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Peruvian Inspired Steak and Potato Kabobs

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| Yield 10 | May 30, 2021 | Updated: May 30, 2021 by Kita
Peruvian Inspired Steak and Potato Kabobs
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After a long day of carrying around camera gear, we crowded into a bustling restaurant off the square in Cusco and I dug into my first lomo saltado. The flavors I tasted while traveling through Peru are what inspired these steak and potato kabobs, a perfect meal for camping with global flavors!

This recipe was originally created for the Idaho Potato Council. All thoughts and opinions are my own.

Lomo saltado is a Peruvian dish of thin-sliced beef and french fries, tomatoes, and onions all stirfried together and served with rice. Spotted on almost every menu in Peru while I was there, its popularity had me trying more than a few samples.

A quick and flavorful camping recipe

Lomo saltado is a quick dish that when cooked traditionally is a stir fry. For this camping version of the recipe, I went with a simplified kabob version for easy clean up while elevating the hearty beef and potato combo with aji and huacatay, signature Peruvian flavors.

What you need for these easy campfire kabobs

These are super easy bbq beef kabobs. However, finding the aji amarillo and huacatay may be a bit tricky (see my recipe notes for tips). Once you have those you just need a lean cut of beef, a couple of Idaho potatoes, and a few staples like soy sauce, red onion, and tomatoes. Everything's punched up with a little lime juice for a pop of brightness and some cilantro for serving.

Quick tips for making this Peruvian inspired kabob recipe

Marinate the beef ahead of time to let it soak in the flavors. I will make this before hitting camp, allowing the flavors to marinate in a resealable bag in the cooler while I head to camp. It's a perfect easy grilled dinner.

Don't want to slice potatoes at camp? No problem! You can use frozen potato wedges for this or steak cut fries as well! Just don't let the frozen potatoes thaw while getting to camp or they get soggy.

Psst, you could also use frozen fries for this campfire chili fries and I totally use frozen potato tots for this make-ahead burrito recipe I always make!

When cubing the steak and slicing the potatoes, even cuts is going to be the trick to making sure everything cooks evenly. As best you can, try to make sure all the beef is cubed to the same size and the potatoes are sliced to even wedges.

I pair this with a quick green sauce – aka aji verde – a cilantro-based crema that is perfect for these kabobs and a variety of other things (try it on eggs too). You can store the sauce in the fridge in an airtight container for up to 1 week.

GirlCarnivore Pro Tip: Spruce up your campfire eats by making sauces ahead of time and storing in resealable jars. Chimichurri and this quick aji verde are two of my favorites!

Want more global recipe inspiration? Try some of my favorite recipes

If you've tried these Peruvian-inspired steak and potato kabobs or any other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!
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Peruvian Inspired Steak and Potato Kabobs

This campfire kabob recipe was heavily inspired by the flavors from lomo saltado, a Peruvian stir-fry dish. With a quick marinade and easy grill, it's a fun way to serve ‘steak and potatoes' while camping – or over any grill!

Course: Main Course
Cuisine: American, Camping, Fusion, Peruvian

Servings: 10

Calories: 276kcal

InstructionsMake the Cilantro Sauce (aka aji verde)In a food processor, combine the mayo, cilantro, queso fresco, jalapeno, garlic cloves, scallions, and lime juice.
Pulse until smooth.
Season with salt to taste.
Cover and store in an airtight container in the refrigerator until ready to serve.
Prep and Marinate the BeefRemove any excess fat from the steak and cut into 1” cubes. Place in a large resealable bag.
Whisk the olive oil, soy sauce, aji sauce, huacatay paste and lime juice together in a bowl.
Pour over the steak cubes.
Marinate for 2 to 6 hours.
Per-cook the Potatoes When ready to grill, preheat your campfire or grill for indirect heat.
Par-cook the fries by grill at high heat, around 450, in foil tray or cast iron pan until golden brown with a tiny bit of oil to prevent soggy potatoes, stirring as needed to crisp evenly, about 25 minutes.
Season with salt and set side until you make the kabobs.
Grill the kabobsPlace on the hot side of the grill, and rotate, making sure to cook the beef evenly to desired doneness or 135 for medium-rare.
Remove from the grill and set aside to rest.
Meanwhile, grill the onions and tomatoes.
Serve the kabobs on a platter with the grilled onions and tomatoes with the cilantro sauce for dipping.

