Thai Grilling Smorgasboard

Fish (fish sauce), soy, coconut, milk (satay only), peanuts (peanut sauce only), sesame

Chicken satay, peanut sauce, marinated beef, pork ribs, coconut cream mix for corn, meat dipping sauce, jasmine rice.

4 ears of corn, broccolini/brocoli or other veggie for peanut sauce side (optional),  watermelon appetizer (optional), garnishes - lime, cucumber for slicing (optional), cilantro (optional)

Thaw in cold water or ther refrigerator overnight, open immediatley, refrigerate and use within 24 hours.

Pre-heat grill, 1/2 on high and 1/2 medium high.

Rice - Rinse rice thoroughly.  Add rice and 2 cups of water to a pot with lid or rice cooker, bring to a boil on high, cover, reduce heat to medium low and cook for 20 min.  Leave covered for 5 min before fluffing with a fork.

Corn - Boil corn for 4-5 min first (best but not required).  Thoroughly coat corn with coconut cream mix and place on lower heat side of grill.  Grill, turning often, until charred in spots and cream is translucent.  If you have extra cream mix, brush on a second round and continue grilling.

Ribs - Add to lower heat side of grill and grill until hot through (5-7 min).  Thai style ribs are a bit chewing and not meant to fall off of the bone.

Satay - Place satays on lower heat side of the grill and grill for 2 min per side until cooked through.  Dip in peanut sauce or eat plain as an appetizer or with the meal.

Beef - Place on hot (super heated) side of the grill and grill for 2 min per side until charred in spots. 

Use meat dipping sauce in small bowls as a sauce to dip meat in or over rice.  Peanut sauce also works fantastic as a dipping sauce for grilled vegtables as a side.  Sliced watermelon with a squeeze of lime and salt makes a perfect side too.