FA+
Shop
551
Views
Views
28
Favorites
Favorites
Category
Crafting / Tutorials
Species Unspecified / Any
Size 1548 x 862
File Size 452.6 kB
Report this content
★
More from Vrghr
Listed in Folders
Saturday's Kabobs
The Wuffy does Kabobs!
With the wonderful weather, Vrghr decided a grilling outing was needed when he next visited his friend to cook for them. Wuff's friend invited a few guests, and we had a wonderful "Kabobery" outing on the back patio.
Thought it is traditional to see a kabob with a combo of meat and veggies on the same skewer, Vrghr isn't a fan of that. Yes, you can get some nice crossover of flavors between meat and veg. But all too often, you get poor results because the meat and veggies cook at levels. And either the veggies are mostly raw, or the meat over-cooked, or some other poor result.
Wuff solves this by making up separate kabobs. That way, each can get its own select sauces, individual cooking time and temperature, and special attention as needed.
What this wuff prepared for Saturday was:
-"Yakitori" style beef (sirloin) kabobs
-"Asian Inspired" chicken (thigh) kabobs
- Crimini mushrooms with garlic-rosemary olive oil kabobs
-"Rainbow" veggie in Zesty Italian sauce kabobs
-"Brazilian" glazed fresh pineapple kabobs
Oh yeah! This was a total success, even though Vrghr hadn't cooked on his friend's grill before. Sure took a bit of getting used to the different hot spots and response times when changing the burner settings! But the results were drool-worthy!
See Vrghr's main gallery for all the individual recipes for these lovelies!
Oh, and if you'd like to recreate them, but are "grillingly challenged", all of these can be done indoors under the broiler in your oven too. Be prepared for a bit of smoke, and it will take a WEE bit more effort to baste them. But you'll get very tasty results there too!
With the wonderful weather, Vrghr decided a grilling outing was needed when he next visited his friend to cook for them. Wuff's friend invited a few guests, and we had a wonderful "Kabobery" outing on the back patio.
Thought it is traditional to see a kabob with a combo of meat and veggies on the same skewer, Vrghr isn't a fan of that. Yes, you can get some nice crossover of flavors between meat and veg. But all too often, you get poor results because the meat and veggies cook at levels. And either the veggies are mostly raw, or the meat over-cooked, or some other poor result.
Wuff solves this by making up separate kabobs. That way, each can get its own select sauces, individual cooking time and temperature, and special attention as needed.
What this wuff prepared for Saturday was:
-"Yakitori" style beef (sirloin) kabobs
-"Asian Inspired" chicken (thigh) kabobs
- Crimini mushrooms with garlic-rosemary olive oil kabobs
-"Rainbow" veggie in Zesty Italian sauce kabobs
-"Brazilian" glazed fresh pineapple kabobs
Oh yeah! This was a total success, even though Vrghr hadn't cooked on his friend's grill before. Sure took a bit of getting used to the different hot spots and response times when changing the burner settings! But the results were drool-worthy!
See Vrghr's main gallery for all the individual recipes for these lovelies!
Oh, and if you'd like to recreate them, but are "grillingly challenged", all of these can be done indoors under the broiler in your oven too. Be prepared for a bit of smoke, and it will take a WEE bit more effort to baste them. But you'll get very tasty results there too!
Category Crafting / Tutorials
Species Unspecified / Any
Size 1548 x 862px
File Size 452.6 kB
*chuckles* lol
I thought a Kabobery was when Vrghr interacts with foodies through artistic license, good tucker and potentially inducing food coma.
Somewhat like a corroboree: an event where Australian Aborigines interact with the Dreamtime through dance, music and costume.
*hugs*
I thought a Kabobery was when Vrghr interacts with foodies through artistic license, good tucker and potentially inducing food coma.
Somewhat like a corroboree: an event where Australian Aborigines interact with the Dreamtime through dance, music and costume.
*hugs*
What a WONDERFUL concept! *grins* Wuff may just have to steal this one! *HUGS*
Getting in touch with the "cosmic all" or "Dreamtime" or "Nirvana" or whatever your concept of becoming one with the universe, through the conduit of good foods, good company, and celebration!
Yes! Yes! This DEFINITELY sockets right into the wuff's psyche! It fits so much of Vrghr's personality and philosophy! Thank you!
Getting in touch with the "cosmic all" or "Dreamtime" or "Nirvana" or whatever your concept of becoming one with the universe, through the conduit of good foods, good company, and celebration!
Yes! Yes! This DEFINITELY sockets right into the wuff's psyche! It fits so much of Vrghr's personality and philosophy! Thank you!
*grins* Definitely a hazard of knowing this wuff! *hugs*
Luckily, this time the meal is actually quite a way over on the "healthy" side of the scale. Lots of lean protein, veggies with light and limited sauces, no pasta or starch, etc. Except for the somewhat sugary pineapple, and even that is pretty "light" as desserts go, this meal actually fit really well in the "weight watchers" program. (One of wuff's guests this weekend is on that, and counted out the "points" for it. )
But worry not! Wuff is sure to slip back into his old ways really soon, and come out with something that packs on the pounds just by looking at it! *LAUGHS*
Actually, Vrghr was just given a jar of some REALLY lovely apricot preserves. Wuff's fluffy head is already spinning with ideas of ways to use those!
Right now, Vrghr is focusing on some double or triple-thick pork chops, brined, seasoned with some slightly "zippy" spices, cooked sous vide to about 132 internal temp, then glazed with an apricot-roasted pepper-jalapeno glaze and grilled. Maybe served with some pan-fried baby boc choy w/roasted tomatoes, caramelized onions, golden raisins, and pecans. Wuff's still putting together ingredient combos and amounts to bring that one together, but pictures and recipes will certainly follow! *grin*
Hehe, is this like one of those "previews of coming attractions" they put up before them movies at the theaters? *grins*
Luckily, this time the meal is actually quite a way over on the "healthy" side of the scale. Lots of lean protein, veggies with light and limited sauces, no pasta or starch, etc. Except for the somewhat sugary pineapple, and even that is pretty "light" as desserts go, this meal actually fit really well in the "weight watchers" program. (One of wuff's guests this weekend is on that, and counted out the "points" for it. )
But worry not! Wuff is sure to slip back into his old ways really soon, and come out with something that packs on the pounds just by looking at it! *LAUGHS*
Actually, Vrghr was just given a jar of some REALLY lovely apricot preserves. Wuff's fluffy head is already spinning with ideas of ways to use those!
Right now, Vrghr is focusing on some double or triple-thick pork chops, brined, seasoned with some slightly "zippy" spices, cooked sous vide to about 132 internal temp, then glazed with an apricot-roasted pepper-jalapeno glaze and grilled. Maybe served with some pan-fried baby boc choy w/roasted tomatoes, caramelized onions, golden raisins, and pecans. Wuff's still putting together ingredient combos and amounts to bring that one together, but pictures and recipes will certainly follow! *grin*
Hehe, is this like one of those "previews of coming attractions" they put up before them movies at the theaters? *grins*
Comments