BELLOWS FALLS — • If you want a variety of foods served on the same skewer, precook any vegetables that take a little longer than the fish or meat you are cooking. Onions, carrots, and potatoes are notorious for not being done all the way through, and peppers or large mushrooms may need just a head start of a couple of minutes, depending on what else you are cooking. Soft vegetables like zucchini do not need advance cooking.
• The alternative is to cook the meat or fish on one skewer, and thread the vegetables on their own as well. It is not as pretty, but it works.
• Cut your meat and vegetables into uniform size so they will lie flat on the grill and cook evenly.
• If you cook out a lot, invest in metal, double-pronged skewers rather than using the disposable, easy-to-burn bamboo. The double prongs keep the skewered items stable and allow the food to cook evenly. If you are using single-pronged skewers, simply use two at a time to stabilize.
• If you are using bamboo skewers, soak them for at least an hour in water so they don't burn to a crisp! Double up on them as well.
• A marinade or infused oil is always a good idea to add extra flavor. Use what you like, but include oil, an acid, and whatever other flavors you like. If you are making a marinade for fish or seafood, go lightly on the acid, as this will effectively precook (technically, denature) the delicate flesh and alter the texture.
• Once the charcoal is ready and the grate nice and hot, clean it with a wire brush, then apply a paper towel dipped lightly in oil. Repeat a couple of times.
• If your coals are too hot or the rack is too close to the coals or burner, you will burn the outside of your foods, but the inside could be raw! It is best to cook over indirect heat once the grill is hot, and if necessary brown quickly on the hot side after the skewer is done.