Beef K-Bobs

September 05, 2011

Fresh cut steak 1 inch thick or One fresh venicen tenderloin! Fresh bell, red and yellow pepers, fresh mushrooms, 1 red onion, fresh tomatos. Cut meat into 2 by 2 inch squares, same with the peppers and onions, mushrooms are about the right size! Put into a gallon freezer bag that will seal tight and not leak!! 1 half cup of Hasty Bake Rub,1 half cup of Hasty Bake Greek seasoning, 2 cups of soy sauce, 1 quarter cup of olive oil. Seal bag, and place in fridge overnight! Turn bag over a couple of times if possible to mix! Next day take out of fridge, drain juice off! Pour into large bowl or pan and let set! Start your fire on your Hasty Bake and get the temp to about 180 to 200 degrees steady! Put your hickory or pecan on and get it smoking! It has pretty much reached room temp by now! Put your Hasty Bake grate over your grill or if you don't have one you can use Skrews! Remember LOW AND SLOW! Enjoy! These K-BOBS won first place at Bentonville, Ark, Duck's Unlimited KCBS cook off in 2005!! 54 teams competed!!

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Beef K-Bobs

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