Episode 16 - You Call That a Grill?

Early on when Toni and I were reviewing the Seawind 1260 options in Episode 10, we were unsure about the “Cookout BBQ” option commonly referred to as the “grill”. Where are the grates?, the open flame, the smoker . . .? We wondered if we should eliminate the “Cookout BBQ” in favor of a different grill, one with grates. After much discussion, we decided to convert our home grill to the same style as the Seawind “Cookout BBQ”, or the teppanyaki style. After a year, we share our thoughts on what we like and maybe what we did not like about this style of grill and make our recommendation. And as promised at the end of Episode 13, we will share our recipe for my skewer-less shish-kabobs. Join us for dinner as we share our thoughts. Peter’s Skewer-Less Shish-Kabobs Recipe Recipe (measurements can be adjusted to taste) ¼ cup Worcestershire Sauce ¼ cup low sodium soy sauce ¼ cup extra light olive oil 2 tablespoons lemon juice 1 tablespoon for Dijon mustard (Grey Poupon) 1 tablespoon minced garlic 1 tablespoon brown sugar 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon dried rosemary 1 teaspoon black pepper Kabobs Anything can be used Kansas Strip or sirloin steaks work best Yellow Squash Zucchini Sweet Onion (Vidalia or Georgia Sweets are best) Colorful peppers Cherry Tomatoes Mushrooms (Shitakes are best) Preparation – Watch this video Wine was “7 Deadly Zins”, a 2018 zinful vintage made from old vine Zinfandel grapes from California’s Lodi Region, it was dark, rich, and bold. It complemented the dish very well. Feel free to comment and let us know if you try this recipe and how you liked it. Checkout Griddle Master Joe at https://griddlemaster.com/