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

JERK BEEF KEBABS WITH PINEAPPLE SALSA

  Date: August 3, 2015
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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.
Recipe Source:
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Meathead

Weber’s Best Summer Grilling Recipes - 2015:

Jerk Beef Kebabs with Pineapple Salsa - Page 23
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • FireWire Flexible Skewer
  • Leather Welder's Gloves
  • Thermapen Super-Fast Thermometer
  • Stump Chunks Fire Starter
  • Ranch-T Lump Charcoal