Thinking I should place the meat on the edge more.
by Shak3TheDis3se
50 Comments
cerberus1090
Put a piece of folded aluminum foil under the sticks.
DFWdawg
Soak them in water for a few hours
regreddit
Metal sticks?
CPAtech
You soak them in water before use.
Unusual-Collar3083
Soak them in water overnight that will prevent the burn if the wood is dry it will burn
StevenG2757
Soak in water and wrap in foil.
real-BruceBanner
Always soak the skewers for an hour or 2 in water then put your meat ect on them
Fantastic_Pie5655
Soak in water beforehand and place foil on the grates to separate the exposed, bare skewers from flames
LockNo2943
You can soak the wood in water beforehand and that helps, but I think the skewers getting charred is pretty much unavoidable.
radioref
Soak in gasoline overnight
uncre8tv
use swords
ScurvyDawg
I soak in lemon juice and water beforehand and they only add the experience of eating them. Even the stick is delicious.
RedleyLamar
Soak them in Water or better yet use metal skewers
Early-Regret-9790
I personally just let them burn
silver7una
Everyone is saying the same thing but all I’m wondering is how you’re prepping your chicken. That looks great. Kind of like chicken satay from my local Thai spot. Get a little spicy peanut sauce in there.
BeerNutzo
Use flat metal skewers man. Soaking bamboo or wood is a waste of time. Water evaporates at 212°F. No amount of soaking will delay the inevitable burned skewer.
ButWereFriends
To the people answering the question with the exact same answer after this has clearly been answered…why?
GaGerNoog
Soak metal skewers in moonshine for 2 hours, then penetrate desired meat for grilling.
musiciandoingIT
The soaking thing never seemed to work for me. I’ve been using metal skewers for 30 years now.
averageparrot
Completely off topic but that chicken looks like an artist model holding her arms over her head and arching her back. 😄
Sad_Carob3151
I soak mine in water for 30 min before skewering the meat.
Ok-Violinist-8678
Stainless skewers. Chuck em in dishwasher when done!
Lefty-18
Just switch to metal and you’ll never have to worry about that again.
aloha-from-bradley
Little char is what it’s all about.
Gr8WhiteGuy
The problem is the type of squirrel you’re trying to cook, not the stick.
CoverCommercial3576
Soak them but not in lighter fluid.
BigCryptographer2034
Use steel
jpslim5000
Get proper metal skewers. Wood always burns
PositivelyNegative69
Soak them, put r buy metal ones
madfrog305
Know your hotspots
UnitHuge5400
Use metal.
The-All-Nighter647
Soak them in water overnight
TomboBreaker
Soak in water before cooking
Tin foil can be used to protect the exposed wood as well but that’s a pain so I don’t do it and let the exposed wood discolour
TheeMagicalMan
Soak them in water before, and try to cover end to end
Rough-Pie682
Soak your skewers before you barbecue at least 20 minutes.
forrealliatag
So many people saying to soak the bamboo sticks.
Nope. They still burn.
Metal skewers is the way.
vjred
Sexy chicken
JBB4Life
I soak and wrap for presentation, but for regular serving it doesn’t matter!
fightinirishpj
Soak bamboo skewers in water for a few hours, put meat all the way to the ends, and/or use metal skewers (preferably flat ones to help with flipping)
Exposed dry wood will always burn/char.
margaritabean
I soak a container of the wooden skewers in water for a few hours as others have mentioned and then I throw them in a ziplock bag in the freezer. Take them out right before I put the meat on them to grill and I’ve never had an issue. Also with a bunch in the freezer I never have to remember to soak them ahead of time
Infinite_Noise_6391
Don’t use the stick!
sm753
Put foil under them.
Longjumping_Local910
Keep them in a frame on the wall?
tohuvohu-light
Flat metal skewers have been worth a purchase to me. I’ve used well-soaked sticks. And they might be just the ticket on a hibachi or yakiton, but the larger Weber did better with metal. AND not grabbing the hot metal skewers without a rag or glove.
Conchobair
We don’t need no water, let the motherfucker burn
OuterSpiralHarm
Cover them with more meat!
Tdawg90
I create a little strip with tinfoil the width of the exposed stick. then position them to where the tinfoil blocks the sticks exposure.. works 100%
u700MHz
usually soak in water 30 min. to 2 hours and use bamboo if possible.
50 Comments
Put a piece of folded aluminum foil under the sticks.
Soak them in water for a few hours
Metal sticks?
You soak them in water before use.
Soak them in water overnight that will prevent the burn if the wood is dry it will burn
Soak in water and wrap in foil.
Always soak the skewers for an hour or 2 in water then put your meat ect on them
Soak in water beforehand and place foil on the grates to separate the exposed, bare skewers from flames
You can soak the wood in water beforehand and that helps, but I think the skewers getting charred is pretty much unavoidable.
Soak in gasoline overnight
use swords
I soak in lemon juice and water beforehand and they only add the experience of eating them. Even the stick is delicious.
Soak them in Water or better yet use metal skewers
I personally just let them burn
Everyone is saying the same thing but all I’m wondering is how you’re prepping your chicken. That looks great. Kind of like chicken satay from my local Thai spot. Get a little spicy peanut sauce in there.
Use flat metal skewers man. Soaking bamboo or wood is a waste of time. Water evaporates at 212°F. No amount of soaking will delay the inevitable burned skewer.
To the people answering the question with the exact same answer after this has clearly been answered…why?
Soak metal skewers in moonshine for 2 hours, then penetrate desired meat for grilling.
The soaking thing never seemed to work for me. I’ve been using metal skewers for 30 years now.
Completely off topic but that chicken looks like an artist model holding her arms over her head and arching her back. 😄
I soak mine in water for 30 min before skewering the meat.
Stainless skewers. Chuck em in dishwasher when done!
Just switch to metal and you’ll never have to worry about that again.
Little char is what it’s all about.
The problem is the type of squirrel you’re trying to cook, not the stick.
Soak them but not in lighter fluid.
Use steel
Get proper metal skewers. Wood always burns
Soak them, put r buy metal ones
Know your hotspots
Use metal.
Soak them in water overnight
Soak in water before cooking
Tin foil can be used to protect the exposed wood as well but that’s a pain so I don’t do it and let the exposed wood discolour
Soak them in water before, and try to cover end to end
Soak your skewers before you barbecue at least 20 minutes.
So many people saying to soak the bamboo sticks.
Nope. They still burn.
Metal skewers is the way.
Sexy chicken
I soak and wrap for presentation, but for regular serving it doesn’t matter!
Soak bamboo skewers in water for a few hours, put meat all the way to the ends, and/or use metal skewers (preferably flat ones to help with flipping)
Exposed dry wood will always burn/char.
I soak a container of the wooden skewers in water for a few hours as others have mentioned and then I throw them in a ziplock bag in the freezer. Take them out right before I put the meat on them to grill and I’ve never had an issue. Also with a bunch in the freezer I never have to remember to soak them ahead of time
Don’t use the stick!
Put foil under them.
Keep them in a frame on the wall?
Flat metal skewers have been worth a purchase to me. I’ve used well-soaked sticks. And they might be just the ticket on a hibachi or yakiton, but the larger Weber did better with metal. AND not grabbing the hot metal skewers without a rag or glove.
We don’t need no water, let the motherfucker burn
Cover them with more meat!
I create a little strip with tinfoil the width of the exposed stick. then position them to where the tinfoil blocks the sticks exposure.. works 100%
usually soak in water 30 min. to 2 hours and use bamboo if possible.
Soak and foil
Metsl skewers and high temp gloves