Midwestern Favorites: Porter Beer Kebabs

As a Midwesterner, cooking with beer is very important. What’s a better way to spend a Sunday than grilling up some porter marinated meat kebabs? Toss in some whole garlic, sesame seed, and porter in with cubed red meat of your choice for up to an hour. If you love “the pain” of chili peppers like I do, you can throw some of those in as well. Then, skewer the red peppers, garlic cloves, and cherry tomatoes with the meat and cook on the grill or under the broiler. Baste with additional (fresh, not the used marinade) porter as necessary and cook until desired doneness.

Quick Tip: Marinades don’t penetrate very far past the surface for red meats. You could poke the meat with a fork to create pathways for the marinade to get deeper into the meat, but then you’re also pushing surface bacteria inside, meaning you need to cook the meat more thoroughly. Marinades also prevent red meat from browning on the outside, but they do create a delicious glaze.

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