Cooked up some Kabobs on my new Emile Henry GRILL BARBEQUE on the Big Green Egg.
THEY WERE TREMENDOUS! This dinner had a totally local flare and was 98% organic. The Grill is available locally at our favorite Kitchen Shop TALLULAH'S in Downtown COMO and the Free Range Beef we used is (of course) MISSOURI LEGACY BEEF'S latest new product, their KABOB CUT (it may be my favorite cut after tonight). The baby onions and Roma tomatoes are fresh from our garden and the corn was from the COLUMBIA FARMERS MARKET. This was nearly a TOTALLY organic meal sans the bread and the mozzarella cheese. Ingredients
1 LB. Free Range Beef Kabob Meet
2 Large Green Bell Peppers
6-8 Small to Medium Sweet White Onions (baby)Side dishes:
M1/2 Lb. Fresh mozzarella Ball
Garden Fresh Basel
Sweet Corn-Boiled in water with 1/2 Cup granulated sugar and 1/4 cup coarse sea saltDirections:
1. Fire up the Egg to full flame on 2" raised grid.
2. Skewer your kabobs
3. Spray a light coat of EVOO on the EH Grill BBQ and place kabobs in the groves.
4. Place directly on grid for 3-4 minutes and flip once.
5. Cook another 3-5 minutes and remove to let rest.
PS- This is the very SAME EH Grill available by Giveaway on my Blog for another week....just visit this Grilling Kabob Giveaway Link
and leave a comment on why you should win...simple and the odds are VERY good you could win this, some kabob beef and a copy of my cookbook shipped directly to your home!