Soak and Freeze Bamboo Skewers for Summer Grilling
Chopsticks are especially fun during the summer months, and tossing the kebab on the wire rack is an easy way to do it. But bamboo skewers can crack or burn, and burnt chips are not at all appetizing. A little soak can help, but remember to soak them. To avoid the frustrating spit-drying experience, simply soak the bunch and freeze it beforehand.
Soaking bamboo skewers in warm water does two things: it makes them more pliable and helps reduce charring. I say cut because even a soaked skewer can burn on a very hot grill, but placing it on the tip of a piece of meat or vegetable will prevent at least one side from catching fire. (You can also wrap a piece of foil around the “handle,” although it may fall if not wrapped tightly enough.) Chopsticks.
Could you buy metal skewers and skip it all? Yes, but I have found it difficult to buy enough metal skewers, especially if I make a lot of skewers for a group of people. (Remember the parties?)
To prepare a kebab for later use, fill a shallow saucepan or dish with warm water and let the children rest for half an hour. Pull them out of the pot, shake off excess water, and place in a gallon freezer bag. Place the bag in the freezer and skewer as needed throughout the grilling season.