BeachGoat
DARTH MENSES  Posts: 431 Registered: 10/31/2003 Offline
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6/25/2005 at 21:58 |
The last Father's Day, I did an experiment with a hot peanut sauce and the Barbeque. Oh, My Farking Dog! It was Soooooo Good!
My secret....
Recipe:
Tuong Ot (Sirracha) chili/garlic paste (the red shit with the rooster on it)
Peanut Butter
Hoisin Sauce
Skirt Steak
Soy Sauce
(Ingredients are clicky links)
(Links for reference only, not to tell you where to order. The red sauce is THE brand, but almost any Hoisin works. Nothing is as good as skirt steak, but you can substitute other cuts if you cut ACROSS the grain so it's tender & there's ENOUGH FAT. The fat will burn off in the BBQ, but the flavor is essential.)
Make a fairly spicy, sweet sauce to soak the beef in for a few hours. Adjust to YOUR OWN taste preference. Do not use Tabasco or any vinegar based chili sauce or it will get tough. Cut the meat into long, thin strips about 1- 1/2 to 2 inch wide. Weave them onto skewers, not too thick or crowded. Soak your stick in water for an hour or so before putting the meat on them so they don't catch on fire and fall apart while you're cooking. Cook hot and fast. Don’t use too lean of a cut of meat or they'll be tough. Ranchera, Skirt steak, or any of the low belly cuts are best. A Ma and Pa Mexican market like our Chapala is best to look for it, but you can always ask the butcher in a "normal" store. Too good for words. Serve with rice pilaf or something like that. Makes a great sandwich the next day, too. Very Kabob like without the gross parts like chunky onions and bell peppers. If you prefer those things, they burn well with the whole concoction.
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MadTurk
SENATOR BABYHEAD  Posts: 167 Registered: 3/11/2002 Offline
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6/25/2005 at 22:08 |
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acheron
Cynical_Malcontent   SSHOLEPosts: 567 Registered: 4/29/2004 Offline
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6/25/2005 at 22:16 |
Beachgoat, cook me some food.
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RoozleRose
Tender vittles  Posts: 48 Registered: 1/11/2005 Offline
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6/26/2005 at 16:27 |
Having partaken in said Thai Beef wonders, I am obliged to mention a slight but essential alteration in the recipe....turns out the Tuong Ot contains WAY too much salt, having a major not-good effect. We have since discovered that Chili Oil (red), found in oriental markets, works much better. Otherwise, these things are awesome!
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BeachGoat
DARTH MENSES Posts: 431 Registered: 10/31/2003 Offline
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6/26/2005 at 19:10 |
Since you don't watch me cook when I cook....
The salt is coming from the inferiour liquor-store ancient fossilized jar of hoisin we found in the back of the shelf, NOT from the Tuong Ot. If you had gone to the grocerey store five blocks further we would not have had that affectation.
Stay out of my kitchen....we know who wears the pants & drives and who cooks & does the dishes!
Love you,
signed,
BitchGoat
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Gothmog
busy lil bee bzz bzz bzz!  SSHOLEPosts: 214 Registered: 12/12/2003 Offline
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6/27/2005 at 01:33 |
Damn, Goat, you're making me hungry. I'll have to try that sometime as it seems pretty easy and I already have the Hoisin and Tuong Ot. The chicken is the tastiest sauce I have ever had and I use it like others do red hot or tabasco.
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vasudeva
Bad Taste in your Mouth  SSHOLEPosts: 4618 Registered: 3/8/2002 Offline
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6/27/2005 at 16:48 |
Wicked. I'm on it.
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slippedhole> I am on to you and your evil intentions. I am the true protector of this website and am willing to do battle with you. |
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freakmachine
Web Fucko Extraordinaire  SSHOLEPosts: 596 Registered: 4/15/2004 Offline
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6/27/2005 at 18:18 |
Kahuna, you may want to avoid this. |
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nocal
It's insane, this guy's taint  SSHOLEPosts: 833 Registered: 8/25/2004 Offline
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6/27/2005 at 18:25 |
I'm so hungry right now, and this is just *taunting* me, not only because I love Thai food, but because I have no way of making this and can't seem to find a really good Thai place in the area. It really looks awesome though. You bastard. |
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redhook
Tender vittles  Posts: 34 Registered: 6/22/2005 Offline
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6/27/2005 at 23:02 |
What section of Northern California are you in? The Bay Area's got Thai all OVER the place.
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nocal
It's insane, this guy's taint SSHOLEPosts: 833 Registered: 8/25/2004 Offline
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6/28/2005 at 01:35 |
What section of Northern California are you in? The Bay Area's got Thai all OVER the place.
Yeah the bay area has great Thai, but not so much in Pennsylvania (although I don't have a car, so it's harder to look) |
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ragoo
We are not amused.  SSHOLEPosts: 686 Registered: 9/4/2004 Offline
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6/28/2005 at 01:55 |
Damn you Goat. I'm gonna try to get all this stuff together for the Fourth. :-P
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ragoo
We are not amused. SSHOLEPosts: 686 Registered: 9/4/2004 Offline
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7/30/2005 at 21:45 |
I'm finally getting round to making these tomorrow, for our anniversary.
BeachGoat: any hints as to the proportions of the ingrediants, or is it best left to experimentation?
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mcgarpat
DARTH MENSES Posts: 413 Registered: 7/10/2005 Offline
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7/31/2005 at 03:01 |
Good stuff BeachGoat
I substituted Teryaki for the hoisin Sauce, mainly cause the wife didn't like the smell of it. I will make some for myself with it when she is out.
Wonderful!!
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