Connect with us

Bacon-Bourbon Chicken Kabobs



I was going to try Birria Tacos next, but this recipe was on my pile (I can't remember where it's from), it sounded good, and I had some new wood-handled skewers to try out.
2 lbs boneless skinless cheekun thighs, cut into 1" squares
Thick-sliced bacon, cut into 1" squares (one slice per thigh worked perfectly)
For the Baste:
1.5 cups commercial BBQ sauce 
1/3 cup Blanton's* bourbon
3 Tbl dark brown sugar
2 Tbl sriracha
1.5 Tbl yellow moostard
1 Tbl neutral oil
1/2 Tbl garlic powder
1 tsp salt
1 tsp pecker
* in honor of YukonRon  
Alternate the cheekun and bacon on the skewers, grill over a hot fire, basting top each time you turn (~every 3 minutes).  

Next time I'll leave out the oil, all it did was pool up on top of the baste and coat my basting brush.  I really like the new skewers; I had been using Weber's but while flat they were only about 1/8" wide, and some foods would spin on them, plus I would always forget and grab the metal handle and burn the &$^%! out of my hand.  These have nice bamboo handles, are wide, and a set of 8 came in a zippered folder covered with Capitol-Camo™, $9!  I will be sharpening the tips on my diamond stones, though.  

I didn't get quite the crispy edges I wanted, but I have an idea I'm going to try tomorrow.  Tasty, this was a keeper.  

EggHead Forum

By: Botch
Title: Bacon-Bourbon Chicken Kabobs
Sourced From:
Published Date: 01/19/21

Did you miss our previous article…

Continue Reading

Kudos to Kebabs



Meat grilled on a stick, sometimes supported on the rails of a grateless grill called a mangal, was the first great technological leap forward in the evolution of the art of grilling. Today, the popularity of kebabs around Planet Barbecue attests to their universal appeal.

After all, they’re economical, versatile, infinitely customizable, and quick-cooking, making them ideal for frugal winter grillers who want to limit their exposure to frigid weather and high prices. Kebabs are also perfect for small intimate get-togethers in the era of Covid and social distancing; each guest can cook their own food according to taste. If weather permits, you could even move the party outdoors. My wife and I like to set up a hibachi on a heatproof surface so each guest can cook their own food. A variety of meats and vegetables give them the ability to assemble their own combination of ingredients.

13 Skewer and Kebabs from Around the World
Below is a guide to many of the world’s skewered foods as well as tips for enjoying “stick meat.”

1. Anticuchos

No visit to Lima would be complete without sampling a kebab that’s both an everyday snack and a Peruvian national obsession—anticuchos. The traditional meat is beef heart. But feel free to use rib eye or sirloin. Don’t skip the fiery yellow chile sauce.

Get the Recipe »

2. Brochette
A French kebab, a brochette can feature beef, pork, chicken, seafood, or vegetables. The term is also used in former French colonies such as Morocco and Mauritius Island.

3. Espetada
Literally “sword meat,” these kebabs—typically beef—are grilled on bay leaf branches and are a specialty of the Portuguese island of Madeira.

4. Kofta

Ground lamb kebabs popular in the Middle East. 

5. Lula or Lyulya
The ground lamb kebabs of the Caucasus Mountain region and the central Asian republics of the Soviet Union.

6. Pinchos
Small Spanish kebabs, often made with pork, served in tapas bars. Pinchos is also a general term for tapas.

7. Sates or Satays
Tiny kebabs of chicken, pork, beef, or other meats grilled on bamboo skewers over a charcoal fire and commonly served with a peanut sauce.

Get the Recipe »

8. Shashlik
The Russian and Baltic version of shish kebab, commonly made with pork, beef, or lamb and marinated in breath-wilting doses of onion.

9. Shish Kebab
The most famous of the world’s kebabs and a specialty of Turkey. Lamb is the most common meat, sometimes cut into chunks or minced and molded onto a flat skewer.

10. Souvlaki
A traditional Greek dish featuring lamb and often served on pita with a yogurt and cucumber sauce called tzatziki.

11. Spiedini
Italian kebabs made with everything from pork to sausage to exotic game birds. Often pre-skewered and pre-marinated at Italian butcher shops.

12. Suya
West African kebabs flavored with ground peanuts and hot peppers. Usually made with beef, but other meats are used, too.

13. Yakitori

Very small chicken kebabs, glazed with a sweet soy dipping sauce, are popular in Japan, my birthplace. Japanese grill masters use every imaginable cut of chicken, from white and dark meat, wings, and skin, to liver, gizzard, and even embryonic eggs.

