Category Archives: Grillin

Fresh summer corn squash kebabs

Kebabs are not brain surgery but there are a couple of things you can do to make your kebabs better. I’m using great local corn, zucchini, summer squash and beef for this batch.

How many of each do you need? I’m not always exact with my meals.
Just line up how ever many squash, peppers, ears of corn and cubed beef you have and that’s the length of kebabs you will have.
I figure one foot of raw food for each adult. That’s about 2 bobs each.

I like to make a simple seasoning of  1/2 tbsp each of  salt, pepper, cumin and cayenne pepper for mine. If you have a bunch of random rubs, seasonings and mixed flavor spices getting old in the spice rack, try those too.

You’ll need these:

Start the skewers soaking in water an hour or two before cooking then make the kids clean and slice up all those veggies.

Some cubed stew meat ( Or cubed regular steak), I like to soak mine in Teriyaki marinade a few hours before grilling.

The key to cooking kebabs right is making sure all the pieces on one kebab are about the same size. This way wider pieces don’t suspend the smaller pieces off of the grill. I use little biscuit cutters to make the larger pieces right for the bobs and feed the trimmed parts to the rabbits, throw them in a soup, compost, whatever.  Also if you are going to skewer  corn, get a little awl or phillips screwdriver (wash well first!) and punch the skewer-holes with that first or you will just break all your skewers trying to put corn on them.

Ready to go! Dust with seasoning and get on the heat!

I prefer to use a grill over the gas stove or wrap the bobs in foil with some more sauce in the BBQ.  Grilling on a cast iron grill on medium heat is my favorite method. Only takes 4-5 minutes on each of 4 sides and they turn out great!

If you want to use a BBQ, I suggest not cooking on the open grill as all the good juice drips off. Wrap them in foil in the BBQ and the fluid will help steam the corn too.


Apricot pineapple grilled chicken recipe

This grilled chicken recipe can be used for wings, loins, drumsticks or any other chicken grilling. It’s a great recipe for those that don’t like a heavy smoke or spicy flavor for their chicken. I make this for the kids when I have a BBQ and the BBQ or smoke is too much for them. It’s fast and easy too!

  • 5 lbs chicken wings, drumsticks, tenderloins, whatever.
  • 18 oz apricot & pineapple preserves. You cat use apricot preserves or orange marmalade too. Go nuts.
  • 1.5 tsp powdered ginger
  • 1 heaping tbsp minced garlic.
  • 1.5 cups soy sauce.

Mix all the ingredients minus the chicken in a bowl and set aside 1/2 cup of the marinade to use later.

Use a gallon bag and put all the chicken and the bowl of marinade together and let marinade overnight. I will flip the bag over once or twice to make sure all the chicken gets some.

Remove the chicken from the bag and discard the marinade, wash hands. **DO NOT USE THE BAGGED MARINADE FOR BASTING**

Cook down that 1/2 cup or marinade you set aside until it thickens into a nice glaze.

I like to use one of these types of cast-iron grills for grilling inside. Put it right over two small gas burners and it works great!

Cook the drumsticks for about 25 minutes, turning a couple times. Baste some of that glaze on it near the end and enjoy!