Kobe Kabobs

Discussion in 'Beef' started by bdskelly, Jul 21, 2013.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Okay... I'm a big boy. I can admit it. Over the last number of weeks I have been... Shall we call it obsessed with all things poultry? So much so in fact that my MES appears to be growing feathers.  It's been a month of smoking chicken, turkey, wings...  All that summertime goodness.

    So it came as no real surprise upon my return home today to see this on the counter.

    Fine! I can take a  Hint!  You don't have to poke me in the butt with a Skewer! 

    Kobe Beef Kabobs it is.  


    This is actually "Kobe Style" or "American Kobe" beef which is domestically produced and typically crossbred Wagyu and  Angus.

    I call it Beautiful! 


    I'm going to get to chopping the vegetables and cutting the beef. Brian
     
    Last edited: Jul 21, 2013
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I definately want to watch this.........
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I'm using Baby New Potatoes, Red and Yellow Bell Peppers. and Baby Portobello Mushrooms.  I put the potatoes in the microwave for a few moments to help along the cooking before grilling and insure they will be done.

    About Mushrooms... Typically a Texan wont eat anything grown in Horse Poop!  ...But I do like mushrooms with beef!

    Brian

     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like a tasty start, we'll except the fungus!!!
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    And here they are skewered and ready for grilling. Cant decide if I should use the gas Grand Turbo 6 burner or go old school and stoke up the Weber Kettle. Hmmm. 

     
    Last edited: Jul 21, 2013
  6. Looks good so far. I vote weber

    David
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I second that vote David. Let's get it on. 

     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    We now get our newspaper by the internet  So I started using these Weber starter cubes.  Work great! B



    That Smell... You know That Charcoal Smell?.. It Smells like... Victory.  Umm Sorry. 
     
    Last edited: Jul 22, 2013
  9. I have to remember to get the free sale papers. Other wise i'd be SOL. What temp are going to shoot for?

    David
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I'm thinking 450 David. And not very long. That rod through the meat going to conduct some heat!  Suggestions?
     
  11. Brian.....I normally shoot for 350°. I have never added potato's to my Kbobs.

    David
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The charcoal has proofed and time to burn off the grate and heat this baby up!

     
    Last edited: Jul 22, 2013
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    On the grill. Using indirect cooking today for a little better control. 


    Flip them one time. 

     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    These Kabobs were cooked with indirect heat for 5 minutes a side at 450. Flip them only one one time to help prevent the goodies falling of your skewer.   The final step is to carefully move them directly over the coals for a few moments to put a nice sear on the meat and veg.  Remember the potatoes were precooked in the microwave to about 50% done before they were grilled.

    You cant have Kobe Kabobs without serving them over Rice Pilaf. The vegetables had a great smoke flavor and char but still firm to the bite.  And the beef was tender and juicy just like you'd expect from Kobe.

    Brian

     
  15. s2k9k

    s2k9k AMNPS Test Group

    That looks Great Brian!!!
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know its Texas, look at the cowboy sized portions!
     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you Dave. Positive Super Moderator comments are always appreciated. I got in a poultry rut there for a bit.  The beef tasted great. 
     
  18. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks yummy from here.  The next time I do kabobs....I am going to try something new.  Meat on one skewer....and the veggies on another one.  That way they cook a bit better and the veggies don't get overcooked.  And Dirt...leave the shrooms in for me...and take the 'maters off!  [​IMG]

    Kat
     
  19. Brian

    MY T FINE job my friend. I could live off of that!

    Happy smoken.

    David
     

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