PBC Kabobs

[Rod]

Broke in the new PBC skewers last night. 1/2 thick inch ribeyes, red onion and bell peppers. Also did a skewer of mushrooms. Meat IT was 140-155 depending on where along the skewer I checked, but was still tender and juicy. Cook took 35min with cooker temp running about 290 average. Had a brief dip to 262, but quickly got back up with a brief crack of the lid which caused it to spike to 315 briefly.

I sort of went off the reservation a bit by marinading the meat in a store bought marinade. Figured I would do this in place of a dry brine to sort of mix things up. Turned out to be a little too salty. Won't do that again, but was a fun thing to learn hands on.

10" skewers used and they worked great.

[Catmandu]

That looks great! I've been hesitant to do kebabs only because of the amount of charcoal used to the amount of food output ... but this may change my mind.

[DWCowles]

Dang! Those have my lips smacking.

[Mr. Bones]

Great lookin cook, I'd dive right into that!

[RonB]

Looks great. I no longer use skewers for kabobs - I call them kaboblesses. I use a ss basket that has holes in it and I basically stir fry the meat and veggies. This might not work as well on a PBC.