When I saw that Fire Wire Grilling Tools was sponsoring #BurgerMonth, I was excited. They seemed like a cool tool. Then a box came in the mail with a set for me to try.* Surprise! Woohoo! I think I might have squealed loudly when I opened the box! It was completely unexpected, but I put them right to use.
You have the chance to get a set of your very own!
What I loved about them...
- No pre-soaking! Fire Wire grilling skewers are made of 100% food grade stainless steel, so you aren't having to soak bamboo skewers to avoid splinters in your food!
- Go big! Fire Wire grilling skewers hold two or three times the amount of food as those bamboo skewers. I always to have leave grabbing space on a traditional skewer. These, you can load up to the end; you just grab it by the loop.
- Easy clean-up! They are dishwasher safe and have a life-time guarantee.
What I didn't like about them...
- They only come in a pack of two! ;) I need to get my hands on a few more for our big summer cookouts.
Here's what I made with them...give yourself about 45 minutes of lead time so the veggies can take on the flavor of the marinade.
Ingredients [printable recipe for Marinated, Grilled Veggies]- 1 portabello mushroom, cut into 9 1" squares or so
- 2 zucchinis, sliced into thick coins
- 1 poblano chile, sliced into 1" pieces
- 1/3 C low-sodium soy sauce
- 1 T minced fresh ginger
- 1 T minced fresh garlic
- 1 T sesame oil
- 1 T olive oil
- 1 t ginger syrup
- dash of crushed red pepper
Procedure
Whisk the last seven ingredients together in a small mixing bowl to create the marinade. Thread the veggies onto the skewers and place in a large, flat-bottom container or baking pan. Pour the marinade over the top. Let marinate for 15 minutes, then flip over. Marinate for another 15 minutes. Grill as desired.
*Full Disclosure: I received 1 complimentary set of Fire Wire Grilling Skewers as a thank you for participating in #BurgerMonth. All comments are 100 % accurate and 100% my own.
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