Get the Recipe »


The Best Skewers for BBQ and Grilling
My favorite skewers are flat metal ones. The metal conducts heat to the center of the meat or vegetables, and the flat shape keeps the ingredients from spinning as they are turned. (Never eat from a hot metal skewer.) To protect their hands from the heat, some cultures use flatbreads to remove the foods from the skewers—think of the bread as an edible potholder. In the absence of flat skewers, thread each kebab on two parallel bamboo skewers. (Some recipes—including some of mine—call for soaking the skewers first. I no longer bother. I do, however, position a foil grill shield under the exposed handles of the skewers. Make one by folding a large sheet of heavy duty foil into thirds, like a business letter.)

I also like to use sugarcane as a skewer (see my recipe for Shrimp on Sugarcane with a Dark Rum Glaze here), sprigs of fresh rosemary, long cinnamon sticks, or fresh lemongrass.

Though many people thread meat and vegetables on the same skewers (mushrooms with cherry tomatoes and/or cubes of beef, for example), I prefer to give them separate skewers to accommodate different grilling times. Also make sure the food is cut to a uniform size.

For more kebab recipes, check out my book Planet Barbecue.


What’s your favorite kebab or skewer? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Kudos to Kebabs appeared first on

Homepage Feature,Planet Barbecue,Recipes & Techniques,World BBQ,kebabs

By: Cialina TH
Title: Kudos to Kebabs
Sourced From:
Published Date: 01/23/21

Continue Reading

Super Bowl Sunday at Home: Kickass Recipes for Kick-Off



On Sunday, February 7, the Kansas City Chiefs will meet the Tampa Bay Buccaneers for the much-anticipated battle between the champions of the National and American Football Conferences.

We had no idea, in 1967, when the phenomenon started, that this annual sporting contest would engage millions of Americans, football fans or not, or become the second biggest eating day behind Thanksgiving. Just as we had no idea that the 55th Super Bowl would look so different from the 54th.

For starters, only 14,500 fans and 7,500 healthcare workers will attend the game at Raymond James Stadium in Tampa, Florida. (For the record, the stadium can accommodate up to 75,000 fans.) At least one ticket broker is selling tickets for $407,000 each, with customers buying tickets in socially-distanced pods of six to eight preferred. Yup. We don’t want to do the math, either.

The current situation just affirms what we’ve always said, and that is, the best place to enjoy Super Bowl Sunday is in your own home where there is comfortable seating (and convivial seatmates), fewer distractions, cheaper parking, shorter lines to the bathroom, and above all—better food, preferably hot off the grill.

What to Grill If You’re Rooting for the Kansas City Chiefs
In honor of the Chiefs, we’ll be making Kansas City-style burnt ends. Though they have an unfortunate name and were once considered scrap by KC pit masters, these crusty, smoky, irregularly-shaped nuggets of the fatty brisket point are one of this city’s greatest contributions to barbecue and are a great choice for game day. Renowned journalist and Kansas City native Calvin Trillin immortalized them in live-fire circles in 1972 when he wrote in Playboy magazine:

I dream of those burned edges. Sometimes, when I’m in some awful overpriced restaurant in some strange town—all of my restaurant-finding techniques having failed, so that I’m left to choke down something that costs $7 and tastes like a medium-rare sponge—a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free.

Today, you can find recipes for burnt ends featuring chuck roast or pork belly, and both are delectable. But the Chiefs, defending champions from Super Bowl LIV, deserve authenticity. (For more on burnt ends, click here.) Last year, we made Kansas City-style ribs for our guests; there was nary a bone left. Find the recipe here.

What to Grill If You’re Rooting for the Tampa Bay Buccaneers
Now, if you’re a Tampa Bay fan, we have a couple of suggestions for you, too.

First up is Sugar Cane Shrimp with Spiced Rum Glaze. This recipe, long one of our favorites, makes the most of bounty from Florida and the Caribbean. Succulent jumbo shrimp are skewered on lengths of fresh sugar cane (we use sugar cane swizzle sticks from, available at many supermarkets or online), then grilled over high heat and brushed with a glaze that summons Floridian vibes. And like the burnt ends above, these skewers are perfect party fare, easily eaten even while fist-pumping. You can even deputize a party-goer that doesn’t know what a Hail Mary pass is to help you grill so you don’t miss a play. (The kebabs only take 2 to 4 minutes to cook, meaning they can be easily replenished.)

