泰国大虾沙爹用黄瓜沙拉

我上传了一系列照片，详细介绍了我的凹陷和烹饪虾沙爹在沙爹烤架上。我希望你从错误中吸取教训。以下是比照片标题更完整的叙述。注意，我有问题获得评论要附加到照片，并且没有编辑/删除功能。照片也不按顺序，所以请参阅说明。照片1 :(虾在碗里腌制）我在冰箱里有几磅的60-80号虾，我决定使用代替配方推荐的巨型虾。这结果是一个坏主意。更多在这一点之后...第2页:(烤肉虾）虾在串和来自ImportFood.com的腌料上看起来很棒。食谱很棒！我通过决定尝试围绕虾并烧烤来偏离食谱。多年来，我以这种方式烤虾，但是在燃气烤架上。 Charcoal is a different thing! Photo 3: (Satay Grill full of briquettes Mistake #2: Too much charcoal. I didn't get enough charcoal on my first attempt with the grill a few days ago, so I filled my charcoal starter chimney all the way to the top this time. After dumping the coals in the grill and spreading them out, I discovered that I had charcoal almost touching the grill. (sigh) Out come the long-handle tongs and remove charcoal until there is only a single layer of briquettes. FYI: That is about 30 avg. size briquettes. Photo 4: (Charcoal bag next to Satay Grill) Mistake #3: All charcoal is not alike! When switching brands, test first. I know this! I've wrote reviews in past years on charcoal products for an online BBQ magazine. I had my head somewhere it doesn't belong and forgot this important fact. The first time I used the Satay Grill, I used a store-brand charcoal from 'The' big box store. It was old and it burned fast without putting out a lot of heat. This time I used a new bag of Rancher hardwood charcoal. It's slow to get started but it burns hotter'n hell and lasts quite a while.Photo 5: (five skewers of shrimp). I managed to get the last few skewers cooked without burning the shrimp....too much. :-P Photo 6: (showing ashed-over briquettes) 45 minutes after I was finished grilling the shrimp, there was still fierce heat coming off the briquettes, even as ashed over as they were. I placed a 3/4" piece of plywood between my Satay Grill and the plastic top of my folding table before I started. The heat was fierce enough to produce black scorch marks on the plywood! These briquettes were still too hot for the 2-second rule. For those who do not know, the 2-second rule states that if you cannot hold your hand for two seconds just above the cooking surface, then your grill is too hot. I forgot this rule tonight. :-( I mentioned that using the 60-80 count shrimp was a mistake. The small size of the shrimp combined with the very hot fire resulted in the shrimp almost flash cooking! I had a difficult time keeping the skewers turned without burning the shrimp. The smallest shrimp did burn almost as soon as they touched the grill. Despite everything, the shrimp (at least the ones not completely burned) were delicious! I will definitely repeat the recipe, but next time I will use a 16-20 count shrimp and make certain the charcoal is at the proper temperature! :-D

这道菜很容易制作，混合在一起的食物很美味。