While browsing through TJ Maxx Monday I came across these! Cast iron kabob sticks to resemble twigs! I had to have them because I'm always needing more sticks and you don't have to soak this kind :) I'm a big fan of kabobs, my step father was Lebanese and I grew up eating the real Lebanese kabobs with white rice.
Pros-Their reusable, easy to pick up, easy to clean, get a better seasoning each time you use them, and their very cute!
Cons-They are a little thick for shrimp...The shrimp did turn out good but if you have tiny shrimp don't even think about it.
The REAL Shish Kabob Recipe
2 lbs beef sirloin or tenderloin, cut into 1 inch cubes
1/2 cup olive oil
1 tablespoon white vinegar
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika and 1 clove garlic, minced
24 hours prior to grilling, prepare marinade by combining olive oil, vinegar, corinader, garlic, cumin, and paprika. Pour marinade into freezer bag and add beef cubes. Allow to marinate in the refrigerator until ready to grill.
Remove from refrigerator and thread meat onto skewers that have been sprayed with cooking oil.
Spray grill with cooking oil to prevent sticking. Grill for 5-7 minutes on each side or until desired doneness.
Serve over a bed of white rice, salad, and pita bread!
I've been watching Bobby on his Food Network grilling show. The weather is warming and I'm ready to GRILL! Florida has had such a hard winter and the Green Egg has been neglected. Here are some grilling tips from BOBBY! I do disagree on 2 of them, but he's a pro!
Before grilling, less is more. Brushing food with olive oil and sprinkling with a little salt and pepper is generally all you need. Overdoing elaborate marinades and rubs can dominate the taste of food.
After grilling, pull out all of the stops. Condiments make the dishes distinctive. Be bold with your fruit and vegetable-based ketchups, relishes, and salsas.
Do what works, the grill is not sacred. Finishing precooked foods with a quick sear, and searing just prior to eating are great strategies to get food cooked perfectly and on the table for your guests.
Use squeeze bottles. Pour vinaigrettes into squeeze bottles and store them in the fridge.
Organize! Prioritize! Plan a menu, make lists, do the shopping. Know what you can make ahead of time. Plan what you're going to make first, second, third and stick to your plan. Get everything out in front of you -- food, spices, and tools should be in easy reach.
Gas and charcoal are both heat sources. I prefer gas for its ease and speed.
Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.
Keep the lid closed for cooking longer than four minutes and during preheating.
Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.
Keep it simple. Make sure you have a nice array of foods, but don't turn the cooking into a burden. Grilling is a relaxed way of entertaining. Enjoy it!
Charcoal Grill: Use the Indirect method by arranging charcoal briquets on each side of the charcoal grate. Place a heavy aluminum foil pan between the piles of briquets; add 2 cups water and any flavorings. Allow 30 minutes for coals to heat up (they should have a light coating of grey ash). Place soaked wood chunks or chips/twigs directly on prepared coals and allow to smoke fully before beginning cooking. Place food on top cooking grate over the water pan. Cover grill. Add 5 to 7 briquets to each side every hour; replenish water and seasonings as needed.
A compound butter is a favored butter that can work well as a rich finishing sauce to melt on red meat. Begin by softening butter and combining it with herbs, spices, lemon juice, lemon zest and desired spice. Use the back of a fork to mash the ingredients and distribute them evenly. At this point the butter is ready to use. Or you can wrap it in plastic wrap and shape into a cylinder, refrigerate it and slice off as much as you need.
The following grilling times are meant to be guidelines rather than hard and fast rules. Such factors as altitude, outside temperature, and the fruit's ripeness affect cooking times. Grill each fruit turning once halfway through grilling time.
35 to 40 minutes (Indirect Medium) Apples, cut into 1/2-inch thick rounds
4 to 6 minutes (Direct Medium) Apricots, cut in half, pit removed
6 to 8 minutes (Direct Medium) Bananas, cut in half lengthwise
6 to 8 minutes (Direct Medium) Cantaloupes, cut into wedges
6 to 8 minutes (Direct Medium) Nectarines, cut in half lengthwise, pit removed
8 to 10 minutes (Direct Medium) Peaches, cut in half lengthwise, pit removed
8 to 10 minutes (Direct Medium) Pears, cut in half lengthwise
8 to 10 minutes (Direct Medium) Pineapple, peeled and cored, cut into 1/2-inch thick rings or cut lengthwise into 1-inch thick wedges
5 to 10 minutes (Direct Medium) Strawberries
4 to 5 minutes (Direct Medium) Note: Grilling times will depend on the fruit's ripeness
Way to grill: direct high heat (450° to 550°F) and direct medium heat (350° to 450°F)Grilling time: about 45 minutes
Special equipment: 2 large disposable foil pans
2 tablespoons apple butter
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard 2 bottles (12 ounces each) hard apple cider
2 medium yellow onions, halved and cut into 1/4-inch slices
5 fresh bratwurst, pierced several times
1 tablespoon brown sugar
5 submarine sandwich buns, halved lengthwise
2 Granny Smith apples, cored and thinly sliced
Before cooking, prick several small holes in each bratwurst to prevent them from bursting open.
1. In a small bowl mix the mustard ingredients. Cover and let stand at room temperature until ready to serve.
2. Prepare the grill for direct and indirect cooking over high heat. Brush the cooking grates clean. Put the hard cider, onions, and bratwurst in a large disposable foil pan. Place the pan over direct high heat and bring the liquid to a simmer. Keep the grill lid closed as much as possible. Continue simmering until the brats are evenly colored and have lost their raw look, about 20 minutes, turning them occasionally. If the liquid starts to boil, move the pan over indirect heat to prevent the bratwurst from splitting open.
3. Lower the temperature of the grill to medium heat. Transfer the brats to another large disposable aluminum pan. Strain the onions in a colander over the pan with the brats (the liquid will keep the brats warm while you cook the onions). Return the onions to the original pan and stir in the brown sugar. Cook the onions over direct medium heat, with the lid closed as much as possible, until they are golden brown, about 15 minutes, stirring occasionally. Move the onions over indirect heat to keep them warm.
4. Remove the brats from the liquid and grill them over direct medium heat until browned, 6 to 8 minutes, turning once or twice. During the last minute, place the buns on the grill to toast.
5. Place the brats in the buns. Spread each with the mustard, and top with the glazed onions and a few apple slices. Serve hot.
This winter has been un-seasonably cold, which usually wouldn't deter me from grilling, but it's also been SUPER rainy. So here is my problem, If I were to put my grill out in the grass like I normally do the legs & wheels would sink into thick nasty mud. So, the poor black weber just sits on my patio (which is enclosed, so I can't grill on it). I wish I had a big cement slab out there, but no such luck.
I DID grill turkey burgers the other day, inside on my grill pan and they were great. (recipe to follow soon).
As two self-proclaimed foodies, we hope to bust the myth that grilling is only for the guys! Follow along for lots of fun recipes, pictures, stories, instructions and laughs as we show you just how fun & easy grilling can be!
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