Surf & Turf Kabobs (SV & Grill)
You all will probably find this hard to believe, but I have never made Kabobs before, in any way, shape, or form.
So this looked like another good way to try my new Smokeless Indoor Grill.
Anyway, I decided to try it the easy way, by doing my Beef in my SV first, and using Precooked Shrimp.
This way there won’t be any doubt whether or not the food is brought up to safe Temps.
So I had 6 big hunks of Eye Round trimmings left over from squaring the small portions off of a few Eye Rounds I prepared for SV back in September. So I put the Vacuum Bag with the 6 hunks in my Sous Vide Supreme for 22 hours @ 135°. Then I removed the bag & put it in a big bowl of Ice Water to cool it down quick, and then into the Fridge.
Then at 2:30 PM I dumped the meat pieces out, dried them off good, and cut them into smaller pieces for the skewers. I also got the Shrimp out of the Fridge, and I skewered 5 sets of Kabobs with Beef & Shrimp, starting with Beef & Ending with Beef. I also made one Skewer with all Beef for Mrs Bear, because she doesn’t eat Shrimp. (LOL---Don't let those Stinky Shrimp touch my Beef!!)
Then I Fired up my Indoor Smokeless Grill, set it for 450°, and laid 4 of the Skewers on lengthwise. I had 6 skewers, but only 4 would fit, so I just left them all take turns on the Grill until I was happy with their Doneness.
I also basted them all with a 50-50 Mixture of Worcestershire Sauce & Lawry’s Teriyaki Marinade, while I was flipping them every few minutes.
When they had darkened some, and had some grill marks, I tested a couple of the bigger hunks, and found them to be in the 140° or better range, so I pulled them off the grill & shut it down.
We plated up what we each wanted & added some Teriyaki Rice on the side.
We both enjoyed it enough to do it again sometime.
Then the next day, I dumped out the rest of the Shrimp that didn’t make it onto the Kabobs, and Sauteed them in Butter to add to my leftover Beef pieces from the Kabobs. I still like my Shrimp best that way!!
BTW: I saw no difference between this 22 hours SV, compared to my usual “Just Right” 21 hours SV for my Eye Rounds, before searing.
So it was a Few Great meals we got out of this stuff.
Now I gotta think what to do next!!
I hate to Bore you guys too much!!
Thanks For Looking,
Bear
Eye Round Pieces sealed & ready for SV:
Bag in Rack, and ready for the "Sous Vide Supreme":
Fresh out of SV, and into Ice Water to cool down fast:
Drying off before cutting into smaller Kabob Pieces:
All Skewered up & ready for Grill:
First 4 Kabobs on my "Smokeless Indoor Grill":
Getting Darker & picking up some Grill Marks:
Removed to Tray to take apart for Supper:
Bear's first helping of Beef & Shrimp, with Teriyaki Rice on the side:
I needed more Shrimp the next night, so I put the rest of the bag in some Butter, in a Pan:
Next Night's Supper is More Beef & Shrimp for the Bear:
You all will probably find this hard to believe, but I have never made Kabobs before, in any way, shape, or form.
So this looked like another good way to try my new Smokeless Indoor Grill.
Anyway, I decided to try it the easy way, by doing my Beef in my SV first, and using Precooked Shrimp.
This way there won’t be any doubt whether or not the food is brought up to safe Temps.
So I had 6 big hunks of Eye Round trimmings left over from squaring the small portions off of a few Eye Rounds I prepared for SV back in September. So I put the Vacuum Bag with the 6 hunks in my Sous Vide Supreme for 22 hours @ 135°. Then I removed the bag & put it in a big bowl of Ice Water to cool it down quick, and then into the Fridge.
Then at 2:30 PM I dumped the meat pieces out, dried them off good, and cut them into smaller pieces for the skewers. I also got the Shrimp out of the Fridge, and I skewered 5 sets of Kabobs with Beef & Shrimp, starting with Beef & Ending with Beef. I also made one Skewer with all Beef for Mrs Bear, because she doesn’t eat Shrimp. (LOL---Don't let those Stinky Shrimp touch my Beef!!)
Then I Fired up my Indoor Smokeless Grill, set it for 450°, and laid 4 of the Skewers on lengthwise. I had 6 skewers, but only 4 would fit, so I just left them all take turns on the Grill until I was happy with their Doneness.
I also basted them all with a 50-50 Mixture of Worcestershire Sauce & Lawry’s Teriyaki Marinade, while I was flipping them every few minutes.
When they had darkened some, and had some grill marks, I tested a couple of the bigger hunks, and found them to be in the 140° or better range, so I pulled them off the grill & shut it down.
We plated up what we each wanted & added some Teriyaki Rice on the side.
We both enjoyed it enough to do it again sometime.
Then the next day, I dumped out the rest of the Shrimp that didn’t make it onto the Kabobs, and Sauteed them in Butter to add to my leftover Beef pieces from the Kabobs. I still like my Shrimp best that way!!
BTW: I saw no difference between this 22 hours SV, compared to my usual “Just Right” 21 hours SV for my Eye Rounds, before searing.
So it was a Few Great meals we got out of this stuff.
Now I gotta think what to do next!!
I hate to Bore you guys too much!!
Thanks For Looking,
Bear
Eye Round Pieces sealed & ready for SV:
Bag in Rack, and ready for the "Sous Vide Supreme":
Fresh out of SV, and into Ice Water to cool down fast:
Drying off before cutting into smaller Kabob Pieces:
All Skewered up & ready for Grill:
First 4 Kabobs on my "Smokeless Indoor Grill":
Getting Darker & picking up some Grill Marks:
Removed to Tray to take apart for Supper:
Bear's first helping of Beef & Shrimp, with Teriyaki Rice on the side:
I needed more Shrimp the next night, so I put the rest of the bag in some Butter, in a Pan:
Next Night's Supper is More Beef & Shrimp for the Bear:
