Thai BBQ chicken - authentic

CHICKEN, DUCK, PIDGEON, QUAIL, TURKEY ETC
urbangriller
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Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Thai BBQ chicken - authentic

Post by urbangriller » Tue Sep 17, 2013 9:14 am

Timely reminder...Management was talking about Asian chook on the weekend....this'll do nicely!

Chris
Common Sense is so rare these days it should be a Super Power!


BarbieCrazy
Posts: 34
Joined: Fri Nov 30, 2012 8:48 am

Thai BBQ chicken - authentic

Post by BarbieCrazy » Tue Sep 17, 2013 10:18 am

Burnt offerings wrote:Hi Al_,

It is mushroom soy sauce.

My wife uses it in a lot of her cooking.
You will find a lot of uses for it!

Regards,

Warren
Hi Warren

It look absolutely scrumptious.

I really have no idea regarding the mushroom soy sauce.
Can you perhaps give a brand name or picture so we can see what you are talking about.

Nath
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Location: Perth WA

Thai BBQ chicken - authentic

Post by Nath » Tue Sep 17, 2013 10:49 am

Most Asian supermarkets should stock it.


Nath
Nath

BarbieCrazy
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Joined: Fri Nov 30, 2012 8:48 am

Thai BBQ chicken - authentic

Post by BarbieCrazy » Tue Sep 17, 2013 3:09 pm

Thanks, I will have a look

Barrakooda
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Joined: Mon May 14, 2012 8:04 pm

Re: Thai BBQ chicken - authentic

Post by Barrakooda » Wed Oct 02, 2013 12:42 am

Tried this out today, 3 chooks all butterflied. Used heatbeads.

I marinated mine for 48 hours after a change in dinner plans (group of 4 families on school holidays)

I think this May have been to long, the coconut cream left a lot of liquid ( I tripled recipe). So I turned them a few times during soak

I cooked 2 flat at the same time in kettle using a chook smoking chip mix. Probe in breast till it reached 77c. Used foul strips down the sides of birds to prevent burning.

The last chook used half a dozen hickory chips.

The masses were pleased with the results but think it had more to do smoking than ingredients. All chook after resting in foil were moist as. Hickory smoked choked one the day.

48 hours marinade with listed ingriedents to much?

So no pics, cant load em from iPhone.

Tooter
Posts: 38
Joined: Sat Aug 24, 2013 8:26 pm

Re: Thai BBQ chicken - authentic

Post by Tooter » Sat Oct 05, 2013 10:08 am

Thanks for the marinade recipe, gonna try this today, eat on monday :)

the dane
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Re: Thai BBQ chicken - authentic

Post by the dane » Mon Oct 07, 2013 12:28 pm

Did you use the water pan in the Pro Q???
Image

Tooter
Posts: 38
Joined: Sat Aug 24, 2013 8:26 pm

Re: Thai BBQ chicken - authentic

Post by Tooter » Tue Oct 08, 2013 1:29 pm

Did this yesterday, marinated from Saturday, but put it on the Weber Rotisserie with Charcoal, was too good.

Burnt offerings
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Location: Currans Hill NSW

Re: Thai BBQ chicken - authentic

Post by Burnt offerings » Tue Oct 08, 2013 7:52 pm

@ the dane,

No, I din't use the water pan in the Pro Q, just a foil tray beneath the chook.

It was the best way to keep the temperature high.

Regards,

Warren
GMG Daniel Boon WiFi, Weber OTG, ProQ Excel 20, small generic kettle, other BBQ stuff.
I like BBQ stuff!
2014 Commonwealth Games Gold medal winner!
World shooting Champion.
5 time Olympian.

Barrakooda
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Joined: Mon May 14, 2012 8:04 pm

Re: Thai BBQ chicken - authentic

Post by Barrakooda » Wed Oct 09, 2013 2:25 pm

Tried this the other day but don't have a WSM so laid them flat in the Cadac.

Since is was doing 3 chooks (2 in 1 cook & 1 on it's own) I tripled recipe. Coated all chooks & left them in marinade for 48 hours (menu plan got changed hence the extra 12 hours). For 2 of the chooks I used some Charcoal Companion Poultry chips soaked in water for smoke. The other I used hickory.

No one could really taste the ingredients in marinade, only the smoke (not that much was used). Did I over marinade them? effectively brining them? They were rather moist & everyone was happy with them, except junior SWMBO (in training :) )

Image

Smokey
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Re: Thai BBQ chicken - authentic

Post by Smokey » Wed Oct 09, 2013 3:02 pm

Everyone has a different like of smokyness, Try it again in a few months (so their memory has worn off) and just grill it over the charcoal.
Thai spice needs to shine through and wood smoke can mask very easily.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Barrakooda
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Joined: Mon May 14, 2012 8:04 pm

Re: Thai BBQ chicken - authentic

Post by Barrakooda » Thu Oct 10, 2013 1:17 am

Cheers SM

Senior SWMBO has since rated smoky flavor as a thumbs down :cry: The hickory chook rocked as far as I was concerned, but each to their own.

I agree to trying this without smoking at all, just was trying to follow OP's method but didn't have a WSM.

Seeing as the marinade was very liquid (concern - brining) do I need to cut down on the cream, would this affect anything? I wouldn't think so as I just makes the chook juicier.

chrisg
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Location: Perth WA

Re: Thai BBQ chicken - authentic

Post by chrisg » Thu Nov 07, 2013 8:14 pm

:D

Whoo!!! :)

Still trolling around the forum posts before I joined, THIS is on next week's menu, going to Q all week :) Yeah, I know might not have enough height - I'll find a way :)

I just love Thai, our anniversary this week, restaurant Thai this Monday, I think you just gave me the better meal about Thursday :)

More seriously never had a problem finding Mushroom Soy, but it does last a while, will have to check the local places, usually easy in any Asian supplies place.

Looking forward to this !! Thank your wife :)

Cheers

Angryman65
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Location: Batemans Bay

Re: Thai BBQ chicken - authentic

Post by Angryman65 » Wed Apr 23, 2014 11:52 am

Did this again last night and as usual it was brilliant. Done it about 10 times now and never get sick of it.

Wife has always asked for a sauce for it so I found this one which worked very well with the chook and didn't hide the Thai flavours.

1/4 cup Coconut milk
2 Tbsp peanut butter (next time I'll use a little less)
1Tbsp soy sauce
1 Tbsp Shao Xing cooking wine.
1/2 inch piece ginger chopped roughly
1 1/2 tsp brown sugar

Add all to blender, blitz, serve on chicken.

Keeps for a couple of weeks also.
Vegetarian is an old Indian word for bad hunter.

chrisg
Posts: 782
Joined: Mon Oct 28, 2013 7:21 pm
Location: Perth WA

Re: Thai BBQ chicken - authentic

Post by chrisg » Wed Apr 23, 2014 3:59 pm

Heh :)

Forgot to mention how good it was, must do it again soon,

I was only cooking for two so used marylands, hanging them in the kettle was a bit Heath Robinson but bent up a frame from some mild steel rod I had around. It did the job but wasn't brilliant, been meaning to get something more durable and see which mate it is that has a bender :)

Cheers


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