Fire {cooking} {BBQ} Works

There are 50/50 odds that you will be either in the backyard barbequing or in the woods camping for the Fourth of July celebration. We’ve chosen an easy and satisfying menu for creating your own mouth-watering fireworks on a skewer!

I was camping with friends in Glacier National Park in NW Montana. Such a stunning setting that encourages first-class dining, even over a campfire and picnic table!

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Kabobs are always a tasty and pleasing meal idea. The key is choosing ingredients, which will cook for approximately the same length of time, and that list is virtually endless. Use fresh, in-season and family favorite vegetables and fruits.

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When using meat (steak, chicken, sausage) on my kabobs, I will always use a pre-cooked variety so it will char and heat the same as my vegetables. Marinating your meat for an hour or so before cooking gives you a tastier flavor. Cut the meat into approximate 1” long pieces.

If you’re cooking over a campfire, make sure you’ve got your fire going at least an hour before you need to cook, to utilize those red-hot coals. Grilling over a hot, low-flame fire is a must to keep your kabob from burning.

Start by preparing your vegetables in advance so you’ll have a quick and easy time of skewering your kabobs. Wash and cut into approx 1” size. If you will be using wooden skewers, be sure you soak these in water for at least an hour before placing them on the hot grill.

Skewer your ingredients, but don’t squeeze together too tightly because you want all sides to be exposed to the heat. Some people like to use one ingredient per skewer, which does allow you to cook specific to that food. (I.e. a skewer of peppers, a skewer of meat)

Here I’ve used cooked, spiced polish sausages, green bell peppers, sweet onions, fresh pineapple chunks, and small button mushrooms. Alternating each piece on a skewer, I placed on the grill without any seasoning. I rotate each skewer four times for good equal time grilling.

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During the last minute or so of grilling, I like to drizzle a sauce, such as my mango-jalapeño salsa, down each skewer. (I also place a bowl of the sauce on the table for anyone who wants more)

Using a hot pad, carefully remove each skewer to a baking pan or platter before serving. This allows the hot ends to start cooling down before they come near your guest’s fingers or mouths. It’s always dramatic to serve the kabobs while still skewered, but you can opt to remove the contents into a serving bowl too. Use the tongs of a fork to easily remove the cooked food from the skewer by sliding the fork down the kabob.

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Of course you’ll want some yummy side dishes to round out your menu! Watermelon is always appropriate! I’ve done some camping tradition foil packets of coal-baked potatoes to accompany my kabobs. Using Yukon Gold potatoes, I’ve washed and cut them in fourths. On a heavy 12” square of tin foil, I place the cut potato with some cut onion pieces, then drizzle with olive oil. Sprinkled with some salt, pepper, and fresh rosemary sprigs, I wrap the foil tightly and carefully place down in the ash and coals of my fire pit. (Be sure to use long BBQ tongs and a hot pad glove to avoid burning yourself) Make one foil packet of potatoes for each guest.

These need to cook while you’re making your skewers. (Approximately 15 minutes on each side) Remove with great care as not to puncture the foil or have the packet unwrap in the process. Place on a platter and serve immediately.

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Nicely seasoned, beautiful to look at, and ever so satisfying this is true fire cooked, BBQ works at its finest!

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