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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 28 2009

Fire Sticks

1 1/2 lbs. sirloin steak
3 beef bouillon cubes
1 tablespoon water
3 heaping teaspoons cayenne pepper
1 teaspoon black pepper
1/2 teaspoon Kosher salt
2 tablespoons vegetable oil

The night before:

Cut the steak into 1/2 inch cubes. In large bowl, crumble bouillon cubes into water and stir until a thick paste is formed. Stir in cayenne pepper, black pepper and salt. Add the meat and toss thoroughly to coat. Skewer meat onto wooden skewers, place in plastic container or gallon sized freezer bags and place in cooler.

At the game:

Heat the grill, brush some oil on the fire sticks, brush remaining oil on the grill using paper towel and tongs. Place sticks on grill and and cook 2-3 minutes per side. Serve before sunrise with a cold beer and a cast iron stomach.