There’s nothing quite like the taste of food prepared over an open fire! The added smokiness, the warmth of the fire, and the cooking experience just make grilling more fun - and the food more delicious.
Recently, our friend and partner Troy of Cubbie Hawk BBQ grilled up an amazing Korean BBQ Short Rib - and shared the recipe with us. He used our Legacy Complete Fire Pit Insert and Walden 30” Fire Pit BBQ Grilling Grate to make this masterpiece of a meal.
Be sure to check Cubbie Hawk BBQ out and follow on Instagram for more grilling inspiration.
Blend the above in a blender and then let sit for the foam to settle back into the liquid. Dip a spoon to taste. Add more of any of the above to meet your personal taste. Use minced jalapeno, sriracha, or chili oil to give your sauce a kick or flavor.
* You can use one Asian pear instead of honey. If the marinade is still too salty from the soy after the Asian pear, add a little honey to taste.
When cooking over a fire pit, you’ll need to prepare your fire prior to cooking. Start your fire within your Legacy Insert using your favorite all-natural fire-starter.
Place your fire starter in the center and use quick-burning wood as a base. We then like to use two dry oak logs on the top. The fire will be ready in about 15 minutes for cooking. Then, disperse the fire with oak logs to each side of your fire pit grate. You don't want too much flame, but coals and embers on an ember catcher provide a steady source of consistent heat.
Marinade about 3-5 lbs of cross cut beef short ribs for at least 2 hours. We prefer 4 hours for maximum flavor.
Grill over a medium heat, around 350. Flip the short ribs often, as you don’t want to burn it and with the sugar, it will burn easier. Grill for 1-2 minutes each side and flip. Continue doing so until well done.
Gather, enjoy, and share a delicious meal around the fire!
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