A heavy little cast-iron hibachi is R. B.’s favorite outdoor grill for fast and efficient high-heat cooking. Indoors, that efficiency is called the broiler. Both tools use direct high heat to sear tender cuts of meat hot and fast. It’s just that the broiler heats from above, the grill from below. Even better, the broiler gets burning hot in minutes with the turn of a knob. Quick Sticks are a very loose version of Thai satay—thin cuts of chicken and steak rubbed with curry, threaded onto skewers, and quickly broiled. The dipping sauce is first-class cheating—barbecue sauce with some chopped peanuts thrown in. Icy Q-Cumbers (page 153) are a Quick Sticks must.
Recipe information
Yield
makes 10 to 12 skewers
Ingredients
Preparation
Step 1
If using wooden skewers, Soak them for at least 30 minutes before assembling the sticks. Heat the broiler.
Step 2
BLEND the dry rub and sugar in a small bowl and set aside.
Step 3
Using a mallet or heavy saucepan, Pound the chicken between two pieces of plastic wrap until it is an even 1/2 inch thick.
Step 4
CUT the chicken and steak into strips 1 to 1 1/2 inches wide. Thread the meat lengthwise onto the skewers. Sprinkle with the dry rub mix.
Step 5
BROIL the meat 4 inches from the heat source until the chicken is cooked through, about 5 minutes per side. For rare beef, shorten the total broiling time to 7 to 8 minutes.
Step 6
COMBINE the barbecue sauce and peanuts and serve at the table as a dipping sauce.
