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.