Surf and turf means the best steak, lobster, seafood and side dishes city restaurants have to offer. When you live on a rural farm, you make this yourself on your backyard grill for guests.

I found long 22” long stainless steel flat kebob skewers that span the lenght of my barbecue right over the hot coals, long enough to grill a big plate full of meat, seafood, vegetables, onions, peppers, mushrooms and fruit, flavors seared in, a colorful assortment of fresh vegetables and fruit.

And the kitchen stays clean, you can visit with your friends.

The trick is to size each vegetable and meat to a shape, size and weight that will all be perfectly seared over hot coals on one side, then turned over and cooked over an even charcoal fire.

Lobster tails are 4 ounces each. Jumbo shrimp are 2 ounces each. Large Sea scallops, rated U15 are one ounce each. Now you decide how big to cut the salmon, tuna, beef, pork, lamb, chicken, or tofu, same shape, weight and thickness, so the morsels are even distance on the skewers from the fire and cook in the same time.

The long skewers allow me to give each morsel room between the pieces so the heat can cook even on both sides and in between, and cooking results are consistent every time I grill.

Festive dinner.