Chef Dean Corbett's Featured Recipe


Labor Day / Tailgating Recipes

Chef Deano’s Labor Day “Brochettes”

Ingredients for 4 K-Bobs

Beef: 32 ounce (Tenderloin, Flat Iron, Flank or Top Sirloin-all works well)

Red Pepper: 1 large cut into 16 triangular pieces

Yellow Pepper: same as above

Vidalia Onion: 1 large cut into 16 pieces

Cherry Tomato: 8 each

Silver Dollar Mushrooms (Extra Large): 4 each



Red Wine: 8 ounces  (Cabernet, Merlot or Pinot works best)

Worcestershire: 3 ounces (Lea and Perrins - my personal favorite)

Fresh Minced Garlic: ½ tsp

Fresh Minced Shallots: 1 tsp

Sprite: 6 ounces

Fresh Minced Rosemary: 1 tsp

Kosher Salt & Fresh Ground Pepper: ½ tsp each


Tools Needed:

4 metal Skewers (You can use wood from Grocer but they MUST be soaked in water over night first)

Grill Brush

Grill Towel (terry)

Olive Oil: 2 ounces for towel


Food Release Spray

½ sheet pan



Step 1: Cut Meat into 2 ounce cubes and marinate for minimum 2-4 hours. Mushrooms

can be marinated with meat - it’s really good!


Step 2: Prep all Vegetables & keep separated.


Step 3: With Skewer start with meat, follow with red pepper, onion, and yellow pepper

Repeating process with 4 of each item alternating meat, onion, pepper, etc. Top each skewer with 2 tomatoes and mushroom on end.


Step 4: Clean grill thoroughly with brush then wipe with oiled cloth and spray with Pam (or other cooking spray). Wipe cloth in back to front motion.


Step 5: Always use high heat initially with K-Bobs.  Sear meat, and then reduce heat to medium.  Remove at 132º for perfect medium rare; 136º for perfect medium.


Step 6:  Let meat “rest” for 3-5 minutes before serving.


Step 7:  Enjoy!!




Chef Deano’s Perfect Get Together Marinade


This all-purpose marinade will take you to the Tropics!

Very similar to a Teriyaki but with a twist.


Makes enough marinade for 4-6 servings


Perfect for Flank steak, Flat Iron, Hanger steak or other cuts which are not as pricy as Tenderloin, Strip steak,  etc. Marinade is also excellent for seafood cuts /grilled fish: Swordfish, Wahoo, Mahi Mahi, etc.




1 cup Kikkoman Soy Sauce

8 ounces Pineapple Juice

4 ounces Rice Wine Vinegar

4 ounces fresh Orange Juice


1 tsp fresh chopped shallots

1/2 tsp fresh blanched chopped garlic

1 tsp fresh ginger grated

1/4 tsp kosher salt

1/2 tsp butcher cracked pepper

1 tsp fresh rosemary minced

2 ounces light brown sugar

1 egg yolk



Step 1:  Combine all ingredients


Step 2:  Use a fork, a jaccard or a mallet to tenderize beef


Step 3:  Marinate a minimum of 1 hour if meat is 1 inch thick, preferably 2-4 hours (make sure item is covered or turn frequently)


Step 4:  Grill meat to desired temperature.  Let rest.


Step 5:  Enjoy!


Chef Dean Corbett is the owner of Equus & Jack's Lounge & Corbett's Restaurant, and is a regular guest on the Terry Meiners Show.


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