sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
And they’re probably 66-100% thicker than what I normally find at Sam’s. They were also 50% of their regular price as of late so....
I’m trying to think of how I should prepare them. I’ve done “galbi style” grilled short ribs before but they were about half as thick as the ones I have now. I bought them to mix into some burger grind but forgot about them when I was doing it. Too thick to grill? Sous vide then grill? Grill them as is? Braise? Grind me up anyway and use for something else at a later date?
Pic doesn’t do em justice but I’d say they’re .5-.66” thick.
I’m trying to think of how I should prepare them. I’ve done “galbi style” grilled short ribs before but they were about half as thick as the ones I have now. I bought them to mix into some burger grind but forgot about them when I was doing it. Too thick to grill? Sous vide then grill? Grill them as is? Braise? Grind me up anyway and use for something else at a later date?
Pic doesn’t do em justice but I’d say they’re .5-.66” thick.