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Shishkabobs

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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:
 
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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

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Souvlaki here and Greek Salad
 
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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

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no no no no no never put holes in your steak.
 
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weewillie said:
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

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phew!! you had me worried for a moment there
 
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