Drunk and Dirty Tenderloin Kabobs
Equipment: Mixing Bowl, Measuring Utensils, Chef Knife,
Skewers, Sauté Skillet, Smoker or Grill
Ingredients:
4 cup Kikoman's Soy Sauce
2 cup Jim Beam Bourbon
1 cup L&P Worcestershire Sauce
½ cup Dark Brown Sugar
2 teaspoons Ground Ginger
¼ cup Fresh Garlic, minced
8 pounds Tenderloin Tips, cut ½ x ½"
1) Combine the first six ingredients in a mixing. Stir
until the brown sugar is incorporated.
2) Pour marinate over Tenderloin and marinate for a minimum 4
hours, maximum of 12 hours only.
For the Grill or Smoker*
As needed Olive Oil
1 cups Salad Oil
1 cup Water
For skewers
Carrots Lightly Blanched
New Potatoes Lightly Blanched
Red Onion
Red Peppers
Cherry Tomatoes
1) Drain Marinade reserving half for basting liquid. Place
liquid in saute skillet with salad oil and water. Bring to a
boil over high heat and reduce to a simmer. Leave on low heat
for basting sauce.
2) Heat another saute skillet with hot olive oil. Sear the
tenderloin pieces on all sides leaving the meat rare. Skewer
meat with vegetables and place in smoker for 20 minutes, or
Grill over inderect heat for 12 minutes to a nice Medium Rare.
3) Baste and season with Cajun Seasoning during cooking
process. Serve over Wild Rice immediately.
