The wife and I enjoy Shish Kabobs... Our local meat locker has some that they skewer onsite (steak and pork w/veggies & chicken and bacon w/veggies). They are pretty good but can get a little costly for what they are and I would like to mix things up a bit...
I was curious if anyone had any good recipes, recommendations, and suggestions?
marinades, veggies, types and cuts of meat, etc...
I know it isn't the best way to cook meat and veggies..... but... guilty pleasures right?
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
The problem is that the meats and the veggies cook at different rates depending on thickness, and the meat is usually over cooked. I prefer to use a grill topper and do things like this http://amazingribs.com/recipes/lamb/spiedies.html
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
richinlbrg and Meathead , I was going to pick up a topper till another person with a PBC showed me that they used skewers and hung them in their PBC.... They bent the ends so the stuff wouldn't slide off and hung the eyes of the skewers off the hooks... I am thinking about doing this and dedicating a skewers to just one thing like richinlbrg said.
My new shrimp technique merges stuff I've found a couple places. Using jumbo (or larger... Jumbo are 21-25 ct, I did this with 10-15, technically "Colossal", which is funny by itself), shell and vein, and follow step one of this recipe:
Also follow step 2 & 3 of that, with the alteration to step 2 being that you alter the flavor profile. So, yesterday was ketjap baste from the original BBQ Bible. The day before was the N'Awlins BBQ sauce from here: http://amazingribs.com/recipes/BBQ_s...cue_sauce.html
But you could go any which way with the flavor, making sure whatever you use to oil them, matches whatever you will sauce with afterwards. This is high heat, and they go pretty fast (~5 minutes total). Nice sear/char, cooked through nicely, and stays moist. Bright flavor.
Like richinlbrg, I do skews of veg separate from proteins, and time them together. The key for everything is to keep them even sized pieces.
Shish Kebab (Kabob) Recommendations
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