Ingredients:
Angus Beef Kabob Skewers:
6 8-inch to 12-inch skewers (bamboo or metal)
1 pound Dietz & Watson Premium Angus Roast Beef, cut into 2-inch pieces
1 pound Dietz & Watson Bacon
1 jar Dietz & Watson Horseradish
Barbeque sauce (Recipe to follow)
Barbeque Sauce:
12 ounces barbeque sauce (Your favorite brand)
4 teaspoons Dietz & Watson Horseradish
2 teaspoons honey
2 dashes hot pepper sauce
1 pinch red pepper flakes
Instructions:
Angus Beef Kabob Skewers:
1. Make the Skewers: Make each kabob by wrapping the pieces of Angus Roast Beef with bacon, overlapping the bacon and skewering the seam. Repeat with the other five skewers.
2. Lightly salt and pepper each skewer, brush with a bit of horseradish and barbeque sauce.
3. Heat a grill to high heat and cook kabobs until warmed throughout and glazed with sauce.
4. Baste with barbeque sauce again.
Barbeque Sauce:
In a small bowl or glass, whisk together the barbeque sauce, honey, hot pepper sauce, red pepper flakes and horseradish.