Did some shish kabobs in the Big Easy tonight along side of some rocky hock corn on the cob cooked on the grill. I cooked the kabobs then put them all in a bowl added some olive oil, garlic, salt, and pepper. The kabobs had cherry tomatoes, mushrooms, onions, yellow squash, and chorizo.
That looks great Matt. Cherry tomatoes are one of my favorite kabob vegies. Throw up a pic of the Big Easy if you get a chance. I assume that's your grill, but I've never seen or heard of one before.
This is what Im talking about Trundle its one of the best outdoor cooking things Ive bought. I have cooked turkeys, ducks, chickens, beef and pork in it. http://www.charbroil.com/smokers-fryers/the-big-easy-fryer-with-22-piece-accessory-kit-2199125.html
Ive honestly never measured temps coming out of it. I just stick something in and come back a couple hours later (I stayed with it for the kabobs) check temp of meat and go eat if its done. I have had trouble with a larger turkey last year where the top half was done and the bottom wasnt so I left it until the bottom was done which resulted in the top half being overdone but noone could tell the whole thing was just as moist and juicy as could be. Theres only two settings for this thing on or off I have found as well as a lot of other folks that theres a dead zone in the bottom and the cheap easy solution is a springform pan tossed in the bottom for the meat basket to sit on. Its really a great little unit that can be used for so much more than just frying turkeys.
