Monday, September 1, 2014

I LOVE 2 EAT #61: BUILD BETTER KEBOBS!!!

HAPPY LABOR DAY to ALL of My CRAZY COOL GROOVY Family, Friends, Frats, Fans, Followers, Frienemies, and FANTABULICIOUSTICAL Funky Fresh Fly Folk of ALL Colors, Shapes, Sizes, Flavors, Persuasions, and Denominations!!!
 
YES, Yours Truly CCG is aware that it is late in the afternoon and getting close to the evening - which makes it kind of late to be posting grilling tips for LABOR DAY.
 
BUTT (A Well-Seasoned, Hot, Thick and Juicy But), the 2014 LABOR DAY HOLIDAY WEEKEND also signifies the forthcoming beginning of the 2014 NFL SEASON, which means grilling, Grilling, and More GRILLING!!!
 
KEBOBS are quick, use few ingredients, and are so versatile you’ll never get bored.
 
ALISON ROMAN of BON APPETIT has already done the dirty work to bring us these helpful hints on how to BUILD BETTER KEBOBS:
 

1. Give ‘em a soak.

If you’re using bamboo skewers, soak them in water for 30 minutes before grilling. Frequent griller? Soak a big packet’s worth overnight, drain, wrap in plastic, and freeze. You’ll have presoaked skewers at the ready.

2. Choose your meat.

 Select cuts with a good amount of fat, like flatiron beef steaks, lamb shoulder, chicken thighs, or pork shoulder. If you thinly slice the meat before grilling, it’ll be cooked through and tender in minutes. (And that marbling keeps it moist.) Leave a little space as you thread the meat onto skewers to maximize crispy bits.

3. Pick your veg.

Choose quick-cooking vegetables: You don’t want your meat to suffer while you wait for chunks of carrot to soften. To speed things along, cut sturdy produce like onions and peppers into thin pieces or wedges. For flimsier things like scallions and lemon slices, weave them onto the skewer so they stay put.

4. Build the flavor.

This summer, we’ve got spicy Sichuan salt on heavy repeat. To make, coarsely grind 1½ tsp. cumin seeds, 1½ tsp. Sichuan peppercorns (or ½ tsp. black peppercorns), 1 tsp. kosher salt, and ½ tsp. crushed red pepper flakes in a spice mill or mortar and pestle (leave some larger pieces of spice). Oh, and make extra to sprinkle on everything from chicken wings to slabs of eggplant.

5. Get grilling.

To cook, prepare your grill for medium-high heat. Brush skewers with oil and season with Sichuan Salt (or your preferred spice blend), then grill, turning often, until lightly charred and cooked to your liking. Most cuts will be done in about 5–7 minutes.
 
6. Serve!

Serve on the skewer, alongside rice or summery greens. Combinations we love: pork shoulder & zucchini, lamb shoulder & red onion, chicken thigh & mushroom, flatiron steak & shishito pepper.

So there you, u, You, U, and ALL of YOU have it, a few not-so-complicated ways for you to increase your grilling acumen, and impress family and friends with your amazing ability to build a better kebob

HAPPY BUILDING BETTER BOBS LABOR DAY 2014!!!

PEACE, LOVE, And LABOR DAY MONDAY BLESSINGS;

-CCG

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