Hello fellows,
Could not resist anymore. After 5 years using the AmazingRibs website (thanks Meathead and team) I had to join the Pitmaster Club although I can't call myself a master. Nevertheless I enjoy the grilling like nothing else. Suffering a bit lately as I am without the BBQ (in the move until we settle properly) while in a condo where BBQ is prohibited, so either I will sneak a small one in or I will bring a portable when going outside. Originally from France (unfortunately no BBQ tradition to speak of but a fairly good cooking tradition), after 4 wonderful years in the Silicon Valley I have been roaming in South East Asia for 20 years now and married in Thailand, 3 kids later I am back in Bangkok. Thais have a pretty good grilling tradition with chicken, pork and seafood as well as an unparalleled sense of fun.
I might as well start contributing, however modestly, to the pit master club. Let me share a Thai recipe of marinade for chicken drumsticks, wings or thighs. Like any Thai recipe, the exact proportions are almost a foreign concept and one needs to adjust to his own taste, sense of fun and enjoyment of chili heat.
Mash in a pestle a handful of garlic cloves (adjust as per your liking) and 1 tbsp of whole black pepper (otherwise grind it coarsely) and 1 bunch of coriander (try to get the whole branch, use the roots as well they have a wonderful flavour). Add 2 tbsp of Oyster sauce, 1 tbsp of soy sauce, 1 dash of fish sauce (for saltiness), and 1 cup of milk.
Soak the chicken drumsticks in the marinade a few hours or overnight in your fridge. Remove from marinade and through on the grill.
Grill on a low fire or use indirect cooking with the top of the BBQ closed until cooked throughout. They should shave a nice golden look by then. Finish them off over hot fire to char them a bit.
Our guests never left any and complimented us. Credit should go to my wife.
Cheers
Could not resist anymore. After 5 years using the AmazingRibs website (thanks Meathead and team) I had to join the Pitmaster Club although I can't call myself a master. Nevertheless I enjoy the grilling like nothing else. Suffering a bit lately as I am without the BBQ (in the move until we settle properly) while in a condo where BBQ is prohibited, so either I will sneak a small one in or I will bring a portable when going outside. Originally from France (unfortunately no BBQ tradition to speak of but a fairly good cooking tradition), after 4 wonderful years in the Silicon Valley I have been roaming in South East Asia for 20 years now and married in Thailand, 3 kids later I am back in Bangkok. Thais have a pretty good grilling tradition with chicken, pork and seafood as well as an unparalleled sense of fun.
I might as well start contributing, however modestly, to the pit master club. Let me share a Thai recipe of marinade for chicken drumsticks, wings or thighs. Like any Thai recipe, the exact proportions are almost a foreign concept and one needs to adjust to his own taste, sense of fun and enjoyment of chili heat.
Mash in a pestle a handful of garlic cloves (adjust as per your liking) and 1 tbsp of whole black pepper (otherwise grind it coarsely) and 1 bunch of coriander (try to get the whole branch, use the roots as well they have a wonderful flavour). Add 2 tbsp of Oyster sauce, 1 tbsp of soy sauce, 1 dash of fish sauce (for saltiness), and 1 cup of milk.
Soak the chicken drumsticks in the marinade a few hours or overnight in your fridge. Remove from marinade and through on the grill.
Grill on a low fire or use indirect cooking with the top of the BBQ closed until cooked throughout. They should shave a nice golden look by then. Finish them off over hot fire to char them a bit.
Our guests never left any and complimented us. Credit should go to my wife.
Cheers
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