Grillin' With Wolf: Bourbon Marinated Tri-Tip Kabobs

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What can I say about the Cavs that you don't already know? Like many of you, at one time I considered UVA as a college option. When I was 11 my father had a job offer at the Boar's Head Inn located about 5 miles away from UVA's campus. The area was so pretty that I had it in my mind that I might want to go to school there one day. (I remind you that my only idea of college at this time was Christopher Newport and Old Dominion University). Soon I started watching college football. I ended up following a QB named Maurice DeShazo. I watched as DeShazo threw 22 touchdowns in 1993 and he sealed my life long love for Hokie football.

Like most of you I planned on Mike London's second season to be as bad as his first. I thought we'd win in another cake walk. I am glad to admit that I was wrong, and that this game actually has meaning. So for this renewed rivalry, I will be grilling up bourbon marinated Tri-Tip kabobs for the game. I wanted something easy before the trip to Charlotte.

Ingredients

  • 1 Tri-Tip steak
  • 1 Onion (red or Vidalia)
  • Red, green, yellow bell peppers
  • Mushrooms
  • Zucchini or Squash
  • 1 cup Bourbon
  • 2 tablespoons Paprika
  • 1 tablespoon crushed red pepper
  • Salt and Pepper
  • Juice of two Lemons

Mix the bourbon, lemon juice, crushed red pepper, and paprika to create a marinade for the steak. Cut the steak into cubes that are big enough to skewer, then add them to the marinade. Let them soak for at least 2 hours. Prepare the other ingredients by slicing them in large enough pieces to be skewered. When you're ready to cook, just set your grill to medium heat and add all ingredients onto the skewers. Place the assembled kabobs on the grill and cook them for 3-4 minutes on each side with the lid down. Add salt and pepper. At around 10 minutes the Tri-Tip will be about medium rare and ready to eat.

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Comments

Very nice

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