Teriyaki Sirloin Kabobs

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 date night 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
A Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 7 minutes @ 350 degrees (177c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Lumberjack Oak

Ingredients: Teriyaki Sirloin Kabobs

• 1 large sirloin steak, cut into strips
• 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

Teriyaki Sirloin Kabobs
A Pellet Grill Recipe

Directions: Teriyaki Sirloin Kabobs

Cut steak into ¼” thick strips cutting across the grain. I used a meat slicer so it went quickly. If you are using a knife put the meat into the freezer until it is firm, but not frozen. 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 often to cook evenly.

Ready for the Grill

Teriyaki Sirloin Kabobs
A Pellet Grill Recipe

“You’re Not Cookin’ Unless You’re Hookin’!”

Do a Nice Sear

Teriyaki Sirloin Kabobs
A Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (177c) and pull the meat off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 3 1/2 minutes per side. Perfect.

When the meat reaches an internal temp around 130 degrees (55c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Let’s Eat!

Teriyaki Sirloin Kabobs
A Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

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….

Live your Passion,
Ken & Patti

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Our Thanks To:

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/  

F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/

E-Z HOOK ~ Made in Texas
“You’re Not Cookin’ Unless You’re Hookin’!”
1 888 4EZ Hook
http://www.bbqhooks.com/