Tailgate Recipe of the Week:
Sweet Teriyaki Beef Skewers

Ingredients
1 1/2 cups light brown sugar
1 cup soy sauce
1/2 cup pineapple juice (optional)
1/2 cup water
1/4 cup vegetable oil
3 large garlic cloves, chopped
4 pounds boneless round steak, cut into 1/4-inch slices
bamboo skewers, soaked in water

Directions
1. Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl
2. Drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
3. Marinate beef in refrigerator for 24 hours.
4. Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
5. Thread beef slices in a zig-zag onto the skewers.
6. Preheat grill for medium heat and lightly oil the grate.
7. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

Recipe courtesy of AllRecipes.com

add some bourbon to that and leave out the pineapple juice and that looks killer to me.

Experimentation leads to some marvelous ideas, Buc.

(09-12-2014 02:01 PM)bitcruncher Wrote:  Experimentation leads to some marvelous ideas, Buc.

Quite right. I have learned that bourbon and brown sugar is pretty good on almost anything

The acid in the juice will start to break that beef down in the marinade, it should be much more tender with the pineapple than without.

The alcohol in the bourbon will have the same effect, dude.

No it won't. A strong acid (vinegar, lemon juice) or alcohol will cook the meat on the outside, giving an awesome crust in the end after cooking but not so much flavor penetration of the marinade. A weak acid like pineapple juice won't cook the meat very fast and therefore a long marinade time will allow the citric acid more time to get through the meat. It still won't get all the way through but it will get a lot further than not having any and definitely further than strong acid/alcohol

Sitting in bourbon for 24 hours will though, dude, especially if you poke holes in the meat prior to soaking. That's generally what I do, to ensure even flavoring of the meat.

(09-14-2014 07:12 PM)bitcruncher Wrote:  Sitting in bourbon for 24 hours will though, dude, especially if you poke holes in the meat prior to soaking. That's generally what I do, to ensure even flavoring of the meat.

I concur. I marinade with bourbon all the time. Both on pork and flank steak. Poke a few holes, let it sit for several hours and it breaks down the meat and it gives it great flavor.