Nom

"f86sabre" (f86sabre) 05/13/2018 at 19:48 • Filed to: Nom

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Kababs need to be part of your grilling arsenal.

Cash Rewards > f86sabre 05/13/2018 at 21:33

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Something I was told about kabobs: the whole meat and veggies on one kabob thing isn’t the way to go. None of those things have the same cook time. Each thing gets its own stick, each thing perfectly done.

foghat1981 > Cash Rewards 05/13/2018 at 22:14

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I’m far from an expert, but that’s how I started to make mine.  It started to become a pain with the mixed cook times.  They come out better now, but some of the fun of eating a meal on a stick goes away :)

gettingoldercarguy > Cash Rewards 05/13/2018 at 23:16

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Sous vide the meat for 24 hours so you’re only using the grill for the char. Plus the meat is incredibly tender. What I did for my kabobs tonight.

Cash Rewards > gettingoldercarguy 05/13/2018 at 23:27

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Thats almost too fancy for kabobs, bit I bet it’s delicious.

DipodomysDeserti > Cash Rewards 05/13/2018 at 23:28

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I’ve cooked kabobs while out camping for years and never had an issue with cook times. Some people miss the point of barbecuing.

Cash Rewards > DipodomysDeserti 05/13/2018 at 23:31

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The point is delicious food, no? And when you talk about barbecuing, when a brisket takes 8-12 hrs I was never under the impression that quick and easy was the point.

DipodomysDeserti > Cash Rewards 05/13/2018 at 23:40

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The point of kebab isn’t perfection. It’s fast food that you can cook yourself. If you want perfection, make brisket. Southerners are weird. They don’t mind soaking themselves in carcinogens.

foghat1981 > DipodomysDeserti 05/13/2018 at 23:57

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I don’t do it for perfection...to my feeble brain it’s easier. I don’t have to watch stuff as closely or worry about tomatoes going to hell or onions/potatoes not getting very well done. I have a few skewers that I need to watch close and turn often. And then a few that can chill off to the side. Making the skewers themselves seem easier to me too. slide a bunch of meat on this one. all the tomatoes on that one. None of this pattern nonsense! Granted the end result is not anywhere near as pretty, but still.

gettingoldercarguy > Cash Rewards 05/13/2018 at 23:59

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I get that, but one of the best things about the sous vide is the ability to make a lower quality meat taste much better than an expensive one.

DipodomysDeserti > foghat1981 05/14/2018 at 00:03

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Yeah, I guess if your home cooking it make sense. I only eat kebob if I’m out camping or hitting up a ME restaurant late at night.

PartyPooper2012 > f86sabre 05/14/2018 at 06:49

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Those are some rookie kebobs.

1) wooden skewer.
2) lots of various veggies that won’t have cooked evently with meat.
3) that tray. I hope you didn’t use it for grilling kebobs on

Here:

Kebobs are on metal skewers. Veggies are missing as this is only for meat. You can add occasional onion or tomato but only for flavor adding, not eating

And last but very important - the special grill that is required for kebobs. Meat does not touch the grill. It hangs skewered over the hot coals. No flame. just heat.

f86sabre > PartyPooper2012 05/14/2018 at 18:27

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That is a magnificent setup! The results look great too. That said, my rookie, wooden stick, veggie included deal still produced tasty results.

PartyPooper2012 > f86sabre 05/15/2018 at 07:13

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As long as you stuffed your belly, chased it with good barley juice and were in good mood, it really doesn’t matter how you got there.

It’s like math teachers always said - there are many ways to solve a math problem as long as you get to the correct answer.