Satisfying Satay

by zydecopaws on September 9, 2010

Tonight we had meat on sticks. The throwdown this week at the BBQ Brethren Forum is Satay, and I thought I would cook some up and throw my hat in the ring. Or pictures on the thread. Or whatever…

Two distinctly different flavors were cooked tonight. First up was chicken satay, with a (more or less) traditional Thai flavor profile. Skinless thigh meat was cut into small chunks and marinated in a mixture of turmeric, curry powder, garlic, ginger, onion, and a dash of sesame oil.


Next up was beef satay. A tri-tip roast was carved into 1″ chunks and marinated in a mixture of soy sauce, hoisin sauce, Yoshida’s Gourmet sauce, red wine, red pepper flakes, cayenne pepper, diced onion, and minced garlic.


I decided to have a little fun tonight and fired up the CrockaQue. Then I compared the amount of meat that was to be cooked with the size of the grill and fired up Bubba Ho-Keg to not only keep an eye on the little guy but also to insure we ate in a timely fashion.


As you can see from this picture, firing up Bubba Ho-Keg was probably a good idea as if I hadn’t this post wouldn’t have been written until much later tonight. Not to mention the abuse I would have taken from a hungry batch of kids.


The rest of the feast filled up Bubba Ho-Keg nicely.


Here’s a picture of the finished chicken satay. In retrospect, I really should have opened up another package of the boneless skinless thighs…


The beef turned out nicely and filled up another platter. And yes, I washed those platters before putting the cooked meat back on them. Don’t need the health department showing up here. Or food poisoning, for that matter…


Some homemade peanut sauce made it to the final plating; one of these days I’ll have to post the recipe for it as the family raved over it. Younger Daughter snagged the leftovers and plans on having it for lunch tomorrow on a sandwich. Not every kid at school will be able to say they have a spicy peanut butter sandwich…


We’ll be doing this again at some point in the future. Next time around I’ll fix more chicken and cut the beef up a little smaller. I’ll also let the meat marinate longer; tonight’s meal was very good but could have been improved if the marinade had more time to soak in. I guess this is what happens when you don’t plan ahead…

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