dmarc117 Posted July 29, 2006 Share Posted July 29, 2006 any tips on how to grill kabobs....seems that whenever i attempt to grill them, i burn the veggies and the meat is never done.... thanks! Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted July 29, 2006 Share Posted July 29, 2006 any tips on how to grill kabobs....seems that whenever i attempt to grill them, i burn the veggies and the meat is never done.... thanks! put the meat and veggies on separate skewers. Quote Link to comment Share on other sites More sharing options...
Footballjoe Posted July 29, 2006 Share Posted July 29, 2006 You need to put the meat on before or pre-cook it. Or as mentioned use separate skewers. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted July 30, 2006 Share Posted July 30, 2006 You can also cut your meat into smaller chunks. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 31, 2006 Share Posted July 31, 2006 I don't like vegetables. Use more meat. Quote Link to comment Share on other sites More sharing options...
Big John Posted July 31, 2006 Share Posted July 31, 2006 I don't like vegetables. Are you sure about that? BTW I agree with that statement. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted July 31, 2006 Share Posted July 31, 2006 i've done away with the shewers and just use one of those grill baskets with the holes.....let the meat get 1/2 way done then just add the onion, peppers, pineapple on top....take off grill, put in middle of table............. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 31, 2006 Share Posted July 31, 2006 Are you sure about that? BTW I agree with that statement. Yep. I'm not a big veggie fan. I'll make them for others. The only time I like vegetables, for the most part, is when my wife makes them in a soup. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 31, 2006 Share Posted July 31, 2006 You can also cut your meat into smaller chunks. Yup + cook 'em low & slow, baby. You can always cook the meat and veggies seperately, but I like the affect of the flavors mixing. Quote Link to comment Share on other sites More sharing options...
matt770 Posted July 31, 2006 Share Posted July 31, 2006 any tips on how to grill kabobs I find that a stick helps. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted August 2, 2006 Share Posted August 2, 2006 Indirect Medium-Low heat. Think of your grill more like a convection oven than a flame source. Close the lid and wait 8 minutes. flip skewers and close for another 8 minutes and all will be perfect. Just make sure that there is no flame directly under the skewers. Quote Link to comment Share on other sites More sharing options...
Scare Tactics Posted September 2, 2006 Share Posted September 2, 2006 Indirect heat is the key..... Direct Heat = Grilling Indirect Heat = Barbequing Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted September 2, 2006 Share Posted September 2, 2006 a couple of things-a) make sure flames are gone -by putting your hand 2 inches from the coals you will be able to tell how hot it is. make sure all of your veggies are cold--this will help keep your veggies from burning. c) if you use a marinate on your meats--this is almost like precooking them and they will take less time on the grill. ( Italian dressing or a burgundy wine usually makes a good marinade) Quote Link to comment Share on other sites More sharing options...
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