I've been on the site only a couple weeks. I'm restoring my dad's old redhead 22, and I got a 78 redhead in rough condition the Mrs wants me to get rid of.
Anyhow, today I want to make shrimp kabobs, corn on the cob, and grilled asparagus.
My beginners questions are these:
1. Indirect for all?
2. I don't have a neat-o kabob-ring to keep the shrimp off the grill, maybe a couple small pavers or rocks to elevate the kabob sticks off the grill surface?
3. I know the asparagus will cook in just a small handful of minutes, and the corn in foil in about 20-30 minutes, but how do I cook up the kabob veggies without making the shrimp rubbery?
Thank y'all!
Putoluto