I didn't want to say this, but I'm totally +1 with ThEoRy on this. Kebabs are labor intensive. The baby back ribs idea is definitely good but takes a little time.
Originally Posted by ThEoRy
I was thinking that you could do a tri-tip or sliced beef sandwich (topped with an herb mayo, salsa verde, chimichurri, barbecue type sauce, horseradish sauce or whatever) on a long baguette and then slice it into smaller pieces you don't have to make individual sandwiches. Also, if you happen to have a Mexican market that makes tortillas on site, get small tortillas or sopes, and make little tacos/sopes with chunks or slices of grilled, seasoned pork (like a marinated tenderloin or even slices of pork shoulder that are marinated and grilled) or seasoned, grilled chicken topped with fresh guacamole or salsa.
Here is a nice side that can be made in bulk, for a reasonable amount of $, made it for father's day:
Cream Roasted Corn
1 lb thick cut bacon, diced into ¼” dice
1 cup diced onions
4 cloves fresh garlic
8 ears fresh corn, kernels sliced off, reserving cobs
salt to taste
pepper to taste
2 cup heavy cream
2 tbls butter
1/4 cup chopped Italian parsley
¼ cup vegetable oil
1. Place corn kernels on a foil lined cookie sheet and season with salt and
pepper and a drizzle of olive oil and roast for 10-15 minutes or until golden
brown. Keep warm.
2. Heat cream with corn cobs.
3. In a heavy bottom pot, sauté bacon until browned add onions, sauté until
soft and translucent, add in minced garlic and cook for 3 minutes.
4. Add heated cream (remove cobs), and reduce by 1/3rd. Add roasted corn and
cover and simmer for 6-8 minutes.
5. Finish with butter, salt and pepper. Garnish with chopped parsley.
How about cabbage slaw with a miso/soy/lime/ginger dressing with a touch of sesame oil cilantro and hint of Serrano ?
Sticky rice or polenta cakes?
Roasted tomato cherry kabobs?
Hummus/feta/kalamata olive plate with pita wedges
I hate skewers
Originally Posted by mhlee
I hate kebobs, kebabs, kebibalibading-dong!
Call it satay.
Call it yakitori.
I freaking hate it. Meat on a stick. Food on a stick.
I will never ever get back the countless hours,upon hours upon days, weeks months of my life I've spent making food on a freaking stick.
Don't wanna make it.
Durn sure I ain't gonna eat it.
sorry just venting.
Is sous vide ahead of time and finish on grill an option? Would make timing a non-issue for ribs, loins, etc.
Would you feel better if he just serves it all on frilled toothpicks? :knife:
Originally Posted by knyfeknerd
Little known fact about Chris; when he was younger his village was razed and pillaged by pygmys with tiny spears. Ever since then he's been emotionally scarred and is put into a rage at the mere mention of being shished.
Bacon wrapped garganzola stuffed dates, grilled pineapple and teriyaki chicken skewers, and grilled flap meat with chimchurri.
Sounds like a menu to me
Originally Posted by El Pescador
Why stop there? Lets use those colored plastic swords!!! :pirate1:
Originally Posted by Mrmnms