Brah dis is the first Hawaiian Kalbi marinade I eva saw with kiwi in um?? Not Hawaiian style but wahtevah works fo you Bulleh 🤙🏼 even da relish added is not so much Hawaiian style but I still eat um. ALOHA
There's 1/4 cup of soy sauce, which contains almost a full teaspoon of salt. It really doesn't need anymore salt in my opinion, but you do you brother!
@carllos25 Thanks for the comment. We have a couple of pretty good butcher shops where I live and I have these ribs cut for me because I like them a little bit thicker than normal. Thanks to your comment here I had a craving for these ribs, and picked some up on the way home from work. Gonna' be firing up the grill in a few minutes now.
great tip about using the edge of the knife to take out the bone particles. my dad usually runs his pork chops under water to rinse the particles out after we get it cut from the market.
fo' local kine grindz bruddah, its always 2 scoop rice, 1 scoop mac, whatever protein you like, and a large drink, preferably fruit punch, or Hawaiian Suns™ can soft drinks.
I mix the sugar in the sauce and split it with honey I.E. If 1/2 cup soy then 1/4 cup sugar and a little less than 1/4 C. of honey. No ginger? No sesame seeds. I add sesame seeds and sesame oil also a pinch of dried chili peppers works wonders. Gotta add imitation crab to the salad w/ a pinch of salt.
@tdjtx Hi Tom. Yeah, I have a Korean rib recipe that I love. It uses Asian pears as well as fresh ginger. I got this recipe a few years ago. It is supposed to be from one of the diners in Hawaii. Can't verify that, but it is really good and a lot more basic than my the one I use for the more Kalbi style.
You're correct in that the origins are Korean... For sure! But, there is a definite difference between the true Korean Kalbi beef ribs and the Hawaiian version. Kinda' like how Mexico took Shwarma and turned it into what we know as Al Pastor.
Thanks sooooooo much. I made this awesome marinate 2ice once with beef ribs and once (today) with chicken breast Yummy. I wanted to thank you for the video.
I will be getting a pellet smoker next month for my upgrade! A Yoder YS640... I can control the temps AND GRILL WITH IT! My mouth was watering during this whole video!!!!!! I have two questions for you! "1" At what temp would I set the smoker to to My range is 180 - 550.... "2" where are you getting your meat for this cut? I live in San Diego too! My wife want to meet you........... LOL!
Damn Greg now this is taking BBQ to a new level that looks awesome good idea with grated onion like that I will do that in a few things also about the grill did you say Craig Corts ? Dude I have some St.Louis ribs in the fridge now all rubbed down for tomorrow Take care my friend happy eats
that recipe is 99% spot on! I would suggest replacing the relish with dried shredded cuttle fish. every family has there unique way of making short ribs. me and my family do it this exact same way. also try marinating it over night! it's gonna taste so much better on the Barbie. to me there is no wrong or right way. everyone has there own unique way of making short ribs. I'd say experiment with it.
I tried his version with relish and subbed the eggs for (real) king crab meat and it was delicious! The relish was a great addition! Everybody has their own way to do it.
LOL! Love to meet you guys someday! I would shoot for about 400-450 or so. This is a pretty hot and fast cook. Just go to Iowa Meat Farms or Seisel's Meats (same owner). Have them cut short ribs across the bone from a full rack, about 1/4" thick. If you're in the East County, go to Harvest Ranch Market on Jamacha.
The marinate looked fire the presentation looked undesired lol thanks for the upload. Gonna give this a go.
You are the best
Quisiera saber más ingle para agradecerte estas recetas tan deliciosas
Gracias 🙏
Wow looks so good !!
Brah dis is the first Hawaiian Kalbi marinade I eva saw with kiwi in um?? Not Hawaiian style but wahtevah works fo you Bulleh 🤙🏼 even da relish added is not so much Hawaiian style but I still eat um. ALOHA
@2024JayZ Hey Jason. The company is called Craycort. Their site pops up on google. Thanks for watching!
Thanks for checking it out!
Killah🤤
looks delicious
Thanks for check'n it out!
I dont see any salt in the marinade? Is that intentional? I always thought meat needs a little salt and wasnt sure if I missed something.
There's 1/4 cup of soy sauce, which contains almost a full teaspoon of salt. It really doesn't need anymore salt in my opinion, but you do you brother!
@carllos25 Thanks for the comment. We have a couple of pretty good butcher shops where I live and I have these ribs cut for me because I like them a little bit thicker than normal. Thanks to your comment here I had a craving for these ribs, and picked some up on the way home from work. Gonna' be firing up the grill in a few minutes now.
Thanks for checking it out
@TheBagBalm Gotcha'
Looks good to me!!!!
@broad100 Thank you very much!
@AsianCookingmadeEasy Thank you! I was pretty happy with the way it turned out.
Thank you!
@HALLSYSKITCHEN Thank you! Nothing like a plate full of starch and meat!
great tip about using the edge of the knife to take out the bone particles.
my dad usually runs his pork chops under water to rinse the particles out after we get it cut from the market.
fo' local kine grindz bruddah, its always 2 scoop rice, 1 scoop mac, whatever protein you like, and a large drink, preferably fruit punch, or Hawaiian Suns™ can soft drinks.
@cr0nicmunchies123 Well said!
@hectorwholesale We like them too. The wind always seems to pick up when I shoot my videos.
I mix the sugar in the sauce and split it with honey I.E. If 1/2 cup soy then 1/4 cup sugar and a little less than 1/4 C. of honey. No ginger? No sesame seeds. I add sesame seeds and sesame oil also a pinch of dried chili peppers works wonders. Gotta add imitation crab to the salad w/ a pinch of salt.
