Americans insist on doing things their own way, don’t they?
“Oh, the world uses the metric system? We’ll make our own unit of measurement!”
“Football? Oh, no! We call that soccer. We have our own football.”
“The world spells it ‘kebab?’ We’ll go with ‘kabob.'”
We can’t settle all of these inconsistencies in one day, but we will start with ‘kebab.’ We’re siding with the rest of humanity on this one. K-E-B-A-B.
But, no matter how you want to spell it, these steak kebabs were made for our Midnight Toker blend. And they should be on your grill, like, yesterday.
The Midnight Toker blend has been a best-seller with barbecue dudes, grill masters and all around gangsters of love since we started. It includes some badass Syrian import chiles like the Aleppo chile flake — one that has more of a fruit flavor than the heat you’d expect. It’s the perfect blend to blast onto something as simple as kebabs and have the whole crew asking how you became a flavor master overnight.
Feel free to experiment with the meat and veggie combos on this recipe. Not only would it be great with chicken, you could also sub out some interesting vegetables depending on the season. Really, the only non-negotiable here is the Midnight Toker.
Whether you spell it kebab or kabob, these babies were made for our Midnight Toker blend.
- 1.5 lbs. beef sirloin tips, cut into 1-2 inch cubes
- Onion, cut into same size cubes
- 8 ounces of mushrooms, halved (we used cremini)
- ¼ c. olive oil
- ¼ c. Worcestershire sauce
- 2 Tbsp. The Spice Guy Midnight Toker blend
- Marinate meat in Worcestershire and Midnight Toker blend. Refrigerate for 1-3 hours.
- Add beef to skewers with mushrooms and onions, alternating each time.
- Light grill and lubricate with olive oil.
- Add skewers and grill for about 3 minutes per side, until beef is about 130°F.
- Let skewers rest for 5 minutes before serving.
- We used metal skewers, but if you use wooden, you’ll need to soak them first.
- Marinating the meat will improve the flavor and texture, but if you’re in a pinch, you can lessen this time.
Keywords: kebabs, kabobs, steak, midnight toker, grill
Okay, we’re just going to say it. If you haven’t had a low country boil, you aren’t living. There’s something about eating food with your hands that’s been dumped onto a newspaper-covered table that makes you feel alive.
Let’s have a quick history lesson, shall we? Back in the day, this seafood-laden feast was called “Frogmore Stew,” referencing a small area of South Carolina. But, don’t worry, no frogs here… yet. There’s a lot of debate on the origin of this dish, but most agree that it came from local shrimpers who were making best of what they had to put in a stew for their crew. (Say that five times fast). Similar to a Louisiana-style crawfish boil, this is a blessed mix of boiled shrimp, potatoes, corn, onions and spicy andouille sausage.
The secret ingredient to our low country boil is our Bayou Bay Crab Boil — it’s laced with just enough cayenne to get approval from Forrest Gump and Bubba himself. (RIP)
Grab a jar here and let’s get cooking.
One of our favorite seafood recipes. This Low Country Boil recipe is one of our favorite ways to feed a crowd.
- 1 lemon, quartered
- 2 pounds small potatoes
- 1 pound smoked sausage, cut into 2 in. pieces
- 1 sweet onion, peeled and quartered
- 4 ears of corn, shucked and halved
- 2 pounds of large fresh shrimp, peeled
- ½ c. of The Spice Guy Bayou Bay Crab Boil blend
- Optional: cocktail sauce, extra lemon and melted butter
- Fill large stock pot with 4-6 quarts of water. Add lemon and Bayou Crab Boil blend and bring to a boil.
- Add potatoes, return to boil and cook for 5 minutes.
- Add sausage and onions, return to boil and cook 5 more minutes.
- Add corn, return to boil and cook until potatoes and corn are cooked.
- Add shrimp and cook, stirring gently until shrimp turn pink. (About 3 more minutes)
- Drain in colander and serve on newspaper with optional sauces — cocktail, melted butter and lemon wedges.
- This recipe is traditionally dumped and served on newspaper and eaten with your hands. Although it’s highly recommended, if you can’t handle it, you can skip it.
Keywords: low country boil, shrimp, seafood recipes, seafood, shrimp recipes, bayou crab boil