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Something Completely Different: Kabocha on BGE

Da Kine Green BBQDa Kine Green BBQ Posts: 178
edited 11:40AM in EggHead Forum
I decided I wanted to try cooking something vegetable on the BGE. Of course, it had to include some meat, and I had some leftover flap meat and Italian sausages.

This is a **Kabocha** - a Japanese pumpkin. The SKU label says it's like a sweet potato. . . .


I used my Ono Ono Chicken marinade, posted in the recipes section. For convenience, I am pasting the recipe here:

The Marinade, enough for 2 lbs of chicken parts

1/2 cup shoyu (soy sauce), I use Kikkoman low sodium version

1/2 cup sugar

1 Tbs sherry (I use Japanese sake)

1 Tbs sesame oil

1 Tbs grated ginger root

3 cloves chopped garlic

Put all ingredients into a mixing bowl and whisk around until the sugar dissolves. Taste the marinade and adjust to your liking. I always add more garlic and ginger. (I add ginger until it makes my mouth tingle.)


I chopped the pumpkin into little bite-sized pieces, so it will cook faster. I left the skin on. . .


Then put it into a zip top bag along with the marinade. . . .


And then direct-grilled it on the BGE with a smoker/cooker basket:


Came out like this:


Just cook until a skewer pokes thru easily. Probably 30 or 40 minutes.

I brought it to my friend's place for a Memorial Day celebration.

Next time it would be best to use the Platesetter and cook indirectly - more like an oven. AND - cut the pumpkin into a small rectangle or some other nice shape - and wrap it in bacon!

The tough skin became soft enough to eat.


  • The Naked WhizThe Naked Whiz Posts: 7,780
    Nice! Just from the photo, the appearance resembles acorn squash. I might try that!
    The Naked Whiz
  • BotchBotch Posts: 6,105
    I've been wanting to try squash too, looks delicious!
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • LobichoLobicho Posts: 557
    Great Job!!!

    How was it?
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