Eater Young Gun Jason Chow (’19) wants to save his host oven space and brings grillable meat
, a column featuring industry and Young Gun-approved approaches for acing a dinner party. In this installment, some tips to take into consideration when you’re the guest, rather than the host.
But perhaps not surprisingly for the butcher, who has experience with Hawaiian, Chinese, and Filipino cuisine, the better cooking implement to borrow from your host is one that’s outdoors: the grill. “There’s always a grill at big potlucks and family get-togethers,” Chow says. “My go-to if somebody [confirms] that they have a grill is to make kalbi — Korean-style short ribs.”
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