One of our more successful 2011 cook-off contestants shares his secret recipe for an easy, tasty stick of meat and veggies. Enjoy...
12 oz Dry Aged Hanger Steak - 30 days
½ pound bacon
1 stick butter
Salt and pepper to taste
Cut your beef into kabob sizes. Season half of the beef with salt and pepper. Wrap the other pieces in bacon. When cooking your kabobs, cook meat, and different variety of veggies on the SAME skewer (1 skewer for meat, one for zucchini, one for mushrooms, etc.) Everything takes different amounts of time to cook; separating the ingredients allows you to watch each item closely without overcooking.
Mix garlic and butter to make a garlic butter mixture to baste vegetables as they grill. After the vegetables have cooked, add salt and pepper.