Beef satay

[Anne M.]

I had a craving for some
I used my hilbilly 47 cm weber kettle. With lump charcoal.
No top grid




The end result

 

[Darryl - swazies]

Outstanding

 

[Tim Campbell]

Wow!

 

[JeffG]

Atta girl, looks great.

 

[Brett-EDH]

Every day, every way. Make that grill do special things! Love the swords and menu.

 

[GaryP]

Looks great. Enjoyed with a homebrew I hope?

 

[Timothy F. Lewis]

Yes Ma’am! I’d be proud to clean up after that, looks smashing Anne!

 

[JimK]

Looks amazing, Anne! Got a recipe?

 

[Anne M.]

Looks amazing, Anne! Got a recipe?

Sort of
Marinade is garlic, chili, ginger, sweet soy, regular soy. And tamarind & red wine vinegar. Normally I would have used lemon juice instead of those last 2.

Satay sauce was fried finely chopped onions, left over marinade & peanut butter.
I felt it needed a bit more sweet soy, so added it.
One thing if you try make satay sauce if to keep the heat low and stir often. It will suddenly thicken & break (and then look very oily). I used water for thinning it as I prefer that over milk or coconut milk

Salad was finely sliced red onion, garlicsweetcorn, chopped pickled cucumber & red pepper. Plus fresh coriander (cilantro for most of you).

 

[DanHoo]

Looks like it was tasty.

 

[Jabe G]

That looks great!

 

[Peter Gallagher]

nice - I like the setup - looks great!

 

[Kevin L (NKY)]

Nice cook and I like the recipe, looks good on the plate too.
Well done.

 

[Anne M.]

How you prepared the meat?

Cube meat. I used rump steak
Marinade meat & put on skewers & cook over hot coals.
Check out post #9 for marinade ingredients