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03-27-2008, 08:01 AM | #2 |
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This is wild duck and rice that I prepare, it was featured in a news paper article. Pretty simple really.
My specialty though is BBQ goose sandwiches. |
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03-27-2008, 08:06 AM | #3 |
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Looks very good. Some people marinade, some don't. Trying to figure something out for the BBall games tonight. Will only have about 3 hours to prepare and don't really know if there'll be time for it.
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03-27-2008, 08:13 AM | #4 |
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So your saying you don't have time to go out and shoot some ducks?
My advice is to use the best steaks you can afford. Cook them to med/rare before you skewer them. The best veggies to use are tomatoes, bell peppers, onions, garlic, squash. Cook the steaks first then skewer the kabobs together and place back on grill until veggies are hot. The reason you do it this way is to keep the veggies from over cooking waiting on the steaks to finish. |
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03-27-2008, 08:17 AM | #5 |
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wrt ShishKabob recipes, I usually don't marinate, but found a great recipe from a guy named Big John who usually does a lot of cooking for the NASCAR crowd. Simply put, it goes like this:
There are two different types of ShishKabobs that I make: 1. Beef(NY Strip), mushrooms, and onions. 2. Chicken, cherry tomatoes, and red/yellow bell peppers. Pour olive oil into a bowl and add KC Masterpiece BBQ seasoning to it. With a basting brush, liberally apply to the Shishkabob before putting it on the grill. Once on the grill, apply Montreal Steak seasoning to the steak Kabobs and Montreal Chicken seasoning to the chicken kabobs. Grill it and you're done. The only real prep time is building the kabobs, but it's pretty tasty and I've made it a few times for the tailgate parties and just made them again last week for the games. For the chicken kabobs, I've renamed them Chiefkabobs due to the color. |
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03-27-2008, 08:19 AM | #6 | |
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Quote:
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03-27-2008, 08:24 AM | #7 |
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Just found a pic of my Chiefkabobs.
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03-27-2008, 08:26 AM | #8 |
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Here's the link to the book for the recipe if anyone is interested:
http://www.amazon.co.uk/Big-Johns-Sp.../dp/0696226871 |
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03-27-2008, 08:44 AM | #9 |
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Thanks Monty!
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03-27-2008, 09:12 AM | #10 |
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03-27-2008, 10:59 AM | #11 |
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Very nice looking Monty!!
I do something similar to your chiefkabobs, but use red peppers, onions, and baby dutch yellow potatoes. Nice to have some starch in the mix, without making a side item (at least for me). Boil for 20 minutes, liberally coat with garlic salt, and they come out with a nice crispy exterior after being on the grill. |
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03-27-2008, 11:20 AM | #12 | |
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Quote:
I like the idea of adding potatoes in the mix and will have to try that. |
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03-27-2008, 11:30 AM | #13 |
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Man, now I'm getting hungry!
Any good pork product for kabobs? The yellow peppers in your pic made me think of pineapples. I like sweet/salty type stuff, so I need to find something to go with the pineapple jones I now have!! Sirloin and green apple is one of my favs for sweet/salty because of the very light tartness. |
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03-27-2008, 07:11 PM | #14 |
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Get some very thin sliced beef liver and slip it in there between the other cuts. It's amazing!
DT |
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03-27-2008, 10:01 PM | #15 | |
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