eliminated any chance of flare ups.
Unlike Titch, I went more hot and fast as I wanted this one more roasted than smoked. For me, that makes the lamb a little less greasy and of course it's faster so I put this on at approx 350F until....
As a result I didn't have much of a smoke ring but these were still awesome.
Plated with some green stuff. This was delicious. It's the kind of "tasty" that Gochujang gives it and even though it's a red pepper paste it's not that spicy. It is more like a Umami bomb.
You know if you can't get lamb like this, you'd still be doing yourself a favor if you did this with a beef short rib or an asado style beef rib.
Thanks for looking!
Cheers!
Bill
