This week Chuck cooks Beef Kabobs.
thank you hey everybody welcome back to restaurant food fast um words conspicuously absent today so we are going to do the episode one camera and me trying to figure out what to do I’ve shown everybody how to do top sirloins London broil what I’m going to do today is more like a it’s a skewer on the grill like a teriyaki beef or a Mongolian beef depends how you season it I’ve figured out how we’re going to season it yet but we’ll get to that when we start um it’s really simple again I’ve got skewer soaking in water so they don’t burst into Flame and to process I want them thin so I’m just going to start cutting on the bias foreign strips and as you get deeper and deeper you’re going to get longer and longer pieces so you can start with a few small ones and then you end up as you can see they get bigger and bigger and I’m cutting it on the bias a little which this cut of meat makes it more tender it also gives you a little more area and that’s pretty much how I’m going to work that entire piece doing that so that’s not nothing nothing real major but I’m just cutting them nice and thin about an eighth and now I’m going to process that a lot and then we’ll figure out how we’re going to season them cutting this on the bias trying to get a little more depth to the meat um trying to get a nice piece something that’s going to skewer right it’s not going to shrink up too much talking about knife Choice doesn’t really matter whatever you’re comfortable with um thickness these are varying as you can see some of them cutting really thin some of them are a little thicker when you’re doing skewers it’s not all that important because nothing’s going to be rare typically I’d like to do just salt and pepper because that’s the way I like beef but I think I’m going to season this make a little bit of a marinade to the fridge sorry chili onion powder I can use a lot of this this will overpower everything foreign stuff you just put in Chinese mustard off hmm need trouble meat and bag that’s it seasoning there we go push around you can set this in the fridge for a day days hours minutes freeze it like this um I used to do that a lot when I find the flavor that I wanted time and time again I would do every all the process when I bought the product put it in the freezer and uh that way I just have to pull it back out but yeah mush it around get the basically just made a Chinese barbecue basically basically there you go and I’m going to plop that right there and let it sit for a little bit wow I do two things come on I gotta get the grill preheated and two got to do with couscous which is going to be the starch for this which means I have to clean up after breakfast boxed product couscous easy opening packages the squirrel has never had couscous and we picked up Israeli couscous the other day what exactly is couscous pasta tiny tiny pasta Israeli on the other hand is pastina it’s about the size pistina because very familiar to anyone who’s you know he eats Italian food at all you can get couscous straight just like any other pasta you can get it seasoned I’m using the near East product which I’ve never had an issue with them but uh as for pasta size let me get a shot down here of course some out that is the size of tiny whereas you know regular pastine is these in very uniform this isn’t fairly dry product it’s very good though I like it a lot so what have you done to uh the pan the pan basically put in water butter and they’re spice packs if I say this is a completely boxed product you don’t have to use the spice packs at all I’ve done that before because couscous is still not readily available here in Pittsburgh so most of the time you get it it’s sold with a pre-seasoning package I’ve taken thrown out the package and just used the the couscous if you want to plain but this time I’m just gonna mash it all together and serve it with the beef stuff so this only this takes very very short time when the water boils pour it in turn it off it’s done it soaks up all the water gets eaten turn it off dump in your couscous give it a quick stir take it off the heat let it that’s it so for those of us playing at home about how long did that marinate for 10 minutes 10 15. is that 15 minutes doesn’t take a whole long time um traditional marinades you can put them on for a long time a little bit of time now you can take these and double them depends how much you know how straight you want it so you can do two it’s going to shrink up a little bit or you could take it and go tighter it’s going to make it a little more rigid but a little harder to get off the stick you could run two sticks down the sides but I prefer to do this that’s all it is that’s all we’re doing just like the skewers we did for the shrimp just like the skewers any of the skewers you do I’m not putting any vegetable with this because it’s just going to be the skewered beef like Mongolian beef or teriyaki beef or any of the vendor sticks you get out it’s done much tasty too what you guys tell me raw meat come on tartar some good stuff the right seasonings can make a shoe taste good that’s pretty much all you’re looking for it’s fire morning girl just like it I’ve got a bunch of these to do so I’m gonna sit here and start skewering away you get a shot in here under the steam is going to mess with your Auto Finder it’s actually a very dry product um it absorbs all the liquid in there and it comes out very dry very fine pasta just little pasta pizza it’s actually it’s really good too so that wasn’t drained at all that’s just that’s straight just like cooking rice yep mix up when you do couscous you don’t cook it you boil your water and add your couscous to it you don’t cook it after that so at that point take it off the heat let it it’s done the pasta is so small that that boiling water Cooks it right now that’s always that fluffs up real nice it’s a good alternative to rice anything I like it I like it actually better than rice because I can cook it better than rice um as you know I have problems with that so yeah I’m not going to go through skewering all this we’re going to do this production style I’m going to fire these things on the grill show you how to do a couple on the skewers but I’m just going to take the strips and lay them on my grill it’s going to take about two seconds to cook these because they’re so thick paper towel olive oil and why would you want to do this so your product doesn’t stick so peanut oil vegetable oil anything like that would be acceptable as well a stick of butter um powder doesn’t work so much I’ll let you probably could it’s just oil in the grill I mean I’ve I turned it on got it real hot cleaned it and just gonna re-oil it one second I’ll get the rest of the product and we’ll Grill these are the type of things that by the time they go on if you have a bunch of them the first ones will be done by the time you get the last ones on so all I’m going to do is get right up in the camera take strips and I’m just going to go right across the drill with them just like that and I’m going to cover my grill with these little bits of meat which is a wonderful thing now the trick to done this on these there really isn’t one cook them for as long or as little as you like because the thinness that you’ve cut the two is going to make them tender regardless now you can jerky them if you leave them off too long but that still wouldn’t be bad this would be a good jerky marinade I might actually be able to get to turn these once because I don’t have the grill at 600 Degrees I know those can be turned good if you’re doing a dinner party have people skewer their own if they’re not too drunk if they’re already in the bag don’t let them steer their own because they’re gonna end up scaring themselves look at that see how they’re turning gray with the blood pulling through that means that they’re ready to turn that’s it so technically all of these are going to be well done but again because they’re so thin It’s Not Really Gonna make a whole lot of matter to them let’s go good these off yum tender and tasty yes tender and tasty pretty good there you go all I did was cook a little ball one of your little ingredient bowls rub some butter in it Jam the couscous in it pulled out the mold this is peppers and onions just sauteed and butter put the Chinese barbecue beef over top of that a little on top for color there you have it very simple very easy if you would put a couple tomatoes around here would make the gorgeous blah blah blah blah blah very simple again top rounds London broils whatever you want to call them a really really good cut of meat for this economy they’re inexpensive really good quality not a lot of fat you get a lot of product and you can do a ton of things with it change the seasoning we did and you’ve got fajitas um you can run the gamut we’ve cooked them twice on the grill so far just grilled and second day product of it if you cook it rare you’ve almost got a tartar for the second day um like I say for this economy if you can find them they’re they’re generally I get I think there are two two 40 a pound something like that which for beef prices is really good so can’t go wrong with this that the chicken breast the pork loin those are my standbys when the economies get really clean but there you have it um easy thing to do really quick we’re done for this week we’ll find out we’re in the world board got off to but you can reach us at restaurantfoodfast gmail.com you can hit us up with some tweets at restaurant underscore food or you could drop comments at the site restaurant foodfest.com so I’m still not working we don’t know where he is but uh until next week you guys have a good one