The weather
is getting warmer and we’ve taken to the patio once again. Chances are you’ll
find us out there almost every weekend…relaxing, reading, napping, and of
course, barbecuing. So I was more than happy to host a #SummerGrilling party
for Cattleman’s Finest Grill it Up campaign with Smart & Final. The grill
is fired up most weekends anyway…why not turn it into a party?
Grilling
makes dinner for a crowd easy…all the food is prepped in advance, you can still
be a part of the party, cleanup is a breeze, and it just tastes better! My menu
was pretty simple…I wanted to focus on the flavor of the meat and enhance it
with some spice, and then lighten things up a bit with some grilled fruit and
vegetables. Skewers are the perfect party-food choice since they make the meat
go a long way.
After a
quick trip to Smart & Final for my tri-tip, I was ready to start prepping.
All I’d have to do was a little pre-party setup, throw the food on the grill,
sit back and enjoy a cocktail! Who am I kidding?? All Andy would have to do is throw the food on the grill...it's hard to dispute photographic evidence of Andy working and me cocktail-ing.
Marinade:
1/4 cup
canola oil
1/4 cup
low-sodium soy sauce
1 teaspoon
sesame oil
3
tablespoons Sriracha hot chili sauce
1/3 cup dry
red wine
1 teaspoon minced
garlic
1 teaspoon
freshly grated ginger
1/4 cup
lemon juice
2 1/2 pound
tri-tip, trimmed and cut into 1-1/2 inch cubes
Dipping sauce:
1/2 cup red
wine
6
tablespoons pineapple juice
2
tablespoons molasses
2
tablespoons ketchup
1
tablespoon low-sodium soy sauce
1-2 tablespoons
Sriracha hot chili sauce (to taste)
1/2
teaspoon minced garlic
1/2
teaspoon freshly grated ginger
Skewers:
pineapple
chunks
red onion
pieces
6 inch
bamboo skewers, soaked in water
For
marinade:
Mix first 8
ingredients together. Pour into a zip-top bag and add tri-tip. Place in
refrigerator and let marinate for at least 24 hours.
For skewers:
When ready
to cook, thread skewers with one chunk of pineapple, one piece of red onion, a
cube of tri-tip, then another piece of onion and another chunk of pineapple. Repeat
until all the meat is used up.
Heat the
grill to about 375 degrees and place skewers over direct heat.
Grill for a
few minutes per side, to desired doneness. (Beware: They cook fast!)
For dipping sauce:
Combine all
ingredients in a small saucepan. Heat to a simmer and reduce for about 20
minutes, until thickened.
Serve
skewers with dipping sauce on the side.
Disclaimer: I am a member of the
Collective Bias™ Social Fabric® Community. This shop has been compensated
as part of a social shopper insights study for Collective Bias™.
All opinions are my own. #CBias #SocialFabric
Ending a grill party with a little bubbly by candlelight sounds lovely.
ReplyDeleteLove patio, it's a great place to spend free time!!
ReplyDeleteBeautiful pics...
This looks amazing , I love the whole setup! Although it makes me a little sad I am allergic to pineapple :(
ReplyDeleteThese look awesome and perfect for a bbq. I love grilled pineapple too!
ReplyDeleteOh how I wish we were neighbors Karen. :) Anyone who ends the night with champagne needs to be my BFF. I love this recipe and bring on the kick, I love spicy! I just so happen to have a pineapple waiting for it's culinary debut, so this, my friend, is going on the menu for tomorrow night (it's currently pouring cats & dogs and 50 degrees) when the weather is supposed to be nicer. Great post!
ReplyDeletexo
Heather
Yum! We are definitely doing skewers for our next BBQ.
ReplyDeleteI bet this marinade would be good on chicken too. I'll have to give it a try!
ReplyDeleteWhat a fun little grilling party! Also I'm super jealous of your grill...I need one!
ReplyDeleteHi Karen, thanks for stopping by. Your skewers & BBQ looks so good. I'd love to do this for our 4th of July party. Continued happy #summergrilling ;)
ReplyDeleteI tried this today ! It works!
ReplyDeleteMy family like the Spicy Tri-tip Skewers with Pineapple and Red Onion so much! Thank you for making me look like a professional cooker. :)
Hey, do you mind submitting your photos to http://www.foodporn.net to make others hungry?
You know it’s fun to do that. LOL. Hey, probably they would do this recipe too. :)
XOXO~
Never thought of using tri-tip in a kabob (although they are hard to find here in Dallas) I'll be giving this one a try. Thanks for sharing.
ReplyDelete