Hey guys, let's take a bunch of mis-shapen, different sized proteins and vegetables that all have different ideal cook times and temps, stick them on a single skewer, put them over a fire and force them all into the exact same cook time and temp, expect all of them to be done and at their best at the same time, and for some added fun let's throw in a little cross-contamination by having raw chicken fit snugly against all those uncooked veggies and raw beef chunks.
I think the name of the restaurant was Palmer’s Lounge and you are right, the steak deburgo they had was really good.
Yeah, maybe on a flank or skirt steak but not on a NY Strip which is what I typically eat.
Some of the best chefs in the world have developed recipes for rubs and sauces they serve with their filet mignon.
For strip, filet, and ribeye I usually just go with salt/pepper and grill on a charcoal grill, then put a pat of butter on them while they rest.
Years ago. It was ok but as posted before, it’s generally dressing up a less than premium cut of steak.
When I was in High School we had a foreign exchange student from France. As his departure was approaching my mom offered to cook him anything he wanted. He asked for a horse steak.
Weird. My wife has me cook chicken kabobs about twice a summer or so and I never have any issues with meat being properly cooked and the veggies getting to the desired tenderness. I get not mixing meats or even doing beef and veggies, but I've had no problems with chicken.
A few years ago a few of my wife's old college friends were in town to visit and staying with us. They were all out having drinks on the patio trying to figure out what I should make us all for dinner. One of them suggested kebabs and the other one loved the idea. The look on my wife's face as she held in her laughter was priceless, she knows how much I hate kebabs. I made them, but I kept all the beef, chicken, onions, peppers, cherry tomatoes, etc. all on their own skewers then when done took it all off the skewers and combined it up for serving.
I have the same issue with bacon wrapped chicken grillers.
And bacon wrapped sirloins usually have the opposite problem. I often say bacon goes with everything, but not always on everything, especially while cooking.
Don't forget it takes forever to chop all that crap up.