If you’re watching alone or with a small group, here’s another option—one you may not be familiar with: Cuban-Style Steak with Mojo, also known as bistec de palomilla.

Thin sirloin steaks are soaked in a citrusy marinade with chips of fried garlic, then grilled with slices of sweet onion. If desired, you could easily turn this dish into kebabs. Simply soak cubes of beefsteak in the marinade, then thread with pieces of onion on bamboo skewers. Garnish with chopped cilantro.


For Other Super Bowl-Worthy Recipes… 

Just In Time For Super Bowl LV: How To Cook Brats Like A Pro
10 Super Bowl-Worthy Recipes For Your Party At Home
Bring Your Best Rib Game To Super Bowl Sunday


Who are you rooting for on Super Bowl Sunday? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Super Bowl Sunday at Home: Kickass Recipes for Kick-Off appeared first on

Homepage Feature,Hot Stuff,Recipes,Tailgating,Super Bowl

By: Cialina TH
Title: Super Bowl Sunday at Home: Kickass Recipes for Kick-Off
Sourced From:
Published Date: 01/26/21

Continue Reading

Grilling Recipes

Shaved Steak Gyros on the Big Green Egg



[FTC Standard Disclaimer] We received no compensation for this post. Links for referenced equipment may include Amazon Affiliate links.   I love gyros. A pita stuffed with the heavily seasoned, mildly spicy lamb/beef mixture topped with a creamy, aromatic tzatziki sauce is Nirvana to my palate.  

Shaved steak gyros topped with tzatziki sauce.

To me, the only downside is that the process is time-consuming and usually requires that I start one day ahead of time. I have to find lamb, grind it with beef and seasonings, and then let it rest for a day before cooking.Quick and Easy SolutionThis is another case where the Bertolino's Certified Angus Beef® Brand shaved steak from Food City comes in handy. With a hefty dose of Greek seasoning, it tastes pretty darn close to my usual gyros with hardly any work, and I can have them ready within 30 minutes. So far, I have used this shaved steak in fajitas, stir-fry, cheesesteak sandwiches, and now gyros.
Cooking shaved steak gyros in an 80-year-old Griswold skillet on a large Big Green Egg. You can see a Kick Ash Basket down there in the glowing coals; that one is 6 years old and holding up well.

Stovetop, Skillet, or GriddleTo be honest, I don't think doing this on the grill adds anything to the recipe; it's just a matter of preference. This recipe works well in a skillet on the grill, on the stovetop, or using a flattop griddle. 
Leftover Gyro SaladIf you have leftovers, this makes for an excellent salad as well. Just put the meat, seasoned onion, and tomato on a bed of mixed greens. Then you can thin the tzatziki with some buttermilk, lemon juice, or stock to make the salad dressing.

Shaved Steak FajitasBy
Published 01/18/2021
Ingredients1 pound Certified Angus Beef® Brand shaved steak1 tablespoon high-temperature cooking oil (canola, avocado, peanut, etc.)2 tablespoons Greek Seasoning (Daring Gourmet's recipe) 1/2 yellow onion, peeled, sliced, and seasoned with 1/4 teaspoon Greek Seasoning1 small heirloom tomato, sliced and seasoned with salt2 pita bread1 recipe Tzatziki (recipe below)InstructionsPreheat grill set up for direct heat to 400°f, or you can use a cast-iron skillet over medium-high heat on a stovetop. Either way, preheat your skillet for 5 minutes prior to cooking.Heat the pita bread.  Place each pita in the dry skillet until heated through, about 30 seconds per side. Remove and keep warm. A tortilla warmer is superb for that, or you can wrap them in a towel.Cook the meat. Add the cooking oil to the skillet and wipe to coat the cooking surface. Add the shaved steak in small batches around the skillet until it's full. (Just dumping the entire pound in one spot will drop the skillet temperature.) Season with all of the Greek seasonings and cook the steak, frequently stirring, until the steak is cooked through and all of the pink is gone. Remove from heat.Assemble the gyros. Cut the pitas in half and stuff each pita half with seasoned onion, 2-3 slices of tomato, and a fourth of the shaved steak. Top with a healthy portion of tzatziki and enjoy.Yield: 4 gyros
Prep Time: 00 hrs. 30 mins. Cook time: 00 hrs. 10 mins.
Total time: 40 mins.
Tags: skillet, griddle
We like a thick tzatziki sauce, so it's very important to squeeze out the cucumber's excess moisture before adding it to the yogurt.
I like our tzatziki sauce thick, in case you couldn't tell. The trick is to squeeze all of the water out of the cucumber paste first.

