Tried tablitas tonight -- Fail...

[Okie Sawbones]

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]

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]

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

 

[Titch]

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]

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]

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

 

[Okie Sawbones]

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]

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]

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]

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]

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.