Masterbuilt Gravity 560 | Steak Kabobs
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- Welcome back to Anderson's SmokeShow! Today we are going to prepare and grill some awesome steak kabobs in my Masterbuilt Gravity Series 560 Digital Grill and Smoker! These turn our juicy, tender, and down right tasty! Stick around and see how we do it!
Start by selecting your favorite vegetables. For these kabobs we used: bell peppers (green, yellow, orange, and red), yellow onion, mini bella mushrooms, and little red skin potatoes. Cut these vegetables to about a 1.5-2 inch squares.
For the meat you can choose any that you'd like, but for this video we used strips of sirloin steak and cut them into 2 inch chunks.
If you are using bamboo skewers, be sure to soak the for an hour or two in water so that they will be less likely to burn while on the grill.
Assemble the kabobs in any configuration that you'd like. I chose to use potatoes on the end in effort to help keep them intact. Once all are assembled take an entire bottle of marinade and pour over the top of the kabobs. Let them marinade in the refrigerator for an hour. I chose the Lawry's Signature Steakhouse which provided a nice garlic and peppery flavor.
Place them into the grill/smoker that's preheated to 250F. For me these took about 40-45 minutes in the Masterbuilt Gravity Smoker. We are NOT cooking to temp, we are cooking to tenderness of the vegetables. In the event that you are using other meats such as chicken, be sure to check the internal temperature before eating.
Today we used the Royal Oak Hardwood Lump Charcoal in the gravity smoker.
Link to Thermapen Mk4 Instant Read Thermometer - bit.ly/3Nid5nm
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#MasterBuilt #GravitySeries #SteakKabob - แนวปฏิบัติและการใช้ชีวิต
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Those are super colorful. Looks tasty.
Very good! Thanks for watching Rob!
I like your style and you seem great at what you do.
Nice. Thanks for sharing. I like to put my marinade in a bowl, then put the food in the bowl & toss it together. It’s also a binder if you want to add another dry seasoning as well. I’m impressed with how fast that thing heats up.
Yeah I’ll do that with chicken sometimes, it works really well! Yeah once this thing gets going it’s quick!
What a great cook. they look delish😎👍
Thanks! They were great!
Looks good Anderson, keep the vids coming
Thanks for the support!
Good stuff as always. I’ve been cut off on buying a new grill/smoker until I sell one. I guess 5 is my wife’s limit. Like I’ve said before, this one interests me. Thanks for sharing.
Hahaha I know the feeling. We just had the same conversation in my house.
Awesome Kabobs Andrew . They turned out really nice and had great flavor I'm sure . The Masterbuilt did a great job . Hope you all are doing well stay safe brother
Thanks John! I’m really digging the results from the Masterbuilt! Thanks for the ongoing support!
Gotta love a nice kabob and those were killer Andrew! Definitely still seems like an interesting cooker. Keep on grillin brother!
Thanks man! It was a last minute cook after being busy all day. Kabobs are perfect for that. I like the Masterbuilt so far! I have a beef tenderloin going in it this weekend.
I love kabobs!! Cool video bro cheers
Thanks KC! And thanks for the ongoing support !
Would be a heck of a lot better without onions but I’m just one man! Great video Anderson!
Haha onions make for a nice variety! Thanks for the support Michael!
It's great.😃 Thanks for share friend. like 👍
Thank you! Cheers!
New to your channel! Looks like some awesome content. Looking forward to seeing more from you! Thanks for sharing.
Thanks for the kind words Chad, and thanks for the support!
Man u burning up the vids,I'm liking the new grill bro!
Thanks man! Thanks for the support!
Nice cook congrats on the 1k
Thanks! I appreciate the ongoing support!
Damm that looking great. I want one and a beer of course.
Thanks! We feasted on those along with some beer!
@@AndersonsSmokeShow cool beer goes good with everything.
Good job brother !
Thanks man!
Another great video. I've always been concerned that the components of a Kabob would finish at different times and some would end up being over cooked and others would be under. How do you keep that from happening?
With steak I’m not too concerned as long as it’s not rare or well-well-done. I personally like a little bit of snap to my vegetables and basically just cook until the onions are mostly soft.
You said you normally go off of IT not time, would you use a thermo pen or just do a time ?
