Teriyaki Sirloin Kabobs
Twice Baked Broccoli Cheese Potatoes

  I was looking forward to date night this week. Always lots going on here and there is never enough time to get the things you want done.  Seems for Ken “honey-do” lists are like recipes, just an outline! You’re lucky if you get a few of the things you need done in a day. It was one of those times. Patti and I were like ships in the fog, passing but not able to tie up to the dock.

Our rule is at 5 o’clock on Friday we are on the patio. Patti has her glass of wine and me with a fine IPA style Ale. I had the butcher cut some 2 inch sirloins a few weeks back and she got one of those out for tonight.
 
Teriyaki Sirloin Kabobs
Prep Time: 20 minutes
Cook Time: 10 minutes
Grill: Direct Medium High Heat

Ingredients: Sirloin Steak
1 large sirloin steak
Teriyaki Sauce, to cover meat (1 to 2 cups)
½ cup crushed red pepper flakes (this is zingy, you may want to cut back here a bit)
½ cup dry crushed garlic
½ cup dry minced onion
½ cup brown sugar
2 Tbsp. coarse ground black pepper
1 Tsp. liquid smoke

 Directions: Sirloin Steak

Cut steak into ¼” thick strips cutting across the grain. I use a meat slicer so it goes quickly. If you are using a knife put the meat into the freezer until it is firm, not frozen, and it will slice easily. Mix all your ingredients in a sealable bag or a bowl and add your steak strips. Refrigerate 2-3 hours or overnight.

Drain the marinade and put your meat onto your skewers. Remember if you are using wooden skewers to soak them for at least 30 minutes before you use them or they will burn up on the grill.

Put your skewers on an oiled grill for 6-10 minutes to your taste. Turn the meat to cook evenly. 
 

                    Love These Pig Tails

Preparing Grill: Medium Direct Heat
Preheat your grill to medium heat (350). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavor. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Broccoli Cheese Potatoes
Prep Time: 20 minutes
Cook Time: 20 minutes
Grill: Indirect Medium High Heat

Ingredients: Broccoli Cheese Potatoes

2 large baking potatoes
1 pkg. frozen broccoli and cheese
Grated Cheddar cheese
Your favorite seasonings (we like garlic and fresh ground pepper)

  
Directions: Broccoli Cheese Potatoes
Wash your potatoes. Poke some holes in it so it does not explode when you put it into the microwave. Coat  lightly with olive oil and put into the microwave for 5-7 minutes. Let cool enough so that you can handle it. Cut in half lengthwise, using a spoon, scoop the insides  into a bowl. Using a fork, mash the potato until smooth. Add the broccoli, seasonings and cheese and mix gently so you don’t tear up the broccoli too much. Using a spoon pack the potato mixture back into the potato skins and pile it high and tight. Grate the cheddar cheese over the top and you’re set…



Cooking Directions:
Place potatoes on the warming rack or a cool spot of the grill.(Every grill has one.) They’ll take a little longer than the steak so let them hang out in the smoke about 5 minutes before the meat goes on. Check your hickory making sure you have plenty loaded. 


Add the steak. Leave the steak alone, you want your char marks and if you try to turn it too soon it will stick to the grill. After 3 or 4 minutes check the meat to see if it is ready for you to it turn over.
Then grill another 3 or 4 minutes.
Now grill to your taste, for me it’s ready to come off.
For Patti it was ready about five minutes ago.

Keep in mind that all our grills heat differently, so what’s good for mine may not be for yours. I am just offering a guideline for the grill. 
   
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti