SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
I never tried this before, but after doing some Ribeye on My new ZigZag Skewers, I got a Brainstorm (Not exactly a Hurricane).
So instead of slicing in strips, and then cubes for Kabobs, I left them in strips.
Then I Marinated the strips in Kelchner’s Pineapple Teriyaki Marinade for a few hours in the Fridge.
Then out to the Weber “Q” We go for some Hot Grilling.
I stretched them out on the Grill, and let the leftover Marinade drain off the plate to the Meat, after my first flip.
Then I just flip the Strips around until they got nice and charred on all sides, but still nice & pink inside.
The charring on the outside really puts awesome flavor on these Babies, just like they do on Kabobs!!!
Then I brought them in, and plated some with some Shrooms I wanted to try, and some Roasted Red Taters.
I had to go back & get another piece this time!!
Then the next day, I arranged the last 3 partial strips in a Triangle, and put the leftover Roasted Reds in the Center & covered them with Shredded Mozzarella. Then I Nuked the whole plate until the Cheese melted (About a Minute & a half).
These were awesome, and just as Good Tasting as when I made Kabobs out of them, only less hassle.
Any time I’m not mixing anything with the meat on Skewers, I’ll be doing a lot of Ribeyes like this.
Slicing up a Ribeye:
Marinating with "Kelchner's Pineapple Teriyaki Marinade":
Laying out on My Weber "Q":
Flipping around on Grill:
Done & Bringing into Kitchen:
Plated Bear's First Helping:
Second Night, with Mozzarella on Roasted Red Taters:
After Nuking & Melting Cheese: