Skewered Scallops, fifth cook

Dover_Gal

Scallops on the Egg[p]We have a Small Egg--just one week old. I had ONE long metal shishkabob skewer (about 12") that just fit inside, barely. I strung jumbo shrimp (yeah, I know, an oxymoron), large sea scallops, alternated with squares of mild bacon and the whole was rubbed with Penzey's Northwoods Seasoning (red pepper, black pepper, garlic, thyme, sugar and a few other things, salt, maybe.)[p]Grilled at 400 (because we didn't put new lump in and that was the temp we got) for maybe 5 - 6 minutes max. Until scallops were barely totally white. The shrimp were overdone, but the scallops were incredible. We did a few pounded chicken breasts with the same seasoning as we always try (hah) to have leftovers. And I put a berry crisp in at the end to take advantage of the 350 heat --again, good for afters as I make it low-sugar and great left over.[p]If I did these skewers again, I'd say:
1. do scallops separately from shrimps
2. use soaked yakitori bamboo skewers (Oriental store supplies)
3. Do use some kind of rub with a touch of sugar. [p]This was our 5th cook--we are smitten, what can I say. Only worry is that it is getting dark sometime after we get home from work and we need lighting on the deck. I also realize why some of the folks here who have created gorgeous outdoor patio kitchens (hats off to you!) have sheltered the Eggs in some sort of way. The temp was unevenly maintained when we had a stiff breeze and the daisytop total off.