Nice write up and what a view! I‘m looking forward to reading your recipes and seeing the lunches!
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The high cost of having a BBQ addiction in Thailand
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Club Member
- May 2019
- 137
- Surprise, AZ
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Mike O'
RecTec Stampede w/ Grill Grates
Makers Mark on ice with a dribble of water.
Sandpaper Here's the only recipe I've found that translates to BBQ. Everything else my wife and in-laws make tastes great but it's all stir-fried and, given my limited culinary skills, I haven't been able to make it work well on BBQ meats. This is a long post because of all the photos, so if you're not interested, please skip right over it.
This recipe works well on both beef and pork. Apply it a slather, let it sit for a couple of hours, and then throw it on a hot grill. I've had better luck with this cooking hot & fast.
Sunee's BBQ Slather
1/3 cup cilantro root (about 7 roots) cut small and then crushed
9 or 10 garlic cloves crushed
3 tbs white pepper corns crushed
3 tbs Thai oyster sauce
1/4 cup Thai light soy sauce
1/4 cup Knorr pork bullion powder
for beef, 0 to 1/4 cup brown coconut sugar
for pork, 1/2 cup brown or coconut sugar
To combine all this, you can use a molcajete and pound it all into submission by hand. When I suggested putting it in a blender, the sisters gave me a look and I quickly shut up. My wife said the oil extraction wouldn't be the same. However, a couple of weeks later when I tried the recipe I did use a blender and everyone said it tasted the same. I'm lazy, they're not.
I think the hard part for those of us who live in the U.S. is going to be finding cilantro root. I don't ever remember seeing it in a regular supermarket but it may be available in bodegas. It is the major flavor source for this recipe. Also Thai oyster sauce and light soy sauce have a different flavor profile from the Chinese (Panda Brand) and the Japanese soy sauces we are used to, so if you can find them, it will make a difference in the result. This recipe is good, but can certainly be improved, and I'm hoping that some of the more gifted cooks who hang out on this forum will try it, tweak it, and then re-post it for the rest of us.
Cilantro Root
Cutting and pulverizing the cilantro root
Adding and crushing the white peppercorns
Adding and crushing the garlic cloves
Thai Oyster Sauce
Thai light soy sauce (above)
The final result
Credits: Left to right, Sunee, wife's younger sister and author of this recipe, Mon,
wife's older sister who cooks most of our lunches, and Dokmai, my wife and
the sous chef.
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Founding Member
- Jul 2014
- 5254
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks)
Weber Summit S650 Gas Grill
Weber Kettle Premium 22"
Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
Camp Chef Somerset IV 4-burner outdoor gas range
Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
Adrenaline BBQ Company's Elevated SS Rack for WSCGC
Adrenaline BBQ Company's SS Rack for DnG
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Extreme BBQ Thermometer Package
Fireboard control unit in addition to that in the Extreme BBQ Package
Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Fireboard Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Thermapen MK5 (pink)
Thermoworks Thermapen MK4 (pink too)
Thermoworks Temp Test 2 Smart Thermometer
Thermoworks Extra Big and Loud Timer
Thermoworks Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
Two Joule Sous Vide devices
VacMaster Pro 350 Vacuum Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic 8" Chef's Knife
Shun Classic 6" Chef's Knife
Shun Classic Gokujo Boning and Fillet Knife
Shun Classic 3 1/2 inch Paring Knife
Wow this looks great, AZ Fogey . I'm going to try to source some of the ingredients at a semi-local Asian grocery. They have a lot of fresh vegetables and fresh spices that I don't recognize, so maybe cilantro root is there too.
I hope you're enjoying your stay there in Thailand. Sure looks like you're eating well!
Best wishes,
Kathryn
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Hello! I have never been to Thailand but I am willing to vit this wonderful country. I don't know how expensive it is to be a barbecue addict there but from what I know the prices are relatively low there compared to the US ones. Back home I always by everything i need for barbecue from grillongrillaction.com. They appear to have the best price to quality ratio. If you need a good and cheap grill, maybe try buying it from them, as I know they are also delivering internationally, you'll only have to pay extra for the custom feesLast edited by arthurmorgan; June 20, 2020, 04:05 AM.
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Founding Member
- Jul 2014
- 2045
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
We occasionally get cilantro with the roots still intact on our local supermarket. The tires are generally much smaller than down in the photos. I have used them on a recipe that called for a smaller amount of cilantro root, possibly gai yang.
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So I went and checked in my recipes and it was, in fact, the Gai Yang marinade paste that called for 3Tbsp of cilantro root. It's actually similar to the stuff in the original post with the cilantro root, garlic and peppercorns pounded in a mortar and pestle or in a blender. The liquid seasoning was different, mainly fish sauce.
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Looks like you have a great place and a great family. Enjoy your time there. I have an Asian market in Asheville about 2 hrs from me that is pretty comprehensive , I will check if they have Cilantro root next time I stop in there, its where we get our sauces for our Asian dishes. If not I will just grow Cilantro next year.
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Click here for details. (https://amazingribs.com/memphis)
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