Technique: Satay Grilling

Satay grills of Malaysia are long and narrow. The skewers of foods being grilled extend beyond the heat range. The grills are four to six inches across and two to four inches deep, with two metal rods running lengthwise. This design enables the meat to be very close to the heat without touching a lot of metal. Over a Western charcoal grill, the skewers would quickly burn. The slender grill enables the skewers to escape the fate of being burnt. But great satay can be created with a Western-style grill (without incinerating the bamboo skewers)! First, preheat the grill on high. Then, place a strip of foil parallel to the hottest part of the grill. Use this foil to protect the skewers from burning, and turn the skewers occasionally.