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Kabobs without the skewer struggle. No more zucchini splitting on the stick, no more shrimp spinning in place when you try to flip, and no more cherry tomatoes rolling into the coals. Load the basket, clip the lid, and turn the whole thing with one grab.
Each basket measures 12 x 2 x 2 inches, big enough for whole corn cobs and thick zucchini rounds, not just bite-size chunks. The stainless handle clicks on with a push-button latch to load, flip, and pull the baskets, then comes off so they can sit on the grate with the lid shut.
Everything is stainless steel. No wood handle to scorch, no nonstick coating to chip, and it all goes straight into the dishwasher when the cook is done.
Fixed-handle baskets hang off the edge of the grate, which means the lid stays open and the handle sits over the fire. Braize splits the two. The handle latches onto whichever basket you need to move, then releases so both baskets can cook under a closed lid with even heat all around.
Two inches of height and width inside each basket means you can grill vegetables the way you actually cut them. Whole short ears of corn, thick rounds of zucchini and yellow squash, full mushroom caps, and big wedges of onion and pepper all fit. The wire spacing is tight enough that shrimp and small pieces stay in the basket.
The easiest way to get everything done at once is to fill each basket with foods that cook at the same pace. Load the dense stuff in one basket, the quick stuff in the other, and start them a few minutes apart.
Chicken kabobs, steak tips, shrimp, sausage and peppers, corn on the cob, zucchini and yellow squash, mushrooms, onions, cherry tomatoes, potato wedges, pineapple, and any mixed grilled vegetables that would normally fall through the grate.
Dishwasher safe and oven safe. Run the baskets and handle through the dishwasher after each cook, or soak and scrub any stubborn char. Stainless steel can discolor from high heat over time, which is cosmetic and does not affect how the baskets work.
Braize designs grilling gear around the small problems that slow down a cook: handles that burn, baskets that spill, and coatings that chip. These kabob baskets are a good example, with a removable stainless handle and all-steel construction in place of the wood handles and coated wire found on typical baskets.
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