Recipe: Pitmaster-Style Grilled Veggie Kebabs

PITMASTER-STYLE GRILLED VEGGIE KEBABS

"Ribs, brisket, pork shoulder, whole hog: These are the main focal points of the pitmaster. Grilled veggie kebabs? You're thinking: no way? I'm here to tell you that these are not thin and prissy little sticks of soggy vegetables. My veggie kebabs are full flavored thanks to the hickory rub, made substantial thanks to the smoked potatoes. They're manly enough to be as delicious as they are good for you."

Note: If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.

1 pound small new potatoes
Salt
1 tablespoon olive oil
1 large red or green bell pepper, cored, seeded, and cut into 1-inch dice
1 medium sweet onion, cut lengthwise into 4 wedges
3 small zucchini, cut diagonally into 1 1/2-inch-thick pieces
1 pint cherry tomatoes
1 cup Only Marinade (recipe follows), divided use

Heat a charcoal grill or gas grill to medium-high heat. Alternatively, preheat the broiler.

Prepare the potatoes: Place the potatoes in a large saucepan and add cold water to cover. Add salt and bring to a boil. Reduce the heat and simmer until just tender; about 20 minutes, and drain. Cut the potatoes into wedges and drizzle with the olive oil. Toss well and set aside.

Assemble the kebabs by evenly dividing the vegetables, including the reserved new potatoes, and threading them onto metal or wooden skewers. Brush the kebabs generously with the marinade, reserving about 2 tablespoons.

Place the kebabs on the grill and grill uncovered, brushing a few times with the remaining marinade, until the vegetables are tender and lightly charred, 4 to 5 minutes per side. (If broiling, broil for about 2 minutes, brush the kebabs with remaining marinade, and broil for an additional 2 to 3 minutes, until the vegetables are tender.)

Serve immediately alongside grilled chicken, steak, or other barbecued main course.

Serves 4 as a side dish

THE ONLY MARINADE YOU NEED
For pork, beef, chicken, and anything else you want to marinate.
Makes 1 quart

"What's the job of a marinade? Simple: To infuse flavor onto and into your meat, and to tenderize it in the process. Why do I call this "the only marinade you'll ever need"? Because even though in barbecue competitions I have all different sorts of marinades for different meats and I am always working on new ways to layer flavor into smoked meat, at the end of the day when you're cooking dinner in your backyard for your family-as I often am-you need a simple go-to marinade you can count on for just about anything. This is it, and it's damn delicious."

3 cups apple juice
1 cup distilled white vinegar
3/4 cup sugar
3/4 cup kosher salt

In a large, heavy saucepan, combine the apple juice and vinegar and whisk over medium heat. Whisking continuously, pour in the sugar and salt. Continue whisking until the seasonings are completely dissolved, but do not allow the mixture to come to a boil. Remove the pan from the heat and cool completely.

If reserving for a later use, use a funnel and pour the marinade into a large bottle or container. You can store this marinade in a tightly covered container in the refrigerator for up to 1 year.

Source: Everyday Barbecue by Myron Mixon