OK- I am inspired by the creativity of some of the Kebab setups floating around here-(BBCue-z's, Spinnari's and others)
So, I called my friend BOB and picked his brain about a skewer system that would be an addition to the Rib-O-Lator. He had some ideas, and pumped this out and gave it to me to try.
I just thought I'd share it here and gather some feedback. Its got to back to the drawing board for some tweaking, but BOB already has come up with a few other prototypes with removable skewers etc, etc. So, here it is v1.0.
Charcos Coconut shell briqs, 1 Char-Basket full. Cherry Mojobrick Qube for smoke on the Performer-Cajun Bandit rotis ring.
1lb. each of boneless chicken thighs and Pork sirloin marinated for 24 hours in Stubb's Marinades (Chicken & Pork) skewered offset to avoid cross contamination
Grilled at 400* @ 40 minutes (I was peeking)
They turned out OK, I'm sick of Stubb's chicken marinade, the pork chunks had a little smoke ring.
The skewers need to be closer together, the meat rubbed against the spit rod. Removable skewers would be a MUST.
I was raised to not play with my food and clean my plate, due to the starving children in China, so I'm making up for it now!
Any feedback appreciated, I'd like to incorporate it onto the ROL, so this is likely the last time I will use this design, so if there is anything you'd like to see, post it here!
Stay Hungry!
Brian