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Guest
08-15-2012, 06:19 PM
New York Strip, Rib eye and chicken, with onions and red bell peppers, marinated in olive oil, butter, fresh basil and rosmary w/ Tony C's. Skewers soaked in New Castle and everything cooked over local pecan wood. (Just scored three HUGE limbs!)

I haven't done them in years and they came out quite well.

The bride was well pleased.

I out some of the rib eye fat next to the NY strip for extra flavor. I'm not fond of NY strip but at $4.49 a pound it's hard to say no. Rib eyes just went on sale for $5.49..so I got a slab of them too. :wink:

Guest
08-15-2012, 07:03 PM
oooops, wrong thread

Guest
08-17-2012, 03:20 PM
Round two:

Same as before but unshucked corn added.

Corn peeled back and desilked, rubbed with butter, dusted w/ Tony's and drizzled w/ kabob marinade, husks soaking in New Castle. The plan is push husks back up and over then and straight on the grill. Hope it turns out good.

JPSmit
08-17-2012, 05:15 PM
Souvlaki here and Greek Salad

Guest
08-17-2012, 06:31 PM
They came out nice. Definate New Castle flavor to the corn. The husks even tasted good (no, I didn't eat them).

I managed to get rib eye taste out of the NY by skewering some fat on both ends of each piece of meat.

weewillie
08-17-2012, 07:12 PM
no no no no no never put holes in your steak.

Guest
08-17-2012, 07:58 PM
no no no no no never put holes in your steak.


Ahhh my friend, it isn't a hole, rather a flavor infusion point. :wink:

The steam from the New castle comming out of the skewer injects juices and flavor then sears them in. :thumbsup:

weewillie
08-17-2012, 09:12 PM
phew!! you had me worried for a moment there