This week’s recipe comes our chapter in Erie, Penn., where the ManBQue philosophy is flowering under the direction of Kevin Morton, better known as Kaptain. They have their own sweet-ass chapter logo, and now their place in the pantheon of ManBQue recipes. Well done, gentlemen.
Here’s the Kaptain’s own recipe from their March MEATing. The key to this one is cutting each ingredient to around the same size so that they cook at the same rate. Potatoes, bell peppers and steak all cook at different rates, so a lot of it will be your expert eye and taste in skewer doneness. Each meat-stick is a tiny leap of faith by you, the grilling scientist. We’ve all been to the weekend barbecue of That Guy, who ends up serving extremely rare steak flanked by carbonized onions and bell peppers that look toward you plaintively and seem to whisper “killllll meeeeee.” Very disturbing indeed.
Lesson: attention to detail!
3 lb sirloin, cut into 1/2″ cubes
1/4 cup beef bouillon
1/4 c water
6 cloves garlic, minced
1 1/2 tbsp. cayenne pepper
1 tsp salt
2 bell peppers, cut into 1″ x 2″ slices
1 onion, cut into sixteen wedges
12 small potatoes
1/4 c vegetable oil
1. Dissolve the bouillon in hot water and mix in the garlic, cayenne, salt, and pepper. Pour over meat and let marinate, covered, for at least two hours.
2. Soak a set of bamboo skewers in water for at least an hour. This helps with the “hey, your skewers are on fire” problem. If you completely forgot, create a tinfoil shield for the skewers (reflective side out!) and pray your very hardest to the fire gods. If you have metal skewers, do not soak them. That is what an idiot would do.
3. Preheat the grill to high and begin threading your skewers, with 3-4 pieces of beef on each and onion, pepper, and potatoes between them.
4. Brush skewers lightly with oil and grill, turning frequently, until the beef is cooked to your liking – 12 to 15 minutes in this case. This is where it helps to have consistency in your meat prep.
5. Eat standing up. Raise your beer toward Erie before consuming.