Water, no. Burns, yes.

A few days ago I made a very bold move - I cooked up some grub with no water pan in the Weber. Yikes ! I just figured that it would be more appropriate to do a direct grill for shish kabobs. Using a variation of one of Mike S.’s marinades I soaked some chicken bits in soy sauce and pineapple juice - two cups of each. I drizzled some orange and red peppers with olive oil, shook on some garlic powder, and used red onion chunks and canned pineapple chunks straight. I didn’t have metal skewers so I picked up a bag of bamboo skewers at Kroger and they worked great.

Thinking I would need a ‘hot’ grill, I put about 30 coals in the Weber and lit it up. The temp would NOT get above 250, apparently I’m no longer capable of high heat after smoking food so long, or too slow to realize that 30 coals is not so many. I put a few chunks of mesquite in there too, because……um, well because that’s what I do…

Turning the kabobs was a bit tricky because my tools would not grip the little bamboo skewers very well. So, I just turned them by hand, REALLY REALLY fast so that I would only get minor burns.

After 30 minutes they were done. My kids (ages 7, 5, 3, and 1) loved having food on a stick. Who doesn’t? All the flavors together were a total crowd pleaser, I recommend these kabobs highly. I also highly recommend using a pot holder or oven mit to turn them…..yeah that idea occurred to me just now….

Related posts:

1. Recipe Teriyaki Pineapple Marinade
2. Weber Work Table review
3. BBQ Smoker Water Pan
4. How do you barbeque corn
5. Basting brush? Just use a spoon.