Tips 101

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BBQ KABOBS TIPS 101:  Soak wooden skewers at least 20 minutes. Thaw and drain seafood. Cut vegetables to approximately the same size as the meats (1 to 1.5 inches wide). Try to keep equal sizes of meat cuts so they cook at the same grill time. Large shrimp (21 to 30 count per pound), scallops or a thick cut of strong white meat fish like halibut, or swordfish work well. Thread the grain of the meat cross wise (+) to the flat skewer. Leave an inch at the ends of the skewers exposed for resting on the racks. Vegetables between each cut of seafood help hold the meat on the stick. Melt butter or use a cooking oil and baste the kabobs thoroughly. Try 1/4 cup of a seafood seasoning added to 3/4 cup Parmesan cheese (apply liberally). Place the HotRax on the grill the distance as shown in the pictures. Use grill mitts or a tool like a fork to adjust the distance of the hot front rack from the rear rack so the meat just fits between racks. Rotate kabobs for even cooking. Warning: Do not touch hot steel racks or skewers with bare skin. Try Hotrax Kabob Fingeraid to prevent burning fingers while turning kabobs.