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View Full Version : Beef Satay and Bacon Fried Rice


Shagdog
10-11-2015, 08:15 PM
There's an Asian BBQ Throwdown going on right now. You can check it out HERE. (http://www.bbq-brethren.com/forum/showthread.php?t=218413)

Anyways, those of you that know me at all know my love of asian food, and in particular, meat on sticks, so this was a good excuse to bust out my skewers and get busy.

Since I'm a cheap SOB, I opted for chuck eye steaks.. Less than half the price of flank, and so farking good. And I thought the fat would probably get nice and crispy... I had this pack and another one about the same.. All already thin cut, so less work for me..

http://i791.photobucket.com/albums/yy197/Shagdad1126/BCAFAAAA-41DA-476F-8F70-4DD2F3CD3850_zps4zkhiabt.jpg (http://s791.photobucket.com/user/Shagdad1126/media/BCAFAAAA-41DA-476F-8F70-4DD2F3CD3850_zps4zkhiabt.jpg.html)

I trimmed the meat of the big fat chunks and skewered it up..

http://i791.photobucket.com/albums/yy197/Shagdad1126/B1CF249E-DD83-47A9-BB1B-4AD72EB140CB_zpssrytjpfc.jpg (http://s791.photobucket.com/user/Shagdad1126/media/B1CF249E-DD83-47A9-BB1B-4AD72EB140CB_zpssrytjpfc.jpg.html)

Mixed up a marinade of Soy, brown sugar, veg oil, garlic, green onion, cilantro, and a whole lot of sambal oelek (Chili paste) Coated the skewers and let them soak in the goodness for an hour or so..

http://i791.photobucket.com/albums/yy197/Shagdad1126/0121B0D0-A2E4-4BB8-BBF7-E0C4E0FFE5C6_zpsqzgidjyn.jpg (http://s791.photobucket.com/user/Shagdad1126/media/0121B0D0-A2E4-4BB8-BBF7-E0C4E0FFE5C6_zpsqzgidjyn.jpg.html)

While that marinaded I mixed up a sauce for basting the meat.. Sake, Soy, Hoisin, Honey, Ginger, Garlic. I did not photograph it.. I also prepped all the ingredients for the fried rice..


OK, Everything is prepped.. Mise-en-place

http://i791.photobucket.com/albums/yy197/Shagdad1126/8DDFAD75-A188-4211-8E9D-C12428D5E8AD_zpsdsqxvrmd.jpg (http://s791.photobucket.com/user/Shagdad1126/media/8DDFAD75-A188-4211-8E9D-C12428D5E8AD_zpsdsqxvrmd.jpg.html)

Started with some home made bacon chunks

http://i791.photobucket.com/albums/yy197/Shagdad1126/17CCAC66-965F-46F3-8767-C9B962F270F4_zpsrtdhuqis.jpg (http://s791.photobucket.com/user/Shagdad1126/media/17CCAC66-965F-46F3-8767-C9B962F270F4_zpsrtdhuqis.jpg.html)

Veggies hit the wok. Carrots, Onions, bell pepper

http://i791.photobucket.com/albums/yy197/Shagdad1126/2431A777-B99B-4593-A054-BBCE196866B9_zps2czwbenr.jpg (http://s791.photobucket.com/user/Shagdad1126/media/2431A777-B99B-4593-A054-BBCE196866B9_zps2czwbenr.jpg.html)

Added some thai chili and garlic and ****ake

http://i791.photobucket.com/albums/yy197/Shagdad1126/6BA19835-33CE-402F-A024-93A625C18AE2_zpszetgejra.jpg (http://s791.photobucket.com/user/Shagdad1126/media/6BA19835-33CE-402F-A024-93A625C18AE2_zpszetgejra.jpg.html)

Tried to take a pic of flipping it, while flipping it. My best ideas do not usually happen while drinking.. Didn't lose any though..

http://i791.photobucket.com/albums/yy197/Shagdad1126/37852014-401D-4E8A-A501-C83005EA000B_zps3sk3ekd4.jpg (http://s791.photobucket.com/user/Shagdad1126/media/37852014-401D-4E8A-A501-C83005EA000B_zps3sk3ekd4.jpg.html)

Added the rice, let it char, added some soy and oyster sauce, then the eggs..

http://i791.photobucket.com/albums/yy197/Shagdad1126/8454019C-6878-4036-BA57-5B36E0E9EF01_zpsscoldhbw.jpg (http://s791.photobucket.com/user/Shagdad1126/media/8454019C-6878-4036-BA57-5B36E0E9EF01_zpsscoldhbw.jpg.html)

Rice is done..

