Lamb and beef are most commonly chosen for skewer broiling or “kabobs.” Any solid meat such as veal, pork, liver, kidneys, or even ham can be cooked skewer style. The meat should be cut in 1 – to 2-inch cubes…. Continue Reading →
Soak corn in husks in water 10 minutes. Drain and bury in the coals 15 minutes. Turn back husks and serve with butter. After soaking, corn may instead be roasted on top of the grill if it is turned often.