Tuna Kabobs & Asparagus

Unknown

Picked up some fresh tuna chunks while in the Outer Banks yesterday and last night skewered them up with some pineapple, onion and colored peppers. Marinated them in pineapple juice, teryaki sauce, garlic and fresh rosemary. Did the same with some chicken. Will probably throw on some apple chips. Some big storms care throught the area and delayed my egging last night...Anybody have any suggestions on cooking times/temperatures on the egg? Also want to grill some asparagus...[p]Go Heels!!!

Nature Boy

Tarheel,
I would grill the tuna kabobs hot and fast. Like 600, direct over the coals. Flip every two minutes and pull off just as soon as they are browned all over....no more than 8-10 minutes total I would think...the last thing you want is overcooked tuna. [p]Cat has grilled whole asparagus with success...not sure if she posted her technique, or if I saw it in a post. I usualy slice mine, add some vidalia onions...maybe some shrooms...Marinate for a short time with some oil and spices, and cook in the grill topper wok. Same temps as the tuna, for about 5 minutes.[p]Hope that helps....sounds like a righteous meal!
Enjoy.
NB

djm5x9

Nature Boy:[p]My standard vegetable marinate is either olive oil with Cajun spice or zesty Italian dressing. Squash, zuchini, eggplant, are thick sliced while muchrooms and asparagus are whole (lower asparagus stalk is sometimes split if thick) and grilled at 350º. Tonight is mushrooms with racks of lamb.

Unknown

Tarheel,
First day posting on the forum, and maybe I can help with the asparagus. Last weekend I did Sesame-grilled asparagus.
Ingredients:
2 tbsp sesame oil
1 tbsp soy sauce
1 clove garlic (minced)
Salt and peper to taste[p]After snapping off base of ea stock I used soaked bamboo skewers to attach approximately 5 spears together. Used two skewers per "raft", one 1" below the tips, and one 1" above the base.
Brushed mixed ingredients on asparagus
Placed on egg @ 400 degrees approx 4 minutes per side.
Very easy to turn when skewered
This accompanied 2" thick filet mignon which were stuffed with Maytag Blue Cheese. Doesn't get much better than that...Life is good!

Nature Boy

djm5x9,
I like sesame or peanut oil, and marinate similar to what West Coast Smokey posted above! I have been using oyster sauce instead of soy sauce.[p]The italian dressing sounds like a great one!....maybe with a little oyster sauce....yeeeeha!
NB

Unknown

West Coast Smokey,[p]Thanks for the recipe. The asparagus was excellent as was the kabobs. Hope the lamb turned out as well.[p]Tarheel