Well on normal cooks ( full pieces of meat) I would use my Thermapen 100% of the time. For these steak kabobs I wasn’t worried about the steak because I knew that it would be cooked by the time the vegetables were soft. Now if that was chicken I probably would’ve spot checked some of the bigger chunks.
Thanks for your videos, esp cooking on the 560! As you've done some cooks on it, are you happy with your purchase? would you rate it over your other smokers? would love to hear your thoughts of it so far.. and maybe a run thru on the app too! Thanks
So far so good. Someone commented the other day and said they picked one up at Home Depot for $300, which made me a little sad thinking I could’ve saved $200... but overall it seems to cook well. I still need to go a longer smoke before I could really compare it. I love the temperature range! Makes it easy to do just about anything with it. I haven’t messed with the app too much since most of my meals have been pretty quick... or I was standing there with a beer while I watched. Where the app will be great is on those long cooks where I can walk away for extended periods.
@@AndersonsSmokeShow I'm from the UK, prices for the 560 here is double what you paid! Can't complain! I'm enjoying your videos, looking forward to your slow cooks..ever thought of making a brisket video? dependant on app to help you?
Great looking Kabobs. Let me ask you, Does the potatoes cook all the way through? Did you have to (or suggest) part boil them?
I didn’t do anything to prep them. Those potatoes were very small and they turned out fine... but the idea of boiling them in advance is a great through! Man you’re full of good ideas today!
Interested in buying one for myself. Is it worth the $$$. And how do you like it? What are the pros and cons?
I’m enjoying your vids!
So far so good! I guess coming from a pellet smoker this grill is a little more involved especially during the start up. I think it’s a cool grill and with the operating temperatures it really makes for a versatile tool. I’ve only cooked on it about 6-7 times..... so I’ll have to see how everything holds up over time.
@@AndersonsSmokeShow thanks for your response. I have a pit boss pellet smoker and i like it but i feel it lacks in achieving the bark we strive for in Texas brisket. I like the convenience of a pellet smoker due to my busy schedule.I don't have time to babysit a fire. I'm deciding between this grill and a custom made offset smoker. The convenience factor is huge for me though. Thanks for your videos! I enjoy watching! Keep smoking!
A number of people have mentioned that the vegetables cooked at a different rate than the meat. The next time I make shish kebabs I’m gonna keep the meat and the veggies separate and mix them when we eat them. Cook the veggies first then cook the meat..
How do you like the mb 560 compared to your pit boss pellet grill? Do you have a preference? Pros cons on each?
Very difficult to say at this point. I need to do a long smoke on the Masterbuilt to really compare them. One thing that I the Masterbuilt has that the pit boss smoker doesn’t have is the true ability to sear. The temperature range of 150-700F is awesome!
Which do you like best for daily use?
The results on both have been great! But I think that I like the “grill” factor.
@@AndersonsSmokeShow on the MB ?
Yeah I think a “grill” gives more opportunities for use.
what time of beef did you use
I believe it was sirloin steak
Nice video. I keep getting more and more interested in the cooker. One thing I’d be interested in seeing that nobody ever shows is the maintenance you have to do each cook and routinely. Is it just clean the grates? What about the trays? How much hassle is it and how big of a mess is it? Does the charcoal hopper put out tons of grime? - keep the great content coming.
It’s mainly just a few components. The grates, the heat deflector, the grease pan.... I just start from the top and work my way down. I have a plastic putty knife that I use to scrape off large debris, then us a paper towel with a little cleaner to wipe any grease off. The charcoal itself doesn’t make much mess in the grill. The majority of the ash stays in the hopper clean out. Thanks for the support!
I just added a cleaning video. This is not an “after ever cook” but once every several cooks.
Anderson’s SmokeShow I already watched it earlier. Great job and very helpful! Thank you. I’ve heard that just cranking the heat up to 700 for 15 minutes or so can do a great job. Any opinion on that? Also, what about after or before cook cleaning? Might be interesting to tag onto one of your cook videos sometime. Thanks again and keep it up!
Try Persian kebabs. You'll never eat anything else.
I’ll definitely give them a try
Persian kabob? It’s meh. Try turkish you’ll faint