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Mister Coaster · 02-18-2005, 05:48 PM

After several tweaks to this recipe, here is the winner. This can be done fairly quickly (at least compared to my BBQ recipes) and despite its simplicity, they are really good...

1 tri tip roast
3 bell peppers, (red, green, yellow or whatever looks good at the market)
8-12 large white or crimini mushrooms
Kikkoman Teriyaki sauce (the "water thin" stuff)
Kikkoman Teriyaki baste & glaze sauce (the really thick stuff)
Olive oil
Granulated garlic
Kosher Salt
Fresh ground black pepper

Tri tip is a fantastic cut of beef that may be hard to find in some areas (east coast) but it's well worth the effort to get your hands on one, or several. They grill up incredibly well (they taste awesome medium rare) and are very well marbled. I actually call it a "poor man's fillet mignon." If not redily available, ask your butcher about getting a special order for a large pack, just don't pay more than $5 a pound. I can usually find it for about $2.99 a pound on sale in my area.

Soak several bamboo skewers in water and set aside.

Trim excess (external) fat from the tri tip and cube into rather large chunks, about 1½" - 2" cubes. It's important to make the chunks of beef somewhat large. An average tri tip should yeild 15 - 18 good sized pieces of beefy goodness. In a medium sized bowl, marinate the meat in the thin teriyaki sauce for 45-60 minutes. Make sure the meat is completely sumberged in the sauce. Leave out at room temperature for the time in the marinade.

While meat marinates, chop peppers into large chunks, removing the core. Again, go big with the pieces, one pepper should yeild 8-12 good squares. Wash mushrooms and remove stems, or leave them on, it's up to you. Place veggies in medium sized bowl and toss with about 2-3 Tbsp. olive oil. Sprinkle with Kosher salt, fresh ground black pepper and garlic granules. How much? I dunno, just enough to make sure each piece of veggie has some of everything on it.

Light the coals or crank up the gas grill on highest setting, we want to hear these babies sizzle when they hit the grill! If you are able to keep one side raging hot, and the other side cool, do it. I always set up my charcoal grill with a HOT side (all coals on one side) and a cool side (no coals underneath the grill) This will help cook the meat to your desired level of doneness without killing it. If you have a large gas grill, just turn on half of the burners.

After the meat has soaked for the allotted time, it's time to stick them up. I usually will put 3 pieces of meat on a stick (one piece on each end and one in the middle) with the veggies between the pieces of meat, this helps keep the veggies on the stick. When putting the peppers on, they should be perpindicular to the skewer (I find this difficult to describe the correct way, but the large flat sides would be next to the meat, and only the edges facing outward) Keep going until everything is on the sticks and head out to the grill.

Get a watch with a second hand or a stop watch and start grilling. With the heat on as high as it will go (or charcoals glowing bright orange) you should time these out to an 8 minute grill time, making a quarter turn every 2 minutes. In other words, every 2 minutes, it's time to rotate the kabobs to a surface that has not yet been exposed to the direct heat of the coals/burners. After the last turn, break out the thick Baste & Glaze sauce. Coat the kabobs with a generous coating of this sauce.

After the 8 minutes of grilling, your kabobs will be a perfect "rare." Move the kabobs over to the "cool" side of the grill, flip them over, and hit them again with the Baste & Glaze sauce. If you like really rare meat, you are ready to take them off the grill. If you perfer them more done, lower the grill's lid and allow them to cook (they WILL continue to cook even though the heat is not directly under the meat). With this kind of heat, the ambient temperature of the cooking area will be 425-500 degrees, at this temperature, it takes only about 2 minutes per "level of doneness" to be achieved. For example, if you like beef cooked to medium, let it stay in the cooker for about 4 additional minutes. For well done, and additional 8 minutes.

When you have acheived your desired level of cooking, take them off and allow to rest at room temperature for about 5 minutes. Then dig in! My wife and I consider this a meal in itself, but you can serve with potatoes or a rice dish if desired.

Enjoy! Let me know how they turn out!

