My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, May 29, 2010

Cane Pole Kabobs

When I got my copy of Southern Livings Big Book of BBQ the other day I knew this recipe would be the first one I made. First I love kabobs of any variety and second I love smoked sausages and kielbasa cooked on the grill.

If you do a lot of cooking on the grill this is a wonderful book to have, or you can wait and I'll probably post half of them over the summer. Sorry, nothing gets posted until I cook it or at least eat a little.

Cane Pole Kabobs
6-8 servings
print recipe

13 (12-inch) wooden or metal skewers
1 (16-ounce package smoked sausage, or kielbasa, cut into 2-inch pieces
1 (16-ounce jar marinated cherry peppers, drained
2 medium-size sweet onions, quartered (Vidalia are perfect)
1 cup of your favorite barbecue sauce, homemade or bought

1. Preheat grill to 300-350 degrees f (medium heat. Soak wooden skewers in water for at least 30 minutes to prevent burning.

2. Thread sausage, peppers, and onion quarters evenly onto skewers.

3. Grill, covered with grill lid, 4 to 6 minutes or until sausages are lightly browned. Turn and grill 3 more minutes; brush with barbecue sauce, and grill 2 more minutes. Serve with additional barbecue sauce, if desired.

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