Sunday, July 22, 2012

Paul's Bangkok Grilled Kabobs

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Nice and spicy Thai grilled steak kabobs.  Had to create a grill similar to the street food carts in Thailand (and probably other parts of southern Asia). You can read about it in the Bangkok Chicken Wing post  When making the fire I use lump charcoal augmented by a little mesquite wood chunks.  The gutter grill allows the coal to smolder slowly.  Figure about 30 to 45 minutes for the kabobs to cook.  I always use an instant read thermometer to verify the meat temperature in each wing is at or slightly above 145F (rare).

Prep time about 15 minutes before grilling.  At all the street food carts in Bangkok the "chefs" give a small plastic bag of sauce the it THE spicy flavor of Thailand.  The sauce is called Jaew. I brushed the kabobs on both sides with Jaew about 15 minutes prior to grilling and then while grilling again brushed several times after each wing flip.  Reserve some of the Jaew without contamination for drizzle or dip the kabobs into while eating.  Nice and salty spicy HOT.

Jaew Sauce:

1/2 cup chopped fine Scallions
1/2 cup Cilantro chopped fine
1 tsp Ginger Powder
2/3 cup Fish Sauce (the real Thai stuff)
2 Limes - juiced with a good squeezer (at least 1/4 cup)
4 tsp dark brown sugar
2 Tablespoons Thai Red Chili Powder (course ground Thai Red Chili)

Mix all together to use as marinade and dipping sauce.

2 pounds Hanger Steaks cubed
1 pound beef rib meat cutting out the bones and cubed best you can
Alternate the Hanger Steak and Rib Meat on the skewers.  The Rib meat is needed for flavor (fat) and driving tenderness into the Hanger Steaks.
Next time the Hanger Steaks will be cubed smaller.

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