BOB wrote:
> Sheldon wrote:
> > Dave Smith wrote:
> >>
> >> If cooking for a lot of people I would use the bamboo skewers
> >> because it is
> >> relatively cheap for a one time deal and you can just dispose of
> >> them when
> >> done. We do a lot of skewered meat and shrimp on the BBQ so I
> >> bought about
> >> 2 dozen good metal skewers, slender, with sharp points, flattened
> >> sides and
> >> a decent handle on the end so that they can be easily flipped
> >> without the
> >> meat spinning around so that half the meat gets double cooked on
> >> one side
> >> and no heat on the reverse.
> >
> > I use two bamboo skewers about a 1/2" apart, food doesn't spin.
> >
> > Sheldon
>
> Or, try these from the Weber grill folks:
> http://www.amazon.com/exec/obidos/tg...=3D1118544490=
/br=3D1-15/ref=3Dbr_lf_ol_15//103-7637696-8109429?v=3Dglance&s=3Dgarden&n=
=3D509232

They're kind of expensive for what they are, ordinary carbon steel with
cheap nickle plating... giant hair pins. I've tried similar ones, in
fact I once made a set from stainless steel round stock. But I much
prefer using two bamboo skewers, especially since I can buy them in
packs of 100 for like 69=A2... and I don't need to bother with washing
them. But the best part is that bamboo skewers can be placed at
whatever spacing is desired.

Sheldon