The trick is to smoke the meat and not make the meat smoke

ALEHOUSE BEEF & POTATO SKEWERS

  Date: May 25, 2009
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This recipe was part of a one-two punch from Williams-Sonoma Essentials of Grilling. I served the tasty skewers along with GRILLED CORN SALAD and they were a great pairing. These skewers used a marinade that defied conventional thinking. Often when alcohol is used in a recipe many people say it doesn’t matter what you use because it evaporates away during the cooking process. Well nuts to that: I always get something I’d want to drink, because often there is leftover and I do want to drink it. This marinade contained equal parts beef broth, ale & V8 juice, plus a little Worcestershire sauce and tabasco. The predominant taste however was indeed the ale I used a local microbrewed one: Longtrail Ale. The 1 1/2” thick N.Y. sirloin was marinated for tow hours. It was joined for the last 30 minutes by the parboiled potatoes. This finished kabobs had a rather different taste to them, with the marinade imparting a lot of its flavor to the meat. Next time I am looking for a kebab of a different color I will make these again.
Related Photo Entries:
Recipe Source:
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Meathead

Williams-Sonoma Essentials of Grilling:

Alehouse Beef & Potato Skewers - Page 72
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 3/8" Metal Skewers