Beef Kebabs - A First

smokingal

I was given some Wagyu beef kebabs a while ago and they were just hanging out in the freezer.  I was thinking about grinding them up but then thought about how I don't make kebabs very often.  I then realized that I've never cooked beef kebabs, Wagyu or otherwise.









These dry aged, fatty nuggets of beef gold were marinated in a blend of coconut aminos, worcestershire sauce, fish sauce, and fermented black garlic paste overnight.   A red onion and bell peppers were diced and marinated at room temperature for an hour prior to being threaded on soaked wooden skewers.











Once the Egg got up to temp, on the skewers went.  Rain be damned.











Koshihikari rice was cooked as a side.









Dinner was served.











Smoky, succulent and savory.  Sometimes simplicity is best.

REB17

You must have a hell of a freezer for something like that to just be hanging out. 

wardo

Are you a professional chef/cook?!  Those look leaps and bounds better than the kebobs I make lol

What temp did you cook them at and for how long?

caliking

Outstanding. The marinade sounds delicious.

RRP

Not only do those rock, even the presentation makes me agree you are more than a backyard griller like most of us here. Please don’t stop sharing your advice!

JohnInCarolina

caliking said:

Outstanding. The marinade sounds delicious.

No joke.  Although I did need to google fermented black garlic paste.

smokingal

REB17 said:

You must have a hell of a freezer for something like that to just be hanging out. 

Nah, just a side-by-side fridge/freezer.  What I have is an inability to organize my freezer effectively.  Out of sight, out of mind.  So when I need something from way in the back, I end up finding cool things.  Like foodie Christmas.  Found a dry aged round roast, a whole dry aged bavette (3lb) and a Wagyu skirt steak.

wardo said:

Are you a professional chef/cook?!  Those look leaps and bounds better than the kebobs I make lol

What temp did you cook them at and for how long?

Not a professional, just a foodie.  The cooking temp ranged from 350-400F and they were on the grill between 8-10 minutes.

Mattman3969

Very very strong cook!

lousubcap

Great cook and documentation, as always.  Was there a doubt, first kebobs or more...???  Magazine quality photos as well.
Glad you subscribe to cooking the meat and veggies separately.  Best way I have found to nail the cook.
You have some great friends...

nolaegghead

I always cook them separately.  Good move, looks fantastic as usual.  

GrateEggspectations

Agree with @nolaegghead that it was eminently wise to separate the meat from the veg, for better treatment of each.

Do you have two grates stacked on top of one another? Kinda looks that way. 

smokingal

GrateEggspectations said:

Do you have two grates stacked on top of one another? Kinda looks that way. 

I'm using the CGS AR setup with grates on the lowest two levels.  The kabobs are on the top-most level.  The camera angle just makes it look like they are stacked.

GrateEggspectations

smokingal said:

GrateEggspectations said:

Do you have two grates stacked on top of one another? Kinda looks that way. 

I'm using the CGS AR setup with grates on the lowest two levels.  The kabobs are on the top-most level.  The camera angle just makes it look like they are stacked.

Thanks. I had contemplated this possibility, but thought they looked too close in the photo. 

RajunCajun

Simply mouth watering.  Nicely done.

Leopoldstoch

Looks outstanding! Great looking cook!! 

Plutonium

looks delicious! Any idea what cut they were?

smokingal

Plutonium said:

looks delicious! Any idea what cut they were?

Thanks.  Kabobs are commonly cut from the sirloin, so that would be my guess.

fishlessman

those are some great looking skewers.  the butcher shops here have gotten pretty competitive here. they will match different cuts like flank for southwester kabobs. i see flank, sirloin, flap, even tritip etc in the kabob displays

smokingal

fishlessman said:

those are some great looking skewers.  the butcher shops here have gotten pretty competitive here. they will match different cuts like flank for southwester kabobs. i see flank, sirloin, flap, even tritip etc in the kabob displays

This gives me an idea.  Thanks!

Canugghead

Yum yum, impressive as usual!

GrateEggspectations said:

...
Do you have two grates stacked on top of one another? looks that way. 

Speaking of double grating, I like to do that with a smaller grate on top when making pulled pork. Makes it easier to harvest the bottom stuck-on goodness indoor at the table. No fighting with hot grate and no risk of dropping the nuggets into hot grease pan below   

Eggdicted_Dawgfan

Another great cook about to roll off page 100.