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Shish Kebabs!

Dave_Matthews
Dave_Matthews Posts: 204
in EggHead Forum
In a fit of extreme indolence and laziness I bought pre-assembled and skewered beef loin top sirloin shish kebab from my local Public food store.  I wondered what that offering would be like, and I wanted to try kebabs on my BGE.  My wife would have been horrified about my buying the assembled kebabs, but currently she is out of town.  So I went the easy route. 

I transferred the skewered meat and veggies from the wooden skewer to the flexible fire wire that I was dying to try.  I marinaded the kebabs for an hour in a dish with a sauce on the shelf at Public's called 'World Harbors Jamaican Style Jerk Marinade and Sauce'.  (Again the wife would be horrified, she has a spectacular marinade for kebabs!)

At about 400 degrees raised direct (Woo3), it took about 15 minutes to reach the rare temperature for beef (thanks thermapen!), and I opened it up for a couple of minutes to get a glaze happening.  GREAT results, and very easy which is what I was after.  And I have a whole skewer left over for tomorrow.

At this time I don't see any advantage to the fire wire over a bamboo skewer, but maybe for bigger cooks it would be an advantage.  I probably won't bother with the fire wire skewers in the future, live and learn...

Dave

no, not -that- one!
KI4PSR
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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    Nice, Kabobs, a family favourite - veggies and meat on a stick!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Black_Badger
    Black_Badger Posts: 1,182
    I thought the big draw for the FireWire was that they're flexible, so you can bend them and fit more stuff onto a smaller surface. For this cook that's not really an issue, plenty of room in all directions. 

    Right?

    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Looks good to me. Feel free to send me the fire wire skewers and I will take care of them .

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Mickey
    Mickey Posts: 19,768
    That looks good
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Hi54putty
    Hi54putty Posts: 1,873
    Fire wire is great for when you have a full grill.
    XL,L,S 
    Winston-Salem, NC 
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    Very nice.  I do separate meat and veggies because of different cooking times.  Did everything cook OK all together?

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Dave_Matthews
    Dave_Matthews Posts: 204
    Every thing cooked together, veggies tender but not mushy, still crisp.
    no, not -that- one!
    KI4PSR
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Doc_Eggerton said:
    Very nice.  I do separate meat and veggies because of different cooking times.  Did everything cook OK all together?
    Doc - Larger pepper and onion slices work OK if crisp, mushrooms left whole, not so much. If the veggies will not cook in the same time, I nuke them, microwaves are great to get them started. Mushrooms slip on the stick without splitting if they are slightly cooked. 
    Tomatoes I can never get right, I put those on a different stick. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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