Flavour-infused skewers (Skews®)
Skews® deliver ‘That’s clever!’ flavours to meats and seafood cooked on the grill, in a pan, at the BBQ, around a campfire or in the oven.
Skews® are a new, natural way of marinating meats from the inside out and impart crisp, clean flavours to any meats and they do this with NO fat, NO sugar and NO GOO left on the hotplate or in the pan. They are best described as flavour-infused and heat activated and are available in packs of 8 skewers in 8 different varieties: Hot Chilli, Crushed Garlic, Thai Basil, Paperbark Smoke, Wild Pepper, Fresh Coconut, Spanish Rosemary and Rainforest Lime.
They are a product of collaboration between Vic Cherikoff and brand strategist/designer David Kerslake from Making Waves Design. My ideal outcome was to develop skewers which delivered just the right amount of appealing taste into a wide range of meats, seafood and vegetables and to have them heat-activated so that the Skews? can be pre-loaded even days in advance. Our Skews? are the result and I hope you agree that the flavour impact they deliver is impressive.
Use our Herbal-Active® as a pre-dip for seafood, meats and particularly chicken if you plan to store pre-prepared food for extended periods.
It is actually difficult if not impossible to get a similar result from a liquid marinade. These just sit on the surface and generally lose much of their impact during cooking when aromatics evaporate or burn. Most marinades contain some sugars and oil and are therefore prone to charring. This introduces trans-fats as a health challenge and the extra kilojoules are not always desirable.
In contrast, Bar-B Skews® are near zero fat (the healthy alternative to marinades) and deliver a really clean, all natural flavour, marinating from the inside out with 8 different flavours. Every family member can choose their favorite flavour and all of the variants can be cooked together.
The Skews® can be used in any meats as kebabs or when roasting meats but there are some guidelines which can improve the result: Use good quality meats as cooking times are short so sinew and gristle will give a tasty but chewy product. A little fat in red meats helps absorb the flavours and some will melt away during cooking, particularly the marbling in muscle.
We recommend using the Chinese trick of lightly dusting lean meat, chicken breast fillet and calamari with flour before cooking as this seals in the moisture and keeps the protein juicy. You can also use potato, corn, arrowroot, buckwheat or rice flour and even try more coarse flours such as polenta for a little extra textural crunch from the crust which forms. Cook these Skews? in a pan with little oil to help with the heat transfer.
Vegetables really pick up some of the flavours eg chilli and garlic and you will be amazed at how chilli-hot zucchini or par-boiled pumpkin will get or how well they pick up the Wild Pepper or Paperbark Smoke flavours.
Kebabs on Skews® can be cooked on the barbecue hot plate (finish over the grill if you want some flame finish), in a pan or in the oven but meats need to be cooked more than blue to rare for the heat to activate the flavours. If you like your meat barely cooked then skewer the meat onto the Skews? so that the wood is very close to the surface and place this down on the heat first and foremost. This is the recommended use of the Spanish Rosemary Skew with lamb kebabs or if grilling fish which is best done rare in the middle eg salmon.
Larger roasts such as legs of lamb, rolls of beef, whole bird or poultry pieces and whole fish can be infused with our flavours and oven-baked. Again, pierce the Skews? through the meat keeping them about 1cm from the surface and use 1 Skew per 350g of meat. It is possible to pair flavours. Try Hot Chilli and Thai Basil could be used in a beef roast, a large fish or whole chicken. Spanish Rosemary and Crushed Garlic can go into a leg of lamb. Wild Pepper and Paperbark Smoke really suits poultry or whole fish.
Bar-B Skews® can also be used pushed through whole steaks, sausages (particularly good) and mince (with egg and breadcrumb mixed through) shaped around the Skews? as meatballs or skinless sausages.
Bar-B Skews® are packed in a zip seal, barrier sleeve to protect the flavours and this is particularly useful to store un-used Skews® perfectly fresh. Additionally, the forests producing the timber from which the Skews® are made are grown under sustainable forestry management practices so we will have this resource for centuries to come.
$4.50We have chefs giving us glowing reports on our Paperbark Smoke Skew saying that this is the best way to get a subtle smoke flavour into food without cooking it twice and drying it out.
$4.50Use this Skew with white meat or beef for a delicious coconut flavour. How simple is that and you get flavour without the saturated fat in coconut cream?
$4.50Our Crushed Garlic Skew delivers a strong garlic hit as a clean, fresh garlic flavour.
This is one of our more delicate flavours and it is well suited to chicken and seafood. For Thai style dishes, use a Rainforest Lime Skew together with a Coconut and Chilli Skew in a whole baked chicken or fish.
$4.50Obviously a perfect match for lamb and this can be a roasted leg, a rack or even lamb sausages – any way you like your lamb.
$4.50Another of our popular flavours (it surprised us but how often can you buy fresh Thai basil?)
$4.50This is NOT a hot pepper as you can easily get that from freshly ground black pepper (look around for the ubiquitous waiter with the huge grinder). It was developed for the fresh green pepper taste of unripened pepper corms and is a delicious flavour for steak, poultry and fish.