Piece BBQ Grill

Piece BBQ Grill

Nue Nam Tok - BBQ Grilled Beef With Thai Seasoning

This recipe yields 6 servings.

Ingredients

3    serrano chilies
1/4 c  white vinegar
1 1/2 lb flank steak
1/4 lb red onion, sliced
4    green onions
1/4 c  lime juice,plus:
1 T  lime juice
2 T  fish sauce
1 t  roasted chilies, ground
2 T  toasted rice, ground
1    red lettuce leaves
1    coriander sprigs
1    mint (or basil leaves)

Preparation

1.  Remove the stems, but not the seedes, from the chilies.  Slice the chiles crosswise into pieces 1/8" thick.  Place the sliced chiles and vinegar in a small serving bowl.  Let it stand for at least 15 minutes.

2.  Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl.

3.  Peel the red onion, remove the root portion, and slice the onion vertically into thin strips.  Slice the green onion diagonally into thin pieces.  Add both types of onion to the beef.

4.  Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well.

5.  Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top.  Garnish with sprigs of coriander and mint or basil leaves.

6.  Serve at room temperature, the vinegar sauce (from Step 1) and rice.

Notes

Use small hot chilies about 3 to 4 inches long.  Roast whole chilli stems and all, in a dry wok or skillet until the color changes to dark red or brown depending on the chilies used.  

Be careful not to let them burn.  When the chilies have cooled, remove the stems and seeds.  Place the chilies in a food processor or blender and grind using short pulses.

Pre-ground chilies are also commercially available, but often lack the "bite" of home ground ones and may be more expensive.

Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown,s tirring frequently to keep from burning and to allow it to develop a uniform color.  

Watch the rice carefully after it begins to change color and stir constantly because it can burn easily at this stage.  When it is a uniform and deep golden color, remove it from heat and allow to cool to room temperature.  

Grind it to a fine powder in a blender or a spice grinder.  This can be made in advance
and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish.

About the Author

Visit Barbecue Party, for everything barbecue! They have a massive selection of delicious BBQ recipes, news, product reviews, BBQ competition schedules, restaurant reviews, contest results, guides, tips and a tantalizing selection of mouthwatering BBQ Recipes. You may also like to find out more about the superb range of Weber barbecue grills.

What's your favorite thing to BBQ? And in what method and set-up would you BBQ it?

I love to barbecue really nice pieces of pork on my charcoal barbecue, with some good sauce. Sometimes I will throw on some well soaked hickory or mesquite wood chunks just before I grill the meat. This creates wondrous and flavorful smoke.

What's your favorite?

my two favs are black pepper prawns and bananas.
Prawns: take off head and peel the big prawns ( like a tiger prawn) and leave only the tail on ! (just for the look of it - once cooked it drops off easily). Put a tin foil dish, double layered bottom , on the rack above the grill and add in butter, crushed garlic and lots and lots of crushed black pepper corns. Once the butter is bubbling, add the prawns. Turn them once pink on all sides. Can add more butter and pepper as it cooks ! Heavenly ! the bbq smoke adds a great flavour to it that simple frying cant !
Bananas: again, put a foil dish on the rack over the fire.
Take your banana and slit it from right to left, taking care NOT to go all the way to the bottom. Squeeze it a little so the crack opens and force in oodles of butter, brown sugar and dark rum if you drink ! A little squeeze of orange juice is good too. Place all the bananas on the bbg and , if you have alid to it, cover it . Takes about 10 - 15 mins to cook. Eat the banana out of the skin ! Can add cream or ice cream with it upon serving ! DELISH !!

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