Tailgate Game Day Dinner: Firecracker Smoky BBQ Beef Skewers

Allergens

Wheat (from BBQ sauce), Soy (potentially from Worcestershire sauce)

Ingredients

• 2 lbs beef sirloin, cut into 1
• inch cubes 1 cup BBQ sauce 1/4 cup Worcestershire sauce 1/4 cup apple cider vinegar 1/4 cup honey 1 tbsp chili powder 1 tbsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 24 bamboo skewers, soaked in water for 30 minutes Wood chips (such as hickory or oak)

Instructions

1. In a medium bowl, combine BBQ sauce, Worcestershire sauce, apple cider vinegar, honey, chili powder, smoked paprika, garlic powder, onion powder, and black pepper. Whisk until well combined.
2. Place the beef cubes in a large resealable plastic bag. Pour the BBQ sauce mixture over the beef and massage to ensure even coating. Refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill to medium high heat, around 375°F (190°C). Soak wood chips in water for 30 minutes, then place them on the grill's coal grate.
4. Thread the marinated beef cubes onto soaked bamboo skewers, leaving some space between each piece.
5. Grill the skewers over indirect heat for 12 15 minutes, turning occasionally and basting with additional BBQ sauce as needed, until the beef reaches your desired level of doneness (for medium rare, around 130°F or 54°C).
6. Remove from the grill and let rest for a few minutes before serving.

Chef’s Insight

To add an extra burst of flavor, try using a blend of different woods chips for smoking the grill.

Notes

Adjust the spiciness of the dish by increasing or decreasing the chili powder to your preference.