Sugar Cane Skewers

Patty O - Sugar cane skewers are always fun, though honestly, I have not find they lend much flavor. We use the fresh sugarcane here, and just butcher to skewer shapes. What is great is that they don't burn up like a bamboo skewer does. Here is a cook I did a few months ago...I removed the bones from the wingette sections of chicken wings, and skewered on the sugar cane, then grilled...

Onto the sugarcane...




On the grill...


Almost there!!


Plated, and delicious! These wings were marinated in a cilantro pesto. Cilantro stems, garlic, fish sauce, and black pepper.

Whatever method you choose, the sugar cane honestly doesn't add a ton of flavor to the meats. But they are excellent skewers when it comes to the 'burn' factor. They carmelize where they are exposed, but they don't burn. A nibble on the sugar cane after the grill though is quite nice!!