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Shish Kebabs!

In a fit of extreme indolence and laziness I bought pre-assembled and skewered beef loin top sirloin shish kebab from my local Public food store.  I wondered what that offering would be like, and I wanted to try kebabs on my BGE.  My wife would have been horrified about my buying the assembled kebabs, but currently she is out of town.  So I went the easy route. 

I transferred the skewered meat and veggies from the wooden skewer to the flexible fire wire that I was dying to try.  I marinaded the kebabs for an hour in a dish with a sauce on the shelf at Public's called 'World Harbors Jamaican Style Jerk Marinade and Sauce'.  (Again the wife would be horrified, she has a spectacular marinade for kebabs!)

At about 400 degrees raised direct (Woo3), it took about 15 minutes to reach the rare temperature for beef (thanks thermapen!), and I opened it up for a couple of minutes to get a glaze happening.  GREAT results, and very easy which is what I was after.  And I have a whole skewer left over for tomorrow.

At this time I don't see any advantage to the fire wire over a bamboo skewer, but maybe for bigger cooks it would be an advantage.  I probably won't bother with the fire wire skewers in the future, live and learn...

Dave

no, not -that- one!
KI4PSR

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