Grilling seems like it should be easy. Light your coals on fire, add raw meat, and out comes a delicious meal. But for anybody who's tried it knows that it's not that simple. That's doubly true for anybody who's tried low and slow BBQ.
The Sac Bee recently had a great series where they interviewed great Sacramento chefs on what they do to make a successful BBQ. Here's an excerpt of the interview the Bee's Blair Anthony Robertson did with Tako Korean BBQ chef Yoon Hee Cho.
How would you prepare the meat?
For the short ribs, I buy them at the Korean grocery market. We have two different kinds of short ribs – thin slices and thick. For barbecuing outside, I usually get thin slices. If I get thick, I usually have to trim it. I usually shop at Smile Food Market (2948 Bradshaw Road, Sacramento). I call ahead and order, and they will pre-cut it for me. They also have good sticky rice.
What's the most unconventional item you like to grill?
Sometimes we like to do noodles – the Korean style noodles called japchae. It's a very popular Korean dish. It's noodles made with sweet potatoes. You boil them, then prepare the other ingredients like sliced carrots, onions, egg, garlic and mushrooms.
Do you prefer a charcoal or gas grill?
I like charcoal. It has more flavor, especially charcoal made with wood. It's a little bit harder to control, but the fire is stronger.
Read the entire interview in the Sac Bee.
Coincidentally, I went to a party on Saturday evening where the food was catered by T&R Taste of Texas. It was absolutely scrumptious. The ribs were tender. The hot links were perfectly spicy, and they had some sort of sweet potato pie tater tots that I can't wait to eat a proper meal at the restaurant.
Savoring Seasonal Fare at Mulvaney's B&L - You can always count on Mulvaney’s B&L for a prettily composed, fresh-from-the-farm repast. I stopped by the popular midtown restaurant recently for a quick lunch and hit the jackpot with the kitchen’s frisee and arugula salad, whose greens were sourced from West Sacramento’s Del Rio Botanical – a farm well-respected by both local chefs and Sacramento foodies (it happens to offer one of the most interesting and exciting CSA boxes in the region). Kira O'Donnell in Sac Mag.
It's All About Cheese at The Rind - Other treats we savored at The Rind included a fabulous salad featuring locally-grown greens and beets, enlivened with a dash of lemon zest; and the best grilled cheese sandwich I have ever tasted, showcasing Modesto’s Fiscalini “clothbound” cheddar cheese and tangy sourdough bread. Kira O'Donnell in Sac Mag.
Gnocchi and Zabaglione at Biba - I have found a cure for the Mondays. Last night, a couple of friends and I went for a spontaneous trip to Biba for a celebration dinner, and I almost forgot it was just the start to another week. Amazing desserts, dinners and great service still exist on Mondays. This was the second time I’ve had dinner at Biba so I already knew to expect something spectacular. Sara Ortega on Sac Foodies.
The Eater Sacramento Heatmap: Where to Eat Right Now - Today, Eater returns to Sacramento to focus on eleven newish restaurants and bars that have been garnering some serious buzz. As with last time, blogger Munchie Musings has kindly shared her picks for the hottest dining her city has to offer. There's a lot going on in Sacramento right now. Two different food truck alums have opened brick-and-mortar shops (Broderick, Krush Burger). Great beer can be found at a proper beer hall (LowBrau) and at the tasting room and outdoor courtyard of a local brewery (New Helvetia Brewery). For those looking for something unexpected, there's a new Caribbean barbecue restaurant (Negril on J) and a restaurant dedicated to the art of pairing wine and beer with cheese (The Rind). Here now, the Eater Heatmap to Sacramento. Catherine Enfield on Eater.com.
Friday Food Featuring Burgess Brothers Burgers - Picture this for an American story: two twin brothers -- one CHP officer and one firefighter -- retire from their jobs of public service to open up a burger and barbecue joint in the town where they were born and raised. Well, that's exactly what happened about a year ago here in Sacramento. Joining Mike Simpson live in studio is Matt Burgess with Burgess Brothers Burgers. On KFBK.