We’d like to wish everyone a most Delici-yoso Independence Day; hope everyone is safe and bellies are full!
We, like many had a BBQ, and I had a chance to see how my Kalbi came out. We started out with some shrimp, lobster, and the spicy paprika sausage that Jo from Truly Thankful was kind enough to include in her Baklava care package:
The shrimp and lobster was seasoned with fresh ground pepper, sea salt, and XVOO – simplicity
is best! The sausage was gone while I cooked up the Kalbi; this is the perfect food – you can hold it in one hand while turning the meat in the other. The Kalbi came out super tender, not mushy, or over tenderized, but fork tender, with some texture. The flavor was balanced, but mild. Next time I’ll keep the sugar content the same and add 1/4 cup of Malt Syrup, which did give the meat a slightly "glazed" look. Add in some cherry smoked corn, and this was an delici-yoso 4th of July meal.
