Time to Grill
|June 11, 2012||Posted by Renaldo under Cooking, Recipes|
Let me start out with this warning for anyone out there that will be doing some form of outdoor cooking this summer. NEVER LEAVE A FIRE UNATTENDED! A lot of accidents and cooking mishaps occur because of negligence, you should definitely be careful with children who are in the vicinity of the fire. All this is usually prevented by simply watching the fire or having someone looking after the fire while you leave to grab a drink from the cooler or the fridge.
Now we may begin with the festivities.
Over the Memorial Day weekend I had a wonderful grilling experience with my portable gas grill I use for camping. So the idea was to prepare some shish-kabobs on the beach on my portable gas grill. I have a preference for charcoal grilling but gas grills offer superior overall convenience.
I brought wood skewers that I had already submerged in water for 20 minutes in anticipation of cooking. I had some fresh sirloin chunks (approx. 1” inch) marinated in sour orange juice and heavy garlic (similar to what is referred to in Cuban cuisine as “mojo”) overnight for a distinct flavor. I had also cut vegetables such as bell pepper, sweet onion, and some heirloom variety of tomatoes ready to place on the skewers. I even prepared slices of pineapple to place on the skewers and had some fresh tangerine wedges placed in alternate patterns between the sirloin chunks on the skewers. I had also brushed extra virgin olive oil over the veggies and sirloin chunks.
My family and I enjoyed them immensely. I was definitely proud myself, taking the time to prepare the shish-kabobs was well worth the effort. Next I will try it out over some natural wood charcoal. I missed the smoky flavor you get from charcoals.
I hope you have an excellent time grilling outdoors this summer.