Tasty Barbecue Lamb Kabobs Recipe

There is nothing like Barbecued Lamb Kabobs on a beautiful summer’s day. Add some fresh tomatoes and even some sliced onions and you got yourself a tasty meal. Here's a quick and easy recipe.

What You Need:

• 1 3/4 lbs lamb, cut in 1 inch cubes
• 3 zucchini, cut in 1/4 inch rounds
• Olive oil
• 4 small tomatoes, cut into quarters
• 1 TBSP parsley
• Metal skewers

How to Make It:

• Brush each piece of lamb with some olive oil.
• Brush each piece of zucchini with olive oil.
• Place a piece of tomato on the skewer.
• Follow with a piece of lamb and then a piece of zucchini.
• Continue to alternate ending with a piece of lamb.
• Heat grill to medium high.
• Grill kabobs 12 minutes turning often.
• Sprinkle with parsley before serving.

Note: When using lamb in Shish kabobs, the best meat cuts to use is from the shoulder joint. Be sure to cut away any fat. This will ensure less flare ups while the meat is on your barbecue.

Barbecuing a Rack of Ribs

Is there any one word in the culinary lexicon that evokes so much happiness, controversy and memories? In a lot of ways, ribs are barbecue. They are where barbecue began. (The word barbecue comes from the French phrase "barbe a queue", meaning "whiskers to tail" and hearkens back to the days when a cook-out meant cooking a whole pig, including the ribs, outdoors over hot coals).

They are, for many people, where barbecue ends. Depending on where you come from, ribs could be pork or beef or even mutton! They could also be finished with a vinegar based sauce or a tomato based sauce or even not sauced at all. However, no matter where you come from, one thing is sure - the best ribs are cooked low and slow. This means the meat was cooked for a long time at a lower temperature. In this article, you're going to learn this "low and slow" method so that the next time you're barbecuing ribs, you're grilling them right.

The first step when grilling ribs is to decide what kind of ribs you want to grill. There are a lot of choices which range from the type of meat to the type of ribs. One way to simplify the process is to go with pork and to choose a cut know as the spareribs. Pork spareribs are meaty, tender and generally available. Because they tend to cook evenly when treated right, they are a good choice for the beginning outdoor chef. When you get your spareribs home, rinse them with cold water, pat them dry and season them to taste. This seasoning, also known as a "rub", can be any combination of flavorings, herbs and spices you care to use. A good rub is key when barbecuing ribs. Simply sprinkle your seasonings onto the ribs and, using a good amount of pressure, "rub" them in.

The next step in grilling ribs is setting up the barbecue. If you're using charcoal (and you should), you want to start with a moderate amount of coals placed to one side of the grill bottom. Next to the coals place a foil pan. When the coals have ashed over, put on the grill itself and place your ribs over the foil pan. Next to the ribs, place another foil pan full of water. Why do it this way?

Putting the coals off to one side, as well as not putting the ribs over coals, slows down the cooking process by indirectly grilling the meat. The foil pan next to the coals catches any drippings from the ribs, keeping them off the coals and prevents the coals from flaring up.

Finally, the water in the foil pan next to the ribs will evaporate in the heat of the grill. This steam will help to keep the ribs moist during the time they are on the barbecue. So that's it. Cover the grill and sit back. Enjoy your favorite cold beverage. You are now the pit master and, as master of your own pit, it is your job to keep the grilling ribs "low and slow" by occasionally replenishing the coals or the water in the grill as needed.

The final step in barbecuing ribs is the finish or the sauce. The ribs will be done when the meat is separating from the bone. (If you've done everything right, this will be three to four hours after you first put the ribs on the grill.) Now all you have to do is decide on the finish. There are a lot of good commercially prepared barbecue sauces out there. Choose one that matches your taste and apply it to the ribs just prior to removing them from the grill. Don't leave the finished ribs on the grill. The sugars in the sauce caramelize and burn very quickly and will make your hours of effort at the pit a waste.

Note that low and slow is the only way to go when you're barbecuing ribs.

Weber Charcoal Grill

There are few barbecue products whose very shape becomes so iconic that the shape itself dominates the genre. For example, what image comes to mind when I say the words "barbecue grill"? For many people, these two words conjure up a picture of a round object on a tripod base with a domed cover. In the mind of the buying public, a generic term, in this case barbecue grill, has come to mean a single product - the Weber Charcoal Grill. That's a pretty amazing when you think about it. In this case though, the association is justified. The Weber Charcoal Grill has become synonymous with barbecuing because it is an amazing grill.

Back in the 1950's. all outdoor grills were the same. A grill was a flat square object supported on four legs. The coals went in a single layer on the bottom. The grill went on top of the coals, nearly touching them. The flat grill top went on over everything else. That was it. You could grill up hot dogs, burgers and maybe steaks and chops, but that was all.

You couldn't really control the heat of the fire or the height of the grill from the fire and the function of the grill top was to prevent the inevitable incineration of the food from happening too quickly. This type of grill was really only a mass produced brazier and braziers had been mankind's "barbecue grill" for ages. Sure, it was convenient, in terms of having a place to start controlled cooking fire out doors, but in terms of food quality, it was a joke.

In 1952, a guy by the name of George Stephen, Sr. got fed up up with the barbecue status quo. George worked for Weber Brothers Metal Works, a company that manufactured marine buoys. He took one of the company's buoys, cut it in half and fashioned a domed top for a cover. The Weber Charcoal Grill was born. George started making these grills for his neighbors, and the for the neighbor's neighbors. Soon, supply couldn't keep up with demand. In short order, the Weber Charcoal Grill became THE outdoor grill for the discriminating barbecue chef.

Why is the Weber Charcoal Grill so popular? The secret is in the grill's versatility. Unlike traditional barbecue grills, a Weber's round shape and domed top create a reflective cooking surface that intensifies the heat of the charcoal fire. This allows the grill to create higher internal temperatures which, in turn, can quickly sear the food being cooked. The object in barbecuing a lot of foods is to sear the outside while the natural juices of the food remain within. A Weber Charcoal Grill does this especially well.

Another advantage a Weber has over a tradition grill is room. The rounded shape creates more space inside the grill and that increased space means more room to cook. You can cook roasts and turkeys on a Weber with ease. You can also cook more food, period. Since the round shape radiates heat evenly, there are no "cold corners" or "hot spots" where food get over- or under-cooked.

Finally, the rounded top and bottom of the grill, along with the placement of the vents, creates an induction within the grill. This means the hot air is circulated around the grill as cold air comes in through the bottom vents and hot air exist through the top vent. This circulation means even temperatures within the grill and these even temperatures mean evenly cooked food.

Today, the Weber remains the King of the Grill world. If you've never cooked on one, do yourself a favor. Pick up a Weber Charcoal Grill today and see how innovation can result in better tasting food.