Monday is Labor Day and time for great times out back. Plan your meals and recipes today for a great time. Be sure not to put your grills away until you absolutely have to! There are many good grilling days left this year.
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Mix the following in a small bowl:
ground thyme 1 teaspoon
ground bay leaf 1/2 teaspoon
paprika 1 teaspoon
fresh black pepper 1 teaspoon
Rub the seasoning mixture into the meat, brush all sides with garlic-oil, cover and let warm to room temperature while you thinly slice two limes (or lemons). Slice two ribs florence fennel into 1" diagonals and quarter one large onion vertically and separate sections by growth layers.
Assemble on skewers by alternating lime, fennel, and onion slices between meat cubes. Soak bamboo skewers in salt water before using.
Fill other skewers with your choice of vegetables such as sweet or hot pepper, onion, tomatoes, mushrooms, etcetera, and brush with garlic-oil.
This may be done ahead and the food refrigerated for several hours. If you do this, remove the meat from the refrigerator in time for it to gain room temperature.
Fire up the grill in advance and bring it to broiling temperature - 500-700 degrees. Place the meat on the grill, over the coals, and allow about three minutes per side for medium rare. Place the vegetables where the heat is less intense (300-400 degrees) and turn as needed.
Serve at once with a little rice pilaf. Salt at the table if desired. Will make you review the "Child's Garden of Verses" in a completely different sense.
*LINK: Virgin olive oil is from olives that have never before been pressed. Extra virgin oil is from olives that never even thought about being pressed.
Fun,
Smoky
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648
Smoky's 5th basic position for really great barbecue'n.
'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net
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