1Toss beef with KC Masterpiece ® Mesquite Marinade, garlic and wine in large container.
2Refrigerate for at least one hour or overnight for richer flavor. Soak wooden skewers in water for
320 minutes to prevent burning.
4Light grill using Kingsford ® Charcoal with Sure Fire Grooves™.
5Alternate vegetables and meat
6through skewers. Brush vegetables lightly on all sides with olive oil; sprinkle with salt and pepper.
7Grill 4 to 5 minutes on both sides, or until cooked through.
Grilled Garlic Herb Potatoes
1Boil whole potatoes with salt for 20 minutes, or until easily pierced by a fork. Let cool.
2In a medium bowl, combine marinade, mayonnaise and olive oil. Slice potatoes into half-inch thick slices.
3Light grill using Kingsford ® Charcoal with Sure Fire Grooves™. Place 5 pieces of heavy duty foil, about 10x12-inches, on a working surface; spray each with cooking spray.
4Pile eight potato slices onto each piece of foil. Top with sliced onions. Drizzle marinade mixture evenly onto piles. Dot tops with margarine. Fold sides of foil over and seal tightly, forming small cooking pockets.
5Place pockets on main grill rack for about 35 minutes.
Recipe created by Jimmy Morton, owner of Chimneyville Smokehouse Farmers Market Restaurant, Jackson, Miss.
Mesquite Beef Kabobs
3 pounds beef sirloin steak, cut into 1-inch cubes