Fire Sticks
Source of Recipe
Aunt Saunny
1 1/2 lbs. sirloin steak
1 Tbsp. water
1 Tsp. black pepper
1/2 Tsp. kosher salt (regular salt works as well)
3 beef bouillion cubes
1 heaping Tsp. cayenne pepper
2 Tsp. vegetable oil
The night before:
Cut the steak into 1/2" cubes. In large bowl, crumble bouillon cubes into water and stir until a thick paste is formed. Stir in cayenne pepper, black pepper and salt. Add the meat and toss thoroughly to coat. Skewer meat onto
wooden skewers, place in plastic container or gallons sized freezer bags and place in cooler.
NEXT Day:
Heat the grill; brush some oil on the fire sticks, brush remaining oil on the grill using paper towel and tongs. Place sticks on grill and cook 2 to 3 minutes per side.
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