Tzatziki SauceBy
Published 01/18/2021
Ingredients1 1/2 cup Fage Greek Yogurt 5% fat2 cloves garlic, peeled and finely minced2 teaspoons finely chopped fresh dill weed1/4 teaspoon finely ground white pepper1 cucumberpinch of salt to tasteInstructionsMake cucumber paste. Peel, seed, and dice the cucumber, Process it in a small food processor or blender until a paste-like consistency.  Place the paste in a clean blue shop towel or tea towel and squeeze out all of the excess moisture.Place the cucumber paste, yogurt, garlic, dill, white pepper in a medium-sized bowl and whisk together. Taste and add a pinch or two of salt to adjust seasoning. Yield: 1 1/2 cups
Prep Time: 00 hrs. 10 mins.Cook time: 00 hrs. 10 mins.
Total time: 20 mins.
Tags: condiment

This recipe comes from "my little black book," which is actually gray.  You should keep a cooking journal if you're serious about becoming the best cook that you can be. I got this one from Certified Angus Beef® Brand.
I draft or plan my recipe on a whiteboard in the kitchen and then write it down as cooked and include what I'd do differently. I'll update it when I recook it. Finally, I'll type it up in an online application so I can access it from wherever. For this specific recipe, we made it three times in the past 2 weeks.
Getting the water out of the cucumber pulp is essential to keep your tzatziki from being too watery. I usually get 3 to 4 tablespoons of moisture from a single cuke. It just now occurs to me that I should keep that liquid to make cucumber ice water. Yassin's Falafel serves that water as an option for their gyros.
I should look like this after you're done squeezing out the liquid.
Alexis and I love love love tzatziki sauce, so we aren't going to waste any. We eat any leftover tzatziki with oven-roasted pita chips.
I like to season the onion with about 1/4 teaspoon of the Greek Seasoning and toss it to coat. I season the tomato with kosher salt.
I use a slight variation of The Daring Gourmet's Greek Seasoning recipe. If you made something commercially made, such as; Cavender's Greek Seasoning, I would cut the amount to 1 tablespoon and then season to taste because it is considerably more salty than the homemade recipe.
Toasting the pita bread in a dry Griswold #8 skillet over hot lump charcoal in the Big Green Egg. Then I just pop it in a tortilla warmer to keep warm while I finish cooking.

The shaved steak comes from Bertolino Foods, and it features Certified Angus Beef® Brand. I get mine at Food City. It's just bits of shaved steak, an upgrade from ground beef. I like having it on hand for quick weeknight meals because it cooks in 3 to 5 minutes, and I can use it in a wide variety of recipes.
I've cooked these on the Big Green Egg twice and once on the stovetop so far. Here, I'm using a large Big Green Egg in a BGE Modular Nest (table). It was a basic set up – Kick Ash Basket full of Tennessee hardwood lump charcoal and a grate set up for direct heat. I left both vents fully open until it hit 300°f and then I closed them down to slide up to about 400°f. Then I put the skillet on for about 5 minutes before I started to cook.
Notice that the meat is first put into the skillet in small batches (spread out) instead of just dumped in there from the package. This way, the skillet doesn't lose as much heat. Also, I'm a cast-iron geek, and I am proud of how shiny my Griswold #8 restoration turned out earlier this year.
This cook is basically a stir-fry. It only takes about 2-3 minutes, and I frequently, almost constantly, stir the meat around. I just keep looking for the least done pieces and flip them over.
Once there is no pink left, you are done. Don't forget, the cast-iron skillet will stay hot and keep cooking your food even after it comes out of the grill.

Look at that skillet shine! 
This typically takes right at 3 minutes to finish the meat, per my handy dandy Thermoworks TimeStick.
It is physically impossible for me to walk by this pile without sneaking a piece…for quality control purposes, of course.

Here's a batch we did about 2 weeks ago, just gyro steak, onion, and tzatziki.
This is the batch we made last night for dinner. Food City has been having heirloom tomato, so I had to put some of that in there.

I served this batch with some spring mix for a reason. When I was done, I picked up the bits and pieces that fell on the plate and put them on top of the spring mix for a salad. It's like eating tacos over a burrito wrapper.

By: Chris
Title: Shaved Steak Gyros on the Big Green Egg
Sourced From:
Published Date: 01/18/21

Did you miss our previous article…

Continue Reading


%d bloggers like this: