The Blog Formerly Known As Practical Paralegalism
Rosie Hamilton is a member of Tehama County CattleWomen.
She has been a legal assistant at McGlynn, McGlynn & Bottke Attorneys at Law for 15 years.
She and husband Fred have a beef cattle ranch in Vina, where son Mike is the irrigator.
Their daughter Jamie is studying to be a LVN in Fortuna.
The 1988 National Beef Cook-Off grand prize winner was Oriental Short Rib Barbecue.
Oriental Short Rib Barbecue
4 pounds beef rib shortribs, trimmed of excess fat and cut crosswise no more than 3/8 to 1/2 inch thick.
Each rib piece should contain 3 crosscut rib bones.
2/3 cup thinly sliced green onions
1/2 cup each, soy sauce and water
1/4 cup dark sesame oil
2 1/2 tablespoons packed brown sugar
1 1/2 tablespoons toasted sesame seeds, crushed
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red and black pepper; reserve 1/2 cup marinade.
Place beef ribs and marinade in plastic bag, turning to coat.
Close bag securely and marinate in refrigerator 4- 6 hours, turning occasionally.
Remove ribs from marinade.
Place ribs on grid over medium coals.
To test, about 4 inches above coals for medium with 4 second hand count.
Grill for 5 to 6 minutes, turn ribs over; brush with reserved marinade.
Cover and continue cooking 5 to 6 minutes or until desired degree of doneness.
Preparation time: 15 minutes. Marinating time 4 to 6 hours. Cooking time 10 to 12 minutes.