Happy 4th Everyone! Time for Grillin'

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.

Comments

[Reid]

Hi Kirk,

Looks like you had a feast there. Hope you had a good one. Now it's back to work tomorrow. *sigh*

[Kirk]

Reid- Yep, I guess it's back to the grind. But I hope you had a good 4th as well. And yes, it was a good one for us!

[Jo]

YAHOO! I've FINALLY been remembered! Kirk, my man, you clearly outdid yourself! Regarding the lobster, did you start with live or just tailmeat? Those shrimp look delicious as well. ::grinning:: I'm afraid I won't comment on the sausage, it looks way to hot for me to even think about it at this distance!

I've been grinding all day. How exciting can laundry be? Let me count the ways...

[Kirk]

Hi Jo - No the lobster was not live - it was one of those last minute "impulse buys" from costco actually - Australian Lobster Tails! I never got the chance to taste it, but understand it was good. Can you believe two people ate all of this?

[Jo]

umm.. Yea ::snigger:: Trust me, I can believe it rather easily! I'm gonna have to send or post some photos of one of our New Year's Eve Feasts, 1 lobster, 1 dungeness crab, and 1 lb of shrimp per person... all boiled in Zatarain's and served with garlic butter, homemade cocktail sauce, saltines & sweet batard. Oh my... talk about your peel & suck heaven!!!