BBQ Brethren "Satay" Throwdown

[SmokeJumper]

Our new category is...

[size=+2]"Satay"[/size]

Photo from HuffingtonPost.

...as chosen by SmokinAussie, the winner of the This is Who I Am Throwdown!


I think you get the idea here...the entry must feature Satay cooked over livefire:becky:

Click here to read the rules for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 9/3 through Sunday 9/12.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 9/12.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules.

The voting will begin Monday 9/13 after I submit the "Vote" thread and will run through Friday 9/17. All votes will be public.

Don't forget, you can still enter the Bacon Throwdown until Sunday night 9/5 by midnight Central time.

Our next category will be decided by the winner of the Whole Fish!

Best of luck and even better eats to all![/QUOTE]

 

[Big_T_BBQ]

Are there any meat restrictions? I'm good with only cooking Lamb/Mutton/Goat :thumb: to keep it traditional.

 

[bluetang]

I don't think so by definition-
Satay (pronounced /ˈsæteɪ/ SA-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce.

 

[Gore]

Meat on a stick! Yum! One of my favorites and lots of possibilities. Bill, I'm trying to figure out if you skewer the fish heads from top to bottom or through the sides. Perhaps you can enlighten me.

 

[SmokinAussie]

No fishhy heads here Gore! Just pure satay fun! Great for the kids and not too gruesome for those of us with delicate constitutions! ound:

I'll be posting MY recipe here so that eveyone can get a handle on this. I have it on advisement that satay is indeed quite unknown in the US, so I will try to help out if anyone needs it. Anyway, it is simple and it's a lot of fun!

Cheers!

Bill

 

[Kevin]

No fishhy heads here Gore! Just pure satay fun! Great for the kids and not too gruesome for those of us with delicate constitutions! ound:

I'll be posting MY recipe here so that eveyone can get a handle on this. I have it on advisement that satay is indeed quite unknown in the US, so I will try to help out if anyone needs it. Anyway, it is simple and it's a lot of fun!

Cheers!

Bill

Please do. I enjoy new cooking techniques and flavors. This will be an adventure.

FYI
I do cook something for most throw downs but, they usually suck and don't get posted.

 

[Gore]

We do satay quite a bit actually. I wouldn't say it's unknown or even rare, but please post your recipe. The kids like meat on a stick and I like the sauce. Will have to think of something different as I did this for curry already. I do have something from Phubar that might come in handy ... I wonder if that would go with bacon-wrapped fish heads? And Bill, what's wrong with fish heads on a stick? You're not getting squeamish on us, are you? :heh:

And Kevin, what's the matter with you? Post those pics and play along. And if they really do suck, then all the more fun!

 

[BBQ Grail]

Are there any meat restrictions? I'm good with only cooking Lamb/Mutton/Goat :thumb: to keep it traditional.

I don't think so by definition-
Satay (pronounced /ˈsæteɪ/ SA-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce.

Are you talking Indian Satay, Indonesian Satay or Thai Satay. Vegetables can be part of a Satay also...

 

[Sleepy Smoker]

I've never prepared a satay before. I've eaten them a few times, but never done my own. I will have to do a bit of research, but I think this is doable. Any TD theme that forces someone (me, in this case) to cook something new is a good choice. Good idea SmokinAussie. This should be fun.

 

[Gore]

Personally, for throwdowns I prefer the fewest limitations, even if it includes [gasp] eggplant satay.

 

[BBQ Grail]

Personally, for throwdowns I prefer the fewest limitations, even if it includes [gasp] eggplant satay.

I've got to agree with Gore here. For satay it's more about the sauce/marinade than it about what is sauced or marinated.

 

[SmokinAussie]

That's right... and let the voters decide... my assisting post on the the way soon!

 

[SmokinAussie]

Satay Class

OK My Dear Brethren. I have learned so much from all of you that it is time to give a little back. While it appears Gore DOES indeed cook satay, because he travels like I used to (lucky sod), I thought I'd help out a bit. In doing this, I give back to the greater body of knowledge. I can't see this being the next big category killer at the next KCBS Competition, but you never know.... 10 years from now, it might be a bit more common.

Whatever... please enjoy.

The recipe's here are just pictures from my Singaporean Book Book.

GORE: Loook at the COVER... Yes, FISH HEAD CURRY!!!ound:ound:ound:

This is the top part or the basic recipe on page 30.

and the second part

The next two recipes call for the sauce etc... posted above.

 

[BBQ Grail]

Although Smokin' Aussie has posted a couple of satay recipe I'd like to encourage everyone to spend a little time on the internet and in cookbooks learning about the different types there are.

To me, half the fun of the Throwdown is the research process and coming up with an exciting and dynamic way to adapt the research to my own cooking asthetic.

There are a variety of different satay techniques that lend itself to BBQ. It's much, much more than just meat on a stick.

 

[SmokinAussie]

^^^^^ Absolutely 100% Agree.... I should have said the same, Larry... sorry, I was in a bit of a hurry. I'm thinkning those links are not going to last long anyway, s they may infringe copyright and photobucket might delete them.. If you're interested, get them while you can... and above all... have fun!

Cheers!

Bill

 

[Alan in Ga]

Amber and I gonna get back in these soon as things slow down around here but this one looks like alot of fun......

 

[Gore]

GORE: Loook at the COVER... Yes, FISH HEAD CURRY!!!ound:ound:ound:

Couldn't help but notice that they had to pick a scary fish (Larry, is your last name Tettoni?) to put on that cover ... OK, does that book explain which way to thread that head on the stick? My gawd, is that really OKRA they garnished that fish head with? uke:

And just to make one thing clear: cooking satay has nothing to do with traveling, and everything to do with my wife (the one who actually knows how to cook in the family)!

 

[SmokinAussie]

^^^^ So the fish head is fine... It's just the Okra that makes you lose your lunch!

Nevermind it's Singapore's National dish!ound:ound:ound:

 

[BlkJeep]

Great choice Bill!!

 

[jaymo]

At first glance I read the second to top ingredient as "peanut skins" and got worried. There's no way I'm skinning enough peanuts to fill 1/2 cup!