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Old 04-05-2005, 10:14 AM   #1
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TNT Skewer Ideas

I'd like to give my metal skewers a work out this year. Anyone care to share their TNT Beef recipes.

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Old 05-17-2005, 09:45 AM   #2
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I have not done a lot of skewer cooking either and would like to do some this summer. I am hoping some people post some of their favorites too
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Old 05-17-2005, 10:03 AM   #3
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something i have been doing so far this year is buying a chuck tender roast, cutting it up into 2 inch cubes, and rubbing it with onion powder, garlic powder, black pepper, fresh thyme and a splash of worcestershire. set aside for a few hours. the night before, i soak white and shiitake mushrooms in beer. then the beef and mushrooms are skewered alternating with quartered onions and large cherry tomatoes that were tossed in evoo and s&p.
cook on a very hot grill, only a coupla minutes on both sides, until the center of the beef is medium rare, the tomatoes are soft, the edges of the onion char, and the mushrooms sort of boil/steam in the absorbed beer.
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Old 05-17-2005, 10:07 AM   #4
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I wish I likes mushrooms as this sounds great. Maybe this just may be the recipe that makes me finally like them. Thanks Bucky! I will give this one a shot, even with the mushrooms, which is a big step for me.

I am guessing that either light or dark beer would work equally well, but with different results. Which do you prefer?
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Old 05-17-2005, 10:24 AM   #5
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i've used lots of different kinds of beer gb, but i think sam adams was one of my favorites. i've used pretty much whatever was in front of me. (lol, that reminds me of : i'd rather have a bottle in front of me than a frontal lobotomy. ).
you don't like mushrooms? but you're such a fungi...

i love beer soaked grilled mushrooms, especially the shiitakes. one tip: don't remove the stem until after they're cooked. it's a good place to skewer the mushrooms.
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Old 05-17-2005, 10:29 AM   #6
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What a great tip about sticking the skewer thru the stem! I never would have thought of that.

I always have Sam on hand (or on mouth) so I am glad that is one of your favorites to use!

I have been trying to like mushrooms for a while now. I know there are many different types and they are all different in taste and texture so I will not give up on trying them. I WILL like mushrooms. I WILL like mushrooms. I WILL like mushrooms...
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Old 05-17-2005, 10:46 AM   #7
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Cut up a boneless leg of lamb into 1.5 to 2" cubes and marinate them overnight. My family always used cut up onion and garlic to flavor the lamb. Any meat marinade will work. Skewer and grill.

We also grilled green bell peppers, tomatoes and onions separate from the meat. While it may look pretty to put all the different stuff together on a skewer, they cook at different rates so that doesn't work well.

We call that shish kebab (or kebob). I know others do it differently but that's how our family did it and it was always a treat.

As a side note, I caught a 30 Minute Meals a while ago where RR was making "Shish Kebab without the Kebab". What she meant was she was grilling cubes of meat without the skewers. She took pains to explain that the meat was the shish and the skewers were the kebabs. Only problem was that she had it completely backwards. The kebabs are the meat and the shish is the skewer! Oh, well. I guess that's poetic license.
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Old 05-17-2005, 10:50 AM   #8
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oops i forgot. tonight, i'm grilling hawaiian skewers.
21-25 count shrimp are split and deveined, but the shell is left on. they are sprinkled with emeril's original essence, and skewered with triangles of golden pineapple and green pepper.
the pepper was blanched for a minute first, or they would still be raw when the shrimp is done. the skewers are cooked over a hot grill for just 1 minute on each side, until the shrimp is opaque through and the shell is charred a little

also, boneless chicken breasts and thighs are cut into cubes, sprinkled with s&p cayenne powder, and skewered with chunks of mango and quartered onions. these are grilled a few minutes longer, until the chicken is cooked thru.

man, you guys got me so hungry thinking about what i'm grilling this week.
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Old 05-17-2005, 11:14 AM   #9
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Ginger Glazed Shrimp Kabobs

1 cup bottled barbecue sauce
2/3 cup unsweetened pineapple juice
2 T. cooking oil
4 t. grated fresh ginger
1 1/4 lb. fresh large shrimp with tails

Mix all together in bowl. Marinate in sauce for 45 minutes to 1 hour. Skewer and cook.
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Old 05-17-2005, 12:29 PM   #10
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Gingered Tuna Kabobs

Gingered Tuna Kabobs

Source: Better Homes and Gardens
Makes 4 servings
Prep: 20 minutes
Marinate: 20 minutes
Grill: 6 minutes

Ingredients
12 ounces fresh or frozen tuna steaks
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon chopped green onion
2 teaspoons fresh ginger
1 mango, peeled, seeded, and cut into 1-1/2-inch cubes
1 medium green sweet pepper, cut into 1-1/2-inch pieces
6 green onions, cut into 2-inch pieces
1/4 cup honey

Directions
1. Thaw tuna, if frozen. Cut into 1-1/2-inch cubes. Place in a 1-gallon sealable plastic bag. Add soy sauce, sesame oil, chopped green onion, and ginger. Seal bag; gently turn to coat tuna. Let stand 20 minutes. Drain, reserving marinade.
2. Thread tuna, mango, sweet pepper, and green onion pieces onto four 8-inch skewers. Place skewers on the rack of the grill directly over medium-high heat. Grill for 6 to 9 minutes or until desired doneness, turning several times and brushing with some of the reserved marinade during last 5 minutes of grilling.
3. Bring remaining marinade just to boiling in a small saucepan. Remove from heat; stir in honey. Brush skewers with heated marinade just before serving. Pass any remaining heated marinade. Makes 4 servings.
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