over 2,5 h
4 New York Steak Strips (Must be at least an inch thick, about 2 1/2-3 1/2 inches wide, and 6 inches long for best results)
1 Cup Buffalo Trace Burbon
1 Cup Worcestershire Sauce
2 Cups of Bulls-Eye BBQ Sauce (Guinness Draught Beer Blend Brand)
1/4 Cup Garlic Powder
2 Tbsp Soy Sauce (Reduced Sodium)
Zucchini (1 small one enough, you might not use the whole thing)
1/2 Cup Green Onion Diced
Season Salt (Will be mentioned in Preparation Section what to do with this as there is no precise measurement)
Sage (Same Deal As Seasoned Salt, will be mentioned below)
4 long bamboo skewers (12in long will be best for the grill, more may be used if needed)
Best way I had found for this recipe to taste its best is to have the Strips in the marinade in the morning to soak for at least 12 hours.
Marinade : Mix in a bow the following ingredients ; Burbon, Worcestershire Sauce, Bulls-Eye BBQ Sauce, Soy Sauce, and Garlic Powder. Once Mixed set 1/4 of this mix in a closed container in the fridge for later. You will need the remaining 3/4 for the Strips. Place the strips in a 1 Gallon zip lock bag with all the air removed(best way to do this), or in a shallow dish small enough to accommodate the 4 strips. The mix should cover the strips completely if you are using the shallow dish, hence why the bag is the ideal solution. Set this in the fridge.
When it comes time to start cooking your entree, cut the green onions in 1/4 in. pieces and set aside. Cut the Zucchini in 1/4 inch thick disc's and cut those in half creating half moons and set that aside. Take the strips out of the fridge and out of its container(which ever solution you used and set the sauce mix in a bowl for use when grilling). Cut on the 1 inch side in the middle as much as possible and cut about 3/4 of the way into the strip creating a pocket. Once you cut all 4 strips, take the seasoned salt and lightly dust the inside of the pocket. Once you do that, take as many of the zucchini pieces and place them in the pocket(about 4 pieces will do). Take some of the green onion and sprinkle it inside the pocket as well. Once you do that, take a bamboo skewer and sew the opening closed with the skewer. Next you will take the sage and lightly dust the exterior of the strips. Set the strips inside the fridge to set while setting up your BBQ grill.
Cook the strips to your liking. During the cooking process you will use the sauce that the strips were in to baste onto the strips about 5 minutes after placing them on the grille to allow the sage to cook onto the strips. Once Cooking is done, wait for about 2-5 minutes to cool a bit, then serve and enjoy.
A marinated New York Steak Strip Stuffed with Zucchini and Green Onion, lightly dusted with spices & herbs.
I do apologize about not having a picture to show as I make this recipe on a rare occasion.