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Kabobs

tikigriller
tikigriller Posts: 1,389
in EggHead Forum
I wanted to Thank everyone for looking first. I know I post a lot of my cooks right now and I really appreciate the comments and tips I get. 

Chicken Kabobs. Cooked at 425-450 till 165. Took about 25 minutes. 

Here re are the pictures however they decide to load. 

Thanks again for looking and and let me know if you can see anything I should do differently to improve.  These were really good, but a tad dry. Think I should have taken them off at 160 with the pieces being cubed as I think it caused it to dry out once I removed from the Egg. Yes?


Just bought an Egg?  Here is what you get to look forward to now:

Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

Livermore, California
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Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
    Those look great man. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • johnmitchell
    johnmitchell Posts: 7,362
    Looks good to me.. What cut of chicken are you using.. I have started using skinless boneless thighs which works well for the dryness problem..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • bgebrent
    bgebrent Posts: 19,636
    Looks good brother.  I agree with John on the thighs.  Good job!
    Sandy Springs & Dawsonville Ga
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  • Jeremiah
    Jeremiah Posts: 6,412
    Kabobs are awesome!
    Slumming it in Aiken, SC. 
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  • Ima_good_egg
    Ima_good_egg Posts: 590
    Looks good tiki! I'm on the thigh bandwagon as well. They leave a bit more wiggle room. And sometime I marinate if I have time. Dude, you are getting some mad skills.
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • Legume
    Legume Posts: 15,936
    Nice cook.  One thing you may want to try is separate skewers for meat and veg so you can cook each to the right doneness without over or under cooking one.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Theophan
    Theophan Posts: 2,656
    I agree with the others.  Chicken breast is very hard to cook without it being dry, and thighs are very much more forgiving -- you can do all kinds of stuff to them and they still turn out great.

    For chicken breasts to be moist, they have to be cooked just right -- not done enough and no one wants to eat them, but even a little too done and they'll be dry.  That might make kebabs tricky, because when the chicken's done, maybe the veggies aren't, yet.
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  • Dobie
    Dobie Posts: 3,458
    Pull chicken at 155
    Jacksonville FL
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  • YEMTrey
    YEMTrey Posts: 6,835
    Yes and yes.  kabobs look great.  One of my fav's to cook!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • MotownVol
    MotownVol Posts: 1,072
    I love kabobs.   Great looking cook.
    Morristown TN, LBGE and Mini-Max.
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  • tikigriller
    tikigriller Posts: 1,389
    Thanks all. I will go with the thighs next time. I used to not be a huge fan of dark meat, but the egg has changed that!!  Also like the idea of splitting the contents apart. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • lousubcap
    lousubcap Posts: 36,769
    I'm with @Legume  on this style cook.  Proteins and veggies separately skewered and cooked.  Greatly reduces the challenge of timing the cook.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • pgprescott
    pgprescott Posts: 14,544
    That's the best chicken kabob I've ever seen. I always deconstruct mine because I never get as nice a result as you achieved. Bravo!
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  • tikigriller
    tikigriller Posts: 1,389
    Thanks @pgprescott

    @lousubcap and @legume I will try separate next time. Just kind of seems like it ruins the whole cause of the "kabob" though. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Kabobs look great!!!  Thanks for sharing!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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