NotesI find my aji amarillo sauce and huacatay at international markets or Latin markets. Occasionally you can spot aji in the Latin aisle at generic markets, check for the Goya label. They come in small glass jars. Or you can order the aji amarillo paste and huacatay off of Amazon.

This recipe was designed for camping but would work on any grill – gas or charcoal. 

If you cant find top sirloin, any lean cut will work for this recipe. I avoid fatty cuts, like ribeye for kabobs because when cubbed, even and equal size pieces of meat will cook better. Try NY strip, Denver, or any even lean cut. 

Slicing the potatoes into equal wedges portions will help them cook evenly. 

Nutrition
Nutrition Facts

Peruvian Inspired Steak and Potato Kabobs

Amount Per Serving (2 g)

Calories 276
Calories from Fat 126

% Daily Value*

Fat 14g22%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 60mg20%
Sodium 252mg11%
Potassium 697mg20%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 23g46%

Vitamin A 292IU6%
Vitamin C 18mg22%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Beef,Campfire Cooking,Dinner,GC Original,Grilling,SP

By: Kita
Title: Peruvian Inspired Steak and Potato Kabobs
Sourced From: girlcarnivore.com/peruvian-inspired-steak-and-potato-kabobs/
Published Date: 05/30/21

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There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.

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Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.

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The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.

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By: Daniel
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21

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Pork Belly Burnt Ends

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Okay, these turned out so insanely flavorful and rich. Found a 9lb. slab of pork belly at Wegmans in the Brooklyn Navy Yard and knew I had to try the recipe for burnt ends I saw on howtobbqright.com. I sliced the belly into 1.5" cubes and covered them in Dizzy Dust. Using a wire rack from a sheet pan we have in our kitchen, I smoked the cubes indirect 225°-250°F for about two and a half hours. I then transferred them to an aluminum pan and added brown sugar, butter and drizzled some honey. After two more hours at 250°F, I glazed them with a mixture of BBQ sauce, buffalo sauce, apple juice, apple sauce, peach preserves & Crystal hot sauce that I simmered on the stove until smooth. Once glazed, I threw the aluminum pan back on the egg for 10 more minutes to caramelize them.

Pork

By: joshpounds90
Title: Pork Belly Burnt Ends
Sourced From: eggheadforum.com/discussion/1228250/pork-belly-burnt-ends
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Smoke Brisket and Pork Butt Cook on the Deep South Smokers GC36

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[FTC Standard Disclosure] We received the BBQ UltraQ free of charge last year to review. I also use Amazon Affiliate links for products that I use and I receive a small commission for those. We received no other compensation for this post. 
We smoked a pair of briskets and pork butts on the gravity-fed Deep South Smokers during the 4th of July weekend.
Sliced brisket platter with meat from the point and flat. Loved our fire-roasted jalapeno potato salad. Served with Bush's Mixed Chili beans, Texas toast, and the Texas BBQ sauce from Ray Sheehan's Award-Winning BBQ Sauces and How to Use Them.
I have to be honest and admit that this is the least-good brisket I've made in two years. When I say least-good, it was still edible and better than most I've had at restaurants; it just wouldn't place in the top half at a BBQ competition. It was a little tight (not tough), not as juicy, and a bit underwhelming in flavor.
So why am I posting about it? Because sometimes, there is more to learn in failures than successes. The lesson I reiterated or confirmed this past weekend is this:  When making changes to your brisket (or pork, chicken, ribs) program, change only one thing at a time. I changed way too many variables to get meaningful data.

