Spring never seems to stick around long enough for me.
I love being in the outdoors during the spring and I get real pleased when I can barbecue every day of the week, if the inclination strikes me.
I barbecue almost every food known to man, on my barbecue. You can cook desserts on the barby. Have you ever tried fried bananas with chocolate drizzled over the top?
I like to cook slow when I am having a barbecue.
I cook a roast at 175 degrees for about four hours. It comes out of the barbecue with a nice taste that makes my taste buds smile.
If you have an upper rack on your barbecue, that is a good place to stick your vegetables while cooking the rest of the meal on the main burners.
When you are barbecuing don’t forget to clean the racks as soon as you finish cooking.
Hot racks will clean easier if you do it when they are hot.
A barbecue is the same as your stove and most people clean their stoves.
Barbecuing when it is nice outside is a real plus.
Sunny skies and some good food to go on the barby.
This recipe is vegetables mounted on skewers and then roasted on the barbecue.
Skewered vegetable kabobs on the
barbecue
• One-half pound whole small mushrooms
• One and one-half pounds small zucchini cut into one inch slices
• 10 to 16 cherry tomatoes
• Eight to 12 pineapple chunks
• Italian salad dressing or marinade mixture of your choice
Wash mushrooms; remove and discard stems. Place mushrooms, sliced zucchini, and cherry tomatoes in salad dressing.
Let marinate in refrigerator for at least four hours.
Drain vegetables, reserving marinade.
Thread vegetables alternately with pineapple onto skewers.
Cook on grill over medium heat for about 10 minutes, turning occasionally and basting with reserved marinade. Vegetable kabobs serves four to six.
Veggie kabobs can be served with a variety of meats and fish. You can also vary the veggies to be included on the kabob skewer.
Barbecuing is a fun way of cooking, try it today. It is neat cooking outdoors.
Bye for now and GOOOD COOKING.
Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.