Pardon the long absence! Due to a combination of many factors (mainly that I have been focusing on finishing my dissertation!), we have neglected our duties as World Tasters for some time. However, I am now a full-fledged doctor (not medical), and we are ready to share our food experiences with you. Since, our previous post, in addition to my graduation, Tricia has relocated to Blue Bell here in PA. In our explorations of the area, we ran across a wonderful Korean Supermarket just down the road – Assi. Inspired by our trips to Assi, I recently decided to tried to make my own version of Korean BBQ (as you may know, BBQ sauce is a passion of mine). Brisket was a great cut for this recipe, but I think pork shoulder may also work well. The big secret is to cook it for a while to make sure the meat really cooks properly. The result is a deliciously tangy, slightly spicy, and wonderfully tender BBQ beef.
The concept of cooking meat on an open fire likely started in prehistoric times. While that may be at the heart of the rich BBQ tradition, in the United States, the idea of BBQ is intimately associated with sauce. BBQ sauce recipes are among the most treasured secrets of restaurants and grill masters throughout the country. And regional variations in the makeup of sauce recipes are what give way to the age-old debate about where BBQ is best.