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Wednesday, December 7, 2011

Grilling Kabobs


I am not a big fan of kabobs, but I am of simplicity. Seeing that I had most of the ingredients necessary to make a great marinade, I figured what the heck...kabobs it is.

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First, I put the little man to work earning his keep.  Here he is diligently whisking after measuring and pouring the marinade ingredients into a bowl.  He's turning into an excellent assistant and future pitmaster.


Next, we separated the onion and green pepper chunks from the beef into two one-gallon Ziplocs. We then poured half the marinade into each, pushed down on the bag ridding it of excess air and threw them into the fridge for 4 hours.


After allowing the beef and veggies to come to room temp, I threaded them onto skewers.


Meanwhile, I got our fire going. I used Kingsford Competition Briquets (100% all natural) for the cook and a couple chucks of hickory for added flavor. I am very pleased to see that McChesney & Miller is still carrying these briquets deep into November. Thanks Bill!

For this cook, I wanted a two-zone fire using both med/high direct and indirect as a safety zone in the event of any flare-ups.


I love the sizzle of beef cooking over open flame.


After a total of about 7 minutes, the beef and veggies charred nicely.


The veggies cooked perfectly - the outer flesh charred and soft, the inners still crisp to the bite. The meat came out a perfect med/rare.


Did I mention that me and my little assistant whipped up some homemade creamed horseradish to complement our beef? Well, we did and it came out superb.  We used fresh horseradish, Hellman's, whipping cream and a few other ingredients. Next time, we'll be making the sauce the day before giving the flavors more time to meld in the fridge. 


Lastly, looking forward I will not be choosing top sirloin by Ranchers Reserve, but rather beef ribeye or tenderloin form McChesney & Miller or Mike's. I'll also use prime vs. choice cuts (not sure what I was thinking). Although the beef had excellent flavor, it was inconsistent in tenderness. Some pieces chewed like gum, yet others like this piece were extremely tender and delicious.  Thanks for looking and happy grilling!

2 comments:

  1. Jim of Running With The Boars TeamSaturday, December 10, 2011 at 9:30:00 PM CST

    got hold of mike at bubba berks. he is working two jobs. wont call people back at 1030 at night may have to leave a more detailed mess. going to see him on the 18th to pick up a ham. i will serve at christmas. when i see him i will post a better way to get in touch with him

    ReplyDelete
  2. Hey Jim,

    Thanks for the report. Glad to hear he's still in business.

    ReplyDelete


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