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The high cost of having a BBQ addiction in Thailand

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  • FireMan
    replied
    AZ , mebbee Q doesn’t fit the style of foods but grillin the meat with a little smokey flavor sure would. Just thinkin, cuz I have done it with some of my cookin.
    Last edited by FireMan; June 18, 2020, 03:57 PM.

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  • scottranda
    commented on 's reply
    I’ll have to look it up next time I’m there!

  • mountainsmoker
    replied
    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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  • Dewesq55
    commented on 's reply
    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.

  • Dewesq55
    replied
    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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  • arthurmorgan
    replied
    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 fees
    Last edited by arthurmorgan; June 20, 2020, 04:05 AM.

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  • Sandpaper
    replied
    AZ Fogey - thanks for the recipe! I will be sure to try it out. If your return flight brings you via LAX, let me know and I can point you to some Thai markets for those ingredients.

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  • AZ Fogey
    commented on 's reply
    fzxdoc terrific! It will be great to see what you come up with. I have to admit, it's going to be hard going back to ham sandwiches when we get back to Arizona.

  • fzxdoc
    replied
    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

    Leave a comment:


  • AZ Fogey
    commented on 's reply
    The KJ III hasn't made it to Thailand yet, I've got the Classic II. Your comment on Thai street food made me laugh, and then it made me think. I haven't eaten street food for a long time, and when I did, I had my soon-to-be Thai wife choosing for us. It's very daunting figuring out what to order, and it's liable to be way more spicy than most non-Thais can tolerate. Fortunately it's very cheap so you can afford to waste some meals. Two words are life savers: "my pet", meaning not spicy.

  • AZ Fogey
    replied
    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
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    Cutting and pulverizing the cilantro root
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    Adding and crushing the white peppercorns
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    Adding and crushing the garlic cloves
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    Thai Oyster Sauce
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    Thai light soy sauce (above)

    The final result

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    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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  • Sweaty Paul
    replied
    Nice write up and what a view! I‘m looking forward to reading your recipes and seeing the lunches!

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  • TNPIGBBQ
    replied
    Awesome!

    I just got back from a trip over there. Spent a week split between Bangkok, Ubon Ratchathani, and Amanat Charoen (small town farming country an hour north of Ubon).

    it was for business, can’t wait to go back for a longer period and take my wife for vacation. I about choked when I read you paid for imported KJ charcoal, Thai charcoal is excellent. That’s actually what I was over there buying. PM me if you need some help sourcing good local stuff. I know some people in the industry.

    glad you’re enjoying the KJ, I adore mine. You mentioned 3 tier divide and conquer, did you get the KJ III with the slo-roller insert? curious you hear opinions on that.

    It’s been my experience that meat generally is crap outside US, Argentina, Australia etc. Thailand was no different, the duck I had was good though.

    I did have a question for you though, do you trouble ordering street food? Everything seemed to be build it yourself cook to order and knowing zero Thai, I couldn’t communicate to get what I wanted at all.

    Leave a comment:


  • AZ Fogey
    commented on 's reply
    What I have found is mangrove wood briquettes. The shape is a lot like the pictures of coconut briquettes that I've seen for sale in the U.S, about 3" long, hexagonal shape, with a hole drilled thought the briquette lengthwise. They are very clean burning, but on a Kamado Joe, I don't think I can get any more than two cooks out of them. The down side is that they produce a lot of ash. The up side is that they're really, really cheap.

  • Sandpaper
    replied
    Just checking in on this thread. My wife is Thai and we spend a few weeks there every other year or so- mostly in Bangkok, Ayatthaya, and Muok Lek. The beef issue there is real, brother. My wife says that the only beef that makes it to market are dried up dairy cows. Not sure if that's true, but it sure tastes like it.

    I've not had the opportunity to cook out there - very lucky that I have in-laws tripping over themselves to put food on the table for us. I'm curious, though, if you've found any recipes, rubs, etc., that fuse Thai flavors with smoking.

    Leave a comment:

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