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Hand-forged specially for Milk Street by a blacksmith in Georgia, these carbon-steel grilling skewers are the best version of this barbecue essential. Shaped one at a time, they’re long enough to accommodate plenty of meat and veggies, but not so long they are cumbersome to work with. The double looped handle at the end is more functional than other skewers—it’s easy to grip, and it holds food in place, plus it can be easily gripped with tongs when it’s time for the skewers to be turned. They’re thick enough to stay straight and sturdy, but they’re not so thick that they break food apart. And they’re quite attractive, too.
We test everything we sell. Here’s how we’d use this.
We love using these for recipes like our Maple and Soy-Glazed Chicken Skewers and Espetada-Style Grilled Garlic and Bay Beef Skewers.
The ends of these skewers are very sharp. Care should be taken to ensure proper safety. Hand-wash and dry immediately. Although they can be used as plain carbon steel, John the blacksmith recommends seasoning the skewers as you would a cast-iron pan to prevent rust buildup over time. If you do experience rusting, however, it can be brushed off with steel wool and vinegar.
On purchases of $100+
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