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Post by ratpack on Jun 1, 2015 9:39:09 GMT -5
Want to have beef kabobs for 6 this weekend. Know stores sell already prepared with veggies, onions, mushrooms, etc. but also know best if cook meat separately. What advice do you have as to how best to buy, prep and cook? Want med rare for meat. Don't mind buying meat and cutting myself. Think stores use top sirloin on those they prepare. If veggies cook faster can I cook meat first and while resting cook veggies without meat getting too cool? Time and temp suggestions appreciated. TIA!!!
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Post by BBQ Butcher on Jun 1, 2015 10:47:58 GMT -5
Want to have beef kabobs for 6 this weekend. Know stores sell already prepared with veggies, onions, mushrooms, etc. but also know best if cook meat separately. What advice do you have as to how best to buy, prep and cook? Want med rare for meat. Don't mind buying meat and cutting myself. Think stores use top sirloin on those they prepare. If veggies cook faster can I cook meat first and while resting cook veggies without meat getting too cool? Time and temp suggestions appreciated. TIA!!! Top Sirloin is great for kabobs, my favorite  You can cut them yourself with not much problem, just buy around 2-3 lbs of Top Sirloin steak roughly 1"-1½" thick and cut them into approx 1" chunks. Amount would depend on your company (approx 1/3 lb per serving) and how big of eaters they are. You could also buy a cheaper cut...chuck or round...and marinate it to make it tender. As far as veggies, if you use a good sturdy veg there is no need to cook it separately. For instance onion, zucchini/yellow squash, bell peppers and whole mushrooms. However, you have the option of cooking all ingredients together on a skewer OR separately, which ever you would feel more comfortable with. Seeing as you want your meat med-rare, you might want to nuke your veggies just a little before assembling them. Skewers.....metal or wood? If using metal take into consideration it will get hot and cook the interior of the meat as quick at the outside. Wooden skewers need to be soaked in water for a good 30 minutes or else they will burn. Here is what I'd do (only a suggestion)......set your grill up for indirect heat around 375-400°. Assemble your kabobs...either mixed or separate....and place them on the direct heat side, turning frequently to get a "sear". I would then alternate between direct and indirect (to keep them from burning) until they are done to your liking. I would shoot for 15-20 minutes and see where that gets you in relation to your doneness. |
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Post by BBQ Butcher on Jun 5, 2015 5:46:55 GMT -5
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You can cut them yourself with not much problem, just buy around 2-3 lbs of Top Sirloin steak roughly 1"-1½" thick and cut them into approx 1" chunks. Amount would depend on your company (approx 1/3 lb per serving) and how big of eaters they are. You could also buy a cheaper cut...chuck or round...and marinate it to make it tender.
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