How do you grill skewers?

Answer 1

Just toss them on the rack, or line rack with foil if you prefer less "char". However, take into account cooking times for the various things on the skewer. For example, if you have pork chunks on the skewer, these would need to be pre-cooked to be sure they are thoroughly cooked to avoid serious illness. Light veggies like green peppers or tomatoes require only a couple minutes per side, whole mushrooms a tad longer, any meat much longer. Marinating then pre-cooking any meat is recommended. Baste skewers with excess marinade as they grill.

Answer 2

The hard core cook or chef would use stainless steel, and would get some that is in the form of a "squashed" rectangle, or buy rod and roll it to flatten it a good bit. That way your food items won't "spin" on the skewer. You can use a piece of pipe and a big vise to bend the ends around to make loops in them unless you want handles, which would add difficulty to the project. And wooden handles might burn. Metal handles would probably not be a good idea because of the cost and level of difficulty in adding them. It depends on how aggressive you are on the grill. Simple stainless skewers with (small) integral loops for handles are about as bulletproof as you can get. You can put a skewer without a non-metal handle on the grill any which way and shut the lid without the worry that a handle will catch fire if you're covering the cooking surface. And that makes all the difference for some grill work. (Not everything on a skewer needs to be cooked on an "open" grill.) You can use "regular" mild steel, but you would be faced with cleaning the things fastidiously and oiling them (with olive oil or the like) after every use to keep them from rusting. Or have them electroplated. But that's expensive, and we know how quickly plated items on the grill "fail" now, don't we? Plating won't last. If you don't have a big vise and a big hammer, you'd need to get them. Particularly if you're going to flatten round bar stock yourself. (Turn in your gym membership card. You won't need it after this.) Having some experience with aluminum skewers (and with wooden handles, too!), they are not something that should be recommended. They'd be easier to make, but if you're going to all this trouble. Make some "good" ones. Keep the rings on the ends small. That way they'll sit on the cooking surface and you can roll them through any position without the handle getting in the way. You're not going to be picking them up with your hands when you use them anyway - unless you want to risk being burned. Should you be determined to forge ahead (couldn't resist that one), best of luck. Otherwise check out places that sell things like this (BBQ stores and the online spots like eBay) to see what's out there and how much it costs. If you have a "thrift store" near you, start dropping by to see what they have. If you have any experience with cooking on skewers, sit down and draw up a list of those you've used and the advantages and disadvantages of each. You'll become an expert overnight. And, though a wish for good luck comes with this answer, you very well may not need it because you can "see through" your project. You'll make the best decision as to whether to buy or make the skewers, and, if you make them, just what to use and how to construct them.

Answer 3

First roast some sliced tomatoes. Then Grill some chopped chunky meat (any).Then roast some peppers. Make a pattern in sequence i.e.1 tomato, 1 pepper then 1 piece of meat on a skewer......