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bradymartin
05-11-2015, 05:09 PM
anyone else own one and love it? for some reason the food i cook on it tastes better than any other grill ive tried.

couple things that makes this grill easier to maintain and clean.

spray all outside areas with rust-oleum high heat paint. it can withstand up to 1200 degree heat and prevents rust. this helps cut down on maintenance tremendously

when cooking, foil inside so all ash falls on it. makes cleanup much easier.

wondering if you have any tips.

one thing i dont like is of course no lid. ive thought about using my mini wsm lid but im not sure that it might actually warp because this grill gets very hot since its all cast iron.

LongTong
05-11-2015, 05:53 PM
I have one and it works great for small cooks. I do a lot of sate skewers...

mjpmap
05-11-2015, 05:55 PM
You can use a pan lid over things that need internal heat and it will work just fine

eddieh70301
05-11-2015, 06:34 PM
I have one but no matter how much non stick spray i use it still rusts some. Might have to sand it really good and try the high heat paint.
I use it mainly for burgers and chicken. I like my chicken breast with some char and it does a fine job for that. Skewers are also good.

Samichlaus
05-11-2015, 06:54 PM
I have one and it works great for small cooks. I do a lot of sate skewers...


Any advice? I love Thai food!

LongTong
05-11-2015, 07:06 PM
For an authentic satay sauce, try this easy Thai Satay Sauce recipe! While most Western versions of satay sauce are made with peanut butter, this one starts with real peanuts - and you'll taste the difference! At the same time, this is a very easy recipe to make - just throw everything into your blender or food processor and blitz. Satay sauce can be used for a variety of purposes, from a dip for chicken or beef satay to an Asian salad (http://lowcaloriecooking.about.com/od/saucesspreads/ss/HowtoDressing.htm) dressing or a dip for fresh rolls (http://thaifood.about.com/od/quickeasythairecipes/ss/warmfreshrolls_9.htm). Or use it to make a yummy cold noodle salad or as a marinade for grilled chicken (http://kidscooking.about.com/od/chickenrecipes/r/grilled-chicken.htm) or tofu (vegetarian instructions included). ENJOY!

See Also
Thai Pork Satay (http://thaifood.about.com/od/thairecipes/r/porksatay.htm)
Real Thai Chicken Satay (http://thaifood.about.com/od/thairecipes/r/thaichickensate.htm)
Thai Fresh Rolls (http://thaifood.about.com/od/thaisnacks/r/thairolls.htm)

Ingredients


1 cup fresh-tasting dry roasted peanuts, unsalted
1/3 cup water
1-2 cloves garlic, minced
1/2 tsp. dark soy sauce (http://chinesefood.about.com/od/chinesefoodglossary1/g/dark-soy-sauce.htm)
2 tsp. sesame oil
2 Tbsp. brown sugar
1 to 2 Tbsp. fish sauce (http://thaifood.about.com/od/introtothaicooking/p/aboutfishsauce.htm), depending on desired saltiness/flavor - Vegetarians substitute 1.5 -2.5 Tbsp. regular soy sauce (http://thaifood.about.com/od/glossary/g/soysauces.htm)
1/2 tsp. tamarind paste (http://thaifood.about.com/od/glossary/p/Tamarind-Paste-How-To-Buy-Make-And-Use-Tamarind-Substitutions.htm) OR 1/2 Tbsp. lime juice (http://homecooking.about.com/od/fruit/a/limeequivalents.htm)
1/2 tsp. cayenne pepper (http://culinaryarts.about.com/od/glossary/g/Cayenne.htm), OR 1 tsp. Thai chili sauce (more or less to taste)
1/3 cup coconut milkAdd to shopping list
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Prep Time: 15 minutes


Total Time: 15 minutes
Yield: SERVES 4-6 as a Dip


Preparation


Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
Do a taste test, adding more fish sauce (http://thaifood.about.com/od/glossary/g/fishsauce.htm) (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.
Serve warm or at room temperature with my Thai Chicken Satay (http://thaifood.about.com/od/thairecipes/r/thaichickensate.htm), Thai Pork Satay (http://thaifood.about.com/od/thairecipes/r/porksatay.htm), or Vegetarian/Vegan Thai Satay (http://thaifood.about.com/od/vegetarianthairecipes/r/Authentic-Thai-Tofu-Satay-With-Real-Peanut-Sauce.htm). It also makes a great dip with fresh veggies, fresh rolls (http://thaifood.about.com/od/quickeasythairecipes/ss/warmfreshrolls_8.htm), or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

Samichlaus
05-11-2015, 07:24 PM
Thank you sir! I know what I'm eating Saturday night.

mchar69
05-11-2015, 07:38 PM
PICS? For the love of Pete!
The bottom air vent will tame your fire nicely.
Jealous!