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Discussion in 'Beef' started by shellbellc, May 8, 2007.
I saw some steak and chicken kabobs and I was wondering how they'd do in the smoker...
I do have some experience with kabobs. In fact there is a thread in "general discussion" about it.
I did, chicken, pork loin, shrooms, bell peppers, onion, and shrimp, marinaded in teriyaki over night. Not good. Everything cooks at such different rates, some was great and some was over or under done. I decided the best way is to smoke what you want, then put it on the skewers when it's all done.
i love kebabs but it is real hard to get shrimp & beef to cook @ same time or temp ( we own shrimp catching boats- i've been cooking shrimp for over 30 years question- beef kabobs 20s each side @ 350 shrimp 5 mins per side @ 350
I found that the best thing is to put items that cook at the same pace on a skewer together. That way you can put them on at the right time.
this is where being able to use direct AND indirect heat is so handy on the grill