Abelman
Full Fledged Farker
- Joined
- Aug 22, 2009
- Location
- Littleton, CO
I've never really been a big Kabob's guy but my wife loves them. So, I figured I'd do them for her a few weeks back but decided to change things up. I figured it was just easier to put all the same food on each skewer to insure they are cooked the right way. It worked great and I know I'm not the first guy to ever think of that.
One thing I did try was using what I call Chicken Juice on beef and veggies. It's simply the sauce used for Roadside Chicken. I must say, it's excellent and this has become a family favorite.
So, here's the prep with top sirloin, sweet onions, bell peppers, mushrooms and raw shrimp with a little home made rub sprinkled on:
I grill the different skewers along the way at 400° with just simple RO lump and the chicken juice. I use Grill Grates as it really helps with controlling flare ups.
Here we are with everything done at the same time. I just put it all out and let people take what they want:
Here's the plate I made:
Thanks for looking and I know, the pure Kabob guys will cringe at this but it's the way to go for us. Give it a shot sometime if you're so inclined. I think you'll be happy with the results.
One thing I did try was using what I call Chicken Juice on beef and veggies. It's simply the sauce used for Roadside Chicken. I must say, it's excellent and this has become a family favorite.
So, here's the prep with top sirloin, sweet onions, bell peppers, mushrooms and raw shrimp with a little home made rub sprinkled on:
I grill the different skewers along the way at 400° with just simple RO lump and the chicken juice. I use Grill Grates as it really helps with controlling flare ups.
Here we are with everything done at the same time. I just put it all out and let people take what they want:
Here's the plate I made:
Thanks for looking and I know, the pure Kabob guys will cringe at this but it's the way to go for us. Give it a shot sometime if you're so inclined. I think you'll be happy with the results.