More BBQ and Grilling for the Big Green Egg and Other Kamado-Style Cookers by Eric Mitchell

Author:Eric Mitchell
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2016-02-18T16:00:00+00:00

CHICKEN SATAY

Use the same marinade and cooking instructions as for Beef Satay. My preference is to use 2 pounds (900 g) of boneless chicken thighs. Trim them of any silver skin or fatty pieces. Cut them into ¼-inch (6-mm) slices.

Serve with Peanut Dipping Sauce.

PORK SATAY

Use the same marinade and cooking instructions as for Beef Satay. My preference is to use trimmed slices of pork butt, cut into ¼-inch (6-mm) slices. You can use a pork butt, or buy Country Style ribs from the butt (not the loin) for slicing.

Serve with Peanut Dipping Sauce.

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