Last night was my first attempt to use the new grill on my patio, and after taking 15 minutes just to figure out how to turn it on it seemed to be heating up nicely. I was doing all of this very last minute and I confess, I am clueless on how to bbq. It seems like a man’s job, but without one I am forced to learn myself and I hope that, in time, I will become quite the grill master.
I had some chicken breast and veggies in the house as well as a few ears of corn and some wooden skewers. Contrary to my former belief, soaking wooden skewers in water will not stop them from burning on the grill, I know this because I read that the best way to grill with wooden skewers is just to cover the exposed ends with foil. Easy enough. I only left the tips exposed so I didn’t bother, and am proud to report there were no unexpected fires.
A few hours before grilling I threw some “marinade” in the Ziploc with my chicken. I added some red wine vinegar dressing, some crushed garlic and a dusting of spices I grabbed off the rack. It looked fine to me so I left the meat sit.
After cubing the peppers and chicken I began to skewer both, with white mushrooms. The mushrooms kept snapping, do next time I will saute them for a minute to soften them first. I also boiled the corn for a few minutes, fearful that I would undercook it on the grill.
Once the grill was around 350 I threw everything on and immediately basted the corn with a little olive oil and soy sauce. It’s important to keep basting your corn with oil or butter or it’s going to dry out. I also went ahead and basted my chicken kebobs. I turned everything periodically and gave it all about 15 minutes before removing it, and although I had no idea what I was doing, everything came out great!
The moral of the story is, if you have a grill you can pretty much put anything on a stick and turn it into a delicious meal, as long as you baste it with oil!
Photo by Laura Leigh
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