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Shish Kabobs

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Shish Kabobs

Unread postby 4thQtrGlory » Mon Apr 13, 2009 1:34 pm

1.) What do you put on your Kabobs?

2.) What marinade do you use?
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Re: Shish Kabobs

Unread postby Larvell Blanks » Mon Apr 13, 2009 2:13 pm

I'll usually do a teriyaki marinade on mine. I'll add to a basic teriyaki marinade some scallions and some thai chili peppers. I make both chicken and steak kabobs.

The usual fare (peppers, onions, cherry tomato) I'll add chunks of pineapple and chunks of portabello mushrooms as well
Galley Boys are slop on top of a so-so burger and a bun you coulde get from a Covneninet food mart generic pack. They the Antoine Joubert of burgers; soft, sloppy, oozing grease and cheap sauce and extremely overrated by a biased fan base. Proof that if you throw enough cheap sauce shit on a burger you still can't overcome the lame burger. -JB
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Re: Shish Kabobs

Unread postby Ziner » Mon Apr 13, 2009 3:00 pm

Chicken, Steak, or Italian Sausage
Red Onion
Green Pepper
Mushrooms
Canned Potatoes (trust me, they absorb the marinade and dont have to cook forever to be soft)

Throw it in a bag, take your favorite Italian dressing, salt, pepper, garlic powder, any other spice you are in the mood for, let it sit overnight.
In the end, we're all "only for a limited time," you guys.
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Re: Shish Kabobs

Unread postby waborat » Mon Apr 13, 2009 6:05 pm

I always put everything on seperate skewers because everything likes to cook at different times unlike the grocery store ones

Beef - usually in teriyaki or olive oil w/pepper

Chicken - usually in Italian dressing or lemon pepper

Shrimp - cajun/blackened

Red Peppers/Onions/Portobello 'Shrooms - Olive Oil / Salt & Pepper

Cubed Pork/Pineapple/Ham Chunks/Red Onion - Polynesian spice



By far, one of our favorite summer foods
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Re: Shish Kabobs

Unread postby Erie Warrior » Mon Apr 13, 2009 7:46 pm

Soy Sauce, olive oil, Lea & perrins, coarse salt, pepper

I keep everything on one skewer, but cut them in different sizes based on cooking times and preference (rare,medium, well)

Baste and rotate often (good reason to stay outside and drink beer)

Make sure you have an even flame if you are using a propane grill
This natural coozy comes free with every Miller Time
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Re: Shish Kabobs

Unread postby jb » Mon Apr 13, 2009 8:13 pm

Just buy 'em at Giant Eagle's gourmet meat counter. You can't do 'em any better yourself.
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Re: Shish Kabobs

Unread postby waborat » Mon Apr 13, 2009 9:45 pm

JB wrote:Just buy 'em at Giant Eagle's gourmet meat counter. You can't do 'em any better yourself.


My problem with the stores is how much they charge...usually around $6.99 lb and you get like 3 pieces of meat???

Damn, I need 5-6 skewers myself...

Might as well go to RED for dinner
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Re: Shish Kabobs

Unread postby jfiling » Tue Apr 14, 2009 6:14 pm

Ziner wrote:Chicken, Steak, or Italian Sausage
Red Onion
Green Pepper
Mushrooms
Canned Potatoes (trust me, they absorb the marinade and dont have to cook forever to be soft)

Throw it in a bag, take your favorite Italian dressing, salt, pepper, garlic powder, any other spice you are in the mood for, let it sit overnight.

Canned potatoes? I don't think I've seen those, but you have me intrigued. Are they reasonably priced as opposed to chopping up whole Idahos? Do you have any other uses for them?
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Re: Shish Kabobs

Unread postby Ziner » Tue Apr 14, 2009 6:22 pm

jfiling wrote:
Ziner wrote:Chicken, Steak, or Italian Sausage
Red Onion
Green Pepper
Mushrooms
Canned Potatoes (trust me, they absorb the marinade and dont have to cook forever to be soft)

Throw it in a bag, take your favorite Italian dressing, salt, pepper, garlic powder, any other spice you are in the mood for, let it sit overnight.

Canned potatoes? I don't think I've seen those, but you have me intrigued. Are they reasonably priced as opposed to chopping up whole Idahos? Do you have any other uses for them?


Look in the canned food section with greenbeans and corn and crap. The ones I use I believe Del Monte are just rounded chunks that are already soft from the can. I used to use regular potatos but they took forever to get soft.

I dont use them for anything else come to think of it.

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Re: Shish Kabobs

Unread postby waborat » Tue Apr 14, 2009 6:45 pm

jfiling wrote:Canned potatoes? I don't think I've seen those, but you have me intrigued. Are they reasonably priced as opposed to chopping up whole Idahos? Do you have any other uses for them?


Invite some friends over...

Have a pot by the door for everyone to put their keys in...

Have a pitcher of Tom Collins and Chex Mix available...

Have Burt Bacharach on the 8 track player...

Eat those potatoes with some beef and 'shrooms in a fondue pot...

Have the ladies pick a set of keys out of the pot...

Chicka Chicka-Boom

(at least that's how they ate em in the 70's)
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Re: Shish Kabobs

Unread postby jfiling » Tue Apr 14, 2009 8:01 pm

Ziner wrote:
jfiling wrote:
Ziner wrote:Chicken, Steak, or Italian Sausage
Red Onion
Green Pepper
Mushrooms
Canned Potatoes (trust me, they absorb the marinade and dont have to cook forever to be soft)

Throw it in a bag, take your favorite Italian dressing, salt, pepper, garlic powder, any other spice you are in the mood for, let it sit overnight.

Canned potatoes? I don't think I've seen those, but you have me intrigued. Are they reasonably priced as opposed to chopping up whole Idahos? Do you have any other uses for them?


Look in the canned food section with greenbeans and corn and crap. The ones I use I believe Del Monte are just rounded chunks that are already soft from the can. I used to use regular potatos but they took forever to get soft.

I dont use them for anything else come to think of it.

Image

Awesome. Honestly, the next time corned beef is on sale, I'm buying a huge chunk and tossing it in the crock pot with sauerkraut and a few cans of potatoes. The leftovers will make awesome hash in the iron skillet.
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Re: Shish Kabobs

Unread postby jb » Wed Apr 15, 2009 10:04 am

Ziner wrote:
jfiling wrote:
Ziner wrote:Chicken, Steak, or Italian Sausage
Red Onion
Green Pepper
Mushrooms
Canned Potatoes (trust me, they absorb the marinade and dont have to cook forever to be soft)

Throw it in a bag, take your favorite Italian dressing, salt, pepper, garlic powder, any other spice you are in the mood for, let it sit overnight.

Canned potatoes? I don't think I've seen those, but you have me intrigued. Are they reasonably priced as opposed to chopping up whole Idahos? Do you have any other uses for them?


Look in the canned food section with greenbeans and corn and crap. The ones I use I believe Del Monte are just rounded chunks that are already soft from the can. I used to use regular potatos but they took forever to get soft.

I dont use them for anything else come to think of it.

Image



Heinz owns Del Monte or vice versa. Inasmuch as my 'tude toward Pittsburgh = 's Woody's to Meatchicken, I'd look for a substitute.
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