The trick is to smoke the meat and not make the meat smoke
JERK BEEF KEBABS WITH PINEAPPLE SALSA
Date:August 3, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The jerk seasoning used: allspice, Bay leaves, scallions, habanero chili, garlic, fresh ginger, apple cider vinegar, vegetable oil, Kosher salt and dark brown sugar.
Various ingredients for chopped up is required and placed into a food processor…
… where they were processed until puréed.
The chunks of beef were placed on FireWire flexible skewers and placed directly in the marinade bag. You don’t have to handle a bunch of messy pieces of beef and spit them after they come out of marinade.
Before you go out to marinate for 2 hours and then set out at room temperature for 30 minutes.
While the Egg was coming to temperature, I made the pineapple salsa consisting of: diced pineapple parsley, red pepper, scallions, Kosher salt an apple cider vinegar.
The kebabs were direct grilled at 400 degrees on the cast iron grill grate.
I flipped them several times throughout the cook, here was the appearance after the first turn.
The second turn.
After about 10 minutes the kebabs were done. I checked the temperature of the meat with my Thermapen to ensure a perfect medium rare.
The pineapple salsa added a nice week component to the mixture.
In addition to the pineapple salsa, kebabs were also served with some spicy Southwestern rice.
Meat was a perfect medium rare.
The kebabs were served on a bed of the pineapple salsa with the Southwestern rice on the side.
These kebabs were excellent, Every bit as good as they looked in this picture.
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Other than the marinade time, this was a quick meal with great flavor combinations. My butcher prepped the top sirloin for me so all I had to do when I went home is make the marinade. Using the FireWire flexible skewers I was able to marinade the meat already skewered. When it came out of the marinade, The kebabs were good to go. While the Egg was warming up and the skewered meat was sitting out at room temperature, I made the sweet & hot salsa. The meat was direct grilled at 525 degrees for about 9 minutes. I pulled it when all of the pieces registered 135-140 degrees on the Thermapen. The kebabs were served on a bed of the pineapple salsa which made a great contrast with the Jerk Beef. The flavors were very interesting: diverse and yet well balanced. There were bursts of hot, no doubt due to the habanero chili, and bursts of sweet from various sources. These kebabs are easy to make and are a definite change of pace from ordinary kebabs.