Poultry and Skewers
"Buck, buck...cluck it up!" -- Miss Molly

If you're gonna use bamboo skewers to make kabobs or the ever-popular style of meat-on-a-stick, the trick is to give them a good soakin' in a pan of water so they don't burst into flames on the grill and come out as long, charred toothpicks.

If you're using metal skewers then it's no problem-o.

Wanna go all-out? Look at our Argentinian Meat Swords action pictures! Get some.

Beef kabobs on the grill...

...and on the plate!


photography and art design by Michael G. Stewart designed and powered by Cherry Valley Communications