Drunken beef kebab (kabob)

Just a friendly reminder you still have time left to try and win a brand new ice cream maker.  See http://hecooksshecooks.com/desserts/black-and-tan-ice-cream/ for details.  In fact do not waste your comments on this recipe.

So for those are still here hanging out and wanting to know how to do something besides make ice cream well then high five.

We live on the grill and I am scared to tally up the amount of propane and charcoal two people can go through in a year.  Well there is more than two people because all of our wonderful (read hungry) friends love to come over and eat too.  Which is cool because hey we have guinea pigs.

Hmmm…..what else what else (see I need Heather’s ability to ramble).  Oh I guess the only new thing in my life is I decided to stupidly run a Tough Mudder last Saturday.  For those who have no clue what it is basically it is a 12 mile hilly obstacle course.  The obstacles are awesome stuff like climb this 12 foot wall, swim 30 feet in water that is packed full of ice cubes, crawl on your stomach through mud, heck here is some waist deep mud to walk errr…crawl through and hope you do not lose your shoes, and hell my favorite run through and jump over hay bails while some of these wires have 10k volts going through them touch you.  Sadly this got my buddy and I and you can see in the below picture (I am in the red shirt) where both of us got shocked and fell a couple feet short of the finish line.  Sadly I am ready to go back and give it another shot now that I have a better idea how to properly train and what to expect.


Now time to get to what you really come for food, beer, and grilling.

We played around with a couple different beers and settled on an IPA for this dish.  It was a Bell’s 2 Hearted which is our go to standard IPA.  We found that the IPA accents the spiciness from the jalapeno nicely and give it a nice bite.  If you are not a hop head than I would go with your favorite ale and you should be equally happy.

  • 1 IPA (take a few swigs for quality control)
  • 1/4 cup canola oil1/4 cup honey
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 jalapeno minced or 1 teaspoon dried jalapeno if the fresh ones suck by you.
  • 1 tablespoon Worcestershire
  • 1 tablespoon soy
  • 1 tablespoon paprika
  • 1 teaspoon  cumin
  • 1 teaspoon dried parsley
  • Juice of one lime
  • Couple lbs of top sirloin

In sticking with our theme of making things extremely difficult here is what you have to do:

  • Cut the sirloin up into thick pieces (1.5 inch by 1.5 inch is good)
  • Combine the rest of the stuff
  • Add in steak
  • Let it sit for 6 or so hours
  • Fire up your grill and let it go

Serve and enjoy!


Cooked up by Jeff