Kabobs - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-04-2007, 01:47 PM   #1
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Kabobs

Well, thanks to Operation BBQ and Mike H I have a ton of Frenchs products. This is what I was thinking for the skish kabobs I will be doing this weekend. What do you all think?

SIZZLIN' BEEF KABOBS
Ingredients:
2 lbs. boneless sirloin or round steak, cut into cubes
1/2 cup French's® Worcestershire Sauce
1/2 cup Italian salad dressing
1 tbsp. oregano leaves
Salt and pepper to taste

Directions:
1. PLACE meat into resealable plastic food storage bag.
2. MIX Worcestershire, salad dressing and oregano. Pour 3/4 cup over meat. Marinate in refrigerator 30 min. or up to 3 hours. Reserve remaining marinade for basting.
3. ARRANGE meat on skewers. Season with salt and pepper. Discard marinade from bag.
4. GRILL kabobs over medium-high heat 10 minutes, basting with reserved marinade.

SPICY GRILLED CHICKEN KABOBS
Ingredients:
1 pound thin sliced chicken breast cutlets
12 to 14 wooden skewers, soaked in water
1 cup CATTLEMEN'S® Barbecue Sauce
1/4 cup Frank's® REDHOT® Cayenne Pepper Sauce

Directions:
1. Slice cutlets into 1/2-inch wide long strips. Weave strips onto upper half of 8 to 10 skewers. Place skewers into large baking dish. Set aside.
2. Combine barbecue sauce and Frank's RedHot Sauce in measuring cup. Pour mixture over chicken, turning skewers to coat.
3. Grill or broil chicken for 5 minutes until chicken is no longer pink in center. Turn and baste chicken often with remaining 1/2 cup sauce.
__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 10-04-2007, 01:53 PM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
beef marinade sounds interesting, let me know how it works.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 10-04-2007, 01:53 PM   #3
Guest
 
Posts: n/a
Looks good bro.
I only kept 1 single case of each and I know we gave tons of the stuff away to Teams. The small bottles are great but what to do with a Gallon of Worstersauce? lol

Enjoy and post some pics or vids asap
peace
  Reply With Quote
Old 10-04-2007, 01:55 PM   #4
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Woshti is good to add in lots of stuff...a gallon?? you can experiment all year!! LOL!!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 10-04-2007, 02:08 PM   #5
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks good Bill I would cut back a little on the Wor in the marinade..but thats just my .02 Other than that it sounds good.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 10-04-2007, 05:07 PM   #6
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Frenchies wooster sauce? Somebody get the rope and the hawg knife. Only wooster fittin for humans is Lea n Perrins. Even old Justeen figgered that one out

bigwheel
bigwheel is offline   Reply With Quote
Old 10-05-2007, 06:00 AM   #7
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Just posted a few marinades in BBQ Sauces, Sops, Dry Rubs and Brines.

They work for me.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 10-05-2007, 02:51 PM   #8
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Well, I mixed up the merinade for the beef with a few minor adjustments. I put garlic powder in there and more pepper. I cut up 40lbs of sirloin into 1" cubs and put the merinade and the meat in 3-4lb packs in zip lock gallon bags. I'll make up the sticks in the morning on site.

I have 36lbs of chicken breasts thawing that I will be cutting up tonight.

Tomorrow is the big day. Street festival here in my home town. I also bought 2 cases of hot dogs and chips along with 13 cases of water.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 10-08-2007, 04:43 PM   #9
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Bill, where's the pics?
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 10-09-2007, 06:47 AM   #10
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
yeah don't forget the camera this time!
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.