Made with all natural beef, this is a delight on the BBQ!
This delicious kabob recipe is great for bringing to a large gathering or for cooking up outside for that special event. They are always a fan favorite and you can customize the recipe to include more fruits and veggies to go along with the kabobs if you would like as well.

INGREDIENTS

3 pounds of Durham Ranch Natural Beef Tenderloin (center cut)
1 Large Red Onion
1 Green Bell Pepper
2 pounds Cremini Mushrooms

INSTRUCTIONS

• Cut the beef into ½ inch by ½ inch squares.
• Peel the onion and cut both the onion and bell pepper into medium sized squares.
• Trim the bottom of the stem off of the mushrooms and brush of any dirt that might be on the outside of the mushrooms with a dry brush or your fingers. Do not use water.  Slice thick.
• On 5 inch metal skewers or wooden skewers (be sure to soak wooden skewers in warm water for 30 minutes before using) slide on a piece of onion, beef, pepper and then mushroom. Repeat that order, onion, beef, pepper, mushroom 3 times per skewer.
• Drizzle a little bit of olive oil, salt and black pepper on the kabobs and grill on a nice hot grill for about 3 minutes per side for a medium rare temperature on the beef.

The popular cooking website, Outdoor Gourmet, is promoting more than cutlery, cooking planks and other supplies. They recently posted a tasty recipe for Bison Satay Skewers:

INGREDIENTS

Outdoor Gourmet Flat Cedar Grilling Skewers

12 oz Bison Sirloin Steaks, cut into 2-inch strips, (if you don’t have bison, use beef)
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1/2 lime, juiced
2 tablespoons Sambal Oelek Chili Sauce
2 tablespoons Agave
Cilantro leaves, for garnish

INSTRUCTIONS

Soak:  Outdoor Gourmet grilling skewers for around 30 minutes.

Preheat:  Grill of frying pan to high heat.  400-450 degrees.

Next:  Mix garlic, ginger, curry powder, lime juice, Sambal Oelek Chili Sauce, and agave together.  Brush over Bison strips   Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that the meat stays in place while grilling. The flat design of the Cedar Skewers prevents rolling or spinning when you flip your food.

Then:   Place loaded skewer on hot grill or frying pan. Sear each side for 3-4 minutes. Remove, garnish with cilantro and enjoy!

Recipe courtesy Bobby Flay

Prep Time: 30 min Inactive Prep Time:12 hr 45 min Cook Time:6 hr 0 min
Level: Intermediate
Serves: 4 servings

INGREDIENTS: RUB

1/4 cup ancho chili powder
2 tablespoons Spanish paprika
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard
2 tablespoons kosher salt
2 tablespoons ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons chile de arbol
2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
1/4 cup canola oil

INGREDIENTS: MOP
2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix of hickory and applewood chips
1 quart apple cider

INGREDIENTS: NC BBQ SAUCE
1/4 cup canola oil
2 medium Spanish onions, coarsely chopped
6 cloves garlic, coarsely chopped
2 cups ketchup
2/3 cup water
1/4 cup ancho chili powder
2 tablespoons paprika
2/3 cup Dijon mustard
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 canned chipotle chiles in adobo, chopped
1/4 cup dark brown sugar
2 tablespoons honey
2 tablespoons molasses
Kosher salt and freshly ground black pepper

DIRECTIONS
For the rub:

• Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
• In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
• Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
• Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.

For the BBQ Sauce:

• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
• Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

Thank you FoodNetwork.com!