A Skewers Is A Great BBQ Tool In San Diego!
Food on skewers is called many things, depending on the culture. A non-metallic skewer is often made from bamboo; however, any suitable wood may be used. The use of skewer when grilling originated in the cooking techniques.The mechanism of rotation of Skewer is made of stainless steel and represents a nozzle which can be put on a brazier, a grill, a barbecue, bricks.
We’ve always read we should soak wooden or bamboo skewers in water for half an hour or so before putting them on the grill. Otherwise, they’ll catch fire.
True or false?
Well, it’s a practice that’s up for debate, and we haven’t skewered enough kabobs in our day to have an adequate comparison of soaked vs. non-soaked sticks.
But we did read this thread on the Epicurious blog about whether or not to soak skewers, and several commenters say not to; your skewers will get a bit charred no matter what, and they won’t go up in flames. One notes that Cook’s Illustrated, the grand poobah of kitchen testing, claims soaking is unnecessary.
So what gives? Our thought is that really thin, flimsy skewers might have a tendency to catch fire more quickly, so the magazine is covering the bases. But if your skewers are thick and sturdy, we don’t think it would be a huge problem. Check more here.
Pork marinated in sweet barbecue sauce, threaded into bamboo skewers, and grilled over hot coals. Served hot and fresh from the grill with a plate of pancit and, of course, steaming hot rice, these handsome pork barbecue skewers are definitely another birthday staple and one of my childhood favorites.
Two things are key in making perfect pork barbecue. One is choosing the right cut of pork with the right amount fat and the other is the barbecue marinade. My mom likes to work with a combination of kasim, pork butt, and liempo, pork belly. She combines both to get a roughly uniform distribution of lean meat and fat in a stick. Pork that’s too lean would make the skewers too dry and too tough. Too much fat wouldn’t be good, either. I can’t believe I said that.
Making the barbecue marinade is key in getting the right sweet, a little sour, and sometimes spicy flavors. I have seen recipes that use 7-Up or Sprite. Some use rice wine. But almost always there’s soy sauce, brown sugar and plenty of garlic. My mom makes her pork barbecue with pineapple juice, kalamansi juice, soy sauce, banana ketchup, brown sugar and garlic. Read more here.
Skewer are available in various lengths, widths, and styles, but the most popular materials used are the stainless steel and wood skewers.
1. Shish kebabs on the grill. This is the obvious one, right? Spear your meat and veggies with the bamboo skewer (after you’ve soaked it). If you’re going to make shish kebabs with both meat and veggies, you must precook the meat so that you’re just heating it.
Otherwise, by the time the meat is cooked, the veggies will be charcoal.
Also, make sure the foods that take longer to cook (like onions and peppers) are cut into smaller pieces than the quick-cooking foods (like pineapple and cherry tomatoes) so that nothing burns.
Oh, and I like to use marinated, pre-cooked meats. It makes the whole thing tastier.
2. Fruit skewers. Just like above, you can put similarly sized chunks of fruit onto a skewer, chill, and serve. It’s even better if you serve a yogurt or cream cheese dip or chocolate fondue with them.
3. Fresh veggie skewers. Whether you cook them or not, a skewer makes veggies infinitely more appealing to children. The novelty might get veggies into little tummies where they otherwise would not go. As with the fruit, if you serve a dip with them, they might go over better. See full article here.