Beef Kebabs with Mustard Horseradish Sauce

Traditionally barbecue involved cooking the toughest and largest cuts of meat—the cuts that nobody else wanted. Often when beef is butchered, scraps of meat are left piled on the cutting board. Some view this pile of discards as waste; others envision dinner. So it is with these beef skewers. For this preparation you can use beef chunks left over from any of the cuts in this chapter: tenderloin tips, top round chunks, tri-tip scraps, and more. By adding vegetables to the skewer, you can stretch a small amount of beef to serve an entire family. The marinade recipe figures prominently and fondly in my memories of the days before I joined the Big Bob Gibson family. When visiting my future in-laws Don McLemore (Big Bob’s grandson) and his wife, Carolyn, I was treated to beef kebabs in this wonderfully balanced marinade. The sweet ginger and soy flavor is as good on veggies as it is on meat. I added the mustard horseradish sauce to take this recipe to the next level.