Bobs Meat Recipes

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

"BOB'S" BEEF BRISKET

Steps:

• The Day Before Serving.
• On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
• Pour the beer, chilli sauce and soup mix over the browned brisket.
• Top with the ketchup.
• Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
• Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
• Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
• When cooked, remove brisket from the gravy, cover and refrigerate overnight.
• Pour gravy into a seperate container, cover and refrigerate as well.
• The Next Day:.
• 3-5 hours before serving, skim the fat from the top of the gravy.
• Slice the brisket against the grain. The thickness of the slices is your choise.
• Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
• Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
• Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
• The meat will absorb some of the gravy and be extra moist and juicy.
• Remove brisket (and veggys) from the gravy to a serving platter.
• Serve gravy separately.
• Serve with horseadish as a condiment.
• Sit back and enjoy the raves!