Satay grills. Who has one? What should I look for?

Charcoal cookers (such as Weber Kettles)
tfx
Posts: 68
Joined: Wed Feb 22, 2012 8:36 pm

Re: Satay grills. Who has one? What should I look for?

Post by tfx » Tue Feb 09, 2016 10:14 pm

Titch that lemongrass recipe looks awesome.

For a crowd i use the Lobo brand satay mix. It has a marinade and a sauce for around $2. Mostly has a predominately orange packet in oz vs the one showed in this video.
https://www.youtube.com/watch?v=WZeW_05tHYc

Marinade AFTER cutting up in the box. You can freeze some unflavoured for later and marinade just before use.

Each pack good for 500gm but for a full box (2.8kg) you might need as few as 4 packs. Need a tin of coconut milk or cream per pack (.25 for marinade and .75 for sauce) but again best tip is to use a powder and make a thicker mix for less mess and more flavour.

You could easy cook these ahead for a very big crowd. They warm up okay but fresh is best.
Last edited by tfx on Wed Feb 10, 2016 11:02 am, edited 2 times in total.


tfx
Posts: 68
Joined: Wed Feb 22, 2012 8:36 pm

Re: Satay grills. Who has one? What should I look for?

Post by tfx » Wed Feb 10, 2016 10:47 am

I also reccomend freestanding over tabletop. More flexible (has its own stand) and no risk to tabletop (mess or heat). I prefer to cook over the grass if i have the option for the mess.

I only use charcoal also. Apart from flavour you may need to fan from time to time and the beads just have too much ash too close to food.

GPH
Posts: 12
Joined: Wed Jan 27, 2016 7:38 am
Location: Cleveland

Re: Satay grills. Who has one? What should I look for?

Post by GPH » Tue Feb 23, 2016 5:25 am

tfx wrote:I got one of the small ones from BBQ Aroma and love it.
http://www.bbqaroma.com.au/online/produ ... ki84f48tt7

Pros
Legs screw on and off with wingnuts and then can be stored all packed into the one parcel. You could use a bag but i just put the screws and bolts into a sanwich bag, legs into the trench and wrap the whole thing with gladwrap to store or pack for travel.
Cooks heaps of food for a little unit. Get a production line going with 1/3 areas. One hot, one moderate and one for coooked and ready to take (never had raw meat on it). You will rarely want to eat all at once. The beauty is the heat of fresh from the coals skewers. Cooked can sit back over hot for a fw seconds to refresh.
The small ones stainless parts fit into the dishwasher.
Needs only about 2 coke cans volume of fuel for a cook - good use for bag shrapnel. As it dies down use a stick to rake remaining embers into one end and keep the same heat level toward the end.
A great social cook. Often share with a crowd and some beers or have a few cold ones on my balcony and relax. Latecomers can add their own when they want more.

Cons
The top railings are chromed not stainless so eventually may need a quick fabrication to replace one day. Maybe.
Has a few sharp edges but nothing too serious
People eat more than they think. When you make a box up they always carry on but there is rarely any leftovers.

Tips
Have a small spray bottle of water ready for flare ups.
Set out an empty softdrink bottle for used skewers. Hint heavily that thats where they go and cleanup is a breeze.
For satay have found packet mix from asian grocer great value and easy. Use a tall cup (frozen coke cup) and dip the skewers into a marinade then into an icecream bucket point to point so they stand up. If you can keep the sticks handles clean you will be going well. Another tall cup for the separate dipping sauce is a good idea.
Use coconut powder to make a thick coconut cream (using less water than reccomended) for the marinade. Less drips and a stronger flavour/crust. Silicone marinade brush handy. Use for first turn only to ensure no cross contamination.
Buy a kebab box. The BBQ aroma one works well for satays if you make half the cuts (every second) down one side you get two stick kebabs that sit flat, don't roll and offer back up to the occaisional one that burns. Makes 50 this way from 2.8 kilo of thigh. 100 arrosticini if you make every cut.
Ask you butcher for 2.8 kilo of thigh bashed out or tenderised and there isnt much work.
The sticks are easiest to put in if you start central and spiral outwards. Cheap at asian grocer and need thorough soaking before use.

I'm not disappointed in my unit, but yours looks a little better than mine. That said, they probably work pretty much the same.
I'm getting a grill made to fit over the top, not sure what material will work best.
In any event the first session went well. Very pleased with the outcome.
Thanks for the handy tips. I like the bounce spacing when cutting the meat. Very smart.


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