02-18-2005, 05:48 PM	#1 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Grilled Teriyaki Beef Kabobs After several tweaks to this recipe, here is the winner. This can be done fairly quickly (at least compared to my BBQ recipes) and despite its simplicity, they are really good... 1 tri tip roast 3 bell peppers, (red, green, yellow or whatever looks good at the market) 8-12 large white or crimini mushrooms Kikkoman Teriyaki sauce (the "water thin" stuff) Kikkoman Teriyaki baste & glaze sauce (the really thick stuff) Olive oil Granulated garlic Kosher Salt Fresh ground black pepper Tri tip is a fantastic cut of beef that may be hard to find in some areas (east coast) but it's well worth the effort to get your hands on one, or several. They grill up incredibly well (they taste awesome medium rare) and are very well marbled. I actually call it a "poor man's fillet mignon." If not redily available, ask your butcher about getting a special order for a large pack, just don't pay more than $5 a pound. I can usually find it for about $2.99 a pound on sale in my area. Soak several bamboo skewers in water and set aside. Trim excess (external) fat from the tri tip and cube into rather large chunks, about 1½" - 2" cubes. It's important to make the chunks of beef somewhat large. An average tri tip should yeild 15 - 18 good sized pieces of beefy goodness. In a medium sized bowl, marinate the meat in the thin teriyaki sauce for 45-60 minutes. Make sure the meat is completely sumberged in the sauce. Leave out at room temperature for the time in the marinade. While meat marinates, chop peppers into large chunks, removing the core. Again, go big with the pieces, one pepper should yeild 8-12 good squares. Wash mushrooms and remove stems, or leave them on, it's up to you. Place veggies in medium sized bowl and toss with about 2-3 Tbsp. olive oil. Sprinkle with Kosher salt, fresh ground black pepper and garlic granules. How much? I dunno, just enough to make sure each piece of veggie has some of everything on it. Light the coals or crank up the gas grill on highest setting, we want to hear these babies sizzle when they hit the grill! If you are able to keep one side raging hot, and the other side cool, do it. I always set up my charcoal grill with a HOT side (all coals on one side) and a cool side (no coals underneath the grill) This will help cook the meat to your desired level of doneness without killing it. If you have a large gas grill, just turn on half of the burners. After the meat has soaked for the allotted time, it's time to stick them up. I usually will put 3 pieces of meat on a stick (one piece on each end and one in the middle) with the veggies between the pieces of meat, this helps keep the veggies on the stick. When putting the peppers on, they should be perpindicular to the skewer (I find this difficult to describe the correct way, but the large flat sides would be next to the meat, and only the edges facing outward) Keep going until everything is on the sticks and head out to the grill. Get a watch with a second hand or a stop watch and start grilling. With the heat on as high as it will go (or charcoals glowing bright orange) you should time these out to an 8 minute grill time, making a quarter turn every 2 minutes. In other words, every 2 minutes, it's time to rotate the kabobs to a surface that has not yet been exposed to the direct heat of the coals/burners. After the last turn, break out the thick Baste & Glaze sauce. Coat the kabobs with a generous coating of this sauce. After the 8 minutes of grilling, your kabobs will be a perfect "rare." Move the kabobs over to the "cool" side of the grill, flip them over, and hit them again with the Baste & Glaze sauce. If you like really rare meat, you are ready to take them off the grill. If you perfer them more done, lower the grill's lid and allow them to cook (they WILL continue to cook even though the heat is not directly under the meat). With this kind of heat, the ambient temperature of the cooking area will be 425-500 degrees, at this temperature, it takes only about 2 minutes per "level of doneness" to be achieved. For example, if you like beef cooked to medium, let it stay in the cooker for about 4 additional minutes. For well done, and additional 8 minutes. When you have acheived your desired level of cooking, take them off and allow to rest at room temperature for about 5 minutes. Then dig in! My wife and I consider this a meal in itself, but you can serve with potatoes or a rice dish if desired. Enjoy! Let me know how they turn out! __________________ If you have any poo... fling it NOW!