take it easy
Avoid putting a thick, sweet sauce on raw wings before grilling. The sugars in the sauce will burn before the meat inside has a chance to cook through. The result will be a wing with an incinerated exterior and a raw interior.
Classic Wisconsin bratwursts are traditionally boiled in beer before grilling. Simmer the sausages in a pan on the grill with water or beer, adding onions or a tablespoon or two of butter if you like. Once cooked through, sear the sausages directly over the coals.
If you prefer, you can simmer your hot dogs in water in a saucepan or foil pan on the hot side of the grill. Then move to the pan cool side, remove the hot dogs, and sear them directly over the coals.
The advantage to using shell-on shrimp is their natural fireproof jacket prevents burning, and the meat steams up nicely inside. If you choose to go shell-on, use a liquid marinade to season so that more flavor gets past the shell.
Turkey is also excellent meat for kebabs. You can easily substitute turkey for your favorite chicken kebab recipe—just make sure the turkey is cooked to the minimum 165ºF.
veggie cook rateBe sure to select vegetables that cook in a similar amount of time. Potatoes require a longer cook than bell peppers. It’s hard to cook them both well on the same skewer.
Don’t feel obligated to cook all the skewers at once—it takes longer than you might think to rotate and keep an eye on the skewers. So it’s best to work in smaller batches that are easier to manage.