Southwest Stew on a Stick

Recipe from Smoke & Spice by Cheryl & Bill Jamison

     This is another recipe from my “BBQ to do” list.  I wanted something different, so I gave it a go.  They came out really good.  Only thing I would change next time would be to par cook the onions first, or use thawed frozen ones.  This batch I didn’t use the glaze, and it didn’t hurt the recipe.  I had plenty left over, so I removed the skewers and they went into the fridge.  I found out later that the meat was even great right from the fridge, when wanting a snack.  I vacuum sealed the rest, in single serving portions.  They are easily reheated in a pot of simmering water.  Just make sure to double seal your bags before freezing.


Rub Recipe

1 tsp Black Pepper                                       1 tsp Dry Mustard

2 tsp Chili Powder                                       1/2 tsp Cayenne

1.5 tsp Coarse Salt(I used Kosher)            3/4 tsp Ground Cumin

Glaze Recipe

3/4 Cup Beer                                               3/4 Cup Beef Stock

2 Tbsp Tomato Paste                                   1 Tbsp Molasses

1/2 tsp Chili Powder

Stew Recipe

2 pounds Sirloin, cut into 1 inch cubes

1.5 Cups Pearl Onions, peeled & parboiled

6 Carrots , cut into thick chunks & parboiled

      Toss cubed meet in rub and refrigerate for 2-4 hours.  Parboil onions and carrots as listed above.  Prepare smoker to cook at 225*.  Skewer meat, onions and carrots alternately.  Try to leave small spaces between ingredients.  Cover the skewers with plastic and set out at room temperature while you prepare the glaze.

     In a saucepan, combine glaze ingredients and simmer for 20 minutes, or until reduced by 1/3.  Keep warm.  Brush the skewers with the glaze and transfer them to the smoker.  Cook for 30-45 minutes.  Brush with glaze 5 minutes before they’re done.  Serve hot and brush with glaze again before serving.

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