Blade Shish Kabobs
- 2 cup water
- 1 cup rice
- 3 tbs butter
- 1/4 tsp salt
- Cooked these on the grill on the far side of the coals. My temps shot up once, but it didn’t screw up the kabobs.
- Cut flank long ways down the middle then cross the grain to get 1 ½ to 2-inch cubes.
- Wrap a half a strip of bacon around your cut flank steak.
- In a plastic bag put the meat, olive oil, and Dawgs Bark. Squish it around to get beef coated evenly.
- I didn’t let meat mixture absorb the seasoning like normal. Was handling the meat so much by the time I got it on the sticks and ready for pit the meat had got up to room temp.
- This is an excellent time to start the pit.
- Sprinkle Cottonmouth over pineapple if you want.
- These were slid on 1st meat, pineapple, poblano, meat, pineapple, purple onion, meat, and last poblano. You can stack however you want. To keep from splitting veggies hold the bottom of kabob and turn/spin point into the veggie like a soft drill. It will make a hole for you.
- Get the grill to 350 with a thermometer, it has a lead that helped me keep that temp just by adjusting dampers. It shot up to 400 for probably 30 minutes, but everything went OK in the end. As always this is doable in the oven.
- Lay the kabobs on grill far away from coals or where you're getting 350 degrees. These cooked for 1 hour and turn put a nice medium rare. I would guess another 30 minutes would get you to medium. Didn’t touch them throughout.
- While you got the meat going in a small/medium pot heat to medium.
- Drop in butter to melt then drop in rice and stir around until you start to smell “toasty.”
- Pour in water.
- Slow to simmer, cover, and check in 7 minutes for doneness. The rice will likely be done by 12 minutes or when water has dissipated.
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