Viking Range vcqs001ss ユーザーガイド
Notes:
17
Beef
Bourbon Beef Kabobs
1 1/2 pounds top sirloin, cut into 1-inch pieces (or 1 1/2 pounds kabob beef)
1/4 cup soy sauce
1/4 cup Bourbon or pineapple juice
1/4 cup Dijon mustard
Juice from 1/2 lemon
1/2 teaspoon ground black pepper
18 button mushrooms, cleaned
18 fresh pineapple chunks
1/2 large red onion, cut into 1-inch chunks
1 red bell pepper, seeded and cut into 1-inch chunks
1 green bell pepper, seeded and cut into 1-inch chunks
1/4 cup soy sauce
1/4 cup Bourbon or pineapple juice
1/4 cup Dijon mustard
Juice from 1/2 lemon
1/2 teaspoon ground black pepper
18 button mushrooms, cleaned
18 fresh pineapple chunks
1/2 large red onion, cut into 1-inch chunks
1 red bell pepper, seeded and cut into 1-inch chunks
1 green bell pepper, seeded and cut into 1-inch chunks
Combine soy sauce, Bourbon, mustard, lemon juice and ground black pepper in a gallon-
sized zip-top plastic bag. Squeeze to combine. Add beef and squeeze bag, coating well.
Refrigerate 8 hours or overnight.
sized zip-top plastic bag. Squeeze to combine. Add beef and squeeze bag, coating well.
Refrigerate 8 hours or overnight.
Preheat C
4
to 600ºF
Remove beef from marinade, discarding marinade. Thread beef on metal skewers, alter-
nating with mushrooms, pineapple chunks, onions and bell pepper cubes. Return rack to
the C
nating with mushrooms, pineapple chunks, onions and bell pepper cubes. Return rack to
the C
4
and add the kabobs. Keep both top and bottom dampers fully open. Sear kebobs
2 minutes per side. Close dome, close top and bottom dampers fully and grill an addi-
tional 3 minutes for medium-rare, until internal temperature reaches 125-130ºF, longer
for more well-done beef. Remove meat and vegetables from skewers and serve.
tional 3 minutes for medium-rare, until internal temperature reaches 125-130ºF, longer
for more well-done beef. Remove meat and vegetables from skewers and serve.
Makes 6 servings
Document3 10/5/04 11:35 AM Page 17