Kenmore Greatest Generation of Grilling Cook-Off entry by Michael C. Moscato, Ohio State Fair

September 7, 2013 by Kenmore

My father was not the best cook, that was my mother’s job but like most WWII guys, he liked to pull out the grill and cook out. He and Carl Lord, a friend he met in the military from Detroit, MI, would find creative ways to enhance their culinary solution. As young children, the fire in the grill fascinated us. My father never spoke about the war but when he’d BBQ he would tell us of the time they were given some meat by the townspeople and they put a broken grate over a fire and cooked out using various things they gathered up to best make the goat meat they were giving palatable. The goat was very old and had been dead for a while. They soaked it in vinegar, best seasoned it with what they could find. In the end, my father said, "it was one of our better meals".


preparation time
0 mins

cook time




2 pounds lamb chops

6 medium beets

3 medium onions

4 medium baking potatoes

1 cup turnips

6 baby portabella mushrooms

6 cloves of garlic

1 large red onion

2 tablespoons dijon mustard

0.5 cup balsamic vinegar

0.5 cup chopped green pepper

2 tablespoons black ground pepper

0.5 cup kalamata olives finely chopped

6 ounces swiss cheese



In a food processor, place all of the marinade ingredients and allow to chop for one minute. Place this mixture in a plastic gallon size bag. Place the lamb in this bag mixture for 20-30 minutes. *The mixtures high acidity will damage the meat if left longer than 30 minutes.


In a microwave, on high, place the potatoes, beets, and turnip for 5 minutes. Remove and allow them to stand for 10 minutes. Cut to wanted thickness for skewering.


Using wooden skewers that are pre-soaked for about an hour in very warm water; begin by placing a beet at the end of the skewer. Next, in order, place a piece of onion, chunk of lamb, onion, potato, turnip, mushroom, onion, lamb chop, onion, mushroom, turnip, chunk of lamb, onion, and end with beet. In a small pan on the grill, pour in the marinade and reduce down to a sauce while the kabob cooks.


Remove from grill and cover meat with parts with cheese. Pour marinade sauce over and serve with greens such as endive, dandelion, or spinach.


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