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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:
 
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.
 
Souvlaki here and Greek Salad
 
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.
 
no no no no no never put holes in your steak.
 
weewillie said:
no no no no no never put holes in your steak.
Click to expand...


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:
 
phew!! you had me worried for a moment there
 
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