Southwest Stew on a Stick
Recipe from Smoke & Spice by Cheryl & Bill Jamison
This is another recipe from my “BBQ to do” list. I wanted something different, so I gave it a go. They came out really good. Only thing I would change next time would be to par cook the onions first, or use thawed frozen ones. This batch I didn’t use the glaze, and it didn’t hurt the recipe. I had plenty left over, so I removed the skewers and they went into the fridge. I found out later that the meat was even great right from the fridge, when I wanted a snack. I vacuum sealed the rest, in single serving portions. They are easily reheated in a pot of simmering water. Just make sure to double seal your bags before freezing.
Rub Recipe
- 1 tsp Black Pepper 1 tsp Dry Mustard
- 2 tsp Chili Powder 1/2 tsp Cayenne
- 1.5 tsp Coarse Salt(I used Kosher) 3/4 tsp Ground Cumin
Glaze Recipe
- 3/4 Cup Beer 3/4 Cup Beef Stock
- 2 Tbsp Tomato Paste 1 Tbsp Molasses
- 1/2 tsp Chili Powder
Stew Recipe
- 2 pounds Sirloin, cut into 1 inch cubes
- 1.5 Cups Pearl Onions, peeled & parboiled
- 6 Carrots , cut into thick chunks & parboiled
Toss cubed meet in rub and refrigerate for 2-4 hours. Parboil onions and carrots as listed above. Prepare smoker to cook at 225*. Skewer meat, onions and carrots alternately. Try to leave small spaces between ingredients. Cover the skewers with plastic and set out at room temperature while you prepare the glaze.
In a saucepan, combine glaze ingredients and simmer for 20 minutes, or until reduced by 1/3. Keep warm. Brush the skewers with the glaze and transfer them to the smoker. Cook for 30-45 minutes. Brush with glaze 5 minutes before they’re done. Serve hot and brush with glaze again before serving.
