Angus Beef Bacon Horseradish Kabobs Recipe

By Walter Staib
Serves 4

4 8-inch to 12-inch skewers (bamboo or metal)
2 lbs Dietz & Watson® Angus Roast Beef, cut into (12) 2-inch pieces
½ lb Dietz & Watson® Bacon into (12) 6 inch slices
1 cup prepared barbeque sauce
2 tablespoons Dietz & Watson® Horseradish

Barbeque Sauce
12 ounces barbecue sauce
4 teaspoons Dietz & Watson® horseradish
2 dashes hot pepper sauce
1 pinch red pepper flakes

To make horseradish barbeque sauce:
1. In a small bowl or glass, whisk together the barbeque sauce, hot pepper sauce, red pepper flakes & horseradish.
To make skewer:
1. Run 6 ounces of the Dietz & Watson® horseradish through a strainer to remove excess liquid.
2. Lay out each piece of bacon flat.
3. Brush ½ teaspoon of horseradish on each slice of bacon
4. Wrap each piece of Angus beef with the bacon slices.
5. Place 3 pieces of beef to each skew

To grill kabobs:
1 Make sure your grill is turned down to low. Place kabobs on grill, basting frequently pay special attention that the bacon does not become too crisp. Cook on each side for until heat through & marked by the grill, about 4-6 minutes per side.