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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Brian,
Get another Top Sirloin, slice against the grain and mairnade in a marinade of your choice (I like the KC Master Piece Honey Teriyaki) and skewer them along with the chicken skewers. BTW KC Masterpiece makes a good Carribbean Jerk marinade that is great on chicken skewers.
 
There is a recipe in the poultry section from Brian S that would make great skewers. Try that one sometime. Hey Larry, glad to see someone else uses store bought every once in a while. I also like the KC products too. More their rubs than sauce though.
 
I vote for the beef skewers too.. I marinade them in the jerk mairinade from my local grocer and cook them fast on a really hot fire....
 
Brian, the ABT's dont have to be hot. My kids love them as well, so I scrape the seeds and veins out pretty good and only every once in a while do I get one that ends up a little hot...

Another crowd pleaser is always grilled bacon wrapped scallops...

I had a recipe for a tarragon shrimp that grilled after marinating in tarragon, lemon juice, olive oil amongst a few other things. I put those on skewwers too..
 
brian j said:
[quote="john pen":26nrdgx2]Brian, the ABT's dont have to be hot.

i know that.

you know that.

convince my wife of that. :eek:[/quote:26nrdgx2]

If she can't handle the heat, the have her try some made with some milder peppers than jalaps.
bananna, or wax.
 

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