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Some Satay-day night grilling

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Post Sat Jul 05, 2014 2:55 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7453
Location: Stoughton, WI
S-A-TAY-DAY...NIGHT! S-A-TAY-DAY...NIGHT! Good grief, I think I might be getting old... :wink:

Last weekend I had an itch to make some satays and decided to give them a try with some boneless short ribs.
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I started by chopping the garlic, scallions and ginger and then I added soy sauce, lemon juice (lime would be more appropriate but I had none), and creamy peanut butter to create a marinade.
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After they marinated about 5 hours I skewered them up. I cut the ribs horizontally so they'd be just as long but only half as thick so they wouldn't take a long time to cook.
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Setting a 22" grate on an 18" kettle gave me a nice flat working surface.
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I suspect they were definitely thicker than traditional satays but the longer cooking time helped with the fat and connective tissue within the short ribs, and by the time they were done they were quite fragrant and tasty. This was the first time I'd used peanut butter as an ingredient and it really helped add an authentic Asian flavor...well, at least compared to the restaurants around here. :wink:
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Gonna keep on grillin' over open coals, on Satayday night, Satayday night,
Eat up all the short ribs 'fore they get too cold, on Satayday night, Satayday night.
I-I-I-I just can't wait,
I-I-I-I need a plate... :wink:

Post Sat Jul 05, 2014 3:16 pm
JPET medium-rare
medium-rare

Posts: 84
Location: LOS ANGELES
I can see it now-

ScreamingChicken Thai Palace

I'll be first in line!

Post Sun Jul 06, 2014 6:27 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7453
Location: Stoughton, WI
Thanks! I'm usually not one for cooking for a crowd but something like satays makes it a lot easier, so I might make these for the potluck dinner when we're on vacation.

Post Tue Jul 08, 2014 10:20 pm
timbarber84 medium-well
medium-well

Posts: 204
Location: flatwoods ky

lol theay look right tasty for a satay-day night good work
TIMS BBQ

Post Wed Jul 09, 2014 12:34 am
scorched_porch User avatar
well done
well done

Posts: 392
Location: Redwood City, California

Nicely done. The Bay City Rollers would be proud.
Argentine Grill
WSM, Pit Barrel Cooker
http://thequinchoproject.wordpress.com/

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Post Wed Jul 09, 2014 4:14 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7453
Location: Stoughton, WI
scorched_porch wrote:
Nicely done. The Bay City Rollers would be proud.
But probably not too proud to hit me up for royalties... :wink:

Some of the other options were:

"Satay" (as in "just a little bit longer")
"Satay With Me"
"Sataying Alive"

You get the drift... :wink:

Post Wed Jul 09, 2014 4:16 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5839
Location: Central Alberta, Canada
Wow - those pics are great, Brad - nice job! :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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