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Something Completely Different: Kabocha on BGE

Da Kine Green BBQ
Da Kine Green BBQ Posts: 178
edited November -1 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. . . .



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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.)

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


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



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




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Came out like this:



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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.

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