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_4055_zps1nscesqi.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_4055_zps1nscesqi.jpg.html)

Took the wok off and started the skewers. I only did 4 t a time because I knew I would have my hands full. I handed off the camera to my trusty sidekick, and for his first time really ever taking a picture, I think he did pretty good.. So, here is a photographical interlude of Julian's fine work..

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_4058_zpsh2pwnpna.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_4058_zpsh2pwnpna.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_4061_zpsxuhhdadp.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_4061_zpsxuhhdadp.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_4066_zpshzeadicn.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_4066_zpshzeadicn.jpg.html)

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_4071_zpsd7utn5iq.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_4071_zpsd7utn5iq.jpg.html)

OK, I edited out about 30 that weren't so great, but hey, not bad for a 9 year old!

Beef is done!

http://i791.photobucket.com/albums/yy197/Shagdad1126/_MG_4095_zpsy1wmd3zs.jpg (http://s791.photobucket.com/user/Shagdad1126/media/_MG_4095_zpsy1wmd3zs.jpg.html)

Dinner is served

http://i791.photobucket.com/albums/yy197/Shagdad1126/Entry_zpsmygq2lwi.jpg (http://s791.photobucket.com/user/Shagdad1126/media/Entry_zpsmygq2lwi.jpg.html)

Oh man was this good. And the chuck eyes were a great substitute. I may never go back to flank. Bonus was my fire was farking hot, so the meat was still Med rare inside. Thanks for lookin

Smoke Dawg
10-11-2015, 08:18 PM
Oh Dayum that looks soooooo Good!

I am getting the weber ready for some flat iron steak but this makes me want to toss it and lick my monitor!

Wow that looks good Shag!

code3rrt
10-11-2015, 08:19 PM
Looks fantastic!

KC

smokerpa
10-11-2015, 08:28 PM
Man you can cook.

Smokedawg86
10-11-2015, 08:32 PM
I'm starting to feel so inferior the more of your cooks I see. This is yet another idea I would like to try. Thanks for posting.

landarc
10-11-2015, 09:22 PM
beautiful stuff Shag

Roguejim
10-11-2015, 09:33 PM
Julian is DA MAN! Pass the torch, DAD!

Trailer Trash
10-11-2015, 09:36 PM
OMG Shagdog! That's amazing! Thanks for the inspiration!!!

ShadowDriver
10-11-2015, 09:40 PM
Man, that looks delicious... and your sidekick has some photographic skills!

Harbormaster
10-11-2015, 09:43 PM
I wanna cook with you someday cowboy.

That all looks really, really good. I should figure out how to make good fried rice someday.

SGH
10-11-2015, 09:47 PM
Looks like a slam dunk to me brother. Awesome job:thumb:

Shagdog
10-11-2015, 09:54 PM
Thanks guys!

As a photographer, and knowing how hard it is to make a living doing this, I would have a hard time encouraging him, but dangit if he didn't take some nice shots!

I wanna cook with you someday cowboy.

That all looks really, really good. I should figure out how to make good fried rice someday.

Brother, we aren't that far apart. We should definitely get together. Fried rice is easy. The key is a good wok that is blazing hot. The rest is pretty easy once you learn the rhythm.

cowgirl
10-11-2015, 09:54 PM
It all looks fantastic!

Al Czervik
10-11-2015, 10:29 PM
http://i791.photobucket.com/albums/yy197/Shagdad1126/Entry_zpsmygq2lwi.jpg

:first:

TuscaloosaQ
10-11-2015, 11:17 PM
Crap after seeing all these crazy good cooks today.....and this is another stellar one.... I just feel totally insignificant..... I hope the grammer police are not out again today.....

Titch
10-12-2015, 01:21 AM
Fine looking feed you delivered, your apprentice made it look Delectable.
has to be my favourite way to cook, using Skewers.
Yours look drooling Quality

ttix
10-12-2015, 02:06 AM
Wow ! that looks real good, and great pictures too :thumb:

captjoe06
10-12-2015, 02:27 AM
Tremendous. Thanks for the inspiration!

