Whiskey Tri-Tip Kabobs
Tri-Tip is California’s claim to steak. I remember my brother-in-law loved to buy this when they had it at the market in Texas. (He used to live in California). Now I live here and I find it is carried at most super markets. It’s not as cheap as it claims to be anymore, I guess from it’s growing popularity, but when it goes on sale I usually pick a few roast up to smoke. I’ve found smoking it is the best way to make it.
- 2-3 lbs trimmed tri tip roast
- 1 cup good whiskey
- 1/2 cup orange juice
- 2 tbs smoked paprika
- 3 tbs garlic powder
- 1 tbs cayenne pepper
- 2 zucchini
- 2 bell pepper
- 1 large red onion
- box of vermicelli
- olive oil and butter
- 1/2 cup long grain white rice
- 2 cups chicken stock (heated)
- 3 garlic cloves (thinly sliced)
- 1/2 cup dried apricots (chopped)
- Marinate tri-tip 3-8 hours ahead. cut into cubes. (big enough to skewer). marinate in whiskey or, enough to cover. add in; smoked paprika, garlic powder, cayenne pepper and juice from 1 orange or 1/2 cup of orange juice. mix it all up so meat is covered.
- prepare grill (i use a charcoal webber). soak wood chips in water. light coals. let fire down and coals start to turn gray…
- cut zucchini, bell pepper and onion into thick pieces (to skewer). salt & pepper and toss in olive oil.
- set up assembly line for skewers. slide meat down skewer, than a veggie, than meat. so you have meat in between each veggie leaving space in between.
- place skewers on a sheet pan. drain water from wood chips, lay wet chips directly on top of hot coals. put grill grate back on and lay skewers on. cover and let smoke 20 minutes.
Serve with a salad or over rice pilaf.
for rice pilaf:
- heat sauce pot over medium high heat. drizzle with olive oil and a pat of butter. add a box of vermiccelli noodles and toast them.
- once noodles start to brown add rice, salt & pepper. cover with hot chicken stock. add in chopped apricots and thinly sliced garlic cloves. mix it all up and let come to a boil. lower heat to low and cover. simmer until rice is tender, about 20 minutes.
suggestions: serve with a dollop of plain yogurt on top