What Wisconsin Gov. Scott Walker can learn from Texans about grilling kebabs

Over Memorial Day weekend, Wisconsin Gov. Scott Walker got a lesson in grilling from Twitter after he posted a photo of mixed chicken-and-vegetable kebabs.

Gov. Scott Walker tweeted this photo over the weekend of his chicken kebabs.

What’s wrong with this picture?

Well, for starters, Walker should know that you always take photos of your grilled food *after* it’s finished. That half-grilled chicken looks sad.

What Twitter users were most upset over — and that many Texas grilling aficionados know — is that kebabs work best when you grill the meat and vegetables separately, especially with chicken.

If you cut the meat into small cubes, like Austinite Heather Hunsaker did in a post she shared through Austin360Cooks over the weekend, you can cook them all the way through while the vegetables cook alongside, but if you’re cooking big chunks like Gov. Walker, you’ll overcook the vegetables by the time the chicken finishes.

There’s also a strong food safety case to make against cooking chicken and vegetables side-by-side because raw chicken has more dangerous bacteria than other raw meats.

Kebabs weren’t the only thing on Central Texas grills (and barbecue pits) this weekend. Check out some of the other Austin360Cooks photos from Memorial Day weekend:

Banana leaf malfunction #austin360cooks

A post shared by Brett Spangler (@beespangley) on

Easy lettuce wraps featuring grilled ground beef patties and kimchi. It takes less than 30 minutes to put this delicious Korean-style appetizer on the table. Check out the recipe below. . INGREDIENTS: For the beef patties: 1 pound ground beef 2 teaspoons ginger, minced 1 teaspoon garlic, minced 2 stems green onions, finely chopped 1 tablespoon coconut aminos or soy sauce 1/2 teaspoon sea salt Avocado oil . For the lettuce wraps: 8 curly green lettuce leaves or iceberg lettuce leaves 1/2 cup kimchi, chopped 1 cup cherry tomatoes, halved Sesame seeds for garnishing . INSTRUCTIONS: 1. In a mixing bowl, combine the beef patties ingredients except for the avocado oil. Form into 8 long patties with both of your hands. Brush a little oil on the patties. 2. Preheat grill to medium-high heat and cook the patties for 3-4 minutes on each side. Set aside to rest for 5 minutes, covering loosely with foil. 3. To serve, place the patties on lettuce leaves and top with kimchi and tomatoes. Garnish with sesame seeds. Wrap it up and enjoy! . For a downloadable recipe, grab it on the blog 👉 http://bit.ly/lettuce-wraps-kimchi 👈 (Link also in bio.)

A post shared by Sharon Chen (@streetsmartkitchen) on

#hardcorecarnivore red BBQ pork ribs with nacho casserole #austin360cooks

A post shared by Paul Czarkowski (@paulczar) on

Nothing screams summer like firing up the grill. Next time you're ready to grill, check out my recipe for easy grilled shrimp! ⠀ http://www.twoplacesatonceblog.com/easy-grilled-shrimp/⠀ .⠀ .⠀ .⠀ Ingredients⠀ 1 lb shrimp peeled and deveined⠀ ½ cup butter melted⠀ lemon juice⠀ salt and pepper⠀ ⠀ Instructions⠀ Preheat grill⠀ Combine butter and lemon juice. Brush each shrimp with the lemon butter. Season with salt and pepper.⠀ Grill each shrimp for 2-3 minutes on each side. Shrimp should be bright pink when fully cooked.⠀ .⠀ .⠀ .⠀ #austinfoodie #austin360cooks #atxfoodie #austinfoodblogger #atxfoodblogger #austinfoodstagram #buzzfeast #buzzfeedfood #austin360drinks #clcooks #cocktail #damnthatsdelish #f52grams #feedfeed@feedfeed #nytimesfood #yahoofood #huffposttaste #foodphotography #instayum #instafood #tastespotting #eatingfortheinsta #forkyeah #eattheworld #realsimple #feastagram #foodstyling #austinblogger #shrimp #grilling⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀ @wholeyumm @buzzfeedfood @foodgawker @thefeedfeed⠀

A post shared by twoplacesatonceblog (@twoplacesatonceblog) on

What are you grilling this weekend? These chicken kabobs with marinated chicken, bell peppers, pineapple chunks, mushrooms and cherry tomatoes are packed with flavor and perfect for your gatherings. Wanna give them a try? Find the recipe below. 👇 . INGREDIENTS: For the chicken marinade: 1/2 cup pineapple juice 1/2 cup coconut aminos 1/4 cup avocado oil 1 teaspoon garlic powder 2 teaspoons ground ginger 1 teaspoon dry mustard 1/4 teaspoon ground black pepper – For the chicken kabobs: 1.5 pounds chicken breast, cut into 1-inch cubes 1 large green bell pepper, cut into 1-inch pieces 1 (20-oz) can pineapple chunks in 100% pineapple juice 4 ounces medium button mushrooms Half pint of cherry tomatoes – INSTRUCTIONS: 1. Place the chicken marinade ingredients in a medium saucepan and bring to a boil. Once the mixture starts boiling, turn down the heat and simmer for 5 minutes. Remove heat and let cool. Place prepared chicken cubes in the saucepan with the marinade. Mix well and refrigerate for 1-2 hours. 2. Meanwhile, prepare vegetables and soak 15 wooden skewers in water for 30 minutes. 3. When ready to cook, preheat grill to medium-high heat. Thread bell pepper, mushroom, pineapple, chicken and tomatoes on the skewers, leaving the chicken marinade in the saucepan. 4. Bring the marinade to a boil. 5. Grill the chicken kabobs for 12-15 minutes until the chicken is completely cooked through, turning and brushing with the remaining marinade occasionally. – NOTE: You can use fresh pineapples for this recipe. I used canned pineapple chunks in 100% pineapple juice and reserved 1/2 cup juice from the can for the chicken marinade. For a downloadable recipe, find it on the blog: http://bit.ly/chicken-kabobs (Link is also in bio!) Happy Memorial's Weekend! 🍾

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