Rib Eye Kabobs

lahlooha

Hey guys, making some RIB Eye kabobs and chicken wings. 

I have researched temp and time for chicken already. Any tips on the kabobs? Can I cook the two together? What's the desired temp for the kabobs?

Cooking indirect btw on Plate setter.

Please advise

Newb question btw 

pgprescott

lahlooha said:

Hey guys, making some RIB Eye kabobs and chicken wings. 

I have researched temp and time for chicken already. Any tips on the kabobs? Can I cook the two together? What's the desired temp for the kabobs?

Cooking indirect btw on Plate setter.

Please advise

Newb question btw 

I deconstruct all kabob type meals. I cook the veg in a basket and the proteins separately. You can add the veg in order of density, hard veg first followed by the quicker cooking ones.  I would cook the ribeye whole and then butcher when it is cooked to your desired temp. I use this sort of technique with fajitas too. I just think it is not only easier to cook the proteins whole, but the end product is far better in terms of moisture and uniformity of temperature. I would cook chicken kabobs that way as well. Good luck. We will be waiting for the results. 

Dyal_SC

I'd cook the chicken wings first indirect with the PS until those are done.  Then remove the PS, crank up the heat and grill your steak kebabs direct to get a nice sear. It'll only take 5-10 min to get an internal temp of 125 f for rare, 135 f for med rare to medium. 

lahlooha

Folks are hungry. So starting kabobs on indirect. (I agree, next time will be direct)

lahlooha

And wings after 30 minutes on 350. Another 20 probably. 0.