The Satay was served with peanut sauce and Thai Sweet Chili sauce for dipping along with Glass Noodle Salad and Coconut Rice.

The chicken is marinated for a couple of hours in a combination of coconut milk, tumeric, sugar and other goodies.

I grilled the chicken using my newest favorite grilling tool...GrillGrates.

It smelled fantastic as all the coconut milk and sugars started to carmelize.

The Satay was served with peanut sauce and Thai Sweet Chili sauce for dipping along with Glass Noodle Salad and Coconut Rice.

Chicken Satay

Reprinted with permission from Corrinne Trang’s “The Asian Grill” (Chronicle Books, 2006)

• 1 cup unsweetened coconut milk
• 1 tablespoon palm sugar or granulated sugar
• 1 tablespoon ground coriander
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon cumin
• 2 to 3 pounds chicken
• 12 long bamboo skewers

In a small bowl, whisk together coconut milk, sugar, coriander, tumeric and cumin until incorporated and sugar is dissolved.  Put chicken and marinade in a large zip top bag.  Squeezing out all the air, seal the bag and refrigerate for a couple of hours.

Grill the chicken until done and juices run clear.

For some great tips and information about Asian cuisine visits Corinne’s website.

• 1 pound dried pinto beans
• 1 12 oz jar of salsa (brand and heat level of your choice)
• 1 tablespoon salt
• 2 tablespoons sugar
• 1 tablespoon ground cumin
• 1 teaspoon ground pepper
• 1 tablespoon “Johnny’s Au Jus Sauce”
• 2 tablespoons bacon drippings
• 1 medium onion, chopped
• 1/2 pound smoked sausage, diced

Directions

Sort and rinse the beans thoroughly.  Place beans in a bowl.  Puree the salsa in a food processor or blender and add it to the beans.  Add water to the bowls so the beans are just covered.  Let the beans soak overnight.  For the first couple of hours watch the beans and add just enough water to the bowl to keep the beans covered with liquid.  The idea is to let the beans soak up as much of the salsa flavoring as possible.

The next morning put the beans in a dutch oven and add all the seasonings.  Saute the onions in the bacon drippings and add them to the bean mixture.  Toss in the sausage and cook the beans on low to medium heat until tender.

NOTE:  Depending on the exact heat and flavor you want you can use “hot” salsa or include your chile of choice, finely chopped.

Ground pork with garlic, onions and all the spices.

On a recent episode of “The Next Food Network Star” one of the contestants, Aarti Sequeira made a dish called Kofto Kebabs.  Her dish was excellently executed and was popular with the judges and dinner guests.

Every once in awhile I get the urge to recreate a dish from one of the realty TV cooking shows I often find myself watching.  I knew immediately that Aarti’s dish was was one that I needed to adapt to the grill or smoker.

As is often the case, Google was my friend.  I started comparing recipes and soon realized the spices used in making typical Kofto Kebabs was very similar to the spices I might use in making up a BBQ rub.

From my research I learned that Kofto Kebabs are most often made with lamb and/or beef.  Fish can be used, and there are vegetarian versions out there.   I used pork for mine.  I know it’s way out of the box for a middle eastern dish, but because Kofto is also found in South Asia and the Balkans it might not be so bad.

The seasoned ground pork is formed into meatballs and skewered on the smoker.

After a little more than 60 minutes the Kofto Kebabs are almost ready.

Kebabs off the smoker and resting.

Two meatballs, some slaw and pita bread.

Everything all wrapped up with a Cilantro Chipotle Sauce.

This was an amazing bite of food. The pork on the smoker gave this a great flavor.

BBQ Grail’s Pork Kofto Kebabs

Ingredients

• 1 pound ground pork
• 4 garlic gloves, finely minced
• 1 teaspoon kosher salt
• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• Skewers (if bamboo skewers are used soak them in water for at least 30 minutes)

Directions

Combine all the ingredients in a mixing bowl.  Mix with your hands until well blended.  Form the seasoned pork mixture into balls and put them on the skewers.  Place kebabs on a baking dish and cover.  Refrigerate  for at least 30 minutes.

Pre-heat your smoker or grill.  Cook/smoke the kebabs to the desired degree of doneness.

Serve on pita bread with the Cilantro Chipotle Sauce and cole slaw.

BBQ Grail’s Cilantro Chipotle Sauce

• 3/4 cup sour cream
• 3/4 cup mayo
• 1 tablespoon honey
• 1 teaspoon Art of Chipotle Paste with Adobo)
• 2 tablespoons cilantro, finely chopped

Combine all ingredients in a bowl until well mixed.  Refrigerate until ready to use.

Note:  You can adjust the chipotle flavor by using more or less of the paste.  You can also use canned chipotles in adobo instead.

Ingredients

Directions

Place the chicken, oregano, cumin, garlic, zest and juices in a large glass dish and stir to combine.  Cover and refrigerate for a least 30 minutes but not more than 60.  Remove chicken and toss out the marinade.  Season chicken with salt and pepper.

Grill over medium heat until down.

Start with a pork butt rubbed with fajita spice,garlic,onion,comino (cumin),& sage. Smoke the pork low & slow, preferrably with pecan or hickory wood.

Pull your pork after it's been smoked and cooled

Pulled pork and masa ready for tamale assembly. (See end of post of details on how to make masa)

Bring a pot of water & reserved pork juices to a boil. Add a little oil to the water to keep the husks from sticking together in the steamer and turn off heat and soak husks for an hour.

Spread the masa on soaked husks.

Add the pork

Roll up the sides and fold over one side.

When you've completed a batch of tamales place them in your steamer and steam for 1.5 hours

All done!

Unwrapped and ready to eat.

If you need help on how to make the masa dough for for your tamales you can get detailed instructions at about.com