Original Beef Jerky on a Shish Kebab Stick
Smoked sirloin shish kabobs are tender morsels of marinated sirloin steak threaded onto a skewer with other succulent and colorful vegetables. My original rub is used inside the marinade to season the sirloin steak while the Texas mode rub is used to bring out the flavor of the fresh vegetables.
- Prep Fourth dimension: 25 minutes
- Marinate Time: four+ hours
- Cook Time: 45-sixty minutes
- Smoker Temp: 230°F (110°C)
- Meat Stop Temp: 130°F (54°C) (medium rare)
- Recommended Woods: Oak or Pecan
- 4 or more sirloin steaks (boneless, about ½ to ¾ inch thick)
- Steak marinade (recipe below)
- Jeff's original rub (Buy formula here | Purchase bottled rub)
- 1 medium sized white onion
- 1 zucchini squash
- 1 yellow squash
- Cherry or grape tomatoes
- Jeff's Texas style rub (Buy formula here | Purchase bottled rub)
I like to make this first thing so it tin can be getting practiced and happy while the steak is getting cut up.
This recipe is enough to marinade most 3-4 cut up steaks. If yous are doing more than that, just double the recipe then y'all'll have enough.
Jeff's Fantastic Steak Marinade
- ¾ loving cup lemon lime soda (Sprite, 7-Up, Sierra Mist, etc.)
- ¼ cup soy sauce
- 3 TBS apple tree cider vinegar
- 2 TBS Worcestershire sauce
- 2 TBS Jeff's original rub (Purchase formula here | Purchase bottled rub)
Identify all of the ingredients into a mixing basin and stir well to combine.
My iv medium sized steaks were a picayune over ½ inch thick.
I didn't measure or stress.. I just cut them into about iii strips each so further into pieces about 1-inch wide.
Put the steak into a zip meridian bag for the marinating process.
This is where the marinade does it's magic with the steak and I recommend you lot allow at to the lowest degree 4 hours for this but overnight would exist even ameliorate.
Pour that delicious marinade over the top of the steak pieces and seal up the bag pressing the air out of the top of the bag every bit you go.
Identify the bag of marinating meat into the fridge.
About in one case per hour, move the meat around in the pocketbook to unsettle the ingredients inside the bag and to brand certain that everything is getting equal time.
Yous can do this when the marinating process is well-nigh complete.
Peel and quarter the onions then farther separate them into stacks of about iii-4 layers as shown.
Cutting the squash in half length-wise then into pieces about ½ inch thick.
Put the squash pieces in a bowl and glaze thoroughly with my Texas way rub (Purchase formula here | Buy bottled rub).
In one case the meat is finished marinating, take it out of the fridge and pour off the marinade.
The marinade can be discarded.
Pour the steak pieces onto a plate or bowl.
Thread the meat and vegetables onto long wooden skewers in a random pattern or you lot can practise them all the same similar I did.
I did meat, tomato plant, meat, onion, dark-green squash, meat, xanthous squash, meat, onion, tomato, meat, meat
You can employ whatever combination you like merely this worked well for me.
As the shish kabobs where finished, I placed them on a grill pan.
Setup your smoker for cooking at about 230°F (110°C) with indirect heat as usual.
I recommend oak or pecan smoking forest if you accept it available or any adept smoking wood will work well.
If your smoker utilizes a water pan, I recommend using it to create a moist cooking environment.
Once the smoker is ready, place the skewers of meat and vegetables on the smoker grate and close the door.
Go on a calorie-free fume going for nearly 20 to 30 minutes. After that it tin can be finished with heat only.
Total cooking time should be betwixt 45-hour.
Watch the meat carefully and in one case it reaches a good medium rare or about 130°F (54°C), it is finished and should be removed from the rut correct away.
Serve these smoked sirloin shish kabobs correct away while they are still warm for the best results.
You tin serve warmed barbecue sauce on the side for those who similar to dip.
Savor!
✅ My rubs and sauce will be the all-time thing you lot've e'er tasted and it'south a keen fashion to back up what we do!
Y'all tin can also order the formulas for my rubs and sauce and make these yourself at home. Grab those Hither and download immediately.
Smoking Meat: The Essential Guide to Existent Charcoal-broil – The volume is full of recipes and contains tons of helpful information too. Some have fifty-fifty said that "no smoker should be without this volume"!
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Fume, Forest, Burn down: The Advanced Guide to Smoking Meat – Different the beginning book, this book does not focus on recipes only rather uses every square inch of every folio didactics you lot how to fume meat. What my beginning book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, footstep-past-step tutorial for making your own smoked "streaky" salary using a 100 year erstwhile brine recipe.
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Printable Recipe
Smoked Sirloin Shish Kabobs
Ingredients
- 4 sirloin steaks (boneless, about ½ to ¾ inch thick)
- Steak marinade
- Jeff's original rub
- 1 medium sized white onion
- 1 zucchini squash
- 1 yellowish squash
- Cherry or grape tomatoes
- Jeff'south Texas fashion rub
Instructions
- Make the steak marinade past placing all of the following ingredients into a bowl and stirring to combine: ¾ cup lemon lime soda (Sprite, 7-Upward, etc.), ¼ loving cup soy sauce (depression sodium is best), iii TBS apple cider vinegar, ii TBS Worcestershire sauce, 2 TBS Jeff'due south original rub.
- Lay the steaks onto a cutting board and cut into strips and so into pieces that are about 1-inch broad.
- Put the steak pieces into a naught pinnacle bag and pour the steak marinade over the pieces to embrace.
- Seal the bag and place in the fridge for four hours or overnight.
- While the meat is marinating, cut upwards the onions and squash so they are sized to fit onto a skewer.
- When the meat is finished marinating, take it out of the refrigerator and discard the liquid in the bag.
- Pour the pieces of meat into a plate.
- Thread the meat and vegetables in alternate patterns onto long skewers and place onto a grilling pan or rack.
- Fix upwardly your smoker for cooking at about 230°F (110°C) using indirect rut.
- Smoke cook the skewers for about 45-lx minutes or until the meat reaches medium rare or 130°F (54°C) in the thickest part.
vii Comments
Source: https://www.smoking-meat.com/smoked-sirloin-shish-kabobs
I ever marinate my steaks using a marinade recipe I've adult over the last 30 years or so. I might offer a shortcut and save some clean-up: Pour all of your marinade ingredients direct into the zipper handbag (liquids outset), close it upwards with some air in it and shake the bag to mix the ingredients, then get out it until y'all're gear up to employ it. No bowl or mixing utensil to clean! It likewise helps to evacuate all the air you can from the bag later you add the steak to make certain all of the meat is contacted by the marinade. I tin commonly fit 4 good sized ribeye in a gallon sized purse. I likewise tend to marinate the vegetables for a fleck in a soy, oil and spiced mixture in a carve up purse. Thanks!
Do you retrieve its necessary to use the grill pans or sheets or can I just out the skewers on my smoker'south racks?
You can definitely lay these right on the smoker grates if you want to. I often apply pans and racks to help proceed my smoker grates a picayune cleaner and/or to brand them piece of cake to move from kitchen to smoker just it's not something you lot have to do.
Which electric pellet smokers exercise you recommend?
Jeff – I purchased your book, and it has been fantastic so far. Cracking guidance and recipes! I am curious, is your original rub recipe similar to the Big Baldheaded Rub? That was fantastic on some St. Louis style ribs!
Don, Yes, the Big Bald rub is similar enough to my original rub recipe that information technology can be used interchangeably in virtually cases.