Hickory Smoked Beef And Potato Kabobs

This week I had the butcher cut us some 2 inch thick sirloin steak. They were beautiful, I’m telling ya. 
 
We were able to enjoy this one twice by using the leftover meat, potatoes, onion and garlic the next night for omelets… They had all the magic of the hickory … Just more good stuff!

I used a Jack Daniels Garlic Herb marinade kit to make these kabobs. They sure made this one easy and it is really good.

You’ll want to slice the meat into 1/4 - 3/8 inch thick strips.
Stand the Jack Daniels bag up in a bowl and put the meat in it as you cut.

The bag comes with the Jack Daniel’s marinade. Mix everything well by working the bag around and put it the fridge until you’re ready for it. I let it set as long as I could wait before everyone started giving me a hard time.

It made 2 hours and a few beers, but all you need is 30 minutes to an hour, 2 is even better.

Hickory Smoked Elephant Garlic

Make a little foil tray for the garlic and rub them with a little olive oil and put them  in a cool spot on the grill so they can pick up the hickory. About 20 minutes or so before you add the kebabs.

Par-boil potatoes. Cut the onion into quarters and separate. Drain meat and put it on the skewers alternating with the potatoes, onions and mushrooms.

(Note: If you are using bamboo skewers don’t forget to soak them in water at least 30 minutes before using them or they’ll burn.) 

Place the skewers on the grill, turning to brown and cook evenly. Now just let the hickory smoke do its magic until done.

Ingredients:

2 Lbs. Sirloin

1 large sweet onion

10 baby golden potatoes, cooked

8 oz. package fresh mushroom caps

Salt & pepper to taste

Jack Daniels Garlic & Herb Marinade

Elephant Garlic (1 clove for every one)

Worcestershire spray

Olive oil spray

Preparing Grill:

Preheat your grill to medium low heat (300).
Add your wet hickory chips to the fire and oil the cooking grate.   
A cooking spray is easiest for this.

(Note: you can add your hickory directly to the great or
you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a
Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.

Take it and run with it….

Enjoy,

Ken & Patti