Phubar
10-12-2015, 03:53 AM
My kind of dinner!
Love the Phlip pic!

sam3
10-12-2015, 06:16 AM
Looks great Matt!
I bought the Wok from the link you sent me a while back. Just haven't used it yet. I need to buy a wok cook book. No clue where to begin.
You make it look so easy!

bluetang
10-12-2015, 06:45 AM
Mighty fine eats there Matt!

Diesel Dave
10-12-2015, 06:50 AM
Dang Shaggy that looks afarkingmazing!!! :hungry:

Shagdog
10-12-2015, 07:57 AM
Looks great Matt!
I bought the Wok from the link you sent me a while back. Just haven't used it yet. I need to buy a wok cook book. No clue where to begin.
You make it look so easy!

Thanks, Sam!

I really wish I could point you toward a good cookbook, but I actually don't own a single cookbook on wok cooking.. Hell, I may be doing it all wrong. Buccs or Landarc can probably point you toward a good book I would guess. ChicagoKP might has some suggestions too.

I say just pick a recipe you want to try and go for it. I started learning by just studying/picking different recipes online that I wanted to learn.. Most wok cooking is pretty similar. Think of making a soup or a sauce. The process is very similar, just much faster. You want to cook everything in one pot at one time, but the ingredients all take different amounts of time to reach completion so you need to cook them in a certain order to have them all finish together.

Get your wok blazing hot. Add a little peanut oil to coat (don't use veg or canola, you want the higher smoke point, avocado is ok too) Start with the meat. Get it nice and charred up. In most cases you will empty the wok and set the meat aside so it doesn't overcook. Now you will basically line up all your ingredients in the order of how long they take to cook. Onions, peppers, carrots, broccoli etc, throw em in, they take the longest. When they are almost where you want them, throw in your garlic, chilis etc. If you start with garlic, it can get burned. I wait till the veggies are softened.. . toss for a minute or so, then add your next round.. Mushrooms? Anything else that will cook quickly but needs a minute or two. You can add the meat back in now too.. If you are doing noodles or rice, this is the time to add them. (If not, skip to the sauce) I will push all the veggies etc to side and try to cover the bottom of the wok with the noodles or rice and let them get browned for a minute or 2. incorporate the veggies into the rice or noodles. let it cook a few minutes more, with minimal stirring. Let it sit in the wok and get a little crispy on the bottom . Next is Sauce - I Always wait until the last couple minutes to add my sauces. You will not get any nice char from the wok if everything is swimming in sauce. Add the sauce, toss to incorporate, cook for a minute. Lastly, add the things that really don't need more than a little warmth.. Basil leaves, bean sprouts, tomatoes, frozen veggies like peas, etc etc. toss them in and serve immediately. Hope this helps?

chicagokp
10-12-2015, 08:04 AM
Nicely done sir!

CakeM1x
10-12-2015, 08:11 AM
Balls that looks good!

KC Smoke
10-12-2015, 09:03 AM
Nice. I'm diggin the use of the wok ring. Looks like I'll be adding a wok and ring to the BBQ arsenal.

Shagdog
10-12-2015, 09:08 AM
Wok (http://www.webstaurantstore.com/town-34706-16-mandarin-wok/88534706.html)

Ring (http://www.webstaurantstore.com/10-wok-ring/88534710.html)

Decoy205
10-12-2015, 09:26 AM
Amazing cook Shag! Looks phenomenal!

effinUker
10-12-2015, 12:20 PM
ooodang that looks awesome. i was thinking of trying something similar with the shaved CAB ribeye they sell at Meijer.

PaSmoker
10-12-2015, 02:30 PM
looks great!...and the "flip" pic was awesome!...gotta good laugh out of the line: "My best ideas do not usually happen while drinking."....I can relate!

MisterChrister
10-12-2015, 04:47 PM
Shaggy, that looks killer. Now I need some good Asian food. But I'm stuck in Kiel, WI for work right now. Ain't gonna happen....

effinUker
10-12-2015, 04:58 PM
"My best ideas do not usually happen while drinking."....I can relate!

Ya mee too. This needs to be a t-shirt.

cheez59
10-12-2015, 05:09 PM
Chuck eye is some of the best beef there is. You sir have taken the cut WAY up the goodness ladder.

Abelman
10-12-2015, 06:05 PM
That is just outstanding!

I'd eat that until I couldn't eat anymore.

Doog
10-12-2015, 08:27 PM
Nice write up...and some awesome food.
Thanks to you and your assistant for sharing!