Andy said...

> I'd probably only cook boneless chicken parts that lay flat on the "ribs."


Amanda,

Since you asked AND I forgot, my suggestions are Thai chicken or pork or beef
tenderloins satays! I've enjoyed chicken and pork but haven't tried the beef.


------------
Title:* Thai Chicken Or Pork Satay *
Yield: 4 Servings

/*Ingredients*/

1 tb yellow curry paste; (Thai)
1 ts turmeric
1 tb palm sugar or brown sugar
2 tb Thai fish sauce; (nam pla)
2 tb lime juice
1 tb vegetable oil
1 lb boneless pork loin
cut into 3" x 1" x 1/4" strips
OR
1 lb boneless, skinless chicken breasts
cut into 3" x 1" x 1/4 strips
24 8 in bamboo skewers soaked in water for
1 cn unsweetened coconut milk

*/Instructions/*

Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and
oil. Toss meat strips with marinade and marinate for minimum of 2 hours in
refrigerator or better overnight.
Thread individual meat strips onto the skewers, weaving in-and-out, in a
ribbon fashion. Make meat strips lay flat on skewer.
Prepare grill. Medium hot coals. Brush strips with thick coconut cream
(see below). Place (brushed side down) over hot coals for 1 to 2 minutes.
Turn over, brush with coconut cream and grill until cooked. Do not overcook
the meat it will dry out.
Serve with Spicy Peanut Sauce.

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a
tall glass. Allow to sit for at least 1 hour so the thick cream rises to the
top. Skim off top (cream) and set aside. The rest is thin coconut milk.

Posted to the BBQ List by Bill Wight on Oct 8, 1998.
------------

NOTES: Definitely wear latex gloves when making this dish (turmeric STAINS
skin). When kabobing the meats, you can kabob two or more tenderloins on each
skewer for easy flipping over the flame.

As well, you can find good Thai peanut dipping sauces in some markets or make
it yourself. I can't vouch for the homemade versions as I'm a Thai Satay
Cheatin' BUM!!! where I can be.

Again, Good luck,

Andy