Grill Seeker: Basic Training for Everyday Grilling by Eads Matthew

Author:Eads, Matthew [Eads, Matthew]
Language: eng
Format: azw3, epub
Publisher: Cedar Fort, Inc.
Published: 2019-04-08T16:00:00+00:00

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FOR AN ADDED KICK, LIGHTLY DUST THE FINISHED LOAF WITH BBQ RUB (PAGE 13).

• CHAPTER FIVE •

POULTRY

CHICKEN SATAY WITH THAI PEANUT SAUCE

Satay originates in Southwest Asia and is similar to what many of us would call a kebab. It’s made by cutting meat into thin strips or small chunks and threading them onto wooden skewers called satay sticks. The meat is often marinated but not always; I prefer to keep the seasoning light because the peanut sauce packs a ton of flavor.

The meat is grilled over direct heat. Because it isn’t thickly cut, it will cook fast, get a nice char, and be filled with flavor via the Maillard reaction in the process. This sauce differs from those boring peanut sauces that generally taste like nothing more than a melted scoop of peanut butter. I’ve developed this version to avoid the ho-hum standard taste, incorporating interesting flavors like fish sauce to liven up the peanut butter and complement the smoky skewers.

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