Sunday morning I trimmed and cut up a chuck roast. Blended up my rubs, made a marinade, added it to the cut up chuckie meat. Vac sealed and refrigerated until after work today. Cut up some red onion, sweet peppers, jalapenos, mushrooms, and using grape tomatoes started filling up the pre-soaked bamboo skewers. You should start and end with meat, as it keeps everything from sliding off! I think I got 10 shish kabobs filled up. Started the Old Smokey with a couple chunks of mesquite, and Kingsford Blue. Thought Grill Grates would be sweet, so threw them on. When it was all going good I tossed on the kabobs 5 at a time. Cooked 2 min. a side, if you can find 4 sides to a kabob!
On with the next batch. All done served with brown rice and a romaine salad. Turned out great! The M3 made this chuckie sooo tender my wife thought it was steak! Great stuff and can be used so many ways!
Here;s the marinade recipe:
1 C EVOO
1/4 C Apple cider vinegar
4 T M3
1 T WOW
a couple shakes of crushed red pepper
Blend at a good clip and added a couple T's of water to thin a bit
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