Originally posted on 03/11/2013:

Quote Originally Posted by PunisherIND View Post
thats some primo, primo.

im not a great cooker but i'd try korean bbq style.
whoa whoa dont ever penetrate with kobe/wagyu like that. That is penetrating blasphemy
korean marinades were designed to cover up cheap/unfresh cuts off meat. The marinades are very strong to hide any unpleasant flavors. I think the marinades are so strong that meat can sit in it unrefrigerated for quite some time. A lot of korean food is like this -- comes from a time of many poor peasants and it allowed the cheap food to be tasty and well preserved
Usually when you are using such a great ingredient, you want to keep the prep and seasonings and simple ass possible, so you can actually taste what you paid for!!