Time for serloin kabobs

Mickey · January 11

Just ran into a cook from a couple of years ago and this weekend is time to bring back marinated serloin steak kabobs.

nolaegghead · January 11

Looks nice, Mickey...no BGE grate (or Mangrate)needed. Warning - do not attempt if you have a felt gasket!

Mickey · January 11

What is a gasket?

Chubbs · January 11

How do serlion kabobs differ from serloin? B-)

Mickey · January 11

Chubbs said:

How do serlion kabobs differ from serloin? B-)

only in the spelling :-\"

crap :-t

thanks ^:)^

Chubbs · January 11

Mickey said:

Chubbs said:

How do serlion kabobs differ from serloin? B-)

only in the spelling :-\"

crap :-t

thanks ^:)^

Just joking Mick... been a long week my friend.

calracefan · January 11

nobody has gotten it right yet ! Sirloin

Chubbs · January 11

Hahahahahahahahahaha

The Cen-Tex Smoker · January 11

Mickey said:

Chubbs said:

How do serlion kabobs differ from serloin? B-)

only in the spelling :-\"
crap :-t
thanks ^:)^

or sirloin??????????

Chubbs · January 11

Sorry C-T, been sniffing meat glue off of my mangrates all day and little confused. Not sure what Mickey's excuse is.... 8-}

Village Idiot · January 11

I don't know, but I have read that kabobs actually taste better if they're in focus. =))

Mickey · January 11

Village Idiot said:

I don't know, but I have read that kabobs actually taste better if they're in focus. =))

=))

nolaegghead · January 11

Mickey said:

Village Idiot said:

I don't know, but I have read that kabobs actually taste better if they're in focus. =))

=))

By his own admission, he's too lazy to focus. :D

Doc_Eggerton · January 12

I am impressed that you kept the veggies on, mine always turn out over cooked. We have resorted to just meat on the stick.

Boomer · January 12

Mickey said:

Just ran into a cook from a couple of years ago and this weekend is time to bring back marinated serloin steak kabobs.

Mickey, Wheres the mangrates?

Skiddymarker · January 12

Great looking kabobs- in or out of focus - it is all good.

Henry VIII evidently like the loin cut so much he knighted it, hence Sir Loin.

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