Experimenting with rib flavors (char siu, kalbi, and fajita blend)
Experimenting with rib flavors (char siu, kalbi, and fajita blend)
by dumbassthenes
1 Comment
dumbassthenes
I wanted to try something new. I love kalbi but short ribs are a rip-off. Char siu is always good. And I had this bottle of Meat Church fajita blend sitting in my pantry unopened.
**Fajita**- Pretty good but the mix is saltier than I expected and I accidentally over-seasoned. Not enough to ruin it, though it’s not really a flavor profile I enjoy on ribs.
**Char siu**- I used a powdered envelope of NOH brand char siu powder and marinated for 36 hours (had planned on twelve but didn’t have time to cook so I had to let it sit a day) and dusted with a little MC Texas sugar to add a little more salt.
It was interesting. The bright pink color is fun and the flavor is exactly what you’d expect…
But char siu isn’t something that stands on it’s own very well. I think that if I chopped it up and added it to fried rice it would be amazing (duh). But, if served up alongside more traditional ribs, I’d expect everyone to eat one, say, “That’s pretty good.” Then not eat any more of them.
Also, the char siu stained my kitchen worse than paprika does. Scrubbing it out of my cutting board was a pain in the ass.
**Kalbi**- The best of the group. I used Sempio brand kalbi sauce and marinated for 36 hours (for the reason mentioned above.)
This is the one I’ll be making again. But it needs some work. The kalbi on it’s own is too sweet to go with a big mouthful of fatty pork. I’m thinking that adding some sriracha to the mix, or even just a nice layer of black pepper, would give it the kick to cut the sweetness and make it something amazing, rather than just good.
1 Comment
I wanted to try something new. I love kalbi but short ribs are a rip-off. Char siu is always good. And I had this bottle of Meat Church fajita blend sitting in my pantry unopened.
**Fajita**- Pretty good but the mix is saltier than I expected and I accidentally over-seasoned. Not enough to ruin it, though it’s not really a flavor profile I enjoy on ribs.
**Char siu**- I used a powdered envelope of NOH brand char siu powder and marinated for 36 hours (had planned on twelve but didn’t have time to cook so I had to let it sit a day) and dusted with a little MC Texas sugar to add a little more salt.
It was interesting. The bright pink color is fun and the flavor is exactly what you’d expect…
But char siu isn’t something that stands on it’s own very well. I think that if I chopped it up and added it to fried rice it would be amazing (duh). But, if served up alongside more traditional ribs, I’d expect everyone to eat one, say, “That’s pretty good.” Then not eat any more of them.
Also, the char siu stained my kitchen worse than paprika does. Scrubbing it out of my cutting board was a pain in the ass.
**Kalbi**- The best of the group. I used Sempio brand kalbi sauce and marinated for 36 hours (for the reason mentioned above.)
This is the one I’ll be making again. But it needs some work. The kalbi on it’s own is too sweet to go with a big mouthful of fatty pork. I’m thinking that adding some sriracha to the mix, or even just a nice layer of black pepper, would give it the kick to cut the sweetness and make it something amazing, rather than just good.