Comments on: Korean BBQ Short Ribs on the Weber Kettle! | Chuds BBQ

By: Brad Lindsey

Brad Lindsey — Fri, 07 Apr 2023 00:45:02 +0000

Whats the cast iron insert you used?

By: robert lafferry

robert lafferry — Fri, 07 Apr 2023 00:45:02 +0000

Have you ever tried Kagogi ? It’s pretty good

By: Paul Cook

Paul Cook — Fri, 07 Apr 2023 00:45:02 +0000

How much salt?

By: Chef Ross Flack

Chef Ross Flack — Fri, 07 Apr 2023 00:45:02 +0000

Kalbi shorties are the shit.

By: SirTheo89

SirTheo89 — Fri, 07 Apr 2023 00:45:02 +0000

have you tried romanian mici ?

By: triller

triller — Fri, 07 Apr 2023 00:45:02 +0000

How long did you cook it for

By: benjiebarker

benjiebarker — Fri, 07 Apr 2023 00:45:02 +0000

Do you have to marinate it for hours to get it soft? Can’t cook right away?

By: Jason Mobbs

Jason Mobbs — Fri, 07 Apr 2023 00:45:02 +0000

Buzz and Woody freaking me out creepers.

By: Bcat BB

Bcat BB — Fri, 07 Apr 2023 00:45:02 +0000

bro, thats no longer brown, you burned it

By: John Cutter

John Cutter — Fri, 07 Apr 2023 00:45:02 +0000

I really enjoy these videos and I have to admit that it was super exciting to hear Bradley say, "Any bitterness you are going to get from anything that's burned is going to be counteracted by the sweetness in the marinade." I've been saying that for years, but most people are scared to death of char that gets too dark.

Burned fat, that has been soaking in a sweet marinade, is probably not that great for you -- but SWEET JEEBUS is it delicious!!!