Caribbean Pinchos

Captain Larry Simpson

Ingredients

• ¼ to ½ Cup Extra Virgin Olive Oil

• 2 Packets of Sazon There at least 6 flavors of Sazon, choose the one you like best

• 1 Tbs Adobo

• 1 Black pepper to taste

• &#189 Tbs MSG

• 1 tsp Garlic Powder

• &#189 tsp Red Pepper

• 1 Cup Superior Brand of Soy Sauce

Instructions

Place the meat in a bowl and add all ingredients.
Stir well. Cover and refrigerate overnight, turning as you think about it.

Use bamboo skewers (steeks) that have been soaked in water for 10 minutes and thread the 5 to 7 pieces of meat on each skewer.

Prepare a charcoal fire. Use medium/low heat, 300 degrees temperature. I like to use hickory or pecan chips that have soaked for at least ½ hour for making smoke.

Cook covered and turn often.

Notes

The pinchos can be served plain or if you like use a mildly seasoned sauce. In Puerto Rico they usually offer it plain, with BBQ sauce or with hot sauce. Hard crust bread makes a great side that can also double as a napkin for the face. For the fingers, the napkin you were born with (stick your fingers in your mouth) will do very nicely.

Haven’t tried anything else yet, but I bet beef, goat or kids (rug rats that have been misbehaving) will work well as the meat. Jude has suggested shark, swordfish and jumbo shrimp. Yum, I really get hungry working on this thang.

Pinchos-bobs

Hot damn. Don’t tell my wife Jude but she is pretty smart. She suggested that we use some fresh veggies with the Pinchos. We never saw this in Puerto Rico and I have asked some Puerto Ricans here and they never saw it either. I cut up 5 kinds of peppers (green, yellow, red, orange and Cubenellos), mushrooms and onions. I interspersed them with the meat on the steek. Cooked them as before and we now have Pinchos-bobs. In case you don’t get the name it is a combo of Pinchos and shish ka bob. We served this with yellow rice and Cuban bread. Yum Yum.

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