-Cycle 2, Dinner 185-
9 (Sat) July 2011
in Sriracha-Oyster Sauce Marinade
* * *
with Wife, Dominic,
and various families from D's daycare
Eventually, we all ended up at our place. Dominic's friends from daycare and their families: 10 adults, 8 kids. Initially, 3 families had planned a BBQ at a campsite on the outskirts of the city. But reports of continuing monsoon rain had prompted us to call it off. When the sun came out blazing late afternoon Saturday, we scrambled to organize an impromptu gathering at our apartment complex, where the plan was to set up in an abandoned and secluded playground that I'd used many times for BBQs in the past, back before I got into camping. But a security guard happened by and started freaking out when he saw what we were up to. Not wanting to deal with the hassle, especially when we learned that the party had suddenly grown to 6 families upon the news that the BBQ would be local, we packed up and moved everything indoors.
Among the most efficient ways to feed a large contingent of guests at home without prior notice is certainly Korean BBQ. It's cooked by the guests as they eat, so there's nothing to prepare beyond buying the meat (e.g., thinly sliced beef ribeye, pork bellies) and serving it on a platter, along with a spread of kimchi (side dish), lettuce leafs (wraps), sesame oil and salt (dipping sauce), next to a table-top grill with tongs, scissors, chopsticks, and plates. And booze. Done.
However, I wanted something more, if only for the sake of the blog. A couple days ago, I'd purchased a dual function tabletop cooking device consisting of a grill and a skewer rotisserie rack (see 2.183 Pork Aliman Skewers with Mushrooms and Bell Peppers). While the guests were busy grilling the beef and pork on top, I took the opportunity to make skewers below: chicken tenderloins marinated in sriracha, oyster sauce, rice wine, garlic, and black pepper.