For what to cook on my new skewers for the PBJ. I’m thinking I could do kabobs with steak on one, potatoes on one, and veggies on another as they will take somewhat different times. Also thinking about whole chickens. What else have y’all done?
Announcement
Collapse
No announcement yet.
I’m looking for suggestions...
Collapse
X
-
Club Member
- Jan 2020
- 1593
- Plano, Texas
-
Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Southwest Disk 18” Plow Disk
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes or
Kirkland Professional
B & B Championship blend pellets (BBQr’s Delight)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
Tags: None
-
Club Member
- Apr 2016
- 19291
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Shrimp work well on skewers. Here's a simple Asian sauce/marinade that works well on meat, fowl, shrimp, and veggies:
3 oz, (by volume), teriyaki sauce (use a thick sauce so it will adhere better)
1 oz, (by volume), low sodium soy sauce
1/2 tbs chili bean sauce. This amount is mildly spicy. Use more or less to suit your taste.
I marinate everything but shrimp because shrimp seem to absorb too much if marinated more than a few minutes. I just baste them before cooking.
Minimum time for marinade is ~ 30 minutes, and several hours won't hurt.Last edited by RonB; December 27, 2020, 11:13 AM.
- Likes 1
-
You're talking about the long skewers that hang and are t shaped?
I love those for chuckies and chunks of pork butt. Never have to worry about meat falling off a hook. Tacos al pastor are also good.
I;ve thought about doing whole chickens, but they already come out so well when I cut them in half and hang them, that I'm not messing with what works.
- Likes 1
Comment
-
Club Member
- Jul 2016
- 10289
- Virginia
-
Lots of knives
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
That is how we do kabobs, separate each to there own skewer but never in the PBC. I don't have them hangers. Be sure to let us know how this works for you.
- Likes 1
Comment
-
Club Member
- Jan 2020
- 1593
- Plano, Texas
-
Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Southwest Disk 18” Plow Disk
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes or
Kirkland Professional
B & B Championship blend pellets (BBQr’s Delight)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
Welp, I did it. Marinated the meat overnight, put it on 2 of the small skewers with fresh pineapple, smoked on the PBJ to temp. I have to say, it was bad, probably the worst thing I’ve ever done. Threw it away which was a first. I don’t know what happened, bad pork, bad marinade, etc., but I guess I’ll have to get back on the horse and try to ride it again once the bad taste is gone.
Comment
-
Oh no! Well if you are a glutton for punishment - try it again. Only this time try it two ways to see which you like more. Cut your pork into pieces and half of it marinate for just a few hours rather than overnight and the other half of the meat dust with a dry rub. Cook on separate skewers.
TBH I don't mess with marinades all that much anymore. Mainly due to having a few mess with the texture of the meat and on quite a few marinades there is little payoff for that many ingredients.
- 2 likes
Announcement
Collapse
No announcement yet.
Comment