lamb kabobs

[mike.stavlund]

I tried this one tonight, and it was great.  Made the marinade as usual (well, I have a bumper crop of mint this year, so I used a lot more than 8 leaves), but cut up the meat into roughly 1-inch cubes.  Left it in the marinade at room temperature for about an hour, then skewered it up and cooked it quick over a hot bed of Coshell charcoal.  Really, really tasty.

http://www.foodnetwork.com/recipes/alton-brown/silence-of-the-leg-o-lamb-recipe.html

[1buckie]

that sounds great, Mike !!!


If I squint, I can hear the sizzle of the oil hitting the coals.............

[mike.stavlund]

Yeah, and I should add that the sugar in the marinade does make the meat stick to the grill a little bit.  If any grillfella wants to send me an old kabob ring for further testing, I'd be happy to oblige.  ;-)

[1buckie]

Beat me to it....I was just gonna suggest you run down & pick up one of these :




Meat never touches the great, works grate !!!!!

[mike.stavlund]

Oh, that's just beautiful buckie.  I think I was born 10 years too late. 

[Weber MD]

Beat me to it....I was just gonna suggest you run down & pick up one of these :




Meat never touches the great, works grate !!!!!

1buckie,

Is that an orange grill?

[1buckie]

Yep......Home depot Orange....no silly logo.....



Here's the story.....

http://weberkettleclub.com/forums/weber-kettles-accessories/feelin'-fruity/

Didn't last super well from banking coals, but I'll get 'er fixed up again......getting close to having the painted pony thing figured out...........

[Weber MD]

I'm a big University of Tennessee fan - that grill is my new grail.