Sirloin Kabobs and Chuck Steak

[The Big Pig]

I picked up a couple of pre-assembled beef sirloin kabobs from a local market today along with a pack of chuck steaks (usually named "boneless beef ribs" or "country style beef ribs"). The only seasoning I used was a bottle of KC Masterpiece Steakhouse Marinade.



I picked up a couple bottles earlier to try as a finishing sauce on brisket. While I didn't care for that application, I did really like it tonight when used as an external marinade. I only had it in the marinade for 30 minutes so not much marinade penetrated the surface. However, it is thick enough that plenty stayed on the surface throughout the cook and gave the meat a great flavor.

Everything was cooked on a kettle using both direct and indirect heat and a chunk of oak wine barrel for smoke flavor. For dessert, I charred a white peach on the grill and served it with a little vanilla ice cream and cinnamon.

[Finney]

Paul, another great looking meal. Hats off to you brother.

[killerhogs]

Looks like a delicious meal, what was the internal temp of the chuck steaks when you pulled them off? I wasn't crazy about the flavor of the steakhouse marinade on briskett either, but as a steak marinade I bet it's great. Thinking about trying it on some venison tenderloin too.

[The Big Pig]

Looks like a delicious meal, what was the internal temp of the chuck steaks when you pulled them off? I wasn't crazy about the flavor of the steakhouse marinade on briskett either, but as a steak marinade I bet it's great. Thinking about trying it on some venison tenderloin too.

I pulled the chuck steaks off at 125-130F and let them rest for 10 minutes before slicing.

I bet it would work well on venison. The marinade has a strong garlic and onion presence and would probably be good on any meats that pair well with those flavors.