{"id":647,"date":"2022-01-04T16:21:13","date_gmt":"2022-01-04T15:21:13","guid":{"rendered":"https:\/\/kochbuch.ninaundthomas.de\/?p=647"},"modified":"2023-05-24T14:40:17","modified_gmt":"2023-05-24T12:40:17","slug":"sate-spiesse-vom-smoker","status":"publish","type":"post","link":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/2022\/01\/04\/sate-spiesse-vom-smoker\/","title":{"rendered":"Sate-Spie\u00dfe vom Smoker"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Zutaten<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sate-Sauce\n<ul class=\"wp-block-list\">\n<li>2 EL Teriyaki-Sauce<\/li>\n\n\n\n<li>2 EL Austern-Sauce<\/li>\n\n\n\n<li>2 EL helle Soja-Sauce<\/li>\n\n\n\n<li>1 TL Ingwer-Pulver<\/li>\n\n\n\n<li>1 TL Knoblauch-Pulver<\/li>\n\n\n\n<li>2 TL brauner Zucker<\/li>\n\n\n\n<li>1 EL Honig<\/li>\n\n\n\n<li>1 TL Sesam<\/li>\n\n\n\n<li>2 EL Apfel-Essig<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>H\u00e4hnchen (ca.):\n<ul class=\"wp-block-list\">\n<li>2 TL frisch gemahlener Curry<\/li>\n\n\n\n<li>2 TL Ingwer-Pulver<\/li>\n\n\n\n<li>3 EL Oliven\u00f6l<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Sate-Sauce<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Alle Zutaten f\u00fcr die Sauce zusammenf\u00fchren und gut vermischen<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">H\u00e4hnchen<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">H\u00e4hnchenbrust (gerne Kikok) einen Tag vorher putzen und mit Curry, Ingwer und Oliven\u00f6l \u00fcber Nacht marinieren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Am n\u00e4chsten Tag die H\u00e4hnchenbrust in gleichgro\u00dfe W\u00fcrfel teilen und auf einem Spie\u00df aufspie\u00dfen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Auf dem Smoker direkt bei starker Hitze von allen Seiten sehr kurz anbraten, dann die Spie\u00dfe in den Garraum legen und mit der Sate-Sauce bepinseln. Die Spie\u00dfe sollten dann ca. 45 Minuten (115 \u00b0C) im Garraum des Smokers verbringen und dabei alle 10-15 Minuten mit der Sate-Sauce bepinselt werden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten Sate-Sauce Alle Zutaten f\u00fcr die Sauce zusammenf\u00fchren und gut vermischen H\u00e4hnchen H\u00e4hnchenbrust (gerne Kikok) einen Tag vorher putzen und mit Curry, Ingwer und Oliven\u00f6l &hellip; <\/p>\n","protected":false},"author":1,"featured_media":814,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,29],"tags":[],"class_list":["post-647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grillen","category-smoker"],"_links":{"self":[{"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/posts\/647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/comments?post=647"}],"version-history":[{"count":3,"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/posts\/647\/revisions"}],"predecessor-version":[{"id":815,"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/posts\/647\/revisions\/815"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/media\/814"}],"wp:attachment":[{"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/media?parent=647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/categories?post=647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kochbuch.ninaundthomas.de\/index.php\/wp-json\/wp\/v2\/tags?post=647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}