Summer Grilling with Brooke Orrison Lewis
May 15th 2017
“Bacon Weave Beef Kabobs”
2 Lb whole beef tenderloin filet (Walmart Angus Beef)
2 Large Yellow Bell Peppers
2 Large Orange Bell Peppers
2 Large Red Bell Peppers
1 Lb thin sliced bacon (*Hormel brand “center cut black label)
1 bottle The Shed BBQ “Beef Blaster” Marinade (Available at Walmart.com) or your favorite marinade
8-10 Wooden Skewers
-Trim fat off beef tenderloin filet, cut beef filet into 1 inch cubes
-Marinate beef cubes in “Beef Blaster” marinade for 30 minutes
-Cut bell peppers into 1inch squares (discard seeds)
-In Order: Skewer bacon, beef, Bacon, pepper, beef, bacon and repeat. **Weaving bacon back and forth
-Prepare grill to 350 – 375 degrees (medium high heat)
-Oil grates to prevent sticking
-Grill kabobs to 145 degree center, flipping on each side for even cook and grill marks. Approx 1-2 minutes per side, time varies per grill heat. Always use`thermometer!
-Let rest 10 minutes and serve!
Springtime FRESH “Avocado and Tomato Salad” *Perfect for Easter gatherings!
-3 fresh avocados
-2 fresh large Heirloom tomatoes OR 5 medium Roma tomatoes
-1 bunch fresh sweet basil
-Lemon infused oil or Extra Virgin Olive Oil
-Aged balsamic (older aged the better!)
-Salt and Fresh ground black pepper
Peel & discard avocado seed, large dice avocado
Large dice tomato *Heirloom or Roma’s preferred for meatier, tastier tomato
Slice sweet basil leaves
-Lightly toss Avocado, Tomato, Basil, Oil, Balsamic, salt and fresh ground pepper to taste.