Wednesday, 10 July 2013

Grilled Farmhand Sticks

Again with the easy week night meals! This is a favourite here, very versatile.  We often are in the middle of important farm work at dinner time, losing daylight hours. This is a side affect of working day jobs and coming home to the livestock chores of 4 different kinds of animals. Chad needs something that he can eat quickly, on the go, and is nutritionally dense.

I start with what veggies I have on hand. Load the kabobs with them. Then I cube up the meat to the size of the veggies. I brush with oil, usually butter but coconut oil and lard work well and olive oil is a last resort (temps too high for olive oil and it makes it taste off).

Once oil is brushed on I generously sprinkle with seasoning of choice. Swamp Fire works well. I also like Pensey's Bicentennial and Bavarian. Your favourite seasoned salt will work, but watch the salt quantity.

Grill until the meat is as done as you like, turning a few times while it grills.

Recipe that is shown above:

Grilled Farmhand Sticks

All of these cut into 1 inch cubes more or less:
Sweet pepper
Baby bella mushrooms
Onion slice
Beef stew meat
Seasoning and salt

I make variations, use different seasonings, use lamb, deer meat, pork, beef.....whatever vegetable is in season. That is why they have yet to get sick of it. You can even use the butter and seasoning that drips and pools into a roux and make a cream sauce for pasta/rice/couscous/quinoa, then serve the veggie and meat on top.

Easy. Prep time is about 5-10 minutes (how fast you are at chopping things into cubes and threading on the sticks) and grill time is about 10 minutes too, but mostly hands off.

Clean up is easier. If you just have the serving platter and everyone eats off sticks there is no need for dishes. Clean up gets longer if you make the pasta version. That's why I don't usually make that- but if I have the meat thawed and the grill going and unexpected guests pop in, the pasta is a great meal expander. I love feeding our farm guests!

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