Tonight for supper I made chicken, sish-kabobs and MOINK balls. It all rocked. Here is the fruit of my labour.
I marinated them in a soy-sauce mixture from Big Bobs cookbook.
Then had the tomatoes, onions, peppers and mushrooms ready to skewer.
Put them on the fire to cook.
In about 30 minutes they were ready to eat.
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55 gallon Texas Grill, CS-680 Louisiana Grill, Charbroil R2 unit