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Started By
Message
Shish ka bobs are a PITA
Posted on 9/15/15 at 2:43 pm
Posted on 9/15/15 at 2:43 pm
I cook beef, chicken, shrimp and bellpeppers all on skewers and they all cook at different times. I bought a skewer rest hoping this would work but the food barely cooked on the rest. Is there any better way?
11
Posted on 9/15/15 at 2:49 pm to Broke
Cook veggies separately from meats. Combine after everything is cooked.
Posted on 9/15/15 at 2:52 pm to LNCHBOX
Yep. Chicken on its own skewer, beef on it's own, etc.
Beef has a lesser cook time (assuming you like med-rare) than chicken.
Beef has a lesser cook time (assuming you like med-rare) than chicken.
Posted on 9/15/15 at 2:54 pm to Broke
The whole concept of a shish is dumb.
Just cook everything whole, from meat to veggies & serve. Will come out better 100% of the time
Just cook everything whole, from meat to veggies & serve. Will come out better 100% of the time
Posted on 9/15/15 at 3:08 pm to Broke
I've never gotten the allure other than they look pretty, but trying to get an even cook on the meats and the veggies doesn't work well. As someone suggested, if you're going to make them, cook the meat and the veggies on separate skewers to get even cooking on them, load them on the kabobs to look pretty before you and your guests unload them. Silliness in my opinion, but that's the best way to handle them.
Posted on 9/15/15 at 3:12 pm to Lester Earl
Agree, LE. I don't really see the point. Does putting them on a stick make them better than just cooking them on the grill like normal?
Posted on 9/15/15 at 3:16 pm to Broke
Yes there is. Get a basket made out of stainless steel. Put in on the grill and stir it around with a spatula. Put your ingredients in the order it take for everything to cook. MUCH easier that way. I'd love to tell you where to buy one but I made mine at work.
Posted on 9/15/15 at 3:20 pm to Broke
quote:
Shish ka bobs
I've never been a fan.
Posted on 9/15/15 at 3:32 pm to Mo Jeaux
I may ditch them altogether. The family asked me to make them. I don't like the trouble.
Posted on 9/15/15 at 4:10 pm to LouisianaLady
quote:
Does putting them on a stick make them better than just cooking them on the grill like normal?
the proximity of the veggies to the meat infuses flavour
Posted on 9/15/15 at 4:21 pm to Dooshay
quote:
the proximity of the veggies to the meat infuses flavour
Without a doubt. You can taste it every time.
Posted on 9/15/15 at 4:24 pm to Dooshay
quote:
the proximity of the veggies to the meat infuses flavour
I agree to the extent that some of the veggies juices get on the outer edges of the meat, but I can just cut a piece of meat and a piece of veggie and eat it together and get an even better effect.
I don't like that you can't get much caramelization on the meats or seafood if you use that, due to the small sizes of the meat on the skewer nor can you get that on the veggies without overcooking the protein.
Posted on 9/15/15 at 4:25 pm to crimsonsaint
quote:
Without a doubt. You can taste it every time.
what if you eat a piece of meat and the veggie at the same time.
whoa!
mind blown
Posted on 9/15/15 at 4:32 pm to LouisianaLady
quote:
Agree, LE. I don't really see the point. Does putting them on a stick make them better than just cooking them on the grill like normal?
No, no it doesn't. It's a fricking novelty. That being said, I can't keep them in my meat case on the weekends. And that's at an average of $15 or $18 for a pack of two kabobs for chicken or beef respectively. Some folks just really like to spend $$ I guess. Lol
Posted on 9/15/15 at 4:44 pm to Broke
I cringe when I see only one skewer, allowing what's on the stick to spin as you turn them, therefore not cooking evenly. It's a very simple concept which few seem to employ. Use two skewers per, and this resolves the spinning issue, like this...
Also, thread mushrooms from the bottom so they don't split.
Class dismissed.
Also, thread mushrooms from the bottom so they don't split.
Class dismissed.
Posted on 9/15/15 at 4:44 pm to MeatSlingingFool
It's curb appeal and ease. They don't have to buy a lot of different vegetables, chop or thread.
This post was edited on 9/15/15 at 4:45 pm
Posted on 9/15/15 at 5:03 pm to Broke
Cut the food that takes the longest into smaller pieces.
For example, instead of a big chunk of chicken, you could cut it into multiple smaller pieces. Or even cut them into strips and then fold them over as you thread the sticks so they're more likely to cook through.
For example, instead of a big chunk of chicken, you could cut it into multiple smaller pieces. Or even cut them into strips and then fold them over as you thread the sticks so they're more likely to cook through.
Posted on 9/15/15 at 7:24 pm to Lester Earl
quote:
what if you eat a piece of meat and the veggie at the same time.
whoa!
mind blown
Right. Next time you do stir fry separate the meat and veggies when cooking it and try that.
Posted on 9/15/15 at 7:40 pm to MeatSlingingFool
quote:
No, no it doesn't. It's a fricking novelty. That being said, I can't keep them in my meat case on the weekends. And that's at an average of $15 or $18 for a pack of two kabobs for chicken or beef respectively. Some folks just really like to spend $$ I guess. Lol
Where is your meat case and what else do you have in it?
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