Thai beef skewer & hasselback potatoes cooked on Traeger Timberline 850

How to cook Thai beef skewers on the Traeger Timberline 850 wood pellet grill

Delicious, succulent, tender Asian style beef is easier than you think

Cooking delicious Asian food on the BBQ is so much easier than you think, most of the work involved is in preparing a marinade beforehand; about an hour before you want to cook just place it in a plastic bag with the cubed beef. About 30 minutes before you want to cook take the beef out of the fridge to come to room temperature as it cooks quicker and more evenly than straight from the fridge.

 

 

Ingredients:

  • 2 lb 3 oz. (1kg.) rump steak; cut into quite large chunks (can also use sirloin or ribeye)
  • handful dry roasted peanuts; roughly chopped for garnish
  • few spring onion tops; finely sliced, for garnish
  • red chilli; finely diced, for garnish

Marinade:

  • 2 tbsp. coriander seed; crushed
  • 3.5 oz (100g) dark brown sugar
  • 6 tbsp. soy sauce
  • juice of 2 limes
  • 4 cloves garlic; grated
  • 1” fresh ginger; grated
  • 3.5 fl oz. (100ml) rapeseed oil
  • ½ red pepper; deseeded and finely diced
  • fresh ground black pepper

Combine all marinade ingredients and add the beef; marinate for 1 hour.

Thread the steak onto skewers. We used the Traeger Flexible Skewers, and one skewer took the whole kilo of beef. Being metal they are much easier to thread than wood, you don’t have to soak them, they don’t break up into splinters and you can use them time and time again so work out much cheaper than using wood.

Pre-heat the Traeger to 225C (427F) and grill the skewers until they are cooked to how you like them. Check the internal temperature with a digital read thermometer and take them off as soon as they hit the correct temperature. In the video we aimed for medium – medium/rare so cooked them for 5 – 6 minutes. The easiest way to remove the flexible skewers off the grill is with tongs and a spatula. Take off the meat a couple of degrees before the required temperature as when it is resting the temperature will continue to climb a few degrees. Rest the meat for as long as it was cooked.

  • Rare 54 – 57C (130 – 135F)
  • Medium rare 60C (140F)
  • Medium 68C (155F)
  • Well done 74C (165F)

Sprinkle with chopped peanuts, spring onion tops and diced chilli. Serve with a mixed salad and grilled sweetcorn or rice.

Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas