Beef kabobs

StillwaterOKGriller

I bought two beef kabobs and attempted to cook them last night.  Temperature was 325 and I turned them every 8 to 10 minutes for 25 minutes.  They just didn't cook well.  Tips were burnt a bit and the middle still a little under cooked.  Vegetables were over and under cooked in spots.  I am wondering if indirect heat would have been better and I cooked them for a longer time.  No pictures as I had to pull them apart and put some of the meat back on.

Skiddymarker

Were you raised direct? I find kabobs cooked with a grid on the fire ring tend to burn on the outside while undercooked in the center. IF you weren't raised direct (at the felt line) try that with a dome of 375-450º. 

Mickey

Was the dome closed?

StillwaterOKGriller

Dome was closed and it was not raised direct.  This is just my first summer with the BGE and I am learning but it was quite the disaster.  I have made some mean chicken fajitas (see picture) but it still lots of trial and error.

sumoconnell

The trick I find with kabobs is cutting the meat to the right size for the temp you want - if the chunks are big, you'll have rare to med-rare, if the chunks are smaller you can get medium, etc. 

I wonder if reverse-sear would work!?

Little Steven

sumoconnell said:

The trick I find with kabobs is cutting the meat to the right size for the temp you want - if the chunks are big, you'll have rare to med-rare, if the chunks are smaller you can get medium, etc. 

I wonder if reverse-sear would work!?

Yes

StillwaterOKGriller

These kabobs were bought at a meat store.  They were big chunks of meat.  I think each kabob weighed almost a pound.  Thanks for the suggestions.  I think I will make my own next time for sure.

fishlessman

its easier if the meat is on one skewer and the veggies on there own skewer

Griffin

I'm with @fishlessman. Although they don't look at "pretty" with all the alternating colors and shapes, it's easier to cook if you do meats on one and veggies on the other. Depending on the veggies, sometimes I'll alternate veggies, sometimes each veggie gets their own skewer.

sumoconnell

@skiddymarker - I told your signature as a joke to a team of engineers at work, it's the only group I've gotten a laugh out of.

PS - I like Woody Allen's' take,  "There are 3 type of people in the world, those who can count and those who can't."

StillwaterOKGriller

Great idea - meat on one skewer and vegetables on the other!  Thanks!

SmokinTiger81

+1 on separating meats and veggies on separate skewers--everything cooks at way different times.  I also tend to have dedicated skewers for each veggie as someone else noted.  You can mix it all together after cooking in the serving platter/bowl.

NervousDad

I always separate , there is just too many different levels of cooking. You can cook the veggies how you like and the meat how you like.