Getting some Kebabs ready for dinner tonight. Salt and pepper to season, while the smoker comes up to temp.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002402.jpg)
Hit with 1 1/2 hours of mesquite @ 220, Gave it a small splash of soy sauce then time to cool just a bit for assembly.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002403.jpg)
All assembiled and off to the grill
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002404.jpg)
Off the grill, couple minutes per side...time to wrap in foil till dinner time
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002405.jpg)
C
Hey ther WTS, that looks mighty good. By the way, what are the grids you got on your racks and where can i get some. thanks.
Quote from: mikecorn.1 on July 27, 2009, 05:13:15 PM
Hey ther WTS, that looks mighty good. By the way, what are the grids you got on your racks and where can i get some. thanks.
Thanks Mike!
Those are the high temp screens from Yard and Pool, could'nt live without'em.
C
Never really thought of foiling up a Kabob. Do the peppers and onion soften up a bit? Looks really good. Did you marinade? Is that a cut up Sirloin roast?
Dinner time, just some nice simple rice....And SS yep the peppers and onion do soften up. I did'nt marinade these, it was kinda spur of the moment. Not sure about the roast cut, I did'nt have this one labeled, but really any cut roast or steak will work just fine!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002406.jpg)
C
Those look yummy.
The only thing that would make them better is if they were sitting on my plate.