Originally posted on Cooking in Sens:
This weekend Memorial Day is celebrated in the U.S. and Pentecost in France. Three day weekend and time for barbecues. Of course I went to the deep country in Villiers-Louis where my Weber grill has taken up semi-permanent residence.
In anticipation of the holiday, I visited Jacques for early morning coffee and to discuss the British flanken cut of beef ribs. Jacques, a retired butcher, understood what I wanted but not quite why. Bones, as he said, are for dogs in France :) He’s such a hoot! Anyway, he took me across the street to the market and helped me place my order a week in advance. The young butcher did a good job.
I decided to go for an Asian/Japanese/Korean style marinade that was dictated by my cupboard contents. Really, I outdid myself :) I’m going to repeat this marinade.
The ribs were tasty, if a little on the…
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