Thank-you for your recipe!!!
You are so chill bro,I like your vids. Keep up the good work!
@ksstorms1105 Thanks for watching!
@buttniglet Thank you!
@redfish1286 Wow, thanks brother! I love short ribs! I do em' a tad different for Korean style.
Thank you my friend! Cheers!
MAN THAT LOOKS EXTREMELY GOOD. GOOD JOB MAN. I GOTTA TRY THIS.
Sure! None of my recipes require the exact equipment that I use. Any type of grill will do. Enjoy!
The bone duster is the instrument butchers use to take our particles after is is cut
Man, those grill marks are killer! Another good vid. Good job.
@ShatterEffectt Glad you enjoyed the recipe.
I really liked how short the video was and how simplified the macaroni instructions were. 👍🏿
@sblake1016 Thank you!
@ShatterEffectt Thank you. I really like this recipe.
you're very welcome. keep up the good work.
@2doorsdiamondhead Yeah, I'm no pro brother... I just turn on the camera and wing it.
Thank you brudda!
Great help
You are very welcome. :D
@tdjtx Hi Tom. Yeah, I have a Korean rib recipe that I love. It uses Asian pears as well as fresh ginger. I got this recipe a few years ago. It is supposed to be from one of the diners in Hawaii. Can't verify that, but it is really good and a lot more basic than my the one I use for the more Kalbi style.
You know how to respect the meat! Thanks for sharing!
Thank you brah!
Fantastic job man! I'm gonna give this a shot!
Good job on the video and much appreciated! I'm anxious to try it!
How did you make the sticky rice? Food looks great!
yum! and u make it look pretty easy!
@electricmoo88 You may be right... But that was more than enough for me! LOL
Looks delicious! :)
YOU SIR.... are a freaking genius.. I can taste that through the computer..OMFG!! cant wait to make this ..thank youo! Aloha!
@sd4547 Hawaiian TIme. A local restaurant in Oregon.
@SaltyWooHoo Yeah, ground bone isn't something I want to eat. Thanks for watching!
@TheBagBalm LOL!! L&L? Enjoy!!
this looks good!
Again...you knocked another one outta the park Brah!
And thanks for the tip for removing the ground bone...
You're correct in that the origins are Korean... For sure! But, there is a definite difference between the true Korean Kalbi beef ribs and the Hawaiian version. Kinda' like how Mexico took Shwarma and turned it into what we know as Al Pastor.
man, where do you get your meat from.. nice marbling and red bright color
Should have seasoned the meat before the bowl, not gonna get an even coat like that
@joshane123 You busted me!
Thanks sooooooo much. I made this awesome marinate 2ice once with beef ribs and once (today) with chicken breast Yummy. I wanted to thank you for the video.
I'm going to run to my local hawaiian restaurant right now.
Thanks for the inside scoop bra'
4:55 for macaroni..
You did a great job on the video. Mahalo nui
HO BRUDDAH YOU FRICKEN RULAH IS BROKEN. THAT MY BRUDDAH LOOK LIKE 1/2 TO 5/8 THICK.
@KasCooks Ya' have to start somewhere... ;)
End result looks great, brother! I love to grill myself. Keep the videos coming. God Bless!
I will be getting a pellet smoker next month for my upgrade! A Yoder YS640... I can control the temps AND GRILL WITH IT! My mouth was watering during this whole video!!!!!!
I have two questions for you! "1" At what temp would I set the smoker to to My range is 180 - 550.... "2" where are you getting your meat for this cut? I live in San Diego too! My wife want to meet you........... LOL!
Thanks for stopping by brother! Please check out the contest I'm having. Some killer prizes being given away.
Damn Greg now this is taking BBQ to a new level that looks awesome good idea with grated onion like that I will do that in a few things also about the grill did you say Craig Corts ? Dude I have some St.Louis ribs in the fridge now all rubbed down for tomorrow Take care my friend happy eats
kiwi teriyaki yum
Yummy!!!!
that recipe is 99% spot on! I would suggest replacing the relish with dried shredded cuttle fish. every family has there unique way of making short ribs. me and my family do it this exact same way. also try marinating it over night! it's gonna taste so much better on the Barbie. to me there is no wrong or right way. everyone has there own unique way of making short ribs. I'd say experiment with it.
There’s no pickle relish in Hawaiian Mac salad js
I tried his version with relish and subbed the eggs for (real) king crab meat and it was delicious! The relish was a great addition! Everybody has their own way to do it.
YUMMY!!!!!
you like try tru hawaiian grindz can try add pineapple over kiwi....but good touch brah!
Never saw “Hawaiian” style that used kiwi for meat.....I grew up in Kailua and never heard of that
I thought that was weird too, And why not just put the sugar together? That’s how we do it in Hawaii. We don’t even grow kiwi here 😂
LOL! Love to meet you guys someday! I would shoot for about 400-450 or so. This is a pretty hot and fast cook.
Just go to Iowa Meat Farms or Seisel's Meats (same owner). Have them cut short ribs across the bone from a full rack, about 1/4" thick. If you're in the East County, go to Harvest Ranch Market on Jamacha.
hawaiian plate lunch.i dont know why you would call that .thats a recipe for (as you probably already know)korean kalbi.
You did a good job on the meat, but your salad needs more mayo
First time I see kiwi as a Haw'n marinade...
LOL, that's just a little (a lot) thicker than a quarter of an inch.
I think they use waaaaaaay more mayo than that lol.
so ono!!
Dont like the rib recipe
ESTA CRUDA!!
Es una broma, ¿verdad? Wow ...
+Ballistic BBQ mucha gente no sabe como se come la carne..... it looks great..... good recipe
Thanks for checking it out!
Thank you!
this looks good!