Changed the brand of beef due to availability issues.I used choice instead of prime beef due to availability issues.Changed 1 of my 2 brisket rubs.I did not inject the brisket at all.I did not give the brisket a 12-hour dry brine.Cooked the brisket whole instead of separated into the flat and point.The pork? Oh, it was fantastic, up to my usual standards – juicy, tender but not mushy, and flavorful.
The PrepPork ButtsTwo 9-lb pork butts from SwiftInjected with 2 cups quality apple juice and 2 tablespoons kosher saltWiped dry and then applied a thin coat of peanut oilSeasoned heavily with Cimarron Docs. Usually, I save that rub for ribs, but it is getting dated, so I need to use it up.Covered and placed in the fridge until going on the smoker 5 hours later.BrisketsTwo 15-lb Chairman Reserve briskets Trimmed whole, wiped dry, and lightly coated with peanut oil.Seasoned with a layer of my NMT Beef Rib v.2 and a heavier layer of Dead End BBQ brisket rub.Covered and placed in the fridge until going on the smoker 4 hours later.Note, this was USDA choice. "Premium" is NOT a grade, nor is it a pseudonym for USDA prime. I hear that misconception a good bit.
Both briskets ready to be covered and placed on refrigeration. I like to keep my smoking meats cold until the last possible minute because meat takes smoke better at temps below 120-140°f, and I want them to stay in that smoke zone as long as possible during the cook.
Briskets and butts ready to go on the smoker in the wee hours.

The Smoker SetupI used the Deep South Smokers GC36, which is a gravity-fed smoker. I love this cooker for its size, even cooking temperatures, and moist cooking environment. It is called gravity-fed because the charcoal is in a narrow stack in a chute on the right, and it is self-fueling as the coal burns at the bottom of the chute. 
I prefer to set up my cookers by the light of day. That way, when it is time to light up in the middle of the night, it's just a quick task. You can see the charcoal hatch door is open on the upper right side.
Looking down at the top of the charcoal chute. For this cook, I was using Frontier lump charcoal. I handpick the pieces of lump charcoal because 1) small bits block airflow and 2) too long pieces can "bridge" in the chute, keeping the rest of the coal from dropping down.
I used pecan chunks for my smoke wood. I took pecan split logs and cut them into thirds using an old miter saw as my chop saw.
This was my first time using the Pit Viper on this big smoker, and it held up to the challenge. It got the grill up to temp quickly and recovered temperatures. 
The BBQ Guru Ultra Q is the brains behind the Pit Viper. This continually compares the cooking temperature to the temperature that I set. If the cooking temp is less than the set temp, it blows the fan more to stoke the fire.
All ready to light it up.
I often get questions about this gravity-fed smoker and how it works, so I videoed a "nickel tour" of the Deep South Smokers GC36.

The CookSince this isn't a recipe post, I think the easiest way to lay out the cook is to show it in timeline form.12 am – Lit the pit using a propane gas torch through the fire pit door. Had the UltraQ set for 250°f. I went inside and used the app on my phone to watch the temps steadily rise up.2 am – Placed the butts and briskets in the smoker on the 1st and 3rd racks. I spritzed them all with plain apple juice to get them damp since the smoke has an affinity for moisture2 am – 9am – Spritzed meats with apple juice and replenished the smoke wood.9 am – I wrap based on color, typically when the meat is an internal temperature of 160-170° and about 6 hours into the cook. This depends on the type of cooker, meat, rub, and all kinds of variables.Pork butts were an internal temperature of 165°f AND had the color that I wanted, so I wrapped them. I used more rub, Parkay, and Stubbs Mopping Sauce in the wrap.Briskets were 170 and 165°f but not as dark as I would like. I decided to go ahead and wrap the briskets because I was concerned about moisture since they were not Prime beef and not injected. I used beef stock and dried minced onion in the warp.2pm The butts had reached an internal temperature of 203-5°f and were tender, so we pulled them to rest. I poured a pot of boiling water in the lowest steam pan to preheat a Cambro UPC300 hotbox. I put the wrapped butts into the Cambro to rest.The briskets were still tight, so I used the UltraQ to raise the cooking temperature to 275°f. I normally cook my briskets at 290°f, so this was well within my limits.4pmFinished the pork buttsI put a fresh chunk of wood in the firebox to get smoke going again. That's one thing I love about the gravity-fed smoker; it is easy to dose the smoke as you need it.I took the butts out of their foil wrap and put each of them, still on their rack, into a half-sized steam pan. I glazed the butts with Blues Hog BBQ sauce cut with apple juice to make it thinner.I put the butts in the smoker for 15 minutes to set the sauce and get one last kiss of smoke. Donnie Bray (2014 KCBS Team of the Year Pitmaster) told me that the last thing you put on your BBQ is the first thing you taste. Pork is done at this point.Briskets still not ready.5pmPulled one brisket and rested it in a preheated Cambro. The other brisket still wasn't ready. The internal temperature was still in the low 190s, and the flat was still tight in several places.6pmPulled the second brisket to rest.7pmRemoved the briskets from the Cambro. Drained the jus from the foil wrap into a fat & grease separator to get just the beef stock. Placed the briskets back into the smoker to reset the crust (the foil makes it mushy), which takes about 15 minutes.Sliced the brisket and placed it into half-sized steam pans, and then poured the warm, strained beef jus over the brisket.
Just before adding 46 pounds of cold meat, I bumped up the cooking temperature to not have to recover as much once I loaded it.
The slide-out racks make it easy to check the brisket and butts, as well as spritzing.
Wrapping the pork butts. I can smoke without foil, but it sure makes it more forgiving. The wrap preserves color, retains moisture, and lets you add another layer of flavors.
I have to run the meat probe wires through the door because the right angles of the probes make it impossible to pass the probe leads through the 1" pass-throughs.

Looked down at the charcoal chute, you can see how much the coal has cooked down over the previous 9 hours.
Brisket coming out of the wrap.
While the brisket is wrapped with foil, the bark gets soft. Putting the naked brisket back on helps reset that crust in about 15 minutes. Butcher paper is a compromise for the foil that won't make the crust as soft and lets more smoke in.
Pork butt after finishing cooking.

One of the briskets after finishing cooking.

The ResultsThe pork turned out as good as always – tender, juicy, smoky, and flavorful.

I knew these butts were going to be good when I went to take them out of the smoker because they had that tell-tale wiggle.

To process our pork butts, we wear cotton gloves under food gloves to provide heat protection but leave finger dexterity intact. I have bear claws, meat racks, and even a drill attachment, but we find hands work the best. We dress it with just a few splashes of my Olde Virden's Carolina-Style Vinegar Sauce to add flavor. We let our guests choose their BBQ sauce if any. 

The briskets were fine. They just weren't my usual "Oh my gosh, these are so good!" 

Sliced and ready to go into steam pans with warm beef jus. Brisket starts drying out fast so I like to get them into the drink ASAP. 

We cooked these on Saturday but to reheat them for Independence Day, I put these slices in beef jus in a skillet over med-low heat.
SummaryDespite my whining about the brisket (haha), this was a fantastic meal. A few slices of lean flat and a nice "chonk" of the luscious point. But the point stands, when making changes to your BBQ processes, change just one or two variables at a time. 
Sliced smoked brisket with my fire-roasted jalapeno/garlic mashed potatoes, mixed chili beans, pickles, and Texas toast. 
The BBQ sauce is on the side, where it should be for brisket. We like using the Texas BBQ Sauce recipe from Ray Sheehan's Award-Winning BBQ Sauces and How to Use them.

By: Chris
Title: Smoke Brisket and Pork Butt Cook on the Deep South Smokers GC36
Sourced From: www.nibblemethis.com/2021/07/smoke-brisket-and-pork-butt-cook-on.html
Published Date: 07/05/21

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