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Birthday Black Angus Beer Kabobs

Grant created this little ditty for his main squeeze Brooke's 22nd birthday, hence the name. Now this recipe has some pretty ritzy ingredients in it. So I guess this would be reserved for special occasions. Like when you want to score.

1 pound of Black Angus stew meat (the chunks that is)
*this is usually about 20 pieces

10-12 decent sized shrimps
*Can't get them too small because shrimp tend to shrink a lot on the grill

3 or so yellow peppers

3 or so orange peppers
*I think these two types are seasonal or something so use the good ole green and red peppers if they aren't around

2 large red onions or those cool purple ones are even better

4 pints of Guinness Stout
*If you have any left over you can drink it. Whoo hoo!

Bamboo skewers

***Makes like 10

 

Take the peppers and onions and cut them into squareish shaped chunks. I like to keep them around the same size as the meat.


Stick all the chucks on the skewers. I like to do it in this order

---meat---pepper---onion-pepper----shrimp---pepper---onion---pepper---meat---

Putting the meat on the ends keeps everything else from sliding off. Put the kabobs in a 9x12 dish or something like that. Pour the beer over the kabobs. I prefer if they are almost completely covered. And as an added benefit, wet skewers don't go up in flames! Cover with plastic wrap and let sit in the refrigerator. 3 to 4 hours if you can. But anything more then that and the veggies start to get squishy.

Toss on grill. (see how far away you can actually toss them and hit the grill) Cook till shrimp is no longer translucent. This doesn't take very long. Seafood cooks quickly. This will result in the beef being somewhat rare but if anyone doesn't like it, tough! They can go eat a burnt hamburger.