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Beef Sates
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DoofusOfTheDay
Posts: 401
Tonight's cook was Beef Sates. Used some chuck eye steaks. Mostly followed how Steven Raichlen did them - http://www.primalgrill.org/recipe_details.asp?RecipeID=127&EpisodeID=34
I think I should have cooked them a little lower temp. I was at about 600 dome temp. It was madness trying to get them all on, turned and cooked before they got too crispy. Mostly successful in my endeavor. Made some peanut sauce, wasn't too shabby. Some creamy peanut butter, some rice wine, little soy sauce, some ginger and some honey.
Marinated for about 6 hours and ready to go on the LBGE.
I think I should have cooked them a little lower temp. I was at about 600 dome temp. It was madness trying to get them all on, turned and cooked before they got too crispy. Mostly successful in my endeavor. Made some peanut sauce, wasn't too shabby. Some creamy peanut butter, some rice wine, little soy sauce, some ginger and some honey.
Marinated for about 6 hours and ready to go on the LBGE.
Gregg
Large BGE Owner since December of 2013!Marietta, GA
Comments
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Those look good. I like variety like that.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks pretty good!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Look really good. Got to try them. Brings back memories